Cinnamon Roll Date Cake

This cake tastes exactly like a gooey, warm cinnamon bun, complete with icing drizzled on top. It's gluten-free, dairy-free, and ready in a fraction of the time it takes to make traditional cinnamon rolls.

By @caitlinjesson

Original recipe source

Cook time: 50 minutes

Servings: 8

Ingredients

• 2 tsp cinnamon
• 0.5 cup coconut sugar
• 2 tbsp coconut oil
• 12 medjool dates pitted
• 1 cup boiling water
• 3 large eggs
• 0.5 cup maple syrup
• 0.25 cup olive oil
• 1 tsp vanilla extract
• 1 cup gluten free all purpose flour substitute
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 1 tsp cinnamon
• 1 cup powdered sugar
• 3 tbsp dairy free milk of choice
• 0.25 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F.
2. To make the cinnamon topping, combine 2 tsp cinnamon, ½ cup coconut sugar, and 2 tbsp melted coconut oil in a small bowl. Mix well.
3. Add 12 pitted and chopped medjool dates to a small bowl with 1 cup of boiling water and let them soak for ten minutes.
4. Blend the soaked dates and water using a blender or immersion blender until smooth.
5. In a large bowl, whisk together the date paste, 3 large eggs, ½ cup maple syrup, ¼ cup olive oil, and 1 tsp vanilla extract until thoroughly combined.
6. Fold in 1 cup gluten-free flour substitute, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and 1 tsp cinnamon until the batter is smooth and uniform.
7. Transfer the batter to a greased 9x9 baking dish and sprinkle the cinnamon mixture evenly over the top.
8. Bake for 35-45 minutes until a toothpick stuck into the center of the cake comes out with just a few crumbs.
9. To make the glaze, whisk together 1 cup powdered sugar, 3 tbsp dairy-free milk, and ¼ tsp vanilla extract until smooth. Drizzle generously over the cooled cake.