Now that fall is upon us, it’s time to pull out your favorite dessert recipes! Make a delightful treat by whipping up this simple Gluten-Free Cinnamon Swirl Cake! Made with 1:1 baking flour, brown sugar, and lots of cinnamon, this loaf cake will keep you warm as the seasons change. Serve with some softened butter, jam, or eat it plain for a sweet, sensational dessert or breakfast.
Is This Cake or Bread?
While this dessert is made in a loaf pan, it is most certainly a cake. Think of this swirl cake as a cross between cinnamon toast and a cinnamon roll. It can most certainly be enjoyed for breakfast with butter, but it can also be served as dessert. You could even add some cream cheese icing if you want to make this cake over the top!
This Gluten-Free Cinnamon Swirl Cake also resembles a cinnamon babka, but without all of the difficult braiding. No matter your baking skill level, this swirl cake is attainable for all bakers. Plus, this recipe has a dairy-free option so all can enjoy it!
Ingredients in Gluten-Free Cinnamon Swirl Cake
For the Dough:
2¾ cup 1:1 gluten-free baking flour (I used Bob’s Red Mill)
3 tablespoons sugar
1 teaspoon salt
2 teaspoons instant yeast
4 tablespoons butter, softened (use vegan if needed)
2 tablespoons vegetable oil
1 cup warm milk (use plant-based if needed)
1 large egg (or 1 flax egg for vegan)
For the Filling:
½ stick butter, softened (use vegan if needed)
½ cup dark brown sugar, packed
3 teaspoons ground cinnamon
How to Make Gluten-Free Cinnamon Swirl Cake
Begin by making the dough. To your stand mixer, add the flour, sugar, salt, and yeast. Mix on low until just combined.
Then, add the butter, vegetable oil, warm milk, and egg. Be sure the milk is about 100-110 degrees F. You do not want the milk too hot, otherwise it will kill the yeast and scramble the egg.
Once well combined, scrape down the sides and bottom of the bowl. Continue to mix for 3-5 minutes or until the mixture resembles a soft dough. Be sure to mix for at least 3 whole minutes.
Once fully kneaded, place a towel over the bowl and set it in a warm place for 2 hours. Allow the dough to rise and become bubbly.
After 2 hours, make the filling and preheat the oven to 350 degrees F. Mix all filling ingredients to form a thick, sugary paste.
Dump the dough out onto a parchment-lined baking sheet. With wet fingers, press the dough out into a rough rectangle shape. Also, grease a loaf pan very well.
Spoon the filling onto the flattened dough. Using a bench scraper and the parchment, roll the dough over onto itself to form a log shape.
Add the sweetened dough log to the greased loaf pan. Bake in a preheated oven for 40-45 minutes or until a cake tester comes out clean and the cake feels hollow when lightly tapped.
Allow the cake to cool for 20 minutes before turning it out onto a cooling rack. Once cooled, serve in big slices.
Warm the slices of cake in the microwave for 10-second bursts, if desired. Store in an airtight container.
Gluten-Free Cinnamon Swirl Cake
Ingredients
For the Dough:
- 2 3/4 cup 1:1 gluten-free baking flour (I used Bob's Red Mill)
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 teaspoons instant yeast
- 4 tablespoons butter, softened (can also use vegan butter)
- 2 tablespoons vegetable oil
- 1 cup warm milk (use plant-based if needed)
- 1 large egg (or 1 flax egg for vegan)
For the Filling:
- 1/2 stick butter, softened (use vegan if needed)
- 1/2 cup dark brown sugar, packed
- 3 teaspoons ground cinnamon
Instructions
- Begin by making the dough. To your stand mixer, add the flour, sugar, salt, and yeast. Mix on low until just combined.
- Then, add the butter, vegetable oil, warm milk, and egg. Be sure the milk is about 100-110 degrees F. You do not want the milk too hot, otherwise it will kill the yeast and scramble the egg.
- Once well combined, scrape down the sides and bottom of the bowl. Continue to mix for 3-5 minutes or until the mixture resembles a soft dough. Be sure to mix for at least 3 whole minutes.
- Once fully kneaded, place a towel over the bowl and set it in a warm place for 2 hours. Allow the dough to rise and become bubbly.
- After 2 hours, make the filling and preheat the oven to 350 degrees F. Mix all filling ingredients to form a thick, sugary paste.
- Dump the dough out onto a parchment-lined baking sheet. With wet fingers to keep from sticking, press the dough out into a rough rectangle shape. Also, grease a loaf pan very well.
- Spoon the filling onto the flattened dough. Using a bench scraper and the parchment, roll the dough over onto itself to form a log shape.
- Add the sweetened dough log to the greased loaf pan. Bake in a preheated oven for 40-45 minutes or until a cake tester comes out clean and the cake feels hollow when lightly tapped.
- Allow the cake to cool for 20 minutes before turning it out onto a cooling rack. Once cooled, serve in big slices.
- Warm the slices of cake in the microwave for 10-second bursts, if desired. Store in an airtight container.
