Cinnamon Roll Cake Recipe | Gluten Free Goddess Recipes

Gluten-free flour: A special blend of flours that do not contain gluten, perfect for those with gluten sensitivities or celiac disease.

Sugar: Adds sweetness to the cake, balancing the flavors of cinnamon and vanilla.

Milk: Provides moisture and helps create a tender crumb in the cake.

Baking powder: A leavening agent that helps the cake rise and become fluffy.

Cinnamon: The star spice of this recipe, giving the cake its signature warm and comforting flavor.

Vanilla extract: Enhances the overall flavor profile with a sweet and aromatic note.

Butter: Adds richness and moisture to the cake, ensuring a tender texture.

Eggs: Provide structure and stability to the cake, helping it hold together.

When mixing the batter, ensure that the gluten-free flour is thoroughly combined with the other dry ingredients before adding the wet ingredients. This helps to evenly distribute the baking powder and cinnamon, ensuring a consistent texture and flavor throughout the cake. Additionally, when incorporating the melted butter, make sure it is not too hot, as it could cook the eggs prematurely. Mix gently but thoroughly to avoid overworking the gluten-free flour, which can sometimes result in a denser texture.

• gluten-free flour – Substitute with almond flour: Almond flour provides a nutty flavor and maintains the gluten-free requirement.

• gluten-free flour – Substitute with coconut flour: Coconut flour is also gluten-free and adds a slight sweetness to the cake.

• sugar – Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a caramel-like flavor.

• sugar – Substitute with honey: Honey is a natural sweetener and adds moisture to the cake.

• milk – Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking.

• milk – Substitute with coconut milk: Coconut milk adds a rich, creamy texture and a hint of coconut flavor.

• baking powder – Substitute with baking soda and cream of tartar: Combine 1 part baking soda with 2 parts cream of tartar to replace baking powder.

• cinnamon – Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other warm spices like nutmeg and cloves.

• vanilla extract – Substitute with almond extract: Almond extract provides a different but complementary flavor profile.

• butter – Substitute with coconut oil: Coconut oil is a dairy-free alternative that adds a subtle coconut flavor.

• butter – Substitute with ghee: Ghee is clarified butter that is lactose-free and has a rich, nutty flavor.

• eggs – Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg to create a vegan and gluten-free binder.

• eggs – Substitute with applesauce: Use ¼ cup of unsweetened applesauce per egg for a moist and slightly sweet alternative.

• Allow the cinnamon roll cake to cool completely at room temperature. This ensures that the cake sets properly and retains its moisture.

• Once cooled, wrap the cake tightly in plastic wrap. Make sure to cover all sides to prevent it from drying out.

• For an extra layer of protection, place the wrapped cake in an airtight container or a resealable plastic bag. This helps to keep the cake fresh and prevents any unwanted odors from seeping in.

• Store the cake at room temperature if you plan to consume it within 2-3 days. Keep it in a cool, dry place away from direct sunlight.

• If you need to store the cake for a longer period, place the wrapped cake in the refrigerator. This will keep it fresh for up to a week.

• For freezing, wrap the cake in an additional layer of aluminum foil over the plastic wrap. This provides extra insulation against freezer burn.

• Label the wrapped cake with the date before placing it in the freezer. This helps you keep track of how long it has been stored.

• When ready to enjoy, thaw the cake in the refrigerator overnight. This gradual thawing process helps maintain the cake‘s texture and flavor.

• For a quicker option, you can also thaw the cake at room temperature for a few hours. Just make sure to keep it wrapped to prevent it from drying out.

• Once thawed, you can warm individual slices in the microwave for a few seconds to enjoy that freshly baked taste.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover cinnamon roll cake on a baking sheet and cover it with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed through. This method helps maintain the cake’s moisture and texture.

• Microwave Method: Place a slice of the cake on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Microwave on medium power for about 20-30 seconds. Check if it’s warm enough; if not, continue in 10-second intervals. Be cautious not to overheat, as it can make the cake rubbery.

• Steaming Method: If you have a steamer, this is a gentle way to reheat your cinnamon roll cake. Place the cake on a heatproof plate and steam for about 5-7 minutes. This method helps retain the cake’s moisture and gives it a freshly baked feel.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the cake on a piece of aluminum foil and heat for about 5-10 minutes. This method is quicker than a conventional oven and still keeps the cake moist.

• Stovetop Method: If you don’t have an oven or microwave, you can use a skillet. Place the cake slice in a non-stick skillet over low heat. Cover with a lid and heat for about 5 minutes, flipping halfway through. This method works well but requires careful attention to avoid burning.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the cinnamon roll cake in the air fryer basket and heat for about 3-5 minutes. This method is quick and helps maintain a slightly crispy exterior while keeping the inside moist.

• Oven: Used to bake the cake at the specified temperature of 350°F (175°C).

• Mixing bowl: Used to combine the gluten-free flour, sugar, baking powder, and cinnamon, and later to mix in the milk, vanilla extract, melted butter, and eggs.

• Measuring cups: Used to measure out the ingredients such as gluten-free flour, sugar, and milk accurately.

• Measuring spoons: Used to measure smaller quantities like baking powder, cinnamon, and vanilla extract.

• Whisk: Used to mix the dry ingredients together and to combine the wet ingredients into the dry mixture.

• Spatula: Used to scrape down the sides of the mixing bowl to ensure all ingredients are well combined.

• Baking pan: Used to hold the batter while it bakes in the oven.

• Toothpick: Used to check if the cake is done by inserting it into the center and seeing if it comes out clean.

• Cooling rack: Used to let the cake cool down after baking before serving.

Pre-measure ingredients: Measure out all ingredients ahead of time to streamline the baking process.

Use a stand mixer: A stand mixer can quickly and efficiently combine your batter, saving you time and effort.

Room temperature ingredients: Ensure your butter and eggs are at room temperature for easier mixing.

Grease the pan first: Grease your baking pan before starting to mix the batter to save time later.

Preheat the oven: Start preheating your oven before you begin mixing to ensure it’s ready when you are.