This looks amazing and you might love it but I won’t make it again. I liked it but…
This quick and easy gluten-free cinnamon roll cake must be eaten warm(with a pat of butter is even better) but even then it wasn’t my favorite. I love the cinnamon swirl but the cake is textured like a low fat biscuit and more like a boxed mix than I like my bakes. If you want a lightly sweet “cake” that’s more like a dressy cinnamon biscuit this is your bake. #shorts #cinnamonrollcake #cinnamon #glutenfreerecipe #wheatfree #celiacfriendly #food #trending #cakesofinstagram #cakesoftiktok
Gluten-free Cinnamon Roll Cake
Adapted from AllRecipes for gluten-free
Makes one 8x8” cake
Dry Ingredients
1 1/4 cup Cup4Cup Multipurpose Flour
1/4 cup almond flour, other nut flour or more gluten-free flour
1/2 teaspoon sweet rice flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
Wet Ingredients
1 large egg
3/4 cup milk
2 tablespoons unsweetened applesauce
2 tablespoons melted butter
1 teaspoon vanilla
Cinnamon Topping
1/3 cup soft butter
1/2 cup brown sugar
1 tablespoon gluten-free flour
1 tablespoon cinnamon
Cream Cheese Icing
5 ounces cream cheese, softened
4 tablespoons powdered sugar
1 tablespoon butter, softened
OR-
Powdered Sugar Icing
1 cup powdered sugar
2.5 tablespoons milk
1/2 teaspoon vanilla extract
Preheat the oven to 350F and set rack to the middle position. Line or grease a 8x8” baking pan.
In a medium-sized bowl, whisk the wet ingredients together and set aside.
In a large bowl, whisk together dry ingredients. Add the wet mixture to the dry and stir to combine. Spread into the prepared baking pan. Add the cinnamon topping ingredients to a small bowl and mix well. Drop large spoonfuls of the topping on the cake batter and swirl the cinnamon mixture into it using a knife. Bake for about 20-25 minutes or until cake tests done with skewer inserted into the middle. You should have moist crumbs but not liquid batter. Cool until warm and then ice with cream cheese or powdered sugar icing. Eat immediately. Store the cake in the fridge and eat within a day. Day old cake is MUCH better reheated, so I pop mine in the microwave for about 30 seconds per piece.