Do you think that because you’re gluten-free, you have to miss out on all the delish desserts out there? Well, think again! This gluten-free cinnamon bun cake has both the texture and taste of a classic, gooey cinnamon roll and will have you thinking, ‘I should have cake for breakfast more often.’ Perfect for an afternoon sweet treat.

 

Directions:

1. For the batter: Preheat the oven to 180°C (160°fan) | 350F | gas 4. Grease and line the base of a 23 cm | 9-inch cake tin with parchment paper.

2. Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl.

3. In a separate mixing bowl, whisk together the milk, melted butter, eggs, and vanilla extract. Gradually stir the wet ingredients into the dry until a rough batter forms; do not overmix.

4. For the filling: Stir together everything for the filling in a clean mixing bowl. Swirl the mixture into the batter.

5. Spoon the batter into the tin. Gently rap the tin on a flat surface a few times to help settle the batter.

6. Bake until golden and risen, about 40 minutes; when ready, a cake tester should come out clean.

7. Remove the tin to a cooling rack; let the cake cool completely inits tin.

8. To serve, turn out the cake and top with walnuts before slicing and serving.

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Ingredients:

• For the batter:
• 375 g | 3 cups gluten-free plain flour mix
• 225 g | 1 cup caster sugar
• 4 tsp gluten-free baking powder
• 1/2 tsp salt
• 375 ml whole milk
• 110 g | 1/2 cup butter, melted
• 2 large eggs

• 2 tsp vanilla extract
• 80 g | 1/2 cup walnuts, chopped
• For the filling:
• 175 g | 3/4 cup butter, melted
• 200 g | 1 cup soft light brown sugar
• 2 tbsp cornflour
• 1 tbsp ground cinnamon