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Cinnamon Cake with Coconut Glaze – Gluten Free

Cinnamon Cake with Coconut Glaze – Gluten Free

Super luscious and dairy and gluten free – this dessert is a real crowd pleaser! It’s easier than it looks and totally worth the effort!

Cake
1 cup almond flour
½ cup arrowroot starch
4 tablespoons coconut flour
1 1/4 cup coconut sugar
2 tablespoons cinnamon
2 teaspoons baking soda
½ teaspoon sea salt
2 tablespoons coconut butter- Earth Balance brand
4 eggs
2/3 cup coconut milk
2 teaspoons vanilla
1 apple, grated

Topping
3 cup pecans
1 cup almond flour
8 tablespoons coconut butter, melted
5 tablespoons coconut sugar
1 tablespoons cinnamon
Pinch sea salt

Glaze
2 tablespoons coconut butter
1 cup confectioner’s sugar, sifted
1 ½  tablespoon coconut milk
¼ teaspoon vanilla

  • Preheat oven to 350 degrees.
  • Grease a 10″x15″ inch pan or two 8″x8″ pans.
  • To make topping, pulse pecans in food processor (or you can chop small by hand if you don’t have a processor) until crumbs are coarse. Add other topping ingredients and pulse until combined (if doing by hand mix well in bowl with wooden spoon). Set aside.
  • Mix together almond flour, coconut sugar, baking soda and sea salt. Add coconut butter (solid, not melted) in small amounts, either pulsing in food processor or mixing in with a fork in a bowl, like making dough.
  • In separate bowl mix eggs, coconut milk, vanilla and apple. Add to dry ingredients. Mix until well combined.
  • Pour into baking dish/dishes and sprinkle with topping.
  • Bake for 30-35 minutes or until toothpick comes out clean.
  • While baking, make the glaze by melting the coconut butter in small pot, on low heat. Once it has melted remove from heat and  whisk in sifted sugar until smooth, then add coconut milk and vanilla. When it has thinned out and all lumps are gone, set aside.
  • After cake has cooled, drizzle with glaze to your liking using the whisk (the more glaze the sweeter it will be.)

Serves: 15

Total cooking time: 50 minutes

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Read more: Desserts, Diet & Nutrition, Eating for Health, Family, Fitness, Food, Health, Healthy Aging, HeartMath Kitchen, Home, Life, Men's Health, Nourishing the Heart, Simply Healthy, Vegan, Vegan and Delicious, Vegetarian, , , , , , , , , , , , , ,

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Sara, from Institute of HeartMath

Sara Childre is President and CEO of the non-profit Institute of HeartMath. Since 1991, Sara has helped oversee and develop HeartMath trainings, educational products and scientific programs. She was appointed vice president and CFO of the institute in 1992, then president and CEO in 1998.

146 comments

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11:07PM PDT on Jun 18, 2014

Looks way too dense.

11:10AM PDT on Jun 7, 2014

sounds great!!

I am really trying to cut out/down on gluten - every yummy recipe helps - thx!

3:25AM PDT on Jun 7, 2014

sounds good, tks

3:15AM PDT on Jun 7, 2014

Looks great, thank you for the recipe!

7:50PM PDT on Jun 3, 2014

sounds delicious

4:07AM PDT on Jun 3, 2014

Thanks

5:51AM PDT on Jun 2, 2014

thanks

10:55PM PDT on Jun 1, 2014

Lots of coconut and ingredients I don't have!

10:46PM PDT on May 30, 2014

thanks for this post, care2

8:57PM PDT on May 30, 2014

Sounds amazing!

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

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