Name: Cinnamon Roll Loaf Cake with Coconut Flour (Grain-free, Gluten-free)
Prep time: 15 min
Cook time: 45 min
Ingredients: 1/2 cup (40 grams) coconut flour (organic); 1/2 cup (100 grams) butter or coconut oil (melted); 1/3 cup (100 grams) honey (raw); 4 large eggs; 1 tablespoon Greek yogurt; 1 1/2 teaspoons baking powder (organic); 1 pinch sea salt; 1 teaspoon natural vanilla extract (optional); 8 oz (200 grams) organic cream cheese; 1/4 cup (50 grams) coconut sugar; 1 egg; 3 tablespoons cinnamon

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This moist grain- and gluten-free coconut flour loaf cake is swirled with cinnamon and cream cheese that make it taste like cinnamon rolls, but without the extra work! A delicious guilt-free treat made with natural ingredients and easy-to-make. Perfect with a hot cup fo coffee.

Slice of Cinnamon Roll Loaf Cake with Coconut Flour on white plate and cake in pan in background

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Baking with coconut flour

Coconut flour is one of the staples in my pantry. I find it the perfect ingredient for baking when choosing to go grain- and gluten-free.

Coconut flour has low carbohydrate content, and it’s high in fibres, potassium and manganese. It contains medium-chain triglycerides (MCT), which makes it healthier than other nut flours (such as almond) that are rich in omega-6 polyunsaturated fats, an unhealthy option when consumed in excess.

In addition, coconut flour is highly absorbent, which means you need to use a limited amount of flour in a recipe. Usually, coconut flour recipes also call for more eggs, which makes them higher in proteins.

I love Bob’s Red Mill organic coconut flour for all my recipes!

Cinnamon Roll Loaf Cake with Coconut Flour slice and cake

A coconut flour loaf cake that tastes like cinnamon rolls!

I love cinnamon rolls! Since I stopped eating grains a few years ago, I think cinnamon rolls are the main (and probably only) thing I really miss!

I have attempted to make grain-free cinnamon rolls with natural and healthy ingredients many times, with not-so-great results! Baking with coconut or almond flour is great, but let’s be honest, has some limitations. Making a grain-free dough that can be rolled out an then rolled up into cinnamon rolls is quite tricky and the results are not worth the effort in my opinion.

But sometimes I just need a cinnamon roll! That’s why I came up with this recipe.

What’s better than an easy-to-make loaf cake made with coconut flour that tastes like cinnamon rolls?

This loaf cake features all the cinnamon roll ingredients (minus the grains!): cinnamon, brown sugar (I used coconut sugar), butter (I used grass-fed), and cream cheese. It’s soft, moist, buttery, and so delicious.

Let’s stop talking about it and see how to make it!

Ingredients for this Cinnamon Roll Loaf Cake with Coconut Flour

For the coconut flour loaf cake

1/2 cup organic coconut flour (40 grams)
1/3 cup raw honey (100 grams)
1/2 cup grass-fed butter or coconut oil (100 grams), melted

4 large eggs
1 tablespoon Greek yogurt
1 1/2 teaspoons organic baking powder

1 pinch of sea salt
1 teaspoon pure natural vanilla extract (optional)

For the cinnamon cream cheese swirl

8 oz organic cream cheese (200 grams)

1/4 cup coconut sugar (50 grams)
1 egg
3 tablespoons cinnamon

Cinnamon Roll Loaf Cake with Coconut Flour ingredients on white background

How to make this Cinnamon Roll Loaf Cake with Coconut Flour

Preheat oven to 350 degrees F and melt the butter
Make the coconut flour loaf cake batter: combine all the dry ingredients in a bowl and combine. Add liquid ingredients and mix with a wisk until the batter is smooth, but without overmixing. Let the batter rest for a few minutes to allow the coconut flour to absorb the liquids
Make the cinnamon cream cheese swirl: combine cream cheese, coconut sugar, egg, and cinnamon and mix with a spoon until all ingredients are combined

Step in making Cinnamon Roll Loaf Cake with Coconut Flour

Assemble the cake: pour abour 1/2 of the coconut flour cake batter into a 9×5 inch greased or parchment lined loaf cake pan; spoon about half of the cinnamon cream cheese swirl over the batter and then repeat with the remaining cake batter and cinnamon cream cheese swirl. Use a butter knife to create a swirl

How to swirl the cinnamon cream cheese swirl into the coconut flour loaf cake with a butter knife

Bake the cake for 45 minutes, then turn the oven off and leave the cake in the warm oven for at least 20 minutes or until cool

Baked Cinnamon Roll Loaf Cake with Coconut Flour

Notes

For the best results, make sure all ingredients are at room temperature before making the cake.

Trick for melting the butter: cut the butter into small pieces and place it into the same pan where you’re going to bake your cake, and put it in the oven as it warms up while you gather and measure the other ingredients. This will save you time and you won’t have anything extra to clean, plus the pan will be greased!

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Bob’s Red Mill Organic Coconut Flour

Bob’s Red Mill Organic Baking Powder with no Aluminium

Bob’s Red Mill Organic Coconut Sugar

Redmond Real Sea Salt

KOOV Ceramic Loaf Pan 9 x 5 inch

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Cinnamon Roll Loaf Cake with Coconut Flour

Slice of cinnamon roll coconut flour loaf cake on white plate and cake in pan in background

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5 from 1 vote

Cinnamon Roll Loaf Cake with Coconut Flour (Grain-free, Gluten-free)

Prep Time15 mins

Cook Time45 mins

Course: Dessert

Keyword: cinnamon roll, coconut flour, gluten-free, grain-free, healthy dessert, loaf cake, natural ingredients

Servings: 8

Equipment

1 9×5 inch loaf cake pan