Best 3 Cinnamon Tea Cake Gluten Free Recipes
Cinnamon tea cake gluten free is a delightful treat that offers a delectable blend of flavors. The combination of warm cinnamon and a moist, tender crumb makes this cake a perfect accompaniment to a warm cup of tea. Whether you are following a gluten-free diet or simply looking for a healthier alternative, this gluten-free cinnamon tea cake is sure to satisfy your sweet tooth. Let's dive into some of the best recipes for this delightful treat and explore the tips and tricks to ensure a perfect gluten-free cinnamon tea cake every time.
Let's cook with our recipes!
CINNAMON TEA CAKE - GLUTEN FREE
A geat plain cake to serve with a coffee. Use a good quality gluten free flour blend to make this recipe. This recipe is adapted from one on the Orgran website. Use pure vanilla essence (gluten-free in Australia)
Provided by Jubes
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180°C (335F).
- Grease and line cake tin.
- Cream the butter and sugar.
- Continue to beat whilst adding the beaten egg gradually. Mix in the vanilla essence.
- Fold in the sifted flour and milk. Fold until smooth.
- Place into prepared tin and smooth the top with spatula.
- Bake 30 minutes. Cool on a wire rack.
- Brush with melted butter while still warm and sprinkle with sugar and cinnamon.
Nutrition Facts : Calories 208.5, Fat 9.4, SaturatedFat 5.7, Cholesterol 49.9, Sodium 311.7, Carbohydrate 28, Fiber 0.7, Sugar 13.2, Protein 3.2
GLUTEN-FREE CINNAMON SUGAR TEACAKE
Steps:
- Preheat the oven to 325 degrees F. Lightly grease a 7 by 4 by 3-inch loaf pan with oil.
- In a medium bowl, whisk together the flour, 1 cup of the evaporated cane juice, the potato starch, arrowroot, baking powder, baking soda, xanthan gum, salt, and 1 tablespoon of the cinnamon. Add the oil, applesauce, vanilla, and 1 cup of hot water to the dry ingredients. Stir until the batter is smooth. Transfer 1/4 cup of the batter to a small bowl, and add the remaining 1/4 cup of the evaporated cane juice, 1 tablespoon of cinnamon, and the remaining hot water. Stir until the mixture is creamy.
- Pour contents of the medium bowl into the prepared loaf pan. Carefully drizzle the batter from the small bowl down the center of the loaf. To create the swirl, take a teaspoon and, starting from 1 end of the loaf pan, move down the length of the pan as you swirl the spoon up and down through the batter. Sprinkle the top with evaporated cane juice. Put the pan in the oven on the center rack and bake for 25 minutes. Remove from the oven and brush the top with a generous amount of oil. Return it to the oven and bake for another 15 minutes, or until a toothpick inserted in the center comes out clean and the crust is crunchy.
- Let the teacake cool in the pan for 20 minutes, then gently run a knife around the edge of the cake. Cover the top of the pan with a cutting board, and invert the cake onto the board. Carefully lift the pan away and re-invert the Teacake onto another cutting board. Either cut and serve warm, or wait until it is completely cool before storing. Cover the uncut teacake with plastic wrap and store at room temperature for up to 3 days.
Nutrition Facts : Calories 165, Fat 9.5 grams, SaturatedFat 8 grams, Sodium 280 milligrams, Carbohydrate 19 grams, Fiber 3 grams, Protein 2 grams
CINNAMON TEA CAKE - WOMEN'S WEEKLY
Traditionally served with butter, meant to be eaten when freshly made. Does not keep well. BUT if you don't eat it straight from the oven I'd be surprised!
Provided by RubberDucky AU
Categories Dessert
Time 35m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 180°C.
- Grease a deep 2cm round cake pan, line base with paper; grease paper.
- Cream butter and essence in small bowl with electric mixer, gradually add sugar, then egg, beat until light and creamy.
- Stir in sifted flour and milk, beat lightly until smooth.
- Spread into prepared pan, bake in moderate oven 180C for about 25 minutes.
- Stand 2 mins before turning onto wire rack; brush with exta butter, sprinkle with combined extra sugar and cinnamon.
- KEEPING TIME: 1 DAY.
Nutrition Facts : Calories 195.7, Fat 8.7, SaturatedFat 5.2, Cholesterol 47.9, Sodium 67.8, Carbohydrate 26.7, Fiber 0.5, Sugar 14.2, Protein 2.8
Tips:
- Use almond flour for a gluten-free option: Almond flour is a great substitute for wheat flour in this recipe, making it suitable for those with gluten sensitivities or celiac disease.
- Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, resulting in a lighter and more tender cake.
- Gradually add the eggs: Adding the eggs one at a time will help to prevent the batter from curdling.
- Do not overmix the batter: Overmixing can result in a tough and dense cake. Mix just until the ingredients are combined.
- Bake the cake until a toothpick inserted into the center comes out clean: This is the best way to ensure that the cake is cooked through.
- Let the cake cool completely before frosting: This will help to prevent the frosting from melting.
Conclusion:
This cinnamon tea cake is a delicious and easy-to-make treat that is perfect for any occasion. With its moist and tender crumb, sweet cinnamon flavor, and creamy frosting, this cake is sure to be a hit with everyone who tries it. Whether you are looking for a gluten-free dessert option or simply want to try something new, this cinnamon tea cake is a great choice. So next time you are in the mood for a sweet treat, give this recipe a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love