Cinnamon bun cake with apple filling

This cake is quick to make since it’s not an ordinary wheat dough, it is without gluten and have a low GI. At the same time it tastes heavenly, (almost) like the real thing.

Cinnamon bun cake with apple filling


2 dl coconut flour
1 dl almond flour
1 teaspoon baking powder
2 teaspoons cardamom
2 tablespoons husk fiber
2 tablespoons tagatose
1 tablespoon dry yeast
1 ½ dl lukewarm milk
6 eggs
50g melted butter

First mix together the yeast, a tablespoon of almond flour, a tablespoon of almond flour, a tablespoon of tagatose and ½ dl lukewarm milk. Stir together until the yeast is dissolved. Leave this for about 5 minutes, or until the yeast begins to form bubbles.

Mix the remaining ingredients together with the yeast mixture and stir well to form a smooth dough.

Place the dough on plastic wrap and cover with plastic wrap on top. Roll out a rectangle of approximately 50×30 cm and let the dough rest while you make the filling.

Apple filling:

1 tablespoon butter
2 teaspoons cinnamon
2 tablespoons tagatose
1 ½ apple
1 handful of raisins

Cut the apples into small pieces and mix with the remaining ingredients in a small pot. Cook on high heat until the apples are slightly soft and the liquid from the apples, the butter and tagatose has become syrupy. Spread the raisins an apple filling over the dough, but leave a little bit for the top. Roll the dough into a long roll and cut into 16 pieces. Place the pieces in a cake tin and bake in preheated oven at 160 degrees Celsius for about 30 min.

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