Gluten-Free Cinnamon Teacake
Gluten-Free Cinnamon Teacake is soft, fluffy, and perfectly sweetened! This cake made with almond flour is versatile and works for breakfast, brunch, or an afternoon snack. The cinnamon flavor pairs beautifully with the soft crumb, giving you a classic homemade cake. Best to eat warm from the oven.
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About this cinnamon gluten-free cake
This gluten-free teacake recipe is super easy to make and delicious! It’s soft, moist, fluffy, and bursting with cinnamon flavor. For more gluten-free easy cakes, here is the link to this gluten-free orange cake.
This cake is made with almond flour. To make it light, it’s important to cream the butter, vanilla, sugar, and egg thoroughly until it’s as light and white as possible. The cinnamon flavor pairs beautifully with the soft crumb, giving you a classic homemade cake.
The cinnamon cake is versatile and works for breakfast, brunch, or an afternoon snack. It’s best to make it on the day of serving and serve it warm from the oven.
Ingredients
The main ingredients of the cake are:
- Almond flour: store-bought almond flour. You can also use a home-made one.
- Butter: unsalted butter softened for the cake, and unsalted butter melted to end it.
- Brown sugar: brown sugar for the cake and white granulated sugar for the topping.
- Milk: whole milk.
- Egg: room temperature egg is better.
- Cinnamon: ground cinnamon.
How to make GF cinnamon teacake
Preheat oven to 350°F (180°C). Lightly grease a deep 20cm (8´´) round cake pan, or line the base with parchment paper, and grease the paper.
Sift and whisk almond flour, cornstarch, potato starch, and baking powder in a medium bowl. Set aside.
Cream butter, vanilla extract, brown sugar, and egg in a medium bowl with an electric mixer until light and pale.
Stir in the flour and the milk and mix until incorporated well and the mixture is smooth.
Pour and spread the mixture into the 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 it with the combined cinnamon and sugar while hot.
It’s best to serve warm from the oven.
Storing
Store the cake covered at room temperature for 3 days, or in the refrigerator for up to 5 days.
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°F/ 180°C). It´s best to make the cake on the day of serving and serve it warm.
For more gluten-free baking recipes
Gluten-Free Cinnamon Teacake (with almond flour)
Ingredients
- ¾ cup almond flour
- ½ cup cornstarch
- 2 tbsp potato starch
- 2 teaspoon baking powder
- ¼ cup unsalted butter
- 1 teaspoon vanilla extract
- ⅔ cup brown sugar
- 1 egg room temperature
- ⅓ cup milk
- 1 tablespoon melted butter
- 1 teaspoon cinnamon
- 1 teaspoon white granulated sugar
Instructions
- Preheat oven to 350°F (180°C). Lightly grease a deep 20cm (8´´) round cake pan, or line the base with parchment paper, and grease the 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 until light and pale.
- Stir in the flour and the milk and mix until incorporated well and the mixture is smooth.
- Pour and spread the mixture into the 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 it with the combined cinnamon and sugar while hot.
- It's best to serve warm from the oven.
Excellent!!!
Thanks!