I know many people with Celiac disease, or those with a gluten intolerant, miss the taste of cinnamon buns. Although I do have a fantastic gluten-free cinnamon bun recipe, sometimes you just don’t want to take the time and effort that it takes to bake a batch. If that’s you, don’t fret, you can still have the wonderful flavour of cinnamon buns in a quick and simple cake!
This cake is a nicely textured, slightly heavier cake with a brown sugar and cinnamon ribbon throughout. Top it with a vanilla icing drizzle, and you are set.
This cake is both gluten-free and dairy-free when you use the dairy-free milk and butter of your choice. For this recipe I used soy milk and Earth Balance butter, but if dairy isn’t a problem, you can use regular milk & butter as well.
Serves: 16 (one 9×9-inch pan)
- 1 cup brown rice flour
- 1 cup sorghum flour
- 1/3 cup potato starch
- 2 Tbsp tapioca starch
- 1 tsp xanthan gum
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 3 tsp baking powder
- 1 cup milk of your choice (I used soy milk)
- 2 large eggs
- 1 1/2 tsp gluten-free vanilla extract
- 1/3 cup canola oil (or oil of your choice)
- 1/4 cup soft dairy-free butter (I used Earth Balance)
- 3/4 cup packed brown sugar
- 2 Tbsp brown rice flour
- 1 Tbsp ground cinnamon
- 1/2 cup chopped pecans (optional)
- 3/4 cup confectioners’ sugar
- 1/2 tsp gluten-free vanilla extract
- 1-2 Tbsp dairy-free milk (I used soy milk)
- Preheat oven to 350 degrees F and grease one 9×9-inch pan.
- In the bowl of a stand mixer, measure out 1 cup brown rice flour, sorghum flour, potato starch, tapioca starch, xanthan gum, salt, 3/4 cup granulated sugar and baking powder. Mix until well combined.
- In a small bowl, whisk together 1 cup milk, eggs, 1 1/2 tsp vanilla extract and oil.
- With the mixer running, slowly pour the wet ingredients into the dry ingredients. Mix until well combined, scraping down the bowl as necessary. Mix until just blended. Scrape batter into the prepared pan and spread evenly in the pan.
- In a small bowl, mix together the softened butter, brown sugar, 2 Tbsp rice flour, cinnamon, and pecans (if using). Stir until the mixture resembles wet sand. Spread evenly over the cake, and using a butter knife, gently swirl through the cake, creating the marble-effect. Do not over mix it though.
- Bake in preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Remove from over and allow to cool completely.
- When the cake has cooled, prepare the vanilla icing. In a small bowl, stir together the confectioners’ sugar, 1/2 tsp vanilla, and 1-2 Tbsp milk. Start with one tablespoon and add more if necessary to get the consistency that you want. You can use a spoon and drizzle the icing over the cake, or place the icing into a small zipper-seal bag with a small corner cut off, and drizzle it over the cake that way.