Gluten-Free Cinnamon Teacake (with almond flour)
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.
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.
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.