This delightful cinnamon roll cake tastes just like the beloved sweet pastry — in cake form! It's decadent and gluten-free with a sweet layer of vanilla cake topped with cinnamon-y goodness. Then, it's covered in a sweet cream cheese frosting and garnished with walnuts. Yum!

Cinnamon Roll Cake [Vegan, Gluten-Free]





For the Cake:

  • 1 3/4 cups gluten-free all-purpose flour
  • 1 cup white sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 cup almond milk
  • 1 teaspoon apple cider vinegar
  • 1/3 cup coconut oil, softened
  • 2 teaspoons vanilla extract

For the Filling:

  • 1/4 cup vegan butter, softened
  • 1/2 cup coconut sugar
  • 1 tablespoon cinnamon
  • 1 tablespoon gluten-free all-purpose flour

For the Frosting:

  • 1/2 cup vegan cream cheese
  • 1/2 cup vegan butter
  • 2 cups powdered sugar
  • A shake of cinnamon
  • 1 cup chopped walnuts (optional)


  1. Preheat oven to 350°F. Spray an 8-inch cake pan with cooking spray.
  2. In a large bowl, mix together the almond milk and vinegar. Set aside for 5 minutes.
  3. After 5 minutes, beat together the almond milk mixture, coconut oil, and vanilla extract.
  4. Add the flour, sugar, baking soda, and sea salt. Beat until smooth. Pour batter into cake pan and set aside.
  5. In a small bowl, beat together the filling ingredients. Once smooth, drop by spoonfuls over the cake batter. Swirl into the batter using a knife.
  6. Bake cake for 25 minutes or until toothpick comes out clean.
  7. While cake is baking, beat together the frosting ingredients.
  8. Once cake is cooled, spread frosting generously over cake, making sure to frost the sides. Add walnuts if using.

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