Gluten-Free Cinnamon Teacake
Gluten-Free Cinnamon Teacake is soft, fluffy, and light! It’s made with almond flour and is delicious. Very easy to make and perfect for a fall tea! It’s best to eat it warm from the oven.
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About this recipe
This GF Teacake recipe is amazing, super easy to make, and delicious! It’s perfect for a fall tea like this pear upside-down cake.
It’s soft, moist, and fluffy, and they will all love it. Almond flour is the main flour of the cake and to come out light, it’s important to cream the butter, vanilla, sugar and egg thoroughly until it’s as light and white as possible.
It’s best to make it on the day of serving and serve it warm from the oven. You must add this almond flour teacake to your fall recipe list!
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 up.
- Brown sugar: brown sugar for the cake and white granulated sugar for the topping.
- Baking powder: gluten-free baking powder. Leaving agent.
- 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 paper, grease 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.
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.
It’s best to eat warm from the oven.
Storing
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.
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 more related 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 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.
- It's best to eat warm from the oven.
Excellent!!!
Thanks!