Cinnabon Cinnamon Roll Cake (Gluten Free Version and Clean Version)

If you want to make a GLUTEN FREE version of this, you absolutely must use the right LOW PROTEIN blend to make the cake taste light and fluffy.  Here is my favorite CAKE/PASTRY GLUTEN FREE BLEND:

2 cups white rice flour
2 cups sweet sourgum flour
1 1/2 cup of tapioca flour or cornstarch
1 tbsp of xanghan gum

Put all ingredients in a ziplock, shake it up, and store in frig.


CINNAMON ROLL CAKE RECIPE:

3 cups of white whole wheat flour OR gluten-free cake/pastry blend
1/4 tsp salt
1/4 cup of honey
1/2 cup of sucanat
4 tsp of baking powder (non-aluminum is best!)
1 1/2 cup of milk or milk alternative
2 eggs
1 tbsp vanilla extract
1/2 cup of melted coconut oil or EVOO
2 heaping Tbsp of ground flax (if you have it)

SWIRL:

6 tbsp of softened butter
1/2 cup unsweetened applesauce
2 Tbsp of almond meal
1 Tbsp of cinnamon
1 cup of sucanat OR 1/2-3/4 cup of honey/agave/maple syrup

GLAZE:

2 cups of xylitol or organic sugar + 2 tbsp of cornstarch or tapioca flour...BLEND IN FOOD PROCESSOR UNTIL VERY FINE.
4-5 Tbsp of milk or milk alternative
1 tsp vanilla

**NOTE:  the glaze is very sweet and the cake is very sweet.  I do NOT like overly sweet desserts so if I were to make this again I would CUT BACK on the sweetness.  However, my hub's LOVES sweet...so you'll have to just make it and take notes so you know how to adjust next time you make it.


DIRECTIONS:
With an electric mixer or stand-up mixer, mix flour, sucanat, honey, salt, baking powder, milk, eggs, vanilla, and flax.  Once combined well, slowly stir in melted coconut oil/Evoo.  Pour into greased 13x9 baking dish.

SWIRL:

In medium bowl, mix the softened butter, applesauce, almond meal, cinnamon and sucanat/honey.  Drop evenly over cake batter by the tablespoon and use a knife to swirl/marble through the cake.  Bake at 350 for 25-30 minutes or until knife/toothpick comes out nearly clean from the center.

GLAZE:

Whisk until smooth and drizzle over warm cake.