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

Gluten-Free Cinnamon Tea Cake

Josefina Almond Yes
Gluten-Free Cinnamon Tea Cake is soft, fluffy, and delicious! Very easy to make and perfect for a fall tea!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Cakes
Servings 10

Ingredients
  

  • 3/4 cup almond flour
  • 1/2 cup corn starch
  • 2 tbsp potato starch
  • 2 teaspoon baking powder
  • 1/4 cup unsalted butter (60gr)
  • 1 teaspoon vanilla extract
  • 2/3 cup brown sugar
  • 1 egg
  • 1/3 cup milk
  • 1 tablespoon melted butter (14gr)
  • 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 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 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 with combined cinnamon and sugar while hot.
  • Serve warm.

Notes

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