Chocolate Cinnamon Cake with Sweet Pecan Glaze

If you've already consumed a few too many cookies and/or slices of pie, I've got you covered with this chocolate cinnamon cake with sweet pecan glaze. It's everything you've ever wanted in a holiday dessert!

This post is sponsored by Bob's Red Mill.

Chocolate Cinnamon Cake with Sweet Pecan Glaze |

I feel like cake totally takes the backseat during the holiday season. Why is that? Maybe they look weird without birthday candles? Maybe people find more comfort in cookies and pies and fruitcake (<-- joke)? Maybe cake feels somewhat too perfect for this season with it's crisp, frosted edges? 

Whatever the reason may be, I've tried to solve them all with this cake. It has an extra dose of comfort from the cinnamon and molasses. It also gives off a bit more rustic + casual feel with its 1-layer, glaze-topped presentation. 

Word to the wise. If any dessert you make turns out a bit messier than expected, calling it "rustic" makes everything okay. 

Bob's Red Mill gluten-free flours + coconut sugar for a Chocolate Cinnamon Cake recipe |

In this cake you'll find a few of my very favorite gluten-free flours from Bob's Red Mill. I've been using their flours for longer than I can remember. I still can't get over the variety of flours they have and how many of them are gluten-free. The quality of their products never disappoint, and I kind of have a thing for their displays in stores. It must be the architect/designer in me, but the grid of BRM bags stacked on shelf after shelf always makes me way too excited.

Chocolate Cinnamon Cake with Sweet Pecan Glaze perfect for your holiday dessert table! |

Sorghum flour is one I've been experimenting with lately, as it helps add a lighter texture to gluten-free baked goods. I love the nuttiness from the almond flour and also the moisture and richness it adds to this cake and other baked goods. Oat flour rounds this group out, adding even more nutty flavor with a hint of sweetness. 

Gluten-free Chocolate Cinnamon Cake with Sweet Pecan Glaze |

And now for the topping. Can we just take a moment here?

Sweet Pecan Glaze cake topping |

It pretty much tastes like a caramel glaze, thanks to the out of control amazing flavor from coconut sugar. Have you tried coconut sugar yet? If not, you must!

This topping comes together in just a few minutes and is way easier to pour all over top than it is to frost a cake.

Plus it's warm.

And crunchy.

And it would be good as a topping on basically anything. 

Or eaten with a spoon.

Chocolate Cinnamon Cake with Sweet Pecan Glaze |

Print Recipe!

heavily adapted from Lindsey + Sarah


gluten-free, dairy-free // yields 8 slices

for the cake:

  • 1/2 cup + 1 tablespoon coconut sugar
  • 1/3 cup sorghum flour
  • 1/3 cup gluten-free oat flour
  • 1/3 cup blanched almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 1/2 large eggs
  • 3/4 cup + 1 tablespoon light (canned) coconut milk
  • 1/4 cup unrefined coconut oil, melted
  • 2 tablespoons blackstrap molasses

for the glaze:

  • 1/2 cup chopped pecans
  • 1/2 cup powdered coconut sugar (see notes for instructions)
  • 3 tablespoons unsweetened almond milk
  • 1/4 teaspoon cinnamon
  • pinch of salt

Preheat your oven to 350° and thoroughly grease an 8-inch round pan with coconut oil.

Stir all dry cake ingredients in a large mixing bowl, until no clumps remain from the coconut sugar. In a medium bowl whisk the eggs then whisk in the milk. Add the molasses to the melted coconut oil then pour into the milk mixture and whisk to combine. Pour into the flour mixture and whisk until you no longer see dry flour. Pour into the pan and place in the oven for 45-55min, until a toothpick comes out nearly clean (it should feel slightly sticky).

Let cool in the pan for 30 minutes. Slide a thin spatula around the edge of the pan and gently nudge the cake with your spatula in a few places to loosen. Place a hand gently on the top of the cake and flip to release. Gently place upright on a cooling rack until fully cooled.

While the cake cools, place pecans in a dry pan over medium heat. Toast for about 6-8 minutes until fragrant and just starting to brown. Stir frequently. Remove nuts from heat.

Just before serving place nuts back in the pan over low heat. Stir the milk, powdered coconut sugar, cinnamon, and salt in a small bowl until smooth. Pour into the pan with the nuts and stir until heated through. Slice cake on a large plate and pour the glaze overtop and serve immediately. Or, slice cake and serve with glaze on the side.


I used Bob's Red Mill coconut sugar, sorghum flour, GF oat flour, and almond flour in this recipe.

To make powdered coconut sugar: Place 1 cup coconut sugar + 1 tablespoon arrowroot starch (or cornstarch) in your blender. Blend on low working to high until powdery. Scrape corners and bottom of blender and blend again if needed.

Feel free to leave the cinnamon out if desired and sub honey instead of blackstrap molasses for a more traditional chocolate cake flavor. You can also use refined coconut oil if you'd like zero coconut flavor.

Chocolate Cinnamon Cake with Sweet Pecan Glaze, totally gluten-free! |

Happy Friday!

Cake me.


Today’s post is sponsored by Bob's Red Mill. Product opinions are always my own. If I didn’t love it, you wouldn’t hear about it. I truly appreciate your continued support!

Almond Berry Cake Parfaits for Two

I am beyond excited for this post today! Why, you ask?

  1. cake.
  2. berries.
  3. coconut whipped cream layered in between cake.
  4. more cake.
  5. Christina's virtual baby shower!
Almond Berry Cake Parfaits for Two |

And because Christina is the master of making Dessert for Two, I thought I'd try my hand at it to help her celebrate this new little person she's about to bring into the world. I've known Christina through the blogging world for a few years now and she couldn't be sweeter (her personality + her recipes!). She's always given me so much support on my own blog, and I'm incredibly grateful for that. It's pretty amazing to think about this blogging world and how many talented, kind + generous friends I've gained from it. The only hard part is that everyone lives so far away! 

