Cinnamon Roll Bundt Cake

photo-1

Yes, I’m still here. The family is still paleo. That’s a little over one year gluten free and about one year paleo. Gluten free is sometimes all I can manage outside the house. We continue to rake in small, but noticeable benefits. Particularly Spy.

I’m not inventing recipes at the same pace I was before. We’ve found a core of recipes we use, and I’ve been exploring recipes by other paleo types. But I’ve accumulated a few more and have been asked to share. So here you go.

This cake takes care of one of those cravings. I’ve seen recipes by paleo people attempting to make cinnamon rolls and I know why. But they look like a lot of work as paleo dough can be difficult to impossible to work with. So I decided to go the bundt cake route. Four incarnations later, I have the final recipe.

Spy and Q both love it. My parents love it. Unsuspecting non-paleo people at a party loved it. (And all they knew was that it was gluten free and made with almond flour. All those tree nut allergies at the boys’ school and our own gluten ‘allergy’ have sensitized me into announcing allergins these days.)

Cinnamon Roll Bundt Cake

Wet:

4 eggs

1 cup apples, shredded or finely chopped

1/2 cup palm shortening

1/4 cup maple syrup

1/4 cup honey

2 Tbsp lemon juice

1 Tbsp vanilla extract

Dry:

3 1/2 cups almond flour

1 tsp cinnamon

1 tsp baking soda

1 tsp salt

Filling:

4 Tbsp ghee or coconut oil, melted (butter would work well)

4 Tbsp cinnamon

6 Tbsp coconut sugar (brown sugar can be used, but is not paleo)

Icing:

1 Tbsp coconut oil

2 Tbsp cream of coconut

4 Tbsp coconut sugar

 

Preheat oven to 325F. Combine wet and dry ingredients in two separate bowls. Put wet ingredients in stand mixer. Set to medium and allow ingredients to fully combine, 5-8 minutes. Add dry ingredients to wet. Allow to mix another 2-3 minutes until fully combined. While you wait, use a little extra palm shortening to grease the inside of your bundt pan.

Pour batter into bundt pan. Bake for one hour. Allow to cool for at least 30 minutes after cooking. This allows the cake to pull away from the pan and slide out easily.

Place the coconut oil and cream of coconut in a microwaveable bowl. Warm them gently (about 30 seconds). Stir. Now mix in the coconut sugar. Drizzle over cake.

photo-1

photo

photo-2

 

5 Comments  to  Cinnamon Roll Bundt Cake

  1. Laurinda says:

    Oh my, that DOES look delicious! Special Holiday type of delicious, actually. Thank you for sharing it with us!

  2. Vonnie Keller says:

    This is delicious! I made it last night so my husband and I could have it for a morning treat with coffee. Luckily, I have made this years before many time(but in the bad version), so I knew what to do, but you might want to revise your recipe for newbie bakers letting them know when and how to put the “filling” in. And after baking, to turn the cake in the pan, upside down on a cooling rack so it can loosen up to fall out on rack.
    Thank you for a wonderful creation! Will definitely make it again!

    • Jen says:

      How do you put the filling? I presume you pour the batter in the bundt pan and alternate it and making swirls with the filling. Thanks in advance

  3. Colleen says:

    Can this be made with coconut flour or something other than almond flour? We are new to a gluten free diet and are on a top 6 elimination diet so no tree nuts for us!

  4. I think you has a problem with the site. Or maybe I have a
    complications with your internet browser.
    Often it displays clean page in my browser anytime navigating.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>