Gluten Free Cinnamon Bun-Inspired Cake (or muffins)

This recipe is dedicated to my beautiful mother!  I had a wonderful time during your visit this past weekend and miss you so much–I was inspired by you to modify this recipe to be healthier and it was a great experiment.  This modified version is just as delicious as the full version!  I can’t wait for Thanksgiving to spend more time with family and subject them to my baking experiments.

Modified from: http://www.helloglutenfree.com/2013/04/19/gluten-free-cinnamon-roll-cake/

Ingredients

Batter:

  • 1 cup white rice flour, sifted (To sift the flour I use a strainer and pour the measured flour into the strainer over the bowl.)
  • 1 cup sifted tapioca flour, sifted
  • 1 cup sifted coconut flour, sifted
  • 1 teaspoon xantham gum
  • 1 cup apple sauce
  • 4 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 eggs
  • 1 ½ cup of milk, (Any kind of milk will work. I like almond, or for my mom who visited this past weekend, I used lactose free milk.)
  • 2 teaspoons vanilla
  • ½ cup of butter, melted

Topping:

  • 1 cup of mashed banana (I mashed it then microwaved it for 20 seconds and it became closer to a liquid.)
  • ½ to 1 cup of brown sugar
  • 1-2 tablespoons cinnamon \

There is a glaze that goes with this recipe, but I do not make it because this is sweet enough as is. This cake can be made as muffins too!


 To Bake

Batter:

  • Preheat the oven to 350 degrees.
  • Mix all the ingredients for batter in a large bowl except for the melted butter.
  • Once batter is mixed, slowly add in the melted butter.
  • Pour better into a 13×9 greased (I use coconut oil to grease the pan) pan or an 8-inch diameter round pan.
  • The batter will be thick and resemble cinnamon roll dough.

Topping:

  • Mix all the topping ingredients until well combined.
  • Pour the topping onto batter evenly.
  • Then swirl topping with a knife into the batter, so that the cake resembles monkey bread.
  • Bake for 35 minutes at 350 degrees.

If making muffins:

  • Pour the batter into a greased muffin pan, filling each muffin 2/3 of the way.
  • Then spoon topping onto each muffin and swirl with a knife.
  • Bake for 20-30 minutes at 350 degree (check with toothpick at 20 minutes).

thick batter!Swirled topping and cake baked!

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