Name: Gluten Free Cinnamon Bun Cake
Total time: 1 h
Yield: 10+
Ingredients: For the batter:; 375 g | 3 cups gluten-free plain flour mix; 225 g | 1 cup caster sugar; 4 tsp gluten-free baking powder; 1/2 tsp salt; 375 ml whole milk; 110 g | 1/2 cup butter, melted; 2 large eggs; 2 tsp vanilla extract; 80 g | 1/2 cup walnuts, chopped; For the filling:; 175 g | 3/4 cup butter, melted; 200 g | 1 cup soft light brown sugar; 2 tbsp cornflour; 1 tbsp ground cinnamon

Ingredients

Method

Serves : 10+

Time needed : 1h

Difficulty : easy

Do you think that because you’re gluten-free, you have to miss out on all the delish desserts out there? Well, think again! This gluten-free cinnamon bun cake has both the texture and taste of a classic, gooey cinnamon roll and will have you thinking, ‘I should have cake for breakfast more often.’ Perfect for an afternoon sweet treat.

Ingredients

Method

Ingredients

For the batter:

375 g | 3 cups gluten-free plain flour mix

225 g | 1 cup caster sugar

4 tsp gluten-free baking powder

1/2 tsp salt

375 ml whole milk

110 g | 1/2 cup butter, melted

2 large eggs

2 tsp vanilla extract

80 g | 1/2 cup walnuts, chopped

For the filling:

175 g | 3/4 cup butter, melted

200 g | 1 cup soft light brown sugar

2 tbsp cornflour

1 tbsp ground cinnamon

Ingredients

Method

1. For the batter: Preheat the oven to 180°C (160°fan) | 350F | gas 4. Grease and line the base of a 23 cm | 9-inch cake tin with parchment paper.

2. Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl.

3. In a separate mixing bowl, whisk together the milk, melted butter, eggs, and vanilla extract. Gradually stir the wet ingredients into the dry until a rough batter forms; do not overmix.

4. For the filling: Stir together everything for the filling in a clean mixing bowl. Swirl the mixture into the batter.

5. Spoon the batter into the tin. Gently rap the tin on a flat surface a few times to help settle the batter.

6. Bake until golden and risen, about 40 minutes; when ready, a cake tester should come out clean.

7. Remove the tin to a cooling rack; let the cake cool completely inits tin.

8. To serve, turn out the cake and top with walnuts before slicing and serving.

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