This recipe is dedicated to my beautiful mother!  I had a wonderful time during your visit this past weekend and miss you so much–I was inspired by you to modify this recipe to be healthier and it was a great experiment.  This modified version is just as delicious as the full version!  I can’t wait for Thanksgiving to spend more time with family and subject them to my baking experiments.

Modified from: http://www.helloglutenfree.com/2013/04/19/gluten-free-cinnamon-roll-cake/

Ingredients

Batter:

• 1 cup white rice flour, sifted (To sift the flour I use a strainer and pour the measured flour into the strainer over the bowl.)
• 1 cup sifted tapioca flour, sifted
• 1 cup sifted coconut flour, sifted
• 1 teaspoon xantham gum
• 1 cup apple sauce
• 4 teaspoons baking powder
• ¼ teaspoon salt
• 2 eggs
• 1 ½ cup of milk, (Any kind of milk will work. I like almond, or for my mom who visited this past weekend, I used lactose free milk.)
• 2 teaspoons vanilla
• ½ cup of butter, melted

Topping:

• 1 cup of mashed banana (I mashed it then microwaved it for 20 seconds and it became closer to a liquid.)
• ½ to 1 cup of brown sugar
• 1-2 tablespoons cinnamon \

There is a glaze that goes with this recipe, but I do not make it because this is sweet enough as is. This cake can be made as muffins too!

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 To Bake

Batter:

• Preheat the oven to 350 degrees.
• Mix all the ingredients for batter in a large bowl except for the melted butter.
• Once batter is mixed, slowly add in the melted butter.
• Pour better into a 13×9 greased (I use coconut oil to grease the pan) pan or an 8-inch diameter round pan.
• The batter will be thick and resemble cinnamon roll dough.

Topping:

• Mix all the topping ingredients until well combined.
• Pour the topping onto batter evenly.
• Then swirl topping with a knife into the batter, so that the cake resembles monkey bread.
• Bake for 35 minutes at 350 degrees.

If making muffins:

• Pour the batter into a greased muffin pan, filling each muffin 2/3 of the way.
• Then spoon topping onto each muffin and swirl with a knife.
• Bake for 20-30 minutes at 350 degree (check with toothpick at 20 minutes).