Cinnamon Bun Cake

Cinnamon Bun Cake

Dairy free, nut free, gluten free, sugar free, this would be an S if following the Trim Healthy Mama plan.

This reminds me of a cinnamon roll. But, in a cake. I will post another recipe, later of a variation of this recipe. Cinnamon buns with cream cheese icing! But, for now, here is this recipe. Update: will link the buns at the end of this post!

Cinnamon Bun Cake

Wet ingredients:
4 eggs
6 Tablespoons coconut oil
3 Tablespoons xylitol
3 Tablespoons Pyure
2 Tablespoons vanilla
6 Tablespoons water

Dry ingredients:
4 Tablespoons oat fiber
4 Tablespoons coconut flour
2 tablespoons golden flax meal
2 Tablespoons collagen
1 1/2 teaspoons glucomannan
1/4 teaspoon salt
2 teaspoons baking powder

Cinnamon Sprinkle:
1 Tablespoon xylitol
1 Tablespoon Pyure
1 Tablespoon cinnamon

Topping (optional)
1/2 cup chopped pecans

1 package Let’s Do Organic Coconut Cream
1 Tablespoon Powdered Sweetener (either Gentle Sweet or my powdered sweetener recipe…)

Chop the pecans if using, and set aside. In a separate small bowl, mix up the cinnamon sprinkle. Lightly grease a 9×9 baking dish. Mix the dry ingredients together in another bowl. Put the wet ingredients into the blender. Mix by blending, then pour into the dry ingredients and mix with a fork. Drop a few spoonfuls of the batter into the baking dish, then sprinkle with some of the cinnamon sprinkle, repeating in layers, till you have used up both the batter and the cinnamon sprinkle. Place chopped pecans on top of the cake batter, if using. Bake at 350 degrees for about 30 minutes, or until done.

While the cake is baking, place the unopened plastic bag of coconut cream into a bowl of warm water. Periodically change the water and squish the coconut cream package with your fingers. By the time the cake is done, it should be totally melted.

Now for icing the cake! Don’t you hate it when you have to wait for your cake to cool? Me, too…I can be impatient! This cake should be iced while it is still hot! Open the bag of coconut cream, and mix in the powdered sweetener. Pour over the hot cake!

I like to place this on a potholder and refrigerate it just till the icing hardens… then serve it warm. Enjoy!

And check out my store at to see the products I offer, including the coconut cream, collagen, oat fiber, glucomannan, sweeteners and flaxmeal I use in this recipe! 🙂







Cinnamon Buns

11 thoughts on “Cinnamon Bun Cake”

    1. I do not know. All the ingredients used are low carb, but still have some carb. I would probably just look at the nutrition labels from the bags of the ingredients you use, and add the carbs from each for the amount you use, then divide between what you think a serving would be. About a 1/4 cup is a pretty normal serving size.

  1. Helo. I live in Canada and we cant get Pyure and havent found glucomannan other than in capsule form, would love to make this recipe can i sub swerve for the pyure and what function is the glucomannan for and is there any subs for it? thank you

    1. Hi, Debbie! Yes, you can use erythritol and stevia. Xanthan gum can often be subbed for glucomannan. Also, I sell many of these products in my online store. I’m willing to ship to Canada. 🙂

  2. So, can I use THM baking blend instead of the coconut flour, oat fiber, flax, collagen and gluccomannan? And is Pyure like THM Super Sweet?

    1. Yes, I believe you could use the THM baking blend, instead. I am
      not sure of the exact amount to sub, though. Pyure seems close to Super Sweet. Super Sweet may be a bit sweeter, but not a lot.

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