If you INSIST on making these and absolutely can't resist, be sure to share them with a neighbour, some family or friends, and you might find yourself with new some V GF convert friends (the best kind of friends). Warning, they're soft, cakey, cinnamony and delicious served warm / DRIPPING in glaze.

Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka



  • 130g gluten free self raising flour (1 cup)
  • 1/2 tsp (heaped) baking powder
  • 25g coconut sugar (1/8 cup)
  • Pinch of salt
  • 57ml plant milk (1/4 cup)
  • 1.5 tbsp coconut oil (softened)
  • 1.5 tbsp aquafaba (water in Chickpea can)


  • 3 tbsp coconut oil (softened)
  • 1 tbsp cinnamon
  • 50g coconut sugar

GLAZE (optional)

  • 250g powdered monkfruit sugar or icing sugar
  • 60ml plant milk


      • Preheat the oven to 175C/350F
      • Mix the dry ingredients in a large mixing bowl
      • Add in the plant milk coconut oil and aquafaba and mix well. The dough will be a little sticky, add 1 tbsp of flour if too sticky
      • Split into 3 equal sized balls and roll each into a small log between your hands. Roll out 30cm long on a flat board. Pat to flatten to 2.5cm wide
      • Brush the melted coconut oil on each log of dough, and sprinkle the cinnamon and sugar filling.
      • Roll each log of dough into a wheel, place in a lined baking tray, and bake for 30 minutes until golden
      • Drizzle in glaze, leave to set and indulge. Best served warm.

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