This is the best gluten free cinnamon cake recipe that’s Like a Cinnamon Roll. It may just be the best cake I’ve ever eaten. Seriously, I had a hard time shooting a picture of it because I wanted to eat the whole thing right then and there. This is THE most tender cake I have ever had.
I was asked to make the treat for a family party we were putting together and I gladly accepted. I have been wanting to experiment and create the best gluten-free cinnamon cake recipe. I was very happy with the results and so was everyone who ate it. It was the hit of the party and no one cared that it was gluten-free or made from quinoa flour.
I can’t taste the quinoa flour in this recipe because the cinnamon masks it so well. You could make it for breakfast, but I’m not the type of person to think regular cinnamon rolls are a suitable breakfast, so it’s hard for me to want to recommend cake for breakfast. But, it doesn’t seem any less healthy to me than regular cinnamon rolls.
I thought that instead of rolls but making it in the form of a cake was a brilliant idea! This way a large piece can be cut or a small one depending on diet/preference. 🙂 If you want it to “look” more like a cinnamon roll you can take a glass or anything round and push it down into the cake to cut it after baking it. Doing it this way cuts out all the rolling and rising too!
This is so much easier and faster than traditional cinnamon rolls. I’m the kind of mom that’s never going to make regular cinnamon rolls. That’s just way too much work for me, so this is a compromise I’m willing to accept. I hope you enjoy the best gluten-free cinnamon cake recipe ever.
Do you like cakes when they are hot or cold more? Let us know in the comments and how you enjoyed the recipe.
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This might just be one of the best cakes I have ever had. Seriously, I had a hard time shooting it because I wanted to eat the whole thing right then and there. I added tapioca starch to the quinoa flour and the texture was so tender and perfect. I reduced the sugar by 1/3 in the cake along with changing all ingredient amounts and the prep method(using melted butter instead of solid), and added milk. This is THE most tender cake I have ever had.
FOR THE CAKE:
- 2 Cups Quinoa Flour
- 1/4 Cup Tapioca Flour
- 1 Cup Sugar
- 1 tsp Baking Soda
- 2 tsp Baking Powder
- 1/4 tsp Real Salt
- 3 Eggs
- 10 Tbl Butter (melted, 1 ¼ sticks)
- 2 tsp Vanilla
- 3/4 Cup Sour Cream
- 3/4 Cup Milk
FOR THE CINNAMON SWIRL:
FOR THE GLAZE:
- 2 Cups Powdered Sugar
- 1 tsp Vanilla
- 3 Tbl Milk
- Preheat the oven to 350 degrees.
- Grease a 9×13 baking dish.
- In a large mixing bowl, whisk together the quinoa flour, tapioca starch, sugar, baking soda, baking powder, and salt until combined.
- Pour the melted butter, eggs, and sour cream into the bowl of dry ingredients and whisk together until combined. Add the milk and whisk until smooth. Pour the batter into the greased baking pan.
- In the bowl of a stand mixer, beat the softened butter with the browned sugar, quinoa flour, and cinnamon until smooth. Scoop into a piping bag and cut the tip off(about ¼”). Pipe the cinnamon sugar/butter over the cake batter in swirls.
- Bake the cake in the preheated oven for 35-40 minutes, or until the middle is puffed and firm to the touch.
- While the cake is baking, make the glaze.
- In a mixing bowl, whisk the powdered sugar with the vanilla and milk until smooth, adding more or less milk for the preferred consistency.
- Remove the cake from the oven.
- Let cool for 5 minutes and drizzle the glaze across the top.
- Serve warm.
- *do note that the quinoa flour will give the cake a very yellow color.
I hope you love this gluten free cinnamon cake as much as I do.