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CINNAMON ROLLS!!!! Who else loves them?!
I have the fondest memories of sweet cinnamon-laced yeasty bread covered in sticky icing. I think it’s how my love affair with cinnamon began.
To this day, I still can’t turn down a big gooey cinnamon roll. However, the after-effects aren’t as heavenly the delicious taste. <– Sugar crash alert!!!
Even though I have dreamed up plenty of ideas of creating a healthy, plant-based version, I’m lazier and more impatient than you know. In other words, messing around with yeast and waiting for it to rise twice is not one of my favorite kitchen activities.
So instead I created this yeast-free cake that tastes just like an authentic cinnamon roll. It has a few eggs in (and a generous amount of baking powder) it to create a beautiful yeast-like rise reminiscent of a cinnmaon roll, and lightness that reminds me so much of a French souffle!
And if that isn’t enough to convince you to give this treat a shot, it’s also Paleo, refined-sugar free, and comes together in about 30 minutes!
If you don’t have a 6 inch pan or want individual servings, there are notes below for making cupcakes =)
Cinnamon Pecan Roll Souffle Cake (Grain & Dairy Free) Adapted from here
Cake Ingredients:
1/2 c sifted coconut flour
2 tsp baking powder
2 tsp cinnamon
1/4 tsp Himalayan sea salt
2 tbsp melted extra-virgin coconut oil
2 tbsp melted coconut butter (or additional coconut oil)
1/4 c room temperature maple syrup or coconut nectar
4 room temperature large organic eggs, preferably pastured
1/2 c non-dairy milk
Cinna-Swirl Ingredients:
1/2 c dates, pitted and soaked until soft
1/2 c pecan butter (or almond butter, or additional dates)
2 tsp cinnamon
1/4-1/3 c almond milk
Optional: 1-2 tbsp maple syrup
Optional: 1/4 c chopped pecans
Vanilla Icing:
3 tbsp warm coconut butter
1/2 tsp vanilla extract
Optional: 2 tsp powdered coconut sugar, or honey
Method:
Whisk the first 3 cake ingredients together in a large bowl. Whisk the remaining cake ingredients together in a separate bowl.
Add the wet to the dry and mix well until a batter forms. It will be thicker than a traditional cake batter, but looser than cookie dough.
For the cinna-swirl, strain the dates. In a high-speed blender of food processor, blend everything but the chopped pecans until smooth. Stir in the pecans and set aside.
Line a 6 inch springform pan with parchment. Or line a muffin pan with 6 liners, to make cupcakes.
Pour half of the cake batter into the pan.
Swirl in half of the cinnamon mixture, but don’t mix it in too much!
Top with the remaining batter, then the remaining cinna-swirl so that it resembles an unfrosted cinnamon roll – yum!
Bake the cake at 325 degrees for 30 minutes (12-15 minutes for cupcakes) or until lightly puffed and springy. The edges should begin to pull away from the pan.
Allow the cake to cool then remove from the pan. Top with the icing. Serve warm of room temperature.
To reheat: Wrap individual slices in foil and warm in a 300 degree oven for 7-8 minutes or until warm.
Garnish ideas: dark chocolate shavings, pecans, chopped raspberries