This Cinnamon Tea Cake is light, fluffy with a wonderful woodsy spice from the delicious cinnamon. It is the most divine cozy snack; perfect for breakfast, lunch, dessert and of course...tea time. If that wasn't enough, it’s gluten free, egg free, nut free and can easily be vegan!
This Cinnamon Tea Cake cake is soft and oh so fluffy. It’s buttery, has cinnamon throughout, and as my daughter says...the cinnamon sugar topping is the best part (just like in my Gluten Free Snickerdoodles)!
For more easy cake recipes, try my Irish Tea Cake, my Chocolate Tea Cake, my Chocolate Crumb Cake or my Vegan Flourless Chocolate Cake.
Reasons to Love Cinnamon Tea Cakes
- Allergy Friendly- This cake is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Fluffy- The cake is so super soft and delicious.
- Buttery- It has a lovely mild buttery sweet flavor.
- Covered in Cinnamon Sugar- The sugar coating gives a nice woodsy sweetness like with my Apple Cinnamon Cookies!
- Autumn Flavor- The cinnamon gives us the cozy vibes of fall!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce.
- Light Brown Sugar- I like to use this with the granulated sugar to add more moisture into the cake.
- Granulated Sugar- We use this in the cake and also in the cinnamon sugar topping.
- Butter/ Vegan Baking Stick- Only use room temperature. Don’t use melted or softened; we want to cream it together with the sugar. We do need 1 tablespoon of melted butter (after the cake is baked) for the cinnamon sugar topping.
- Cornstarch and Water- This is an eggless cake so this mixture helps bind everything together.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing.
- Cinnamon- It wouldn't be a cinnamon cake without lots of this woodsy ingredient!
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this Vegan
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non dairy milk of choice.
How to Make this Recipe with All Purpose Flour
- Use 1 ¾ packed cups of regular flour (294 grams).
- Only use ½ cup of milk.
How to Make this Recipe with Eggs
- Use 1 ¾ packed cups of regular flour (294 grams).
- Only use ½ cup of milk.
- Use 2 eggs and eliminate the cornstarch water.
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Cinnamon Tea Cake
Here are the step by step instructions to make this cake!
For the Cake
Step 1: Whisk Together the Dry Ingredients
In a large bowl, whisk together the gluten free flour, baking powder, cinnamon and salt. Set aside.
Step 2: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the 4 heaping tablespoons of cornstarch with 6 tablespoons of water until thin and watery. It will be thick and tacky at first.
Step 3: Cream the Sugar
In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter or vegan baking stick and the light brown and granulated sugars until it is all soft and creamy. About 2-3 minutes.
Step 4: Add in the Cornstarch Water and Vanilla
Slowly beat the cornstarch water mixture and the vanilla, a little at a time, into the creamed butter and sugar. It will look chunky.
Step 5: Add in the Dry Ingredients and Milk
Starting and ending with the gluten free flour mixture, with the mixer on low...pour in some flour then some milk then some flour.
Once it is combined, turn off the mixer and use a spatula to scrape the sides of the bowl. You don’t want to over mix this. Just make sure everything is fully combined.
Step 6: Bake and Cool
Using a spatula, scoop the batter in a greased and parchment lined 9 inch cake pan; smooth the top with a butter knife. It will be super thick and sticky.
Bake the cake in the center rack at 350 degrees Fahrenheit for 40 minutes until the cake is golden on top and springs back at you when careful touched.
Let the cake cool completely in the cake pan. If you try to take it out when it is even a tiny bit warm, the entire thing may fall apart. Cakes with no eggs are very delicate.
Once cool, move to a cooling rack. If it seems to be sticking to the cake pan, use a butter knife or a spatula to loosen the edges.
For the Cinnamon Sugar Topping
Step 1: Melt the Butter/Vegan Baking Stick
Put the 1 tablespoon of butter or vegan baking stick in a tiny heat safe bowl.
Microwave in 7 second increments, stirring after each time, until the butter is melted.
Step 2: Mix the Cinnamon Sugar
Place the 1 tablespoon of granulated sugar and ½ teaspoon of ground cinnamon together in a bowl. Whisk to combine.
Step 3: Brush the Cake with Butter and Sprinkle the Cinnamon Sugar
Using a small silicone brush, brush the melted butter all over the top of the cake.
Sprinkle the cinnamon sugar on top.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. For this recipe use packed cups or the gram amount:(294 grams).
- Use Room Temperature Butter/ Vegan Baking Stick- Do not use melted butter. we want to cream the butter and sugar together. If using vegan butter, I would have it be more on the colder side vs room temperature.
- Use a Spatula to get the Batter into the Cake Pan- The batter is super thick and sticky. Getting it evenly in the cake pan can be a bit of a challenge. I use a butter knife to do this. Sometimes using clean hands can help press it in place as well.
- Smooth the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. When the batter is in the cake pan, gently smooth the top with a butter knife prior to baking.
- Microwave the Butter a Few Seconds at a Time- This might take longer but if you microwave the butter for more than a few seconds at a time, it might explode all over your microwave into a giant mess. I like to place a paper towel over the top of the bowl so if it does explode, the mess is avoided. nYou can always melt the butter carefully on the stove top as well.
