Best 2 Gluten Free Vanilla Cake With Cinnamon Agave Glaze Recipes

Indulge in the delightful Gluten-Free Vanilla Cake with Cinnamon Agave Glaze, a symphony of flavors that caters to various dietary needs. This delectable treat is not only gluten-free but also refined sugar-free, making it a guilt-free indulgence. The moist and fluffy vanilla cake is complemented by a luscious cinnamon agave glaze that adds a touch of warmth and sweetness. Dive into the goodness of this gluten-free masterpiece, knowing that you can enjoy a slice without compromising on taste or your health. Additionally, explore the collection of other tempting recipes within the article, including a mouthwatering Vegan Zucchini Bread with Chocolate Chips, a delectable Salted Caramel Chocolate Tart that is both gluten-free and vegan, and a comforting Gluten-Free Vegan Mac and Cheese that is sure to satisfy your savory cravings. Embark on a culinary journey filled with delicious options that cater to different dietary preferences, without sacrificing flavor or satisfaction.

Let's cook with our recipes!

GLUTEN-FREE CINNAMON TWISTS WITH VANILLA GLAZE

Gluten-Free Cinnamon Twists with Vanilla Glaze image

These yummy twists are drizzled with vanilla glaze, but if you like to play with your food, use the glaze as a dip instead for dunking the twists.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h30m

Yield 12

Number Of Ingredients 15

Ingredients

2 1/4 cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1 tablespoon fast-acting dry yeast
1 1/2 teaspoons xanthan gum
3/4 teaspoon salt
3/4 cup milk
1/3 cup granulated sugar
3 tablespoons butter
1 teaspoon cider vinegar
2 eggs
1/4 cup granulated sugar
1 teaspoon ground cinnamon
2 tablespoons butter, melted
1 1/3 cups powdered sugar
2 tablespoons milk
1/4 teaspoon gluten-free vanilla

Steps:

In medium bowl, stir together flour blend, yeast, xanthan gum and salt; set aside.
In 2-cup microwavable measuring cup, microwave 3/4 cup milk, 1/3 cup granulated sugar and 3 tablespoons butter uncovered on High 1 minute to warm milk. Pour milk mixture into large bowl. Beat in vinegar and eggs with electric mixer on medium speed. On low speed, gradually beat in flour blend mixture until combined. Beat on medium speed 2 minutes. In small bowl, stir together 1/4 cup granulated sugar and the cinnamon.
Line 2 large cookie sheets with cooking parchment paper. On work surface lightly sprinkled with flour blend, place dough. Roll dough into 10-inch square. Spread 2 tablespoons butter to cover dough. Sprinkle with cinnamon sugar. With sharp knife, cut dough into 12 strips. Holding each end of dough strip, gently twist strip; place about 3 inches apart on cookie sheet. Cover pan with plastic wrap. Let rest in warm place 30 to 45 minutes or until puffy.
Heat oven to 375°F. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove from cookie sheet to cooling rack.
In small bowl, stir together Vanilla Glaze ingredients until smooth. Drizzle glaze over warm twists. Serve warm.

Nutrition Facts : Calories 240, Carbohydrate 43 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Twist, Sodium 210 mg, Sugar 24 g, TransFat 0 g

GLUTEN-FREE VANILLA CAKE WITH CINNAMON-AGAVE GLAZE

Gluten-Free Vanilla Cake With Cinnamon-Agave Glaze image

I made this cake when I was 11yrs. old. Since my mommy is allergic to many foods and what's in them I made her a Gluten-Free cake. This cake is also Yeast-free. Can be made with a bundt pan or cupcakes or any cake pan.

Provided by Loveann504

Categories Dessert

Time 35m

Yield 24 cupcakes, 10 serving(s)

Number Of Ingredients 10

Ingredients

2 cups bobs red mill gluten-free flour
1 egg
1 tablespoon vanilla
1 teaspoon salt
1 tablespoon baking powder
2 cups Agave (Agave used in replace for sugar, regular sugar can be used instead.)
mayonnaise (For Moisture) (optional)
1 tablespoon cinnamon
1 cup Agave
1 1/2 cups fresh pineapple-mango juice

Steps:

Preheat Oven to 350 Degrees.
Mix all DRY ingredients together.
Add egg(s), Vanilla, Agave or sugar, and Mayo. Mix until there are no small lumps.
Pour batter into greased pan.
Bake for 35 minutes or until toothpick comes out clean.
Take the cake out of the pan onto a plate. Let it cool of completely.
Mix Mango and pineapple juice, cinnamon, and agave together in a small bowl.( The glaze will have tiny lumps of cinnamon.).
Drizzle glaze on top.
ENJOY!

Tips:

Use high-quality ingredients: Fresh, high-quality ingredients will result in a better-tasting cake. This means using real butter, pure vanilla extract, and unbleached flour.
Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, resulting in a lighter, more tender cake.
Add the eggs one at a time, beating well after each addition: This will help to prevent the batter from curdling.
Do not overmix the batter: Overmixing can result in a tough, dense cake. Mix the batter only until the ingredients are well combined.
Bake the cake in a preheated oven: This will help to ensure that the cake bakes evenly.
Let the cake cool completamente before frosting it: This will help to prevent the frosting from melting.

Conclusion:

This gluten-free vanilla cake with cinnamon agave glaze is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is light and fluffy, with a tender crumb and a sweet, vanilla flavor. The cinnamon agave glaze adds a touch of sweetness and spice that complements the cake perfectly. This cake is sure to be a hit with everyone who tries it.