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Hello November. The news on the street is that pumpkin is out and peppermint is in. Well, forget that! I’m still not over pumpkin.






Sometimes I bake enough to feed a small country and sometimes I bake just enough to serve myself. Single serving dishes are always better because:

Less clean up.

Portion control (for the ones who need it-I’m talking to myself here)!

Less cooking time.




This adorable little pint size cake is gluten-free, vegan and paleo with the added bonus of being extra moist!



I used PEScience protein powder get 30% OFF using code PBCHOCO.




Healthy Pumpkin Cinnamon Roll Cake for One {Vegan-Paleo-GF}

Yield: 1

Serving Size: 1

Calories per serving: 226

Fat per serving: 12g

Carbs per serving: 20g

Protein per serving: 19g

Healthy Pumpkin Cinnamon Roll Cake for One {Vegan-Paleo-GF}

Single serve healthy pumpkin cinnamon roll cake drizzled with vanilla icing. Made gluten-free, vegan and paleo!


  • 2 tbsp. coconut flour
  • 1/2 scoop protein powder (16g) I used PEScience get 30% code PBCHOCO
  • 1 tsp. coconut sugar
  • 2 tbsp. pumpkin puree
  • 1 tsp. avocado oil or coconut oil, melted
  • 1/4 c plus 3 tbsp. almond milk
  • 1/2 tsp. cinnamon
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 tbsp. vanilla protein powder
  • 1 tsp. coconut oil, melted
  • 3 tsp. almond milk


  1. Pre-heat oven to 350F and prepare a small ramekin with non-stick spray.
  2. In a bowl, sift all dry ingredients together.
  3. Add wet ingredients and stir until smooth.
  4. Pour batter into ramekin and bake for 20-22 minutes.
  5. Let cool.
  6. Stir together icing and drizzle over cake.
  7. Enjoy!