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This Cinnamon Roll Cake is in danger of being finished tomorrow!  My husband and I managed to eat half the cake in one day!  How is this possible?  It is so good that’s why!  Great with a cup of chamomile honey tea or coffee.  You will feel like you are cheating! The cake tastes like it may have white flour in it, but nada!  All the lovely flavors of a Cinnamon Roll in a delicious, soft-textured coffee cake with a tasty-tasty icing on top.

For an even softer and more tender texture, you can replace 1/4 cup of the bake mix with vanilla whey protein powder.  I don't think it is necessary if you don't have the protein powder, as this cake has a lovely texture.  I have recently discovered that adding about 1/4 cup vanilla whey protein powder to a cake mix produces a very tender cake, that stays that way even when chilled - i.e. the cake does not become too dense. Very cool tip!


31/4 cups Gluten-Free Bake Mix 2, OR (800 mL)
  Keto Bake Mix, OR almond flour plus 1/4 cup oat fiber
4 tsp baking powder (20 mL)
1/2 tsp salt (2 mL)
3 eggs
Liquid sweetener (sucralose or stevia) to equal 11/2 cups (375 mL)
1/2 cup whipping cream (125 mL)
1/2 cup water (125 mL)
1/3 cup unsalted butter, melted (75 mL)
1 tbsp pure vanilla extract (15 mL)
Cinnamon Topping:
1/4 cup butter, melted (60 mL)
Liquid sweetener (sucralose or stevia) to equal 1/4 cup sugar (60 mL)
1/4 cup powdered sweetener (60 mL)
  almond flour
2 tsp cinnamon (10 mL)
1 tsp molasses (5 mL)
Cream Cheese Glaze:
2 oz cream cheese, softened (60 g)
Liquid sweetener (sucralose or stevia) to equal 1/2 cup sugar (125 mL)
2 tbsp whole milk powder, optional (30 mL)
2 tbsp water, OR more as needed (30 mL)
2 tbsp whipping cream (30 mL)
1/2 tsp pure vanilla extract (2 mL)


Preheat the oven to 350°F (180°C).

In medium bowl, combine Gluten-Free Bake Mix 2, baking powder and salt.

In bowl with mixer or in food processor; mix together eggs, liquid sweetener, whipping cream, water, unsalted butter and vanilla extract.  Add dry ingredients and mix well.  Pour into a 9 x 13-inch (23 x 33 cm) baking dish. 

Cinnamon Topping:  In small bowl, stir together melted butter, liquid sweetener, powdered sweetener, Gluten-Free Bake Mix 2, cinnamon and molasses.  Drop in large blobs over top of the cake batter.  Use a knife to swirl it into the cake quite well.  Bake 35 to 40 minutes.  In this instance using a cake tester is deceptive.  Cut a tiny piece open in the center to check that the batter is not wet.  The outside edges will be golden brown.  Pour the Cream Cheese Glaze over the warm cake.

Cream Cheese Glaze:  In food processor or blender, process cream cheese, liquid sweetener, vanilla whey protein powder, whole milk powder (if using), water, whipping cream and vanilla extract.  Make sure it tastes sweet enough to you and make sure it is a pourable glaze, using a little extra water, if necessary.

Helpful Hint:  Whey protein powder that I use is from GNC or Walmart - called Gold Standard Whey Protein Powder in a vanilla flavor.  Nowadays coconut milk powder and heavy cream powder are available as alternatives to whole milk powder.

Yield:  16 large servings
1 serving
229.2 calories
6.6 g protein
19.3 g fat
0.1 g fiber
6.1 g net carbs

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