Delicious Gluten-Free Cinnamon Yogurt Breakfast Cake Recipe
Welcome, foodies and health enthusiasts! Are you looking for a delightful gluten-free cake recipe that matches your healthy lifestyle? If so, you’ve come to the right place. Today, I’m excited to share my gluten-free cinnamon yogurt breakfast cake recipe with you.
This easy-to-follow recipe is perfect for those who love coffee cake but don’t want to compromise on taste or health. Instead of using wheat flour, which can trigger gluten sensitivity and inflammation for some people, we’ll be using a carefully crafted gluten-free flour blend.
But wait, there’s more! This recipe also caters to people with dairy-free dietary needs. Instead of using traditional sour cream, we’ll be using plain fat-free Greek yogurt. And trust me; you won’t even notice the difference in taste or texture!
Most importantly, this cake is moist, tender, and packed with the warm and comforting flavors of cinnamon and allspice. It’s like having a cinnamon roll coffee cake for breakfast! Plus, with antioxidant-rich turmeric and black pepper in the mix, you’re giving your body an extra nourishing boost.
So are you ready to impress your guests or treat yourself to a delicious and healthy breakfast? Follow me as I guide you through the ingredient list and step-by-step instructions. Let’s get started!
Why You’ll Love This Recipe
Are you looking for a delicious breakfast recipe that is gluten-free, dairy-free and healthy? Look no further – this gluten-free cinnamon yogurt breakfast cake is perfect for you! Here’s why you will love this recipe:
Firstly, it’s incredibly easy to make. With just a few simple steps, you can whip up a delicious cinnamon cake that will impress everyone. The recipe uses a combination of gluten-free flours like cornmeal, amaranth flour and buckwheat flour. This flour blend adds a richness and nuttiness to the cake that is unbeatable.
Secondly, this cinnamon yogurt breakfast cake is made with healthy ingredients. Plain fat-free Greek yogurt replaces the need for butter or oil which makes for a healthier recipe with less saturated fat. Instead of processed sugar, we use a blend of brown sugar and maple syrup which adds natural sweetness to the cake without spiking your blood sugar levels.
Thirdly, this recipe is very versatile. You can easily customize it to your liking by adding some blueberries or nuts. You can use almond flour instead of amaranth flour if that is your preference. The possibilities are endless with this recipe so you can make it your own!
Lastly, this cinnamon yogurt breakfast cake makes for a perfect breakfast or snack option. It has all the elements of any good baked goods – moist, tender crumb with a delicious cinnamon crumb topping that will leave you wanting more! Pair it with some hot coffee or tea and start your day on a sweet note.
In conclusion, there are so many reasons to love this recipe! It’s easy to make, healthy, versatile and delicious. Give it a try and see why it will quickly become a family favorite!
Ingredient List
Here are the ingredients you will need to make this delicious gluten-free cinnamon yogurt breakfast cake recipe:
- Canola oil cooking spray
- 2 cups of gluten-free flour blend (You can use King Arthur’s Gluten-Free Flour or any other flour blend that you prefer. Make sure to choose a blend of flours to get the right texture)
- ⅔ cup of granulated sugar
- 1 ½ teaspoons of baking powder
- ½ teaspoon of baking soda
- ½ teaspoon of sea salt
- 2 teaspoons of cinnamon
- ¾ teaspoon of allspice
- ½ teaspoon of turmeric
- A dash of black pepper
- 1 cup plain fat-free Greek yogurt (You can also use dairy-free yogurt if you want)
- 2 large eggs
- ⅓ cup water
Crumb topping ingredients:
- ⅓ cup brown sugar (packed)
- 1 teaspoon cinnamon
- ½ teaspoon amaranth flour or cornmeal (you can also use buckwheat flour if you prefer)
- Pinch of sea salt
- 2 tablespoons chilled unsalted butter or vegan butter, cut into small pieces(optional)
With these ingredients, you can make a moist and tender breakfast cake with a cinnamon-streusel topping that will satisfy your cravings for something sweet and comforting.
The Recipe How-To
Are you ready to get baking? I’m excited to share this recipe with you because it’s simply delicious! With its moist and tender texture, this Gluten-Free Cinnamon Yogurt Breakfast Cake is perfect for a relaxing morning. It’s effortless and easy-to-follow, even for new bakers. Here’s the how-to:
Ingredients
- Canola oil
- Eggs
- Water
- Plain fat-free yogurt
- Black pepper
- Allspice
- Turmeric
- Cinnamon
- Sea salt
- Baking soda and baking powder
- Cornmeal, Amaranth flour, and Buckwheat flour
Directions
- Preheat the oven to 350°F. Grease an 8-inch square baking dish with canola oil.
- In a large bowl, whisk together the eggs, water, and yogurt.
- Add the black pepper, allspice, turmeric, cinnamon, sea salt, baking soda, and baking powder.
- In another bowl mix the cornmeal with amaranth flour and buckwheat flour.
- Stir in the dry ingredients with the egg mixture until well combined until a slightly lumpy batter forms.
- Pour batter into prepared pan and smooth out evenly.
- For the crumb topping use a bowl to combine cornmeal, buckwheat flour, cinnamon, salt and sugar.
- Stir in melted butter substitute into dry mixture until crumbly forms big lumps.
- Spread crumb topping over batter in pan evenly.
- Bake for about 30-35 minutes or until golden brown on top and a toothpick inserted into the center comes out clean.
- Allow cake to cool at room temperature for at least 10 minutes before slicing.
Bonus Tip: I recommend using a Greek yogurt as your base to achieve that rich and creamy texture of this breakfast cake.
Substitutions and Variations
Are you looking to switch things up in the kitchen? Don’t be afraid to experiment with different ingredients and variations in this gluten-free cinnamon yogurt breakfast cake recipe. Here are some substitutions and variations that you can try out:
– Flour blend: This recipe calls for a blend of cornmeal, amaranth flour, and buckwheat flour. If you don’t have these flours on hand, you can use a gluten-free all-purpose flour blend instead.
– Dairy-free: Looking for a dairy-free option? You can substitute the plain fat-free yogurt with any plant-based yogurt or sour cream of your choice.
– Vegan: To make this recipe vegan-friendly, replace the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water = 1 egg), skip the sour cream, and use a plant-based yogurt.
– Blueberry: Want to add some fruity goodness to your breakfast cake? Add 1 cup of fresh or frozen blueberries into the batter before baking. The burst of flavor will complement the cinnamon perfectly.
– Cinnamon swirl: For an extra pop of cinnamon flavor, swirl in 1 teaspoon of ground cinnamon mixed with 2 tablespoons of brown sugar into the batter before baking.
– Almond flour: Replace half of the buckwheat flour with almond flour for a nuttier taste and even more health benefits.
With these simple substitutions and variations, you can customize this recipe to match your dietary needs and taste preferences. So go ahead, mix things up and let your creativity shine!
Serving and Pairing
This Gluten Free Cinnamon Yogurt Breakfast Cake pairs perfectly with a freshly brewed cup of coffee or tea for a blissful morning wake up. The soft, moist, and tender crumb of this cake makes it an instant comfort food, and the sweet aroma of cinnamon swirls magically in the air as you savor every bite.
This cake is versatile and can be served as a light dessert after dinner or as an afternoon snack with a dollop of whipped cream or fresh berries. Its rich cinnamon flavor can complement other spