Gluten-Free Cinnamon Tea Cake

BEST recipe for a Gluten-Free Cinnamon Tea Cake!!! It´s light, fluffy, and delicious!!! It’s also very EASY to make!

A piece of cinnamon cake on a cream-coloured plate.

About this recipe

This Gluten-Free Cinnamon Tea Cake is amazing. It’s super easy to make and delicious!! It’s light and fluffy, and you will love it…!

The main flour of the cake is almond flour, and I mixed it with corn and potato starch. I used store-bought almond flour, but I think you can use homemade. It’s important for the flour to be super fine.

It’s always best to make the cake on the day of serving and serve it warm. But it also freezes very well.

Cinnamon tea cake without a piece, on parchment paper.

Ingredients

  • Almond flour: I used super fine store-bought almond flour.
  • Butter: unsalted butter softened for the cake, and unsalted butter melted to end it up.
  • Brown sugar: you can also use white granulated sugar. I used brown sugar for the cake and white granulated sugar to end it up.
  • Baking powder: gluten-free baking powder.
  • Milk: I used whole milk.
  • Egg: room temperature egg is better.
  • Cinnamon: grated cinnamon to end up the cake.
Cinnamon cake ingredients.

How to make…

Preheat the oven to 350F (180C).

Lightly grease a deep 20cm (8´´) round cake pan, or line the base with paper, grease paper.

Sift and whisk almond flour, corn starch, potato starch, and baking powder in a small bowl. Set aside.

Cream butter, vanilla extract, brown sugar, and egg in a medium bowl with an electric mixer.

Stir in the flour and the milk and mix until incorporated well and the mixture is smooth.

Pour and spread mixture into prepared pan.

Bake for 30 minutes. Keep in mind that all ovens are different.

Remove the cake, brush it with the remaining melted butter and sprinkle with combined cinnamon and sugar while hot.

Serve warm.

Piece of cinnamon cake on a cream-colored plate. The whole cake in the back.

Storing

Store the cake in an air-tight container at room temperature for up to 3 days or you can store it in the fridge for 5 days.

Also, you can freeze the cake in an airtight container or freezer bag for up to 3 months. To reheat bake for 5-10 minutes in a medium oven (350°). It´s always best to make the cake on the day of serving and serve it warm.

A piece of cinnamon cake on a cream-coloured plate.

Gluten Free Cinnamon Tea Cake

Josefina Almond Yes
Best recipe for a Gluten-Free Cinnamon Tea Cake!!! It´s light, fluffy, and delicious!!! It's also very easy to make!
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Cakes
Servings 10

Ingredients
  

  • 1/4 cup unsalted butter (60gr)
  • 2/3 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cup almond flour
  • 1/2 cup corn starch
  • 2 tbsp potato starch
  • 2 teaspoon baking powder
  • 1/3 cup milk
  • 10 gr melted butter
  • 1 teaspoon cinnamon
  • 1 teaspoon white granulated sugar

Instructions
 

  • Preheat the oven to 350F (180C).
  • Lightly grease a deep 20cm (8´´) round cake pan, or line the base with paper, grease paper.
  • Sift and whisk almond flour, corn starch, potato starch, and baking powder in a small bowl. Set aside.
  • Cream butter, vanilla extract, brown sugar, and egg in a medium bowl with an electric mixer.
  • Stir in the flour and the milk and mix until incorporated well and the mixture is smooth.
  • Pour and spread mixture into prepared pan.
  • Bake for 30 minutes. Keep in mind that all ovens are different.
  • Remove the cake, brush it with the remaining melted butter and sprinkle with combined cinnamon and sugar while hot.
  • Serve warm.
Keyword Gluten free cinnamon tea cake


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