Everyone loves cinnamon buns, right? This cinnamon roll cake is super quick and easy, and the result is very satisfying also!

Cinnamon Roll Cake with Cinnamon Medjool Date Swirls [Vegan, Gluten-Free, Paleo]


Cooking Time





  • 2 cups almond/rice milk
  • 1 1/4 ounce fresh yeast or 2 sachets dry yeast
  • 1 teaspoon salt
  • 1 tablespoon cardamom
  • 1/2 teaspoon vanilla bean powder
  • 1/4 cup coconut sugar or erythritol
  • 3 tablespoons maple syrup
  • 2 cups gluten free all purpose flour
  • 1/2 cup almond flour
  • 1/2 teaspoon xanthan gum
  • 1 tablespoon psyllium
  • 5 tablespoons melted coconut oil
  • 0- 1/2 cup tapioca starch if the dough is too sticky

Cinnamon Swirls:

  • 15 pitted and soaked medjool dates
  • 3 tablespoons coconut oil
  • 2 teaspoons cinnamon powder
  • pinch of salt
  • 1 tablespoon coconut flour


  1. For the dough: combine lukewarm milk and yeast to your baking bowl, then blend until dissolved. Add salt, cardamom, vanilla, coconut sugar and maple syrup and give a little whisk.
  2. Mix xanthan and psyllium into flours. Start adding flour to the mix from the previous step. Add the oil.
  3. Blend the dough thoroughly until the dough feels soft and smooth.
  4. For the swirls: Blend everything with a stick blender until smooth. Now you are ready to put the dough into a baking tray.
  5. Place the dough into the tray and make swirls with the cinnamon/medjool paste to get a marbled look. You can also use some cashew butter to make tastier swirls. You can also brush the cake with maple syrup thinned with water, but it’s not necessary.
  6. Let the cake rise half an hour and bake in a 350°F oven for 20- 25 min.
  7. You can add some cashew butter and raw chocolate on top of the cake after it has cooled down (optional).