Almond Berry Cake Parfaits for Two |

In thinking about this recipe, I wanted to create a dessert that would work for spring or summer. One that you could make for a special date night with your significant other, your best friend, or your mom. Something refreshing and bright but also decadent.

Almond Berry Cake Parfaits for Two |
Almond Berry Cake Parfaits for Two |

I started with the cake.

It uses a simple blend of almond flour, oat flour, and sorghum flour, which is becoming my new blend of choice for cake. While I love the dense consistency oat flour and almond flour produce, the sorghum creates a lighter, fluffier cake. I am really digging the texture. Nothing gummy or "gluten-free" about it.

Besides the nutty flavor from the flours, you'll also taste a light almond-vanilla flavor and a hint of coconut if you have a sensitive pallet. 

It's nearly impossible to stop eating this cake. (Proof.) But try really hard so the cake actually makes it to the parfait making stage!

Almond Berry Cake Parfaits for Two |

The coconut whipped cream is lightly sweetened and flavored with a little more of that almond-vanilla goodness. 

Almond Berry Cake Parfaits for Two |

Toasted almonds provide just the right amount of crunch and the berries lend a juiciness that tie all of the components together.

Almond Berry Cake Parfaits for Two |

Now, if only I could share this with Christina!

Almond Berry Cake Parfaits for Two |

Time to dig in.

Almond Berry Cake Parfaits for Two |

Print Recipe!

adapted from my: Orange Cream Cupcakes with Strawberry Vanilla Frosting

Almond Berry Cake Parfaits for Two

gluten-free // yields 2 large parfaits 

for the almond cake:

  • 1 can full-fat coconut milk, refrigerated overnight
  • 1/3 cup blanched almond flour
  • 1/3 cup gluten-free oat flour
  • 1/3 cup pure cane sugar
  • 1/4 cup sorghum flour
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 large egg
  • 1/3 cup unsweetened almond milk (or soy)
  • 1 teaspoon pure vanilla extract
  • 1/4 + 1/8 teaspoon almond extract
  • 2 tablespoons unrefined coconut oil, melted and slightly cooled

for the coconut whipped cream:

  • 1/2 - 2/3 cup coconut cream (leftover from what was used in the cake)
  • 3 - 4 tablespoons powdered sugar
  • 1/4 teaspoon pure vanilla extract
  • 1/16 - 1/8 teaspoon almond extract


  • strawberries/blueberries/raspberries
  • sliced, toasted almonds

Preheat your oven to 350° F. Line an 8x4 loaf pan with parchment paper. (Grease the short ends with coconut oil if you don't line in both directions.)

Scoop the solid white cream layer from the coconut milk can and place in a bowl. (It will go about halfway down the can and should amount to 2/3 - 3/4 cup. Avoid scooping the liquid from the can.) Measure 1 1/2 tablespoons and set aside. Place remaining cream in the fridge. (Save coconut liquid separately to use in smoothies, etc.)

In a large bowl stir together the flours, sugar, baking powder, and salt until well combined.

In another bowl whisk the egg. Add 1 1/2 tablespoons coconut cream, milk, vanilla and almond extracts. Whisk until thoroughly combined. Whisk in the coconut oil. Immediately pour the wet into the dry and whisk gently until fully incorporated.

Pour into the pan and smooth out. Bake for 28-34 minutes, until a toothpick comes out clean. Allow cake to cool in the pan for 20 minutes then place on a cooling rack. Let cool for at least 2 hours to fully firm.

While the cake cools, place the remaining coconut cream in a mixing bowl. Beat until fully creamed, about 30 seconds. Beat in the powdered sugar over low, working to high, until smooth. Beat in the extracts, adding more almond if desired. Place in the fridge until ready to use.

Cube your cake. Use any glass you like or even a bowl to layer. Add some of the cream, then berries, then cake, and toasted almonds. Repeat until you reach the top!


  • To make your own powdered sugar: Place 1 cup pure cane sugar in a high-powered blender (I've even had success with a NutriBullet!) with 1 tablespoon arrowroot or tapioca starch. Blend until very fine like typical powdered sugar.
  • I do not recommend flax-eggs as a replacement for eggs in this recipe.
  • Sub flours at your own risk.
  • I do not recommend doubling/tripling this recipe to make a larger cake. It may need small adjustments to create the same texture.
Almond Berry Cake Parfaits for Two |

Be sure and check out all of the other amazing recipes that were created for Christina's shower! 

Fizzy Grapefruit Margaritas // Well Plated
Earl Grey Cake with Vanilla Bean Buttercream // Country Cleaver
Mini Bourbon and Bacon Tater Tot Casseroles // Climbing Grier Mountain
Maple-Chia Overnight Oatmeal // Feed Me Phoebe
Lemon Cake for Two // Keep It Sweet Desserts
Mini Raspberry Rhubarb Pavlovas // The Baker Chick
Peanut Butter Bourbon Blondies // The Frosted Vegan
Mixed Berry Mascarpone Scones // Bluebonnet Baker
Greek Yogurt Funfetti Cupcakes for Two // The Housewife in Training Files
Bourbon Barbeque Sliders with Bleu Cheese // Saucy Pear
Steak Fajita Tacos for Two // The Sweetphi Blog
Mango Madeleines // Stetted
Citrus Salad with Mint, Honey, and Lime // Rachel Cooks
Parfaits for Two // Order in the Kitchen
Peanut Butter Chocolate Mousse with Coconut Whipped Cream // Joyful Healthy Eats

Wishing Christina + her husband all the best as they expand to a family of three!