No one can say "no" to this decadent, raw cinnamon bun cake. It has all of that cinnamon roll flavor but in a totally different shape and form! A buttery pecan oat crust, creamy cardamom vanilla filling, and a sweet cinnamon swirl topped with melted creamed coconut and cinnamon candied pecans. It's perfect for any occasion. Serve this sweet, cinnamony cake with a cup of black tea or coffee.

Raw Cinnamon Bun Cake [Vegan, Gluten-Free]







For the Crust:

  • 1 cup pecans
  • 1/2 cup gluten-free oats
  • 1/2 cup cashews
  • 3 tablespoons coconut sugar
  • 10-12 fresh dates
  • 1/8 teaspoon salt
  • 1/4 teaspoon cinnamon

For the Cinnamon Swirl:

  • 1 1/2 cups soaked cashews
  • 1/2 cup coconut nectar or agave nectar
  • 3 1/2 teaspoons cinnamon
  • 1 teaspoon vanilla powder
  • 1/8 teaspoon salt
  • 1/4 cup coconut oil

For the Cardamom Vanilla Layer:

  • 2 1/2 cups soaked cashews
  • 1/4 cup almond milk
  • 1/2 cup agave nectar
  • 3 tablespoons ground cardamom
  • 1/4 teaspoon mesquite (optional)
  • 1/8 teaspoon salt
  • 1/4 cup coconut oil

For the Garnish:

  • 1/4 cup creamed coconut (see notes)
  • A handful of pecans
  • 2 tablespoon maple syrup
  • 1/2 teaspoon cinnamon


  1. Before beginning, soak your cashews in water for 4 hours.
  2. Start by making the crust. Blend all ingredients in a food processor. Use more dates if needed. When the mix starts to form a dough, make sure that it sticks well together. Put the crust in the bottom of an 8-inch springform pan.
  3. Blend all ingredients for the cinnamon swirl high-speed blender, except the coconut oil. Blend for a few minutes until very smooth, and then add the coconut oil. Set the cinnamon swirl mixture aside.
  4. Blend all the ingredients for the cardamom and vanilla layer in a high-speed blender, except the coconut oil. Blend for a few minutes until very smooth, and then add the coconut oil.
  5. Pour half of the mixture on top of the crust and then pour the cinnamon mixture in the middle, swirl the mixtures together and pour the rest of the cardamom vanilla mixture on top.
  6. Let it set in the freezer for 4 hours. Then, put the cake at room temperature for a few minutes and take it out from the spring pan.
  7. For the garnish, you can dehydrate the nuts to candy them, but this step is optional. To do that, mix some maple syrup and cinnamon, put a handful of pecans in the mixture, and then dehydrate the candied nuts for a few hours.
  8. Sprinkle some cinnamon on top of the cake using a tea strainer. Next, melt the creamed coconut, pour it over the edges of the cake, and place the candied pecans close to the edges of the cake.


- The creamed coconut can be substituted for a mixture of coconut oil and coconut flour at a ratio of 1 to 2 1/2.


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Nutritional Information

Per Serving: Calories: 525 | Carbs: 64 g | Fat: 27 g | Protein: 9 g | Sodium: 102 mg | Sugar: 36 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.