This Pumpkin Cinnamon Roll Cake Gluten-Free is not just a dessert; it’s an experience that wraps you in the cozy embrace of autumn. Imagine biting into a slice where each mouthful reveals swirls of cinnamon and sugar, enveloped in a tender pumpkin cake.
Ingredients
Scale:
2 cups almond flour
1/2 cup coconut flour
1 tablespoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 large eggs
1/2 cup maple syrup
1 cup pumpkin puree
1 teaspoon vanilla extract
1/2 cup brown sugar
4 ounces softened cream cheese (for glaze)
1 cup powdered sugar (for glaze)
2 tablespoons milk (for glaze)
1 teaspoon vanilla extract (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
In a large bowl, combine the almond flour, coconut flour, baking powder, ground cinnamon, and salt. Mix well.
In another bowl, whisk together the eggs, maple syrup, pumpkin puree, and vanilla extract until smooth and fully combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
In a small bowl, mix the brown sugar and 1 tablespoon of ground cinnamon to create the cinnamon filling.
Spread half of the cake batter in the prepared pan. Sprinkle half of the cinnamon filling over the batter. Add the remaining batter on top, then finish with the rest of the cinnamon filling. Use a knife to gently swirl the filling into the batter.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely in the pan.
While the cake cools, prepare the cream cheese glaze. In a bowl, beat together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy.
Once the cake has cooled, drizzle the cream cheese glaze over the top. Slice and serve!
