Cinnamon Cake
Ingredients
- 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 tbssp 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
- 15 pitted and soaked medjools
- 3 tbsp coconut oil
- 2 tsp cinnamon powder
- pinch of salt
- 1tbsp 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.
Add the oil or butter.
Blend the dough thoroughly until the dough feels soft and smooth.
Blend everything with a stick blender until smooth.
Now you are ready to 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.
I also used some cashew butter to make tastier swirls.
It really made it taste better than I expected.
You can brush the cake with a beaten egg or maple syrup thinned with water but it’s not totally necessary.
Let the cake rise half an hour and bake in 180 c for 20- 25 min.
I added some cashew butter and raw chocolate on top of the cake after it had cooled down.
You can find the recipe for raw chocolate in ‘desserts’ if you fancy some more sweetness to your cinnamon cake!