Cinnamon Roll Cake
Prep time
Cook time
Total time
This raw cinnamon roll cake is totally plant based and has deep flavors and nice creamy texture.
Recipe type: Cake
Cuisine: Raw, Vegan
Serves: 1 Cake
  • For the crust
  • 1 cup shredded coconut
  • 1 cup rolled oats
  • ¼ cup cacao powder
  • ⅛ teaspoon pink himalayan salt
  • 1 tablespoon coconut oil
  • 3 tablespoon coconut nectar
  • 3 tablespoon nut milk
  • ½ teaspoon vanilla bean paste
  • For the filling
  • 2+1/2 cup cashew, soaked 4 hours or overnight
  • ½ cup nut milk
  • 3 tablespoon coconut oil, melted
  • 3 tablespoon coconut butter, softened
  • 4 tablespoon coconut nectar
  • ½ teaspoon vanilla bean paste
  • ⅛ teaspoon pink himalayan salt
  • ½ teaspoon ground cardamom
  • 3 teaspoon cinnamon powder
  1. For the crust - Add the base ingredients (oats and shredded coconut) process until the oats and shredded coconut have turned into a fine flour, about 20 seconds. Add remaining ingredients and process until it resembles fine crumbs and sticks together when pressed. Press into the base of lined 6-inch cake tin and place in the freezer.
  2. For the filling - Add all the ingredients (except cardamom and cinnamon powder) to a high-speed blender and blend until smooth and silky. Transfer in a bowl half of the cashew cream. Add cardamom and cinnamon powder over the remaining cashew cream into the blender and process until well combined. Remove the base from the freezer. Add the colored cashew cream filling all over the crust, either in layers or by adding large dollops of different colors (a couple of spoonfuls of each flavor at a time). Tap the cake on the bench a few times to smooth out the top. Freeze for about 4 hours or until set. Enjoy!
▻ Melt the coconut butter and pour over the cake.
▻ Candied pecans: mix together 3 tablespoon coconut nectar with 1 teaspoon cinnamon powder and a handful of pecans. Dehydrate candied pecans for 3 hours.
Recipe by Deviliciously Raw at