I came across a recipe for Cinnamon Roll Cake from Life, Love and Sugar while perusing recipe. I first thought about the last time I had a cinnamon roll, which was over 10 years ago. I’m not exaggerating, I’ve been gluten free at least that long. My next thought was how I can take this recipe and make it healthier and do a better job this time with the portion sizes. The Chickpea Pound Cake was great, but the portions were a bit small. Butter is the main cause for the calories. This time I am substituting some of the butter with applesauce. If you want to see a great breakdown of how to substitute butter in a recipe, check out this post by Delishably where she breaks it all down. Replacing the sugar will reduce the calories further. Finally, using almond flour and coconut flour instead of all purpose to make it gluten free and lower the carb content. Atkins does a great job of breaking down how to substitute low carb flours for all purpose if you want to adapt your own recipe. I want big pieces of cake that will surely satisfy my sweet tooth.

Here are the original stats:

Here’s what I changed:

• I replaced the sour cream with a sour cream substitute to remove the dairy.
• I am skipping the glaze to lower the calories.
• I replaced the milk with coconut milk to remove the dairy.
• I replaced the butter in the recipe with applesauce to reduce the saturated fat and calories.
• I replaced the flour with a mix of almond a coconut flour.
• I was able to lower the calories enough to reduce the servings from 12 to 10 for bigger pieces of cake!

Here are the final stats:

Here is the final recipe:

Low Carb Cinnamon Roll Cake

Serves 10

Cinnamon Sugar Filling

• 1 cup brown sugar substitute
• 4–5 tbsp ground cinnamon
• 5 tbsp unsweetened applesauce

Cake

• 1/3 cup unsweetened applesauce
• 1 cup sugar subtitute
• 6 tbsp (86g) vegan sour cream
• 1/2 cup coconut milk
• 2 eggs
• 2 tsp vanilla extract
• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 2 tsp baking powder
• 1 1/4 tsp xanthan gum
• 1/2 tsp salt

1. Preheat oven to 350°F (176°C) and grease a 9×13 inch cake pan.
2. To make the cinnamon filling, combine the brown sugar substitute and cinnamon in a medium sized bowl.
3. Add the unsweetened applesauce and mix until combined. Set aside.
4. To make the cake batter, combine the sugar substitute and unsweetened applesauce to a large mixer bowl and beat on medium speed until fluffy, 3-4 minutes. Don’t skimp on the creaming/beating time.
5. Add the vegan sour cream and mix until well incorporated.
6. Add the coconut milk and mix until well incorporated.
7. Add the eggs and vanilla extract and mix until smooth.
8. Combine the dry ingredients in a separate bowl.
9. Add the dry ingredients to the batter and mix until smooth.
10. Pour the batter into the prepared pan and spread into an even layer.
11. Drizzle the cinnamon sugar mixture over the top of the cake. It will cover most of the top of the cake.
12. Use a toothpick to swirl the cinnamon mixture around. You may not notice a difference immediately, but the swirls are where the cinnamon mixture will fall down into the cake while baking.
13. Bake the cake for 22-24 minutes, or until a toothpick inserted comes out with a few crumbs, then remove from the oven to cool.