Gluten Free Cinnamon Roll Cake

• porții: 12 servings
• timp activ: 20 minutes
• timp total: 45 minutes

Ingrediente

Vanilla cake:

150 g (¾ cup) caster/superfine or granulated sugar

70 g (½ stick + 1 tbsp) unsalted butter, melted and cooled until warm

55 g (¼ cup) sunflower or vegetable oil, or other neutral-tasting oil

3 US large/UK medium eggs, room temperature

115 g (½ cup) full-fat plain or Greek-style yoghurt, room temperature

60 g (¼ cup) whole milk, room temperature

1 tsp vanilla bean paste (or 2 tsp vanilla extract)

280 g (2⅓ cups) plain gluten free flour blend

2 tsp baking powder

½ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)

¼ tsp salt

Cinnamon sugar topping:

75 g (¼ cup + 2 tbsp) light brown soft sugar

1 tbsp ground cinnamon

8 g (1 tbsp) plain gluten free flour blend

40 g (3 tbsp) unsalted butter, melted and cooled until warm

Cream cheese frosting:

115 g (½ cup) full-fat cream cheese, room temperature

120 g (1 cup) powdered/icing sugar

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

5 g (1 tsp) whole milk, room temperature

Instrucțiuni

Vanilla cake:

Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line a 9-inch (23cm) square baking pan with parchment/baking paper.Tip: When lining the baking pan, I recommend leaving some parchment/baking paper overhang, as that will help with removing the cake from the pan later on.

In a large bowl, whisk together the sugar, melted butter, oil, eggs, yoghurt, milk and vanilla until well combined and smooth.

In a separate bowl, whisk together the gluten free flour blend, baking powder, xanthan gum and salt.

Add the dry ingredients to the wet and whisk well until you get a smooth, fairly loose cake batter with no flour clumps.

Pour the vanilla cake batter into the lined baking pan and smooth it out into an even layer.

Cinnamon-sugar topping & baking:

Mix together the light brown sugar, cinnamon and gluten free flour blend until well combined, then add the melted butter and mix well until you get a loose, paste-like consistency.

Drop small dollops of the cinnamon-sugar filling (about 1-2 teaspoons of filling per dollop) all over the cake batter, and use a skewer or the end of a knife to gently swirl it around. See blog post for photos.

Bake the cake at 350ºF (180ºC) for about 25-28 minutes or until it's golden brown on top and an inserted toothpick or cake tester comes out clean.

Allow the cake to cool in the baking pan for about 20 minutes while you prepare the icing.

Cream cheese icing:

In a bowl, mix together the cream cheese, powdered/icing sugar and vanilla until smooth and no clumps remain. Initially, the mixture will be quite thick, but as the sugar draws the moisture from the cream cheese, it'll loosen up significantly.

Add the milk and mix until smooth. The icing should be runny but not too thin – if it's too thick, you can add 1-2 teaspoons of extra milk to loosen it up.

Pour the icing over the warm cake and use the back of a spoon to spread it around, so it settles into all the nooks and crannies and creates a fairly even layer on top of the cake.You don't have to use up all of the icing – if you prefer a slightly less sweet dessert, you can use only ¾ of it, and then use the rest to drizzle over the individual slices when serving.

Slice and serve. You can enjoy the cake either warm or cooled completely to room temperature.

Storage:

The gluten free cinnamon roll cake is at its best on the day of baking. But it stores well in a closed, air-tight container in a cool dry place for about 2-3 days.

Note

For high altitude added 1 1/2 tbs almond milk so 72 g. Add 2 tbs flour and reduce baking powder by 1/8 tsp.