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This Paleo Cinnamon Swirl Cake is the perfect sweet treat to enjoy alongside a cup of coffee in the morning!
There are few things more comforting than a pan of warm and gooey cinnamon rolls right from the oven. That said – making cinnamon rolls from scratch is a labor of love. We’ve taken the same flavors and turned them into a cinnamon swirl snacking cake that is gluten-free, dairy-free, paleo, and refined sugar-free so it is a bit of a healthier way to start a morning.
And while we all love the deliciously sweet frosting on top of a cinnamon roll, this cake is wonderful without it! Plus keeps this cake refined sugar-free. But if you’re in the mood for a little extra sweetness, the icing from my Grain-Free Pumpkin Loaf is a great addition. Just make sure you allow the cake to cool for at least 20 minutes before icing!
Paleo Cinnamon Swirl Cake Ingredients:
- Avocado Oil and Spray
- Large Eggs
- Coconut Sugar
- Unsweetened Coconut Yogurt
- Unsweetened Almond Milk
- Vanilla Extract
- Baking Soda
- Baking Powder
- Salt
- Almond Flour
- Coconut Flour
- Coconut Sugar
- Ground Cinnamon
Paleo Cinnamon Swirl Cake step-by-step:
Step One: Preheat oven and prepare baking pan
Preheat the oven to 350℉. Line a 9×9 baking pan with a parchment paper sling and spray with avocado oil cooking spray. Set aside.
Step Two: Whisk the Eggs
Using a stand mixer fitted with the whisk attachment, or in a medium mixing bowl using electric beaters, beat the eggs at medium speed for 2 to 3 minutes until very frothy and pale yellow. It’s important you beat the eggs for the full time so that they take on air, which will help the cake rise.
Step Three: Finish Batter
To the eggs, add the avocado oil, coconut sugar, coconut yogurt, almond milk, and vanilla. Mix until combined. Add in the baking soda, baking powder, salt, almond flour, and coconut flour. Mix on medium-low, scraping down the sides and the bottom of the bowl intermittently, until the batter is combined.
Step Four: Make the Cinnamon Swirl
Transfer half of the batter to a separate, medium bowl. To half of the batter, add in the coconut sugar and cinnamon. Mix until combined and there are no streaks left.
Step Five: Combine in Pan
Using a cookie scoop, alternate adding in scoops of the vanilla batter and cinnamon batter until all of the batter has been transferred to the pan and the surface of the bottom is totally covered. Using a toothpick, gently swirl the batters together to make a marble pattern, ensuring that the batter is distributed throughout the pan evenly.
Step Six: Bake and Enjoy
Transfer to the middle rack of the oven and bake for 22-25 minutes, or until a toothpick comes out clean when tested in the center of the cake. Allow to cool for at least 20 minutes before icing (if using) or cutting. Cut into 9 squares.
I hope y’all enjoy this Paleo Cinnamon Swirl Cake for many mornings to come!
For More Recipes:
Paleo Cinnamon Swirl Cake
Ingredients
- avocado oil spray or any nonstick spray
For the Base:
- 3 large eggs room temperature
- ½ cup avocado oil
- ½ cup coconut sugar
- ½ cup unsweetened coconut yogurt (I like Culina brand; sub dairy yogurt if preferred)
- ¼ cup unsweetened almond milk (sub non-dairy or dairy milk of choice)
- 2 teaspoons vanilla extract
- ½ teaspoon baking soda
- 2 teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 cups almond flour
- 2 tablespoons coconut flour
For the Cinnamon Swirl:
- 2 tablespoons coconut sugar
- 3 teaspoons ground cinnamon
Optional Icing:
Instructions
Make the Base:
- Preheat the oven to 350℉. Line a 9×9 baking pan with a parchment paper sling and spray with avocado oil cooking spray. Set aside.
- Using a stand mixer fitted with the whisk attachment, or in a medium mixing bowl using electric beaters, beat the eggs at medium speed for 2 to 3 minutes until very frothy and pale yellow. It’s important you beat the eggs for the full time so that they take on air, which will help the cake rise.
- To the eggs, add the avocado oil, coconut sugar, coconut yogurt, almond milk, and vanilla. Mix until combined. Add in the baking soda, baking powder, salt, almond flour, and coconut flour. Mix on medium low, scraping down the sides and the bottom of the bowl intermittently, until the batter is combined.
For the Cinnamon Swirl
- Transfer half of the batter to a separate, medium bowl. To the batter, add in the coconut sugar and cinnamon. Mix until combined and there are no streaks left.
- Using a cookie scoop, alternate adding in scoops of the vanilla batter and cinnamon batter until all of the batter has been transferred to the pan and the surface of the bottom is totally covered. Using a toothpick, gently swirl the batters together to make a marble pattern, ensuring that the batter is distributed throughout the pan evenly.
- Transfer to the middle rack of the oven and bake for 22-25 minutes, or until a toothpick comes out clean when tested in the center of the cake. Allow to cool for at least 20 minutes before icing or cutting. Cut into 9 squares.
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Eat Love Eats.
Looks great! Anything that we can sub for coconut flour?
Hi Christie- I haven’t yet tested this out with alternate flours and the grain-free flours can be fickle when baking!
Loved how easy and delicious this recipe was! Going to try making it with the icing next time!
Really delicious. Moist, fluffy and full of flavor. Even my picky teenagers ate it up and commented on how delicious it is! Will be making again for sure.