clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Four AIP Cinnamon Swirl Square

AIP Cinnamon Swirl Squares (paleo, grain-free)

  • Author: Nicole @healmedelicious
  • Total Time: 47 minutes
  • Yield: 1 loaf 1x


These amazing AIP Cinnamon Swirl Squares are paleo, grain-free, dairy-free, and a cinnamon lover’s dream! Sure to satisfy your sweet cravings without any refined sugar, they’re light, soft and delicious.




  • 1/2 cup coconut butter, melted*
  • 1/2 cup unsweetened applesauce
  • 1/4 cup palm shortening**
  • 1/2 cup full fat coconut milk (additive free)
  • 1 tsp pure vanilla extract
  • 1 1/4 cups cassava flour
  • 1/4 cup tigernut flour
  • 3/4 tsp sea salt 
  • 1 tsp baking soda
  • 1 gelatin egg (1 TBSP gelatin, 1 TBSP apple cider vinegar, 1/4 cup hot water)

Cinnamon swirl

  • 1/4 cup + 2 TBSP coconut sugar
  • 2 TBSP cinnamon
  • 3 TBSP coconut milk 
  • pinch of salt 


  1. Preheat oven to 375 degrees and line a 9×6 pan with parchment paper. You can also use a standard loaf pan (8 x 4-inch) but will get less squares and they will be much thicker. 
  2. To the bowl of a stand mixer or food processor, add melted coconut butter, unsweetened applesauce, palm shortening, full fat coconut milk and vanilla. Beat/pulse until smooth. 
  3. In a large bowl, combine cassava flour, tigernut flour, sea salt and baking soda.
  4. Make a well in the center of the dry ingredients and add liquid ingredients. Stir to combine. Batter will be very thick.
  5. Make gelatin egg by mixing apple cider vinegar with gelatin powder. Pour in hot water and whisk with a fork until all the gelatin is dissolved and the mixture is frothy. Fold gelatin egg into batter. Batter should loosen a bit but will still be thick.
  6. In a separate bowl, make cinnamon swirl by combining coconut sugar, cinnamon and coconut milk.
  7. Scoop a few spoonfuls of the thick, plain batter into the prepared pan and smooth into a thin layer with a spatula.
  8. Drop alternate spoonfuls of the batter and the cinnamon mixture on top the bottom layer. Top with the remaining plain batter and use a spatula to smooth the top.
  9. Place in the middle rack of the preheated oven and set timer for 3 minutes.
  10. After 3 minutes, once the batter has begun to soften, open oven and use a butter knife to run through the batter 4-5 times to create a swirl in the cinnamon. Bake for 19-21 minutes further. ***
  11. Remove from oven and allow to cool completely before cutting into squares to allow batter to set and prevent crumbling.


*Ensure your coconut butter is completely melted before blending. You can run the jar under hot water to achieve this.

** Palm oil will not work here. I do not recommend any substitutions to the palm shortening in this recipe as this is what creates the soft, cake-like texture. 

***You can also do this before baking, but the batter will be much thicker and more difficult to run through with a knife.

  • Prep Time: 25 minutes
  • Cook Time: 22 minutes
  • Category: Desserts
  • Method: Baking

Keywords: cinnamon swirl, cinnamon cake, coffee cake, aip, paleo, egg-free, dairy-free, grain-free, tea cake, pound cake, loaf