Gluten-Free Cinnamon Sugar Teacake

Name: Gluten-Free Cinnamon Sugar Teacake
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: Global
Ingredients: 79 milliliters applesauce; 59 milliliters arrowroot; 2 teaspoons baking powder; 0 teaspoons baking soda; 118 milliliters coconut oil, plus more for greasing and brushing; 296 milliliters evaporated cane juice, plus more for sprinkling; 237 milliliters garbanzo-fava bean flour; 2 Tbsps ground cinnamon; 1 teaspoon kosher salt; 118 milliliters potato starch; 2 Tbsps vanilla extract; 296 milliliters hot water; 1 teaspoons xanthan gum

Gluten-Free Cinnamon Sugar Teacake might be just the side dish you are searching for. Watching your figure? This gluten free and vegan recipe has 233 calories, 3g of protein, and 10g of fat per serving. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 12. From preparation to the plate, this recipe takes about 2 hours. Head to the store and pick up baking soda, ground cinnamon, baking powder, and a few other things to make it today. If you like this recipe, you might also like recipes such as Gluten-Free Cinnamon Sugar Teacake, Cinnamon-Sugar Gluten Free Churros & Disneyland Gluten-Free Dining Tips, and Healthy Low Carb and Gluten Free Cinnamon-Sugar Soft Pretzels (sugar free, low fat, high fiber & high protein).

Instructions

Watch how to make this recipe.

Preheat the oven to 325 degrees F. Lightly grease a 7 by 4 by 3-inch loaf pan with oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Loaf Pan

Oven

In a medium bowl, whisk together the flour, 1 cup of the evaporated cane juice, the potato starch, arrowroot, baking powder, baking soda, xanthan gum, salt, and 1 tablespoon of the cinnamon.

Ingredients you will need

Evaporated Cane Juice

Arrowroot

Cinnamon

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Add the oil, applesauce, vanilla, and 1 cup of hot water to the dry ingredients. Stir until the batter is smooth.

Ingredients you will need

Applesauce

Vanilla

Water

Cooking Oil

Transfer 1/4 cup of the batter to a small bowl, and add the remaining 1/4 cup of the evaporated cane juice, 1 tablespoon of cinnamon, and the remaining hot water. Stir until the mixture is creamy.

Ingredients you will need

Evaporated Cane Juice

Cinnamon

Water

Equipment you will use

Bowl

Pour contents of the medium bowl into the prepared loaf pan. Carefully drizzle the batter from the small bowl down the center of the loaf. To create the swirl, take a teaspoon and, starting from 1 end of the loaf pan, move down the length of the pan as you swirl the spoon up and down through the batter.

Equipment you will use

Loaf Pan

Bowl

Sprinkle the top with evaporated cane juice.

Ingredients you will need

Evaporated Cane Juice

Put the pan in the oven on the center rack and bake for 25 minutes.

Equipment you will use

Oven

Frying Pan

Remove from the oven and brush the top with a generous amount of oil. Return it to the oven and bake for another 15 minutes, or until a toothpick inserted in the center comes out clean and the crust is crunchy.

Ingredients you will need

Crust

Cooking Oil

Equipment you will use

Toothpicks

Oven

Let the teacake cool in the pan for 20 minutes, then gently run a knife around the edge of the cake. Cover the top of the pan with a cutting board, and invert the cake onto the board. Carefully lift the pan away and re-invert the Teacake onto another cutting board. Either cut and serve warm, or wait until it is completely cool before storing. Cover the uncut teacake with plastic wrap and store at room temperature for up to 3 days.

Ingredients you will need

Wrap