- Brush on the Melted Butter- Do not pour it onto the top of the cake. The whole reason for the melted butter is so that the cinnamon sugar has something to stick to. If you don’t have a little silicone brush, use a paper towel. Dip a paper towel into the melted butter and gently brush it onto the cake. Only the top.
- Sprinkle the Cinnamon Sugar Right After Brushing on the Butter- This ensures it sticks to the melted butter. Use all of the cinnamon sugar that you make.
- Cool the Cake- Make sure the cake has almost completely cooled prior to removing it from the cake pan. If you do not wait, the cake will break apart into a giant mess when trying to remove it.
Recipe FAQs
I really recommend making this cake the same day. This cake is super soft and best the first day. The second day it does dry up.
If you must make it ahead of time, once cool, store it in an airtight container at room temperature. Or wrap in foil and place in a zip top bag.
To eat again, make sure you microwave each slice fro 10-20 seconds to make it soft again. However, this will melt the cinnamon sugar top.
This recipe is for a 9 inch cake pan and has not been tested with any other size.
I like to slice it into 8 nice sized slices but you can slice it thinner to make more slices.
Once the cake is cut into, it’s best to cut the entire cake into slices, wrap each slice in foil. Try to create a teepee with the top of the foil so it isn't touching the cinnamon sugar as much.
Pop the slices in a zip top bag and freeze for up to 30 days.
To defrost, take out if the freezer and leave at room temperature until soft; about 2 hours.
Freeze the slices even if you're eating them the next day. Freezing helps prevent this cake soft. If desired, microwave each slice for 10-20 seconds until soft and warm. Keep in mind this will melt the cinnamon sugar topping. Be careful not to burn your mouth.
Other Cake Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
Cinnamon Tea Cake
Ingredients
For the Cake
- 1 ¾ cups gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ cup unsalted butter or vegan baking stick, room temperature
- ½ cup light brown sugar , packed
- ½ cup granulated sugar
- 4 heaping tablespoons cornstarch mixed with 6 tablespoons of water
- 1 ½ teaspoons pure vanilla extract
- ¾ cup milk of choice
For the Cinnamon Sugar Topping
- 1 tablespoon unsalted butter or vegan baking stick, melted
- 1 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat your oven to 350 degrees Fahrenheit and grease a 9 inch cake pan with vegetable oil. Line the bottom with parchment paper and lightly grease the parchment paper as well. Set aside.
- In a large bowl, whisk together the 1 ¾ cups gluten free flour, 2 teaspoons of baking powder, 1 teaspoon ground cinnamon and ½ teaspoon kosher salt. Set aside.
- In a small bowl, using a spoon, mix together the 4 heaping tablespoons of cornstarch with 6 tablespoons of water until thin and watery. It will be thick and tacky at first. Set aside.
- In a large bowl of an electric mixer fitted with the paddle attachment, beat the ½ cup butter or vegan baking stick and the ½ cup light brown sugar and the ½ cup granulated sugar until it is all soft and creamy. About 2-3 minutes.
- Slowly beat the cornstarch water mixture and the 1.5 teaspoons of vanilla, a little at a time, into the creamed butter and sugar. It will look chunky.
- Starting and ending with the gluten free flour mixture, with the mixer on low...pour in some flour then some milk then some flour.Once it is combined, turn off the mixer and use a spatula to scrape the sides of the bowl. You don’t want to over mix this. Just make sure everything is fully combined.
- Using a spatula, scoop the batter in a greased and parchment lined 9 inch cake pan; smooth the top with a butter knife. It will be super thick and sticky.Bake the cake in the center rack at 350 degrees Fahrenheit for 40 minutes until the cake is golden on top and springs back at you when careful touched.
- Let the cake cool completely in the cake pan. If you try to take it out when it is even a tiny bit warm, the entire thing may fall apart.Once cool, move to a cooling rack. If it seems to be sticking to the cake pan, use a butter knife or a spatula to loosen the edges.
For the Cinnamon Sugar Topping
- Put the 1 tablespoon of butter or vegan baking stick in a tiny heat safe bowl.Microwave in 7 second increments, stirring after each time, until the butter is melted.
- Place the 1 tablespoon of granulated sugar and ½ teaspoon of ground cinnamon together in a bowl. Whisk to combine.
- Using a small silicone brush, brush the melted butter all over the top of the cake.Sprinkle the cinnamon sugar on top. Enjoy!
Josiane
This was so easy to do and Yummier than expected!! Highly recommended to try. Adult and Kids approved!
Lee
So glad! Thanks so much!
Pia
Hi. All your recipes look amazing. Which type of gluten free flour do you use? And do you know if anyone has ever tried substituting flax egg for your cornstarch/water? Thank you!
Lee
Thanks so much! I sent you an email about gluten free flours! As for the flax egg, yes people have used that in place of the cornstarch water and it seems to work fine! Sadly I cannot test it due to my son's allergies. Hope this helps!
Nancy
Super simple to do and it was a hit!
Meg
I can’t wait to make this and ALL your recipes! I’d also love to know which gluten free flours you use? If that’s possible! Thank you!
Lee
Hi Meg! Thanks so much! I just sent you an email!