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.
Cinnamon Bundt Cake
For the Cake
- 3/4 cup sorghum flour
- 3/4 cup potato starch
- 1/2 cup tapioca starch
- 1 1/4 cup sugar
- 1 teaspoon xanthan gum
- 1 1/4 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/3 cup butter (or oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour milk (1Tablespoon vinegar + milk to = 1 cup)
For the Glaze
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 2 Tablespoons milk
- In a small bowl combine the dry ingredients.
- In your mixer bowl, beat the butter. Add the eggs and vanilla and beat again.
- 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.
- Spoon the batter into a sprayed or greased bundt pan.
- Bake at 325° for 50 minutes.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
- Add the vanilla to the powdered sugar. Slowly add the milk, stirring, adding only enough for it to reach the right consistency.
- Drizzle the glaze over the cooled cake.
This would also make a great spice cake if you want to add cloves, nutmeg, and/or ginger.