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Apple Cinnamon Roll Cake (Paleo)

Apple Cinnamon Roll Cake (Paleo)

(Originally published on 12 Mar 2016 ar

Sometimes I have a craving for a cinnamon roll, but I get tired of trying to perfect the texture of the "gluteny" classic or I just do not want to wait around for the yeast to do its trick. So how do I solve this culinary conundrum? I make a cake inspired by the confection and add apple pieces for extra flavor, texture and yum factor.

This recipe is for an 8x8 baking pan, but it can easily be doubled and be baked in 9x13 pan. I find that while this cake is tasty warm, the glaze becomes crispy as it dries and the cake gains an added layer of texture and is even yummier the following day...if it makes it to sunrise.

In this version, I have included apples for two reasons: (1) Mini-Foodie M's feedback on earlier versions was that "the bottom was not too flavorful" and (2) I felt that it could go from yum to amazing with a little fruit. So what better way to address these two needs than to pair cinnamon with its loyal fruit companion...the apple?  If you are feeling adventurous and would like a nutty addition, add 1/2 cup of chopped pecans with the diced apple. Enjoy!

         Cake Ingredients

1 1/2 Paleo All-Purpose Flour

1/8 tsp. sea salt

1/4 cup. coconut sugar

1 tsp. baking soda

3/4 cup milk (hemp, almond or coconut)

1 egg

1/2 tsp. vanilla powder or 1 tsp. vanilla extract

1/4 cup melted coconut oil or palm shortening

1/2 - 1 apple, peeled & diced into small pieces


Preheat oven to 350F. Mix all ingredients, except coconut oil / shortening. Slowly stir in melted oil / shortening. Pour into a greased 8x8 pan.


Apple Cinnamon Roll Cake slice (Paleo)

Apple Cinnamon Roll Cake slice (Paleo)

         Topping Ingredients

1/2 cup coconut oil (or palm shortening)

1/4 cup coconut sugar

1 1/2 tsp. cinnamon


Mix all ingredients well. Drop evenly over cake batter. Swirl to mix slightly into the batter. Bake 28-32 minutes or until an inserted toothpick comes out clean. Remove from oven.

        Glaze Ingredients

1/2 cup powdered sugar (homemade or with tapioca starch)

5-6 Tbsp. non-dairy milk, enough to make a runny glaze

1/2 - 1 tsp. vanilla powder


Mix ingredients until well combined. While warm, drizzle glaze over cake. Enjoy!

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