This gluten-free and dairy-free cake gives you the taste of gooey, warm cinnamon rolls in a fraction of the time. Light and fluffy with drizzled icing, it's an irresistible treat.
1: Preheat the oven to 350°F.
2: Combine cinnamon topping ingredients in a small bowl and mix well.
3: Add chopped dates to a small bowl with boiling water for ten minutes.
4: Transfer soaked dates to a blender and blend until smooth.
5: In a large bowl, whisk together date paste, eggs, maple syrup, olive oil, and vanilla extract until thoroughly combined.
6: Fold in the flour, baking soda, baking powder, salt, and cinnamon until the batter is smooth and uniform.
7: Transfer the batter to a greased 9x9 baking dish and sprinkle the cinnamon mixture evenly over the top.
8: Bake for 35-45 minutes until a toothpick comes out with a few crumbs.
9: To make the glaze, combine the ingredients in a small bowl, whisk well, and drizzle over the cake.
