Gluten-Free Cinnamon Roll Cake with Pumpkin + Tahini Icing
Total Time
0 hrs 35 mins
Prep Time
0 hrs 15 mins
Cook Time
0 hrs 20 mins
Rating
4.8 out of 5 stars
(526)
Ingredients
1 cake
- 2/3 cup vanilla almond milk (or any milk of choice), warmed
- 2 1/4 tsp active dry yeast
- 4 tbs coconut sugar
- 4 tbs pumpkin puree
- 2 tbs butter, melted
- 1 tsp vanilla extract
- 1 large egg, beaten
- 1 cup tapioca flour
- 1/2 cup buckwheat flour
- 2 tsp baking powder
- 2 tsp xanthan or guar gum
- 1/2 tsp sea salt
- 1/4 tsp baking soda
- 10 tbs coconut sugar
- 5 tbs butter, softened
- 2 tbs pumpkin puree
- 2 tbs ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp ground ginger
- 5 tbs butter, softened
- 3 tbs cream cheese, softened
- 3 tbs raw honey
- 2 tbs tahini
- 1 tbs ground cinnamon
- 1 tsp vanilla extract
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Preparation
Step 1
In a large mixing bowl dissolve yeast and sugar in warmed milk. Let sit for 5 minutes or until slightly frothy.
Step 2
To your yeast mixture, stir in pumpkin, butter, vanilla, and egg until smooth.
Step 3
Slowly sift in tapioca and buckwheat flours, followed by baking powder, xanthan or guar gum, salt, and baking soda. Mix until a smooth batter forms.
Step 4
Transfer to a greased mixing bowl, cover, set in a warm & dark place and let rise for 1 hour.
Step 5
Preheat oven to 400°. Grease a cast iron skillet or cake pan, set aside.
Step 6
Cover a cutting board with parchment paper. Flour the surface well.
Step 7
Remove cake batter from bowl and place on floured parchment paper.
Step 8
Sprinkle batter and rolling pin liberally with flour.
Step 9
Roll out until you have a square shape roughly 1/2″ thick.
Step 10
Combine all filling ingredients, mix until smooth.
Step 11
Take 1/2 of your filling/topping mixture and spread over your cake batter square.
Step 12
Using a sharp knife, cut your dough into 8 strips.
Step 13
Roll and twist each strip until you have a very rustic cinnamon roll-like shape (this will be messy and that’s okay!).
Step 14
Place each rustic sticky roll into your greased skillet or pan, making sure each roll touches the next forming a round cake-like shape.
Step 15
Pour remaining filling/topping mixture over your rolls.
Step 16
Place into your preheated oven and bake for 20 minutes.
Step 17
While your cake is baking, prepare your icing.
Step 18
Whisk together all icing ingredients until smooth. If it’s too runny for your taste, you can refrigerate until it hardens slightly.
Step 19
When your cake is done baking, remove from the oven and let cool for 10 minutes, or until ready to eat.
Step 20
Place your icing into a piping bag or ziploc with the corner snipped off and squeeze over your cake in a design of choice, or simply spread your icing over cake with a knife.
Step 21
Enjoy!
Step 22
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Chef's notes
This gluten-free pumpkin sticky roll skillet cake is chock full of pumpkin spice flavors with an out-of-this-world light and fluffy texture – much like a cinnamon roll!
Top it off with a creamy, delicious cinnamon tahini cream cheese icing and you’re talking about one heavy-duty autumn treat!
If you’re in the mood for something tasty & sweet that you would never guess is gluten-free, this is most definitely it. It makes a mighty fine way to impress your guests, too!
