Paleo Apple Cinnamon Roll Cake


Sometimes I have a craving for a cinnamon roll, but get tired of trying to perfect the texture of the “gluteny” classic or I just don’t want to wait around for the yeast to do its trick. So how do I solve this culinary conundrum? I make a cake inspired by the confection and add apple pieces for extra flavor, texture and yum factor.

This recipe is for an 8×8 baking pan, but it can easily be doubled and be baked in 9×13 pan. I find that while this cake is tasty warm, the glaze becomes crispy as it dries and the cake gains an added layer of texture and is even yummier the following day…if it makes it to sunrise.

In this version, I have included apples for two reasons: (1) Mini-Foodie 2’s feedback on earlier versions was that “the bottom was not too flavorful” and (2) I felt that it could go from yum to amazing with a little fruit. So what better way to address these two needs than to pair cinnamon with its loyal fruit companion…the apple?  If you are feeling adventurous and would like a nutty addition, add 1/2 cup of chopped pecans with the diced apple. Enjoy!



1 1/2 Paleo All-Purpose Flour

1/8 tsp sea salt

1/4 cup coconut sugar

1 tsp baking soda

3/4 cup milk (hemp, almond or coconut)

1 egg

1/2 tsp vanilla powder or 1 tsp vanilla extract

1/4 cup melted coconut oil or palm shortening

1/2 – 1 apple, peeled and diced into small pieces

Preheat oven to 350F. Mix all ingredients, except coconut oil / shortening. Slowly stir in melted oil / shortening. Pour into a greased 8×8 pan.


1/2 cup coconut oil (or palm shortening)

1/4 cup coconut sugar

1 1/2 tsp cinnamon

Mix all ingredients well. Drop evenly over cake batter. Swirl to mix slightly into the batter. Bake 28-32 minutes or until an inserted toothpick comes out clean.



1/2 cup powdered sugar

5-6 Tbsp milk (enough to make a runny glaze)

1/2 – 1 tsp vanilla powder

Mix ingredients until well cimbined. While warm, drizzle glaze over cake. Enjoy!



      1. I’m a bit of a novice to gluten free cooking are there any easy recipes, preferably family friendly ones you’d recommend X


      2. To better answer your question, let me know: (1) what flour(s) will you be using? & (2) what kind of recipe(s) are you looking to tackle first?

        For cookies, my oatmeal (lactation) cookies are great, post coming soon.

        My graham crackers are enjoyed by kids of all ages & are easy to make.

        Check out my crème topped cupcakes if you are looking for a chocolatey dessert…they are a Mini-Foodie favorite at my house & so easy to make.


      3. I like the idea of coconut flour.. However I would most like opt for any generic gluten free flour I can get my hands on. I will have a look at the cupcake recipe and keep an eye out for the cookie recipe when it comes up.. Thank you xx

        Liked by 1 person

      4. While I do like the idea of coconut flour, in my experience that using it solo results in a drier food and that’s why I prefer to make my own Paleo All-Purpose Flour blend which comes out nicely or to grind my own gf oats and a tapioca or arrowroot for my tortillas/flatbreads…this is a go to recipe in my home that I’ve not yet shared.


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