I set out to make a cinnamon flavored bundt cake. I ended up with a gigantic cinnamon glazed donut.
Or at least that what it tastes like.
Cinnamon Donut Cake – Vegan and Gluten Free
makes 1 small cake, or 1 very big donut
- 3/4 cup sorghum flour
- 3/4 cup potato starch
- 1/2 tapioca flour
- 1/2 cup brown rice flour
- 1 1/2 tsp xanthan gum
- 2 tsp baking powder
- 1 tsp salt
- 1 1/2 cups vegan granulated sugar
- 1/3 cup olive oil
- 2 tsp vanilla extract
- 1 cup almond milk
- 2 tbsp vinegar
- 2-3 tsp cinnamon
- 1 tbsp coconut oil
- 1 cup confectioner’s sugar
- 3 tbsp non-dairy milk
- 1 tbsp corn syrup
Preheat oven to 325 °F. Lightly grease a standard sized bundt cake pan.
In large bowl, mix together sorghum flour, potato starch, tapioca flour, brown rice flour, xanthan gum, baking powder and salt. In mixing bowl, combine olive oil, vanilla and sugar.
Add flour mixture to sugar and olive oil gradually, alternating with the almond milk until all ingredients have been used. Your batter will be very sticky! Add vinegar, one tablespoon at a time. Fold in cinnamon.
Spread batter evenly into prepared cake pan.
Bake at 325 degrees about 55 minutes, or until knife inserted in center comes out clean.
Let cake cool and make icing by combining all icing ingredients until very smooth. Drizzle, slather and spread onto cake. Sprinkle with a touch more cinnamon.
Let icing become hard and serve with coffee. :)
This cake seriously tastes like a cake donut.
I ate so much of this stuff. I would recommend you do the same.