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Gluten-Free Cinnamon Roll Cake

Gluten-Free cinnamon snail Cake that's simple, uses tokenish ingredients, and takes the labor intensive steps of rolling and kneading away. The cake is swirled with cinnamon, then screw-topped with a glaze, turning a classic gluten-free breakfast into an easy morning treat.

Gluten-Free Cinnamon Roll Cake

If you prefer straightforward gluten-free breakfast, or baked gluten-free breakfast treats that you simply will have within the kitchen appliance in but 10 minutes, check out: Gluten-Free Cinnamon Sugar Donuts and Gluten-Free Double Chocolate Muffins.

Gluten-Free cinnamon snail Cake that's simple, uses tokenish ingredients, and takes the labor intensive steps of rolling and kneading away. The cake is swirled with cinnamon, then screw-topped with a glaze, turning a classic breakfast into an easy morning treat.

A few weeks back I created a Gluten-Free vegetarian cinnamon snail frozen dessert Cake. it absolutely was a large hit, and won the Go Dairy-Free Frozen Fridays instruction Contest, cashewmilk class. each since then, my ladies are asking Maine to form it once more. I don’t wish them feeding frozen dessert all the time, thus I opted to form them the cake portion.

Although the frozen dessert cake is vegetarian, i take advantage of Associate in Nursing egg during this instruction. you'll be able to use a flax egg during this Gluten-Free cinnamon snail Cake – it comes out even as sensible. the sole reason I another egg is as a result of I wished additional supermolecule within the cake. we will eat eggs, thus I still bake with them each once in an exceedingly whereas. If you create this gluten-free cinnamon snail cake please leave a asterisked rating and a comment below rental Maine understand what you tho'.

Gluten-Free Cinnamon Roll Cake



INGREDIENTS

FOR THE CAKE:

  • 1 1/2 cups all-purpose gluten-free flour blend (I used Bob's Red Mill 1-to-1 gluten free flour, not the all purpose gluten-free flour)
  • 1/4 teaspoon salt
  • 2 teaspoons gluten-free baking powder
  • 1/3 cup granulated sugar
  • 3/4 cup dairy-free milk (or milk of choice)
  • 1 large egg OR flax-egg (1 tablespoon ground flax seeds + 3 tablespoons water, mixed)
  • 1 teaspoon gluten-free vanilla extract
  • 1/4 cup dairy-free butter, melted

FOR THE CINNAMON SWIRL:

  • 1/4 cup dairy-free butter, melted
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon

FOR THE CINNAMON GLAZE:

  • 1 cup powdered sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons dairy-free milk (or milk of choice)

INSTRUCTIONS


  1. Preheat the oven to 350°F (180°C). Grease a round 8-inch cake pan; set aside.
  2. In a large mixing bowl, combine flour, salt, baking powder, and sugar.
  3. Add in dairy-free milk, flax egg, vanilla, and melted butter. Stir until combined.
  4. Pour batter into prepared baking pan.
  5. For the cake topping: In a separate small mixing bowl mix melted dairy-free butter,brown sugar and cinnamon. Spoon over cake.
  6. Use a butter knife to swirl it into the cake batter.
  7. Bake for 26-28 minutes or until the center is set.
  8. Remove from the oven and cool for 10 minutes in the pan, then transfer the cake from the pan to a wire rack.
  9. Once completely cool.
  10. For the cinnamon glaze: In a small mixing bowl, combine powdered sugar, cinnamon, and dairy-free milk. Drizzle over the top of the cake.
  11. Store leftovers covered at room temperature for up to 3 days.

Recipe From : Gluten Free Palate

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