| Level: | Easy |
| Total: | 2 hr |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Cook: | 40 min |
| Yield: | 12 servings |
Ingredients
- 1 cup garbanzo-fava bean flour
- 1 1/4 cups evaporated cane juice, plus more for sprinkling
- 1/2 cup potato starch
- 1/4 cup arrowroot
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- 1 teaspoon kosher salt
- 2 tablespoons ground cinnamon
- 1/2 cup coconut oil, plus more for greasing and brushing
- 1/3 cup applesauce
- 2 tablespoons vanilla extract
- 1 1/4 cup hot water
Instructions
- Preheat the oven to 325 degrees F. Lightly grease a 7 by 4 by 3-inch loaf pan with oil.
- In a medium bowl, whisk together the flour, 1 cup of the evaporated cane juice, the potato starch, arrowroot, baking powder, baking soda, xanthan gum, salt, and 1 tablespoon of the cinnamon. Add the oil, applesauce, vanilla, and 1 cup of hot water to the dry ingredients. Stir until the batter is smooth. Transfer 1/4 cup of the batter to a small bowl, and add the remaining 1/4 cup of the evaporated cane juice, 1 tablespoon of cinnamon, and the remaining hot water. Stir until the mixture is creamy.
- Pour contents of the medium bowl into the prepared loaf pan. Carefully drizzle the batter from the small bowl down the center of the loaf. To create the swirl, take a teaspoon and, starting from 1 end of the loaf pan, move down the length of the pan as you swirl the spoon up and down through the batter. Sprinkle the top with evaporated cane juice. Put the pan in the oven on the center rack and bake for 25 minutes. Remove from the oven and brush the top with a generous amount of oil. Return it to the oven and bake for another 15 minutes, or until a toothpick inserted in the center comes out clean and the crust is crunchy.
- Let the teacake cool in the pan for 20 minutes, then gently run a knife around the edge of the cake. Cover the top of the pan with a cutting board, and invert the cake onto the board. Carefully lift the pan away and re-invert the Teacake onto another cutting board. Either cut and serve warm, or wait until it is completely cool before storing. Cover the uncut teacake with plastic wrap and store at room temperature for up to 3 days.
Nutrition Facts
| Calories | 165 |
| Total Fat | 9.5 grams |
| Saturated Fat | 8 grams |
| Sodium | 280 milligrams |
| Carbohydrates | 19 grams |
| Dietary Fiber | 3 grams |
| Protein | 2 grams |
Reviews
Okay, so I did not actually make the cake but want to. I saw the whole cinnamon swirl thing and was immediately obsessed. BUT. I did make our family recipe of zucchini bread and did a swirl. I just took the batter aside and added a TON of cinnamon, a large pinch of sugar, a tsp of water, and poured it on top. I swirled it in and it is SO delicious! Our family recipe is changed forever.
This is my second time making a gluten free cake. I took the advice of other viewers and left the cake in the oven a little longer, and it came out just perfect, the only thing is mine came out darker. I think it’s because of the cane juice sugar( Sucanat I used. Was I suppose to use cane juice sugar crystals or the cane juice powder which is also known as (Sucanat ? Does anyone know ? But I will definitely be making this again.
This is a very good recipe. It will become a staple for brunches. I didn’t want to buy evaporated cane juice and so I just used granulated sugar that I had in my cupboard. It came out just fine. Although, like other reviewers, I will increase the bake time next time. Also, I should note, I live at altitude (the Colorado Front Range and it did fine without substituting or tweaking anything for altitude. I will likely be buying Erin McKenna’s cookbook after making this and her double chocolate chip cookies that are also on this website.
Love this recipe!!! Erin’s Babycakes cookbook is one of my favorites. I bake this as written but have to leave it in a little longer than suggested. Maybe it is my old oven? It comes out with amazing texture and flavor every time. My GF and non-GF family/friends devour it. I even had one wheat eater ask if she could buy loaves from me. Thanks Erin!! Come on Food Network…Let’s see a show for those of us that have dietary restrictions!!
Excellent!!!! Thanks for the recipe. Followed the recipe as written except added a layer of chopped pecans on the top before baking. I did have to bake it for an extra 20 minutes tho. Just used the toothpick method to determine when done. Those that complain—- such as about the use of applesauce then either be creative such as using another ingredient (crushed pineapple or cranberries comes to mind or find another recipe.
Please do a show on how to cook with gluten free flour and other ingredients that deal with Celiac Disease. I need help!
For cooks lamenting the unavailability of coconut oil in the Puget Sound area, I suggest Whole Foods Market. If it isn’t there already, they will order it. I feel sure. If you are still having trouble, try ordering ingredients online. I have recently moved to a country where ingredients are often very hard to find and you’d be surprised how resourceful a person can get. We often have travellers bring us things from the US when they come for business because many companies don’t even ship their products here. You have lots of resources available to you if you just look.
This was the first recipe I tried of hers. It is delicious. Great texture and flavor. My husband is a finicky eater, who does not have to eat gluten free foods. I made this for my children and he couldn’t keep his hands out of it! My kids get very excited when they smell this baking in the kitchen. (I do have to slow down the baking just a little and keep it in the oven just a little longer than she recommends. I think this is an issue with my oven though.) I have tried countless gluten free, vegan recipes and her recipe book “Baby Cakes” has been by far the most consistent in yielding successful results. After years of tears and wasted ingredients trying other people’s gluten free recipes, *I highly recommend any recipe by Erin McKenna!*
I am recently diagnosed with a gluten sensitivity, so I appreciate the recipes that are available….I also love that it includes coconut oil! Coconut oil is very healthy and it is a much more stable oil than most, therefore it lasts longer and maintains it’s integrity as it is heated! Be sure to use coconut oil, its benefits are fantastic!! I agree with Kelsey, I don’t think Esther knows much about the disease or about nutrition in general, no offense,…why would I use plain old Canola when Coconut has so many more health benefits and is much more stable!
I also would love to see a gluten free show, or even a challenge. would be nice for all of us that are gluten intolerant.