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Gluten Free Cinnamon Bun Cake

Category: food

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.



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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  • Serves: 12
  • Time needed: Prep time: 20 minutes | Cook time: 40 minutes | Total time:1 hour
  • Difficulty Easy


  • 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