Cinnamon Tea Cake (Edit recipe)

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).

15 minutes

40 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	356
Fat:	14 g
Carbohydrates:	55 g
Protein:	7 g
Cholesterol:	37 g
Sodium:	256 mg
Fiber:	2 g
Sugars:	27 g
Calculated for total recipe.

by Lee McGuire

View original recipe

Serves: 8-10

Ingredients

For the cake

1/2 cup Unsalted Butter
1/2 cup Light Brown Sugar, packed
1/2 cup Granulated White Sugar
4 Tbsp Cornstarch, (heaping tbsp) mixed with 6 tablespoons of water
1 1/2 tsp Vanilla Extract
1 3/4 cup Gluten Free Flour
2 tsp Baking Powder
1 tsp Ground Cinnamon
1/2 tsp Kosher Salt
3/4 cup Milk, (of choice)

For the topping

1 Tbsp Unsalted Butter, or vegan baking stick, melted
1 Tbsp Granulated White Sugar
1/2 tsp Ground Cinnamon

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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!