CINNAMON ROLL CAKE

CINNAMON ROLL CAKE

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    Servings

    4
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    Prep Time

    15 Minutes
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    Cook Time

    30 Minutes
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    Total Time

    45 Minutes
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    Difficulty

    Easy

Ingredients

Base

130g gluten free self raising flour (1 cup)
1/2 tsp (heaped) baking powder
25g coconut sugar (1/8 cup)
57ml plant milk (1/4 cup)t
1.5 tbsp coconut oil (softened)
1.5 tbsp aquafaba (water in Chickpea can)

FILLING

3 tbsp coconut oil (softened)
1 tbsp cinnamon
50g coconut sugar

GLAZE (optional)

250g powdered monkfruit sugar or icing sugar
60ml plant milk

If you INSIST on making these and absolutely can't resist, be sure to share them with a neighbour, some family or friends, and you might find yourself with new some V GF convert friends (the best kind of friends). Warning, they're soft, cakey, cinnamony and delicious served warm / DRIPPING in glaze.

METHOD

  • Preheat the oven to 175C/350F
  • Mix the dry ingredients in a large mixing bowl
  • Add in the plant milk coconut oil and aquafaba and mix well. The dough will be a little sticky, add 1 tbsp of flour if too sticky
  • Split into 3 equal sized balls and roll each into a small log between your hands. Roll out 30cm long on a flat board. Pat to flatten to 2.5cm wide
  • Brush the melted coconut oil on each log of dough, and sprinkle the cinnamon and sugar filling.
  • Roll each log of dough into a wheel, place in a lined baking tray, and bake for 30 minutes until golden
  • Drizzle in glaze, leave to set and indulge. Best served warm.
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