Raw cinnamon roll cake

A buttery pecan oat crust, cardamom vanilla filling and a sweet cinnamon swirl topped with melted creamed coconut and cinnamon candied pecans.

Raw cinnamon roll cake

Every year on October 4th, the Swedes celebrate Cinnamon Bun Day. This year I'm making a recipe update on this lovely cake that I made last year! I've made some minor changes to the recipe but more importantly, I've retaken the photos!! This is such a great way to see how I've progressed this year. Anyway, enough about me, back to the cake!

No one can say no to freshly baked cinnamon rolls, beautiful raw cake has all of that cinnamon roll flavor but in a totally different shape and form! A buttery pecan oat crust, cardamom vanilla filling and a sweet cinnamon swirl topped with melted creamed coconut and cinnamon candied pecans. As you might have noticed, cinnamon buns are one of my favorite treats so If you wanna see some more delicious cinnamon recipes, I recommend you'll have a look at these gluten free, vegan cinnamon rolls that I also made completely free from refined sugars! Also don't forget to check out these raw vegan cinnamon bun squares!

Raw cinnamon roll cake
Raw cinnamon roll cake recipe

Raw cinnamon bun cake recipe

Prep: Soak 3 cups of cashews for 4 hours (will expand to approximately 4 cups) Time: 1,5 h + 4 h in the freezer. Makes 12-14 servings, 8β€³ spring pan.

Crust

  • 1 cup pecans
  • 1/2 cup oats
  • 1/2 cup cashews
  • 3 tbsp coconut sugar
  • 10-12 fresh dates
  • 1/8 tsp salt
  • 1/4 tsp cinnamon

Cinnamon swirl

  • 1,5 cups soaked cashews
  • 1/2 cup coconut nectar or agave syrup
  • 3,5 tsp cinnamon
  • 1 tsp vanilla powder
  • 1/8 tsp salt
  • 1/4 cup coconut oil

Cardamom vanilla layer

  • 2,5 cups soaked cashews
  • 1/4 cup almond milk 
  • 1/2 cup agave 
  • 3 tbsp ground cardamom 
  • 1/4 tsp mesquite (optional)
  • 1/8 tsp salt
  • 1/4 cup coconut oil

Garnish

  • 1/4 cup creamed coconut (can be changed to coconut oil and coconut flour, ratio: 1x2,5)
  • pecans, a handful
  • 2 tbsp maple syrup
  • 1/2 tsp cinnamon
  1. This cake is really easy to make but you need to have a high speed blender for this one.
  2. Start by making the crust. Blend all ingredients in a food processor. Use more dates if needed. When the mix starts to form a dough, make sure that it sticks well together. Put the crust in the bottom of the spring pan. 
  3. Blend all ingredients for the cinnamon swirl in a high speed blender, except the coconut oil. Blend for a few minutes until very smooth and then add the coconut oil. Set the cinnamon swirl mixture aside. 
  4. Blend all the ingredients for the cardamom and vanilla layer in a high speed blender, except the coconut oil. Blend for a few minutes until very smooth and then add the coconut oil. 
  5. Pour half of the mixture on top of the crust and then pour the cinnamon mixture in the middle, swirl the mixtures together and pour the rest of the cardamom vanilla mixture on top. Let it set in the freezer for 4 hours. Put the cake in room temperature for a few minutes and take it out from the spring pan. 
  6. Garnish: Mix together some maple syrup and cinnamon, put a handful of pecans in the mixture and the dehydrate the candid nuts for a few hours(optional). Sprinkle some cinnamon on top of the cake, using a tea strainer. Melt the creamed coconut and pour it over the edges of the cake, place the candied pecans close to the edges of the cake.
glutenfree cinnamon roll cake recipe
Raw cinnamon roll cake
Raw cinnamon roll cake recipe vegan

If you give this one or any of my other recipes a try, please leave me a comment! Also, be sure to take a picture and tag it #happyhealthblog on Instagram so I can find you and watch these recipes come to life in your kitchens. <3

Raw cinnamon roll cake

Enjoy! <3

Is a raw chef and recipe developer at Happy Health blog. She work as a raw food pastry chef, recipe developer, food stylist, photographer and personal chef.