This moist Gluten-Free Honey Bun Cake is swirled with brown sugar and cinnamon and drizzled with vanilla icing. Tastes like a cinnamon roll without the trouble of making them. And it’s so easy to make, it starts with a yellow gluten-free cake box mix!
Just look at those layers of cinnamon sugar. This cake can be made ahead and then served on special mornings or as a dessert after dinner. Oh, and don’t forget coffee breaks. It’s seriously good anytime!
How to Make Gluten-Free Honey Bun Cake:
Preheat oven to 350°. Spray a 9×13″ baking pan with cooking spray.
Mix in a small bowl the brown sugar, cinnamon, and nutmeg and set aside.
In a large bowl. mix together gluten-free cake mix, milk, oil, eggs, and vanilla until combined.
Pour half of the cake batter into the baking pan and spread out evenly. Then spread the brown sugar mixture over the batter. Next, spoon out the remaining batter on top. Then take a knife and swirl around through the batter in “s” shapes.
Bake for 35-38 minutes. Remove from oven and let cool on a wire rack.
Icing:
Mix together the powdered sugar, almond milk, and vanilla. Drizzle over cake after it has cooled.
If you want the icing to be more solid on the top, wait to drizzle it until the cake is completely cool.
More Gluten-Free Desserts You’ll Love:
Gluten-Free Blueberry Coffee Cake Recipe
Easy Lemon Brownie
Gluten-Free Chocolate Chip Cookie Pizza
Peach Cobbler
Gluten-Free Pumpkin Pie
Gluten-Free Honey Bun Cake (Dairy-Free)
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Oven
- Diet: Gluten Free
Description
This cake is so easy to make, it starts with a yellow gluten-free cake box mix! Tastes like a cinnamon roll without the trouble of making them.
Ingredients
Cake:
1 cup brown sugar, packed
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 box yellow gluten-free cake mix*
1 cup almond or coconut milk
3/4 cup avocado oil or refined coconut oil, melted
4 large eggs
2 teaspoons vanilla
Icing:
1 ½ cups powdered sugar
4 tablespoons almond milk
1 teaspoon vanilla
Instructions
Preheat oven to 350°. Spray a 9×13″ baking pan with cooking spray.
Mix in a small bowl the brown sugar, cinnamon, and nutmeg and set aside.
In a large bowl. mix together gluten-free cake mix, milk, oil, eggs, and vanilla until combined.
Pour half of the cake batter into the baking pan and spread out evenly. Then spread the brown sugar mixture over the batter. Next, spoon out the remaining batter on top. Then take a knife and swirl around through the batter in “s” shapes.
Bake for 35-38 minutes. Remove from oven and let cool on a wire rack.
Icing:
Mix together the powdered sugar, almond milk, and vanilla. Drizzle over cake after it has cooled.
If you want the icing to be more solid on the top, wait to drizzle it until the cake is completely cool.
Notes
*Boxes of gluten-free cake mix can vary in size. I used an 18 oz. cake mix. You can use a smaller or larger cake mix. For the smaller size you can use about 1/4 cup less of almond milk.
Keywords: cinnamon roll cake, honey bun, honeybun, gluten-free dessert, gluten-free dairy-free recipes, holiday dessert
This recipe was adapted from the amazing Jocelyn at Grandbaby Cakes.
Jeanne
Is the cake mix a 15 oz. or a 22 oz. box?
MamaShire
I used an 18 oz cake mix. I went ahead and made a note on the recipe concerning the size. I hope that helps.
Tim
Made this today and it was delicious!! Used king Arthur’s GF yellow cake mix.
★★★★★
MamaShire
That’s wonderful and thanks for letting me know which cake mix you used.
SaraD
I made this today and it turned out pretty good my sister wasn’t a fan but the rest of the family liked it. She said it was too much cinnamon. I used the yellow cake mix by King Arthur Gluten Free, and used oat milk instead of almonds since I have nut allergies
★★★★★
MamaShire
Glad most of your family enjoyed it. 😉