Pumpkin Cinnamon Roll Cake | In Johnna's Kitchen

Pumpkin Cinnamon Roll Cake

Author Johnna


For the Batter:

  • 1 1/2 cups Johnna's Favorite Gluten-Free Flour Blend
  • 1/2 cup coconut sugar
  • 2 teaspoons baking powder
  • dash of sea salt
  • 3/4 cup non-dairy milk (I use unsweetened almond)
  • 1 egg from a Happy Hen
  • 1/4 cup pumpkin puree (canned, not pie filling)
  • 1 teaspoon vanilla bean paste or vanilla extract

For the Topping:

  • 1/2 cup coconut sugar
  • 1/4 cup Earth Balance vegan buttery sticks or coconut oil , softened
  • 1/4 cup pumpkin puree (canned, not pie filling)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • (Alternatively, you can use 2 1/4 teaspoons pumpkin pie spice)

For the Glaze:

  • 1/2 cup powdered sugar
  • 1 Tablespoon non-dairy milk (I use unsweetened almond milk)
  • 1/2 teaspoon vanilla bean paste or vanilla extract


  1. Lightly oil an 8 x 8 baking dish. Preheat oven to 350 degrees.
  2. In a large mixing bowl, combine flour, coconut sugar, baking powder and salt. Stir well to combine.
  3. Make a well in the dry ingredients, then add egg, pumpkin, milk and vanilla. Stir well to combine.
  4. Pour into baking dish.
  5. In a small mixing bowl, combine all topping ingredients, stirring until well combined.
  6. Drop dollops of topping onto the batter.
  7. Pull a knife through in vertical stripes, then in horizontal stripes to marble the topping into the batter.
  8. Place in over for 35-37 minutes. The cake is done when a toothpick or cake tester inserted into the center comes out clean.
  9. While cake is baking, mix the glaze ingredients together in a small bowl.
  10. Drizzle over the top of the cake while it is still warm.
  11. Allow cake to cool for 10-15 minutes (if you can wait that long--it's challenging!) and slice into pieces to serve. Best enjoyed while still a bit warm.