Rebecca Baron 31 Comments
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This is the best gluten-free cinnamon roll cake recipe that's like a cinnamon roll. It may just be the best cake I've ever eaten. Seriously, I had a hard time shooting a picture of it because I wanted to eat the whole thing right then and there. This is THE most tender cake I have ever had.
I was asked to make the treat for a family party we were putting together and I gladly accepted. I have been wanting to experiment and create the best gluten-free recipe. I was very happy with the results and so was everyone who ate it. It was the hit of the party and no one cared that it was gluten-free or made from quinoa flour.
I can't taste the quinoa flour in this recipe because the cinnamon masks it so well. You could make it for breakfast, but I'm not the type of person to think regular cinnamon rolls are a suitable breakfast, so it's hard for me to want to recommend cake for breakfast. But, it doesn't seem any less healthy to me than regular cinnamon rolls.
I thought that instead of rolls but making it in the form of a cake was a brilliant idea! This way a large piece can be cut or a small one depending on diet/preference. 🙂 If you want it to "look" more like a cinnamon roll you can take a glass or anything round and push it down into the cake to cut it after baking it. Doing it this way cuts out all the rolling and rising too!
This is so much easier and faster than traditional cinnamon rolls. I'm the kind of mom that's never going to make regular cinnamon rolls. That's just way too much work for me, so this is a compromise I'm willing to accept. I hope you enjoy thebest gluten-free cinnamon cake recipe ever.
Do you like cakes when they are hot or cold more? Let us know in the comments and how you enjoyed this cake.
Recipe
The Best Gluten-Free Cinnamon Roll Cake Recipe
★★★★★5 from 3 reviews
- Author: Rebecca Baron
- Prep Time: 30
- Cook Time: 30
- Total Time: 1 hour
- Yield: 16 1x
- Category: Dessert
- Cuisine: Gluten-Free
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Description
This might just be one of the best cakes I have ever had. Seriously, I had a hard time shooting it because I wanted to eat the whole thing right then and there. I added tapioca starch to the quinoa flour and the texture was so tender and perfect. I reduced the sugar by ⅓ in the cake along with changing all ingredient amounts and the prep method(using melted butter instead of solid), and added milk. This is THE most tender cake I have ever had.
Ingredients
Scale
FOR THE CAKE:
- 2 Cups Quinoa Flour *
- ¼ Cup Tapioca Flour *
- 1 Cup Sugar
- 1 tsp Baking Soda
- 2 tsp Baking Powder
- ¼ tsp Real Salt *
- 3 Eggs
- 10 Tbl Butter (melted, 1 ¼ sticks)
- 2 tsp Vanilla
- ¾ Cup Sour Cream
- ¾ Cup Milk
FOR THE CINNAMON SWIRL:
- 12 Tbl Butter (softened 1 ½ sticks)
- ¾ Cup Brown Sugar
- 1 Tbl Quinoa Flour *
- 1 Tbl Cinnamon
FOR THE GLAZE:
- 2 Cups Powdered Sugar
- 1 tsp Vanilla
- 3 Tbl Milk
Instructions
- Preheat the oven to 350 degrees.
- Grease a 9x13 baking dish.
- In a large mixing bowl, whisk together the quinoa flour, tapioca starch, sugar, baking soda, baking powder, and salt until combined.
- Pour the melted butter, eggs, and sour cream into the bowl of dry ingredients and whisk together until combined. Add the milk and whisk until smooth. Pour the batter into the greased baking pan.
- In the bowl of a stand mixer, beat the softened butter with the browned sugar, quinoa flour, and cinnamon until smooth. Scoop into a piping bag and cut the tip off(about ¼”). Pipe the cinnamon sugar/butter over the cake batter in swirls.
- Bake the cake in the preheated oven for 35-40 minutes, or until the middle is puffed and firm to the touch.
- While the cake is baking, make the glaze.
- In a mixing bowl, whisk the powdered sugar with the vanilla and milk until smooth, adding more or less milk for the preferred consistency.
