Gluten Free Cinnamon Coffee Cake
A warm and inviting Gluten Free Cinnamon Coffee Cake, perfect for chilly mornings and afternoon gatherings, capturing the essence of fall with rich flavors and comforting spices.
Ingredients
Cake Ingredients
- 1.5 cups gluten-free all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter, softened Ensure it is at room temperature
- 2 large eggs Also at room temperature
- 0.5 cup milk (or a dairy-free alternative) e.g., almond milk or oat milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
Optional Topping
- to taste powdered sugar for dusting For a decorative finish
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or use parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and milk.
- In another bowl, whisk together the gluten-free flour, baking powder, ground cinnamon, and salt.
- Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
- Pour the batter into the prepared cake pan, smoothing the top, and place it in the oven.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cooling
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
You may add chopped nuts, chocolate swirl, or fruits for variations. Store in an airtight container at room temperature for up to three days or freeze for up to three months.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 37gProtein: 4gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 1gSugar: 15g
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