Light, fluffy and full of cinnamon deliciousness, this Cinnamon Tea Cake is the most divine snack; perfect with a cup of tea! It’s gluten free, nut free, egg free and easily dairy free (vegan).
My girl loves cinnamon. She literally asks me to either make chocolate baked goods, cinnamon baked goods or desserts with both chocolate AND cinnamon. She’s not wrong. Amazing combo.
At any rate, she asked for a cake with cinnamon. Remember the Irish Tea Cake recipe? I’ve adapted it to make it into a Cinnamon Tea Cake.
The final result is utter deliciousness. This cake is light and oh so fluffy. It’s buttery (or vegan buttery), has cinnamon throughout and as my daughter says...the cinnamon sugar topping is the best part!
For more baked goods, try my Chocolate Tea Cake, Gluten Free Banana Scones and Double Chocolate New York Crumb Cake!
Tips for making Cinnamon Tea Cake
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 top of the raw cake once it’s in the pan- Make sure you do this before you pop it into the oven. As I've said before, gluten free flour has a way of staying exactly as it is. If it’s lumpy, the top of your cake will be lumpy when it’s baked.
Once baked, brush on the butter or vegan baking stick- 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 as soon as you butter the cake- This ensures it sticks to the melted butter. Use all of the cinnamon sugar that you make.
Let the cake cool completely in the pan before removing- Gluten free/egg free baked goods have a way of breaking apart into a giant mess when warm. Letting the cake cool in the pan will prevent that from happening.
Tips for making this cake Vegan
- Use a dairy free GF Flour- Make sure to use a gluten free flour that is free from dairy.
- Vegan baking sticks instead of butter- Swap out the butter for vegan baking sticks.
- Make sure to use non dairy milk- Use a non dairy milk of choice instead of regular milk.
Side Note About Non Dairy Milk
If you don’t have to worry about nut allergies, almond breeze almond milk always worked amazing in my recipes.
I used it before my son was born (he’s the one allergic to nuts). My daughter couldn’t have dairy for many years; that was my go to non dairy milk and it worked perfectly in every single recipe.
This is obviously not sponsored; I can no longer have any nuts in my household but I just thought I’d share.
Cake Time
This delicious cake is everything a cinnamon cake should be, not to mention gluten free, nut free and egg free. If you love cinnamon, this easy recipe is one you’ll be making again and again. Enjoy!
Cinnamon Tea Cake
Ingredients
For the cake:
- ½ cup unsalted butter or vegan baking stick softened
- 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
- 1 ¾ cups gluten free flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¾ cup milk of choice
For the topping:
- 1 tablespoon 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 of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the softened butter or vegan baking stick and sugars until they are light and fluffy. About 2-3 minutes.
- In a small bowl, mix together your cornstarch and water until it is thin and watery. It will be thick and tacky at first.
- With the mixer on low, pour half the cornstarch water mixture into the bowl. Mix until combined. Pour in the second half and once again mix until combined and mix in the vanilla.
- In a large bowl, whisk together the gluten free flour, baking powder, salt and cinnamon.
- 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 and do a final mix. You don’t want to over mix this. Just make sure everything is fully combined.
- Use the spatula to scoop the batter into the cake pan. It will be super thick and sticky. Use the back of a spoon to smooth the top of the cake.
- Pop the cake in the center rack in the oven and bake for 40 min. The cake should be nice and golden on top. Let it cool in the pan then remove and let rest on a cooling rack.
- In a small bowl, whisk together the topping sugar and cinnamon.
- Melt the topping butter or vegan baking stick and brush on the top of the cake. Sprinkle the cinnamon sugar on top and 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!