Gluten Free Cinnamon Roll Cake

This is a great way to take the bitter taste out of quinoa flour. Preheat oven to 215 degrees.Roast Quinoa-Flour crop-wholelifestyle Line two large, rimmed cookie sheets. Bake for 2.5-3 hours until bitter odor is no longer detected. Servings 12

Gluten Free Cinnamon Roll Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • FOR THE CAKE:

  • 2

    cups quinoa flour

  • {where to buy}

  • ¼

    cup tapioca starch

  • {where to buy}

  • 1

    cup sugar

  • 1

    tsp baking soda

  • 2

    tsp baking powder

  • {where to buy}

  • ¼

    tsp salt

  • {where to buy}

  • 3

    eggs

  • 10

    tbsp butter melted, 1¼ sticks

  • 2

    tsp vanilla

  • ¾

    cup Sour Cream

  • ¾

    cup milk

  • FOR THE CINNAMON SWIRL:

  • 12

    tbsp butter softened, 1½ sticks

  • ¾

    cup brown sugar

  • 1

    tbsp quinoa flour

  • {where to buy}

  • 1

    tbsp cinnamon

  • FOR THE GLAZE:

  • 2

    cups powdered sugar

  • 1

    tsp vanilla

  • 3

    tbsp milk

Directions

Preheat the oven to 350 degrees. Grease a 9x13 baking dish. In a large mixing bowl, whisk together the quinoa flour, tapioca starch, sugar, baking soda, baking powder, and salt until combined. Pour the melted butter, eggs, and sour cream into the bowl of dry ingredients and whisk together until combined. Add the milk and whisk until smooth. Pour the batter into the greased baking pan. In the bowl of a stand mixer, beat the softened butter with the browned sugar, quinoa flour, and cinnamon until smooth. Scoop into a piping bag and cut the tip off(about ¼”). Pipe the cinnamon sugar/butter over the cake batter in swirls. Bake the cake in the preheated oven for 35-40 minutes, or until the middle is puffed and firm to the touch.


Nutrition

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