This Paleo Cinnamon Swirl Cake is a warm, tender cake that captures the flavor of cinnamon rolls without the extra work. It’s an ideal companion to your morning coffee or an afternoon tea, and it’s crafted to be gluten-free, dairy-free, paleo, and refined sugar-free for a lighter take on a classic cinnamon treat.
There’s something comforting about cinnamon and sugar swirled into a simple cake. This recipe takes the flavors of gooey cinnamon rolls and turns them into a simple, single-layer snacking cake that’s easier to make and great for sharing. The texture is moist and slightly dense—perfect for slicing into squares and enjoying warm or at room temperature.
The cake is delicious as-is, keeping it refined sugar-free and light. If you’d like extra sweetness, you can top it with a light icing—allow the cake to cool for at least 20 minutes before adding any glaze so it sets properly.
Ingredients
- Avocado oil spray or any nonstick spray
- 3 large eggs (room temperature)
- 1/2 cup avocado oil
- 1/2 cup coconut sugar (plus 2 tbsp for the swirl)
- 1/2 cup unsweetened coconut yogurt (or dairy yogurt of choice)
- 1/4 cup unsweetened almond milk (or other non-dairy/dairy milk)
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 2 cups almond flour
- 2 tablespoons coconut flour
- 3 teaspoons ground cinnamon (for the swirl)
- Optional: a simple icing if desired (see recipe notes)
Step-by-step
Step One: Preheat and prepare pan
Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with a parchment paper sling and spray lightly with avocado oil cooking spray. Set the prepared pan aside.
Step Two: Whisk the eggs
In a stand mixer fitted with the whisk attachment, or using electric beaters in a medium bowl, beat the eggs on medium speed for 2 to 3 minutes until very frothy and pale yellow. Beating the eggs fully incorporates air, which helps the cake rise and gives it a lighter texture.
Step Three: Make the batter
Add the avocado oil, 1/2 cup coconut sugar, coconut yogurt, almond milk, and vanilla to the beaten eggs. Mix until combined. Add the baking soda, baking powder, salt, almond flour, and coconut flour. Mix on medium-low, scraping the bowl occasionally, until a smooth, uniform batter forms.
Step Four: Prepare the cinnamon swirl
Transfer about half of the batter into a separate medium bowl. To this portion, stir in the 2 tablespoons coconut sugar and 3 teaspoons ground cinnamon until fully combined and no streaks remain.
Step Five: Layer and swirl
Using a cookie scoop or spoon, alternate scooping the plain batter and the cinnamon batter into the prepared pan until the bottom is evenly covered. Use a toothpick or skewer to gently swirl the batters together, creating a marbled cinnamon pattern while ensuring even distribution.
Step Six: Bake and finish
Place the pan on the middle rack and bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool in the pan for at least 20 minutes before adding any glaze or slicing. Cut into 9 squares and serve warm or at room temperature.
Tips, Variations, and Storage
- Optional icing: A light dairy-free glaze made from powdered coconut sugar mixed with a splash of almond milk and vanilla pairs nicely. Ice only after the cake has cooled at least 20 minutes so the glaze doesn’t melt away.
- Substitutions: If you don’t have coconut yogurt, plain dairy yogurt or a thick non-dairy yogurt works as a substitute. If avoiding coconut flour, do not substitute at a 1:1 ratio—adjust carefully or omit and slightly increase almond flour.
- Serving suggestions: Enjoy slices with coffee, tea, or a dollop of dairy-free yogurt. This cake is a great grab-and-go breakfast or a sweet snack.
- Storage: Store cooled cake in an airtight container at room temperature for 1–2 days, or refrigerate for up to 4 days. To freeze, wrap slices tightly and freeze up to 2 months; thaw in the refrigerator overnight.
Recipe Details
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
- Servings: 9 squares
- Dietary: Gluten-free, dairy-free (if using non-dairy yogurt), paleo, refined sugar-free
I hope you enjoy this Paleo Cinnamon Swirl Cake—an easy, flavorful way to bring cinnamon-roll flavor to your morning without the extra effort.
Photography by Eat Love Eats.