Cinnamon Roll Date Cake (gf / Df) ✨ the Only Version of a Ci

• total time: 50 minutes

Ingredients

12 medjool dates, pitted

1 cup (220g) boiling water

3 large eggs

½ cup (150g) maple syrup

1 tsp (5g) vanilla extract

¼ cup (50g) olive oil

1 cup (170g) gluten free all purpose flour substitute

1 tsp (4g) baking powder

½ tsp (3g) baking soda

½ tsp (3g) salt

1 tsp (2g) cinnamon

Cinnamon topping:

2 tsp (4g) cinnamon

½ cup (105g) coconut sugar

2 tbsp (24g) coconut oil, melted

Glaze:

1 cup (170g) powdered sugar

3 tbsp (40g) dairy free milk of choice

¼ tsp (1g) vanilla extract

Directions

Preheat the oven to 350°F.

To make cinnamon topping, combine ingredients in a small bowl and mix well.

Add chopped dates to a small bowl with ½ cup boiling water for ten minutes. Transfer to blender or blend using an immersion blender until smooth.

Add date paste, eggs, maple syrup, olive oil and vanilla extract to a large bowl and whisk until thoroughly combined.

Fold in flour, baking soda, baking powder, salt and cinnamon until batter is smooth and uniform.

Transfer to a greased 9x9 baking dish then sprinkle the cinnamon mixture evenly over the top of the batter.

Bake for 35-45 minutes until a toothpick stuck into the center of the cake comes out with just a few crumbs.

To make glaze, combine ingredients in a small bowl and whisk well then drizzle generously over cake.