Cinnamon Cake Recipe From Scratch Gluten Free

With a texture somewhere in-between a cinnamon cake recipe and a blondie, these super-cinnamon treats are a new favorite family dessert!

Anyone a fan of cinnamon baking chips? Well, over here at our house, we all love them! So much so that I’m trying to find new ways of incorporating them into our favorite desserts and baked goods – so stay tuned! The star ingredient in these dessert squares is the cinnamon chips, taking the cinnamon-deliciousness to the next level.

I used gluten-free oat flour in these, and my family couldn’t tell they were gluten-free! I am so happy when I can make whole grain or gluten-free baked goods that have the taste and texture so close to white that no one suspects anything! <<< Yes, I do try to be sneaky with my recipes, but sometimes it does backfire.

Now, these are definitely not a healthy dessert, but I did manage to keep the sugar at 14 grams per serving (or you can reduce the sugar by 1/4 cup and take it down to 11 grams). The fat to carb ratio is 2:1, which, as you have heard before, is something I try to pull off in many of my recipes.

I used oat flour that I ground myself using rolled oats and a coffee grinder, but you can buy oat flour at most health food stores. And as for the butter, I always use KerrryGold, because it’s from grass-fed cows in Ireland, and is healthier than many other kinds of butter – but if you’d prefer to use oil, feel free. I’m not sure you get the cinnamon roll-Esque flavor without butter, but oil will keep the bars just as moist.

You will definitely want to take these out of the oven slightly before they are completely done, meaning, an inserted toothpick will come out with a few moist crumbs – not clean. This way they won’t dry out or become crumbly. Plus, they are more like a brownie if you take them out right before they are done.

If you like cinnamon, you’ll love these cinnamon cake recipe So give them a try and tell me about your results – I’d love to know.

cinnamon blondie cake recipe


Serving size: 1/16

recipe Calories: 160

Fat: 8.7g

Saturated fat: 5.4g

Carbohydrates: 18g

Sugar: 14g

Fiber: .7g

Protein: 2g


Recipe type: Dessert
Serves: 16 servings
PREP TIME 10 mins
COOK TIME 20 mins
TOTAL TIME 30 mins

Bursting with cinnamon, with a texture in-between a brownie and cake, these cinnamon cake brownies are sure to please the cinnamon lovers you know!


1 cup white flour (or oat flour – for the gluten-free option)
¼ tsp salt
2 tsp cinnamon
¾ cup of sugar
½ cup butter
2 eggs
1 tsp vanilla
½ cup Cinnamon Chips


Preheat oven to 350 and lightly grease an 8″ square pan.

Whisk together the dry ingredients in a medium-size bowl, and set aside.
Combine all the wet ingredients together in another bowl and whisk until smooth.

Add dry ingredients to the wet and whisk until no lumps remain in the batter – but do not over mix – and then add the chips.

Pour into prepared pan and bake for 20-23 minutes.

The cake is done when an inserted toothpick comes out with a few moist crumbs.

Cool, cut, serve, and enjoy!

*Important* If making the gluten-free option – make sure you wait until it’s completely cool before cutting. Trust me – I know what will happen if you don’t.

Keep covered on the counter for up to 4 days.

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