BEST recipe for a Gluten-Free Cinnamon Tea Cake!!! It´s soft, fluffy, and delicious!!! It’s also very EASY to make!
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About this recipe
This Gluten-Free Cinnamon Tea Cake is amazing. It’s super easy to make and delicious!! It’s soft 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.
Ingredients
- Almond flour: super fine 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 up.
- Brown sugar: brown sugar for the cake and white granulated sugar to end it up.
- Baking powder: gluten-free baking powder. Leaving agent.
- Milk: whole milk.
- Egg: room temperature egg is better.
- Cinnamon: grated cinnamon to end up the cake.
How to make…
Preheat the 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.
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.
For related recipes…
Gluten-Free Cinnamon Tea Cake
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 the 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.
Excellent!!!
Thanks!