Cinnamon Roll Cake (vegan, keto, and gluten free)

I’ve been told that cakes are never a lie. Each slice speaks the truth–if they’re lacking, overbearing, absolutely perfect, taste like a thousand calories, or taste like a hundred calories…you probably would know by at least the first or second bite. I have had many a plenty of slices of dessert cakes. Carrot, lemon, strawberry, chocolate, vanilla, red velvet, and so forth. Many of them have been divine, but others have disappointed me with grainy textures, dryness, or lack of a strawberry filling. You know who you are.

Sometimes I ponder on why it is so difficult to make sugar free desserts taste yummy. Are non-nutritive sweeteners just doomed to taste too bitter or is it a matter of mastering quantification and selection? I have more than plenty of delicious sugar free desserts on my blog, but after baking with regular sugar for some time, I recognized…why is it a billion times easier to bake with granulated sugar than Stevia or monkfruit?

Sugar has a very specific chemical composition–particularly sucrose, which is conventional table sugar. Its disaccharide structure thereby results in a multitude of purposes, reactions, and impacts on flavor. It is very challenging to

Now others might be wondering: why do you like to bake sugar free desserts when it’s much harder to begin with? Truth is, I personally do not consume a lot of granulated sugar in my diet and I actively discourage people from eating it excessively. Many of my extended family members have diabetes, thus I take this circumstance to heart and try to work around it. My personal favorite has been granulated monkfruit (Lakanto has some amazing ones!), as it can be swapped in a 1:1 ratio. Stevia is generally a slippery slope since it is 200-300X sweeter than sugar while erythritol is 60-80% less sweet than sugar.

One of my personal projects for the past few years encompassed improving my baking skills. I genuinely want to develop the ability to create a spontaneous recipe, understand ratios, and nail something within the first or second attempt. It took a LOT of research and personal trial-and-error with smaller recipes, such as mug cakes and pancakes. I recognized that the the dependency on the sweeteners and its quantities depend on the types of flour and those quantities and the overall flavor and texture goals of the dessert.

This is one of my favorite desserts as of lately. I plan on baking this cake again VERY soon–even making it a chocolate cake!

RECIPE (one layer of cake)

  • 3.53 ounces of blanched almond flour
  • 1/4 cup coconut flour
  • 3/4 cup monkfruit sweetener, granulated
    • Use 1/2 cup + 2 TBSP granulated stevia or 1 cup of granulated sugar
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 tsp cinnamon
  • 3 vegan eggs (3 TBSP Follow Your Heart powder + 10 TBSP cold water)
  • 1/4 cup coconut oil, solid
  • 1/4 cup unsweetened coconut milk

RECIPE (sugar free glaze)

  • 1/3 cup monkfruit-sweetened powdered sugar
  • 1 tsp corn starch
  • 1/4 cup cold water or coconut milk
  • 1/2-1 tsp salt


  1. Preheat the oven to 350F.
  2. Thoroughly whisk wet ingredients together until there are as little clumps as possible. An electric blender helps immensely!
  3. In a separate bowl, sift the dry ingredients together.
  4. Carefully stir the wet ingredients into the dry ingredients. Mix until the texture is just about uniform.
  5. Lightly coat a nonstick cake pan with coconut oil or neutral flavored oil.
  6. Gently pour the batter into the pan and flatten on top.
  7. Bake for 35 minutes, or until a toothpick comes out completely clean.
  8. Let the cake cool completely before removing.
  9. While the cake cools, combine the glaze ingredients in a small bowl. If necessary, thicken with more sugar free powdered sugar or thin out with a little more cold water.
  10. To remove the cake from the pan, top the pan with a large plate or board. Flip upside down. The cake should drop from the pan on its own.
  11. Glaze the cake and serve right away. If storing, allow the glaze to solidify and seal completely. Refrigerate for 3-4 days or freeze for 2 months. Reheat leftovers when ready to eat!

What is your favorite keto dessert recipe?

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