Cinnamon Bundt Cake

This gluten-free cinnamon bundt cake has become one of my favorites.  The whole grain sorghum  blends with the cinnamon to give it a wonderful flavor, and the sorghum also gives it an incredibly soft texture.  No one would guess this cake is gluten free.

I also like the fact that a little glaze is all that needs to be added on top.  There are times when I enjoy a cake with icing, but I prefer to have a great cake without the icing.

Due to the lack of icing and the whole grain sorghum, I’m making this post part of Slightly Indulgent Mondays at Simply Sugar & Gluten Free.  Stop by for more recipes made a little bit healthier.

5.0 from 1 reviews
Cinnamon Bundt Cake
Author: 
Recipe type: Dessert
 
Ingredients
For the Cake
  • ¾ cup sorghum flour
  • ¾ cup potato starch
  • ½ cup tapioca starch
  • 1¼ cup sugar
  • 1 teaspoon xanthan gum
  • 1¼ teaspoons baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoons cinnamon
  • ⅓ cup butter (or oil)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour milk (1Tablespoon vinegar + milk to = 1 cup)
For the Glaze
  • ½ cup powdered sugar
  • 1 teaspoon vanilla
  • 2 Tablespoons milk
Instructions
  1. In a small bowl combine the dry ingredients.
  2. In your mixer bowl, beat the butter. Add the eggs and vanilla and beat again.
  3. Add the dry ingredients and milk alternately in fourths, starting and ending with the dry ingredients. Mix well, scraping the bottom of the bowl to be sure the butter is incorporated.
  4. Spoon the batter into a sprayed or greased bundt pan.
  5. Bake at 325° for 50 minutes.
  6. Cool in the pan for 10 minutes, then transfer to a wire rack.
  7. Add the vanilla to the powdered sugar. Slowly add the milk, stirring, adding only enough for it to reach the right consistency.
  8. Drizzle the glaze over the cooled cake.
Notes
This would also make a great spice cake if you want to add cloves, nutmeg, and/or ginger.




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Comments

  1. Cheryl Harris says:

    looks like a winner!

  2. gfe--gluten free easily says:

    You are rockin' with the good-looking cakes lately, Linda! This one's gorgeous. :-) As much as I like sweets, I prefer a glaze and a simple Bundt cake or pound cake myself.

    Shirley

  3. Amy Green (Simply Sugar & Gluten-Free) says:

    I love this cake – all of your cakes, actually. It's sounds delicious. I like cake with ice cream and could leave the icing alone.

    I have never made a bundt cake but I think I might have to make this one. I recently added potato starch to my collection of GF flours and it works beautifully.

    Thanks so much for participating in Slightly Indulgent Mondays!

  4. trishtator says:

    Oooh, I love how tender sorghum makes just about anything. What a delicious looking cake!

  5. Lauren says:

    Ooo!! I'm a sucker for cinnamon, especially in cakes and this looks simply divine!

  6. I love bundt cake and cinnamon to boot …lovely with coffee and the aroma…I bet was just fine…lol!!

    Enjoy!

  7. Linda, this looks yummy! I love cinnamon cakes, especially this time of year. The perfect fall treat!

    I have to ask, I usually purchase a pre-blended gluten free baking mix (Pamela's, Bob's, Jules, etc.) If I were making this with those, how do the flour measurements change?

  8. Betsy – In most of my recipes you can just substitute the total amount of flour/starch that I use for another flour mix. So for this recipe, use 2 cups flour mix. If your mix has xanthan gum, you will want to reduce the amount you add.

  9. Rhonda Lewis says:

    This bundt cake looks absolutely delicious! I l just found your blog and it looks great. I'm going to browse around…thanks for sharing this recipe.

  10. The Happy Housewife says:

    Is this what you made for dessert when we were over? It looks so good! I would have never known it was GF, except for that fact that you made it! It was delicious.
    Toni

  11. Sophie says:

    Yum! What a tasty submission. I really like the sweets/carbs theme, so many delicious desserts!

  12. comfycook says:

    A good looking cake but more important, one of my husband's favorites.

    Coffee cakes rule the day in our house.

  13. Anonymous says:

    Hi. Does this bundt cake stay soft for a day or two? Or does it need to be eaten fresh? So many gluten free recipes dry out quick and I am looking for a moist bundt cake recipe that is gluten free. Thanks.

  14. All of my cake recipes are good for a day or two, although they don't last very long around here. Breads are a different story.

  15. Paigeye says:

    Fantastic! Just made it for our Super Bowl party tomorrow, but of course had to taste test it beforehand (our excuse being we had to make sure the high altitude adjustments we made were okay). Love it!

  16. Stephanie says:

    I love cinnamon and this looks so good! What do you think about using all tapioca and no potato starch? I can’t have anything potato (nightshade intolerance). I’m always curious why the 2 different starches.

    Thanks!

    • Stephanie, tapioca gives baked good a chewy texture. I’m concerned that all tapioca would make it too chewy for a cake. You could try corn starch or arrowroot flour.

  17. Hi, I’m wondering if I used rice flour, do I go with the 2 cups of flour as you suggested to Betsy, or do I just replace the sorghum with the rice flour and keep the flour to starch ratio?

    Thanks!

    PS-First time to this site, but I’m already super excited to get to use some of your delicious looking recipes! =)

    • Hello Jamie, and welcome to my blog! Most flour mixes have starch in them, so you would need to keep the flour to starch ratio as you said and just substitute rice flour for the sorghum flour. Just keep in mind that any deviations from the recipe are experimental and I can’t vouch for the results. I find that rice and sorghum work well together and using some sorghum can produce a softer end product, so you might want to look into purchasing some sorghum flour. Let me know how it goes.

  18. This is EXACTLY what I was looking for. I’m going to make it this weekend for Sunday brunch!

  19. Shelly says:

    Hi Lynda, My daughter is lactose intolerant. Can I substitute the sour milk for a milk substitute, such as almond milk?

  20. I just made this cake last night and it’s GONE! I didn’t have sorghum flour, so I just used my own blend of gf flour/starches. It was really good. I also used buttermilk in place of the sour milk, because I had some. Question though: Is there any way to make this cake not so dense? It’s more like a pound cake and that is fine…I was just wondering if I could add anything to make it lighter.

    • Glad you liked it! The flour mix that you use will affect how dense it is. Mine does not turn out like a pound cake. I really like the taste and texture of sorghum flour in this cake, so I recommend trying it. Otherwise, try lightening it up by using a higher ratio of starches.

  21. Helene Dufour says:

    for what could I substitute the potato flour for Iam not allowed potatoes (following the type A diet eat right for your blood type)

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