Gluten-Free Cinnamon Teacake (with almond flour)
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.
Ingredients
- ¾ cup almond flour
- ½ cup cornstarch
- 2 tbsp potato starch
- 2 teaspoons 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.
Notes
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.