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!
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!
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Notes
For Vegan: Use a gluten free flour free from dairy, vegan sugar, vegan baking sticks instead of butter and use a non dairy milk. All Purpose Flour: I cannot test this due to celiac disease, but use 1 ¾ packed cups of regular flour (294 grams) and ½ cup of milk.Eggs: I cannot test this due to a severe egg allergy, but use 1 ¾ packed cups of flour (294 grams), ½ cup milk, 2 eggs and eliminate the cornstarch water. Storing: 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.Freeze the slices even if you're eating them the next day. Freezing helps prevent this cake soft.To defrost, take out if the freezer and leave at room temperature until soft; about 2 hours.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.Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.