Gluten-Free Cinnamon Sugar Teacake Recipe

This Gluten-Free Cinnamon Sugar Teacake Recipe is a moist and tender recipe, which is made with garbanzo-fava flour and unsweetened applesauce. It’s the perfect afternoon tea treat, ready in about 1 hour.

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Gluten-Free Cinnamon Sugar Teacake Ingredients

• 1 cup garbanzo-fava bean flour
• 1 1/4 cups evaporated cane juice (or granulated sugar), plus more for sprinkling
• 1/2 cup potato starch
• 1/4 cup arrowroot powder
• 2 1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon xanthan gum
• 1 teaspoon kosher salt
• 2 tablespoons ground cinnamon
• 1/2 cup coconut oil, plus more for greasing and brushing
• 1/3 cup unsweetened applesauce
• 2 tablespoons vanilla extract
• 1 1/4 cups hot water

How To Make Gluten-Free Cinnamon Sugar Teacake Recipe

1. Prep the Oven and Pan: Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 7 by 4 by 3-inch loaf pan with coconut oil.
2. Combine Dry Ingredients: In a medium bowl, whisk together the garbanzo-fava bean flour, 1 cup of the evaporated cane juice, potato starch, arrowroot, baking powder, baking soda, xanthan gum, kosher salt, and 1 tablespoon of the ground cinnamon. Ensure the xanthan gum is well distributed.
3. Mix the Main Batter: Add the 1/2 cup of coconut oil, applesauce, vanilla extract, and 1 cup of the hot water to the dry ingredients. Stir with a spatula or spoon until the batter is completely smooth and no lumps remain.
4. Create the Swirl Mixture: Transfer 1/4 cup of the prepared batter to a separate small bowl. To this small bowl, add the remaining 1/4 cup of evaporated cane juice, the remaining 1 tablespoon of cinnamon, and the remaining 1/4 cup of hot water. Stir this mixture until it becomes creamy, smooth, and slightly thinner than the main batter.
5. Assemble and Swirl: Pour the main batter from the medium bowl into the prepared loaf pan. Carefully drizzle the cinnamon swirl mixture from the small bowl in a line down the center of the loaf. To create the swirl effect, insert a teaspoon or knife and move it up and down the length of the pan in a zigzag motion, gently mixing the two batters.
6. First Bake: Sprinkle the top of the batter generously with additional evaporated cane juice. Place the pan on the center rack of the oven and bake for 25 minutes.
7. Brush and Finish Baking: After 25 minutes, carefully remove the pan from the oven. Gently brush the top of the teacake with a generous amount of melted coconut oil. Return the pan to the oven and bake for another 15 minutes, or until the crust is crunchy and a toothpick inserted into the center comes out clean.
8. Cool and Serve: Let the teacake cool in the pan for 20 minutes to set the structure. Then, gently run a thin knife around the edges to loosen it. Invert the cake onto a cutting board or wire rack to remove it from the pan, then re-invert it so it’s right-side up. Serve warm, or allow it to cool completely before storing.

Recipe Tips

• Why use Garbanzo-Fava Flour? This bean-based flour blend provides high protein and structure that many gluten-free flours lack. It gives the cake a tender, hearty crumb that doesn’t crumble apart easily.
• The importance of Xanthan Gum: In gluten-free baking, xanthan gum acts as the binder (replacing gluten). Do not skip this ingredient, or the cake will likely fall apart when you try to slice it.
• Why brush with oil halfway through? This technique creates a unique “fried dough” style crust on top of the cake. The oil mixes with the sugar sprinkled on top to create a crunchy, sweet shell that contrasts with the soft interior.
• Is this recipe Vegan? Yes! As written, this recipe contains no eggs (using applesauce instead) and no dairy (using coconut oil), making it suitable for vegans as well as those who are gluten-free.

What To Serve With Gluten-Free Cinnamon Sugar Teacake

This sweet, spiced loaf is perfect for a midday snack or breakfast.

• A hot cup of herbal tea or coffee
• Fresh berries on the side
• A dollop of coconut whipped cream

How To Store Gluten-Free Teacake

• Room Temperature: Store the cooled cake in an airtight container at room temperature for up to 3 days. Gluten-free baked goods tend to dry out faster in the fridge.
• Freeze: Slice the cake and wrap individual slices in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature or warm in the toaster oven.

Gluten-Free Cinnamon Sugar Teacake Nutrition Facts

(Per slice, assuming 10 slices)

• Calories: ~290 kcal
• Total Fat: 12g
• Saturated Fat: 9g
• Cholesterol: 0mg
• Sodium: 320mg
• Total Carbohydrate: 45g
• Dietary Fiber: 3g
• Sugars: 28g
• Protein: 3g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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