Mouthwatering Gluten-Free Cinnamon Swirl Cake
Ingredients
Dough
- 2 cups almond/rice milk
- 35 g fresh yeast or 2 sachets dry yeast
- 1 tsp salt
- 1 tbsp cardamom
- 1/2 tsp vanilla bean powder
- 1/4 cup coconut sugar or erythritol
- 3 tbsp maple syrup
- 2 cups gluten free all purpose flour
- 1/2 cup almond flour
- 1/2 tsp xanthan gum
- 1 tbsp psyllium
- 5 tbsp melted coconut oil or firm butter
- 0-1/2 cup tapioca starch if the dough is too sticky
Cinnamon swirls
- 15 pitted and soaked medjools
- 3 tbsp coconut oil
- 2 tsp cinnamon powder
- pinch of salt
- 1 tbsp coconut flour
Preparation
Use lukewarm milk and add the yeast to your baking bowl then blend until dissolved.
Add salt, cardamom, vanilla, coconut sugar and maple syrup and give a little whisk.
Mix xanthan and psyllium into flours.
Start adding flour to the previous mixture.
Add the oil or butter.
Blend the dough thoroughly until the dough feels soft and smooth.
Blend everything for the cinnamon swirls with a stick blender until smooth.
Put the dough into a baking tray.
Place the dough in turns with the cinnamon/medjool paste into the tray and make swirls to get a marbled look.
Optionally, use cashew butter to make tastier swirls.
Brush the cake with a beaten egg or maple syrup thinned with water, but it’s not necessary.
Let the cake rise for half an hour.
Bake in 180°C for 20-25 minutes.
After cooling, add cashew butter and raw chocolate on top for extra flavor.