- Remove the cake from the oven.
- Let cool for 5 minutes and drizzle the glaze across the top.
- Serve warm.
Notes
The quinoa flour will give the cake a very yellow color.
Keywords: Best, Tender, Healthy
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Reader Interactions
Comments
Kathie chapman
Can you make this dairy free ? We follow a low fodmap diet, are gluten, dairy & soy free. By chance can you replace the butter & sour cream with something else ?
Reply
Rebecca
I'm not sure. I haven't tested it, but the butter could probably be replaced with an oil or your choice. For the sour cream, you could try a Paleo sour cream, either made from coconut cream or cashew cream. You can search on Google to find a recipe for those that sound good to you. Sorry I'm not more help . . .
Brittany
Tried this tonight, very good, moist and tender. I have celiac. My husband who eats gluten doesn't normally go for seconds of desserts and grabbed another piece, which must say something. I will make this again
★★★★★
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Rebecca
Oh I am glad it worked well for both you and your husband! Thanks for the comment!
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Rachel F.
Hi! I was planning to make this cake again for my birthday in the next few days, however the recipe seems to have disappeared from this page. I tried loading the page on two different browsers and neither showed the recipe. Is it just my computer or did something change? If it's my computer is there a link you could give me to a printable page with the full recipe? Thanks, Rachel
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Rebecca
Hey Rachel, Thank you for letting us know. That is really odd. I am not sure what happened there but I put the recipe back up. So you should be good now! Thank you for your patience. 🙂
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Rachel F.
Thank you so much!! 🙂
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Kelly
Boy we miss cinnamon rolls at our house! I can't wait to make these for my boys this weekend. Yum.
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Cydnee Knoth
This cake sounds amazing! Your recipe has been pinned Rebecca.
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Rachel F.
This cake is incredible. I made it for Christmas and am going to make it again next week! I'm gluten intolerant and found out this fall I have to go off rice and potato as well. This was my first time making anything with quinoa flour, not to mention my first time attempting to bake a dessert since going off rice and potato, and it was PERFECTION. Thank you thank you thank you!!
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Rebecca
You are so welcome. Glad we could be of help!
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Valerie
I am so drooling right now! I am looking forward to trying this one.
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Diane
HI Rebecca,
I am so happy to see the post. First of all this inspires me in terms of making gluten free recipes. I have a child who is on the spectrum and who has serious health issues. I have been intending to try a gluten- free diet for him for many reasons. Also, I am so interested in the fact that you have biological and adopted children. I have 5 of my own and I have been thinking about adoption (sounds crazy). I would love to chat more!!
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Jo-Lynne Shane
I am positively DROOLING.
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Karen
What a brilliant idea! I may have to make this asap. 🙂
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Rebecca
Please let me know how it turns out!
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Kim G
This cake looks delicious, I am anxious to try it for a Saturday morning breakfast at our house!
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Rebecca
If you try it, please let me know how you like it.
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My Natural Family
Carrie Bernard - Please let me know if you like it!
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Carrie
I made this for New Year's morning and we weren't crazy about the quinoa taste in this kind of sweet recipe. I'm making it for tomorrow morning, but this time I'm going to try it with a coconut blend four.
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Rebecca
Will you please let us know how you like it with the alterations? Thanks for sharing!
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Carrie Bernard
Trying this as soon as humanly possible!
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Jennifer Jones Simminger
Yum
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Bailey Dexter
I am am so going to make this! These sound and look great!
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christine
was just thinking about making home made cinnamon rolls yesterday, yummm!
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Leslie Harris
I am so going to try this cake
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Lauren
SOOO Excited to try these! So happy I just found this 🙂
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Rebecca
Please let us know what you think!
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Sarah L
Yummy looking recipe. I like cinnamon rolls.
★★★★★
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Dani Osenbaugh
These look delicious!! And thank you for making the recipe gluten free!
★★★★★
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Rebecca
You're welcome. I LOVE cooking with quinoa flour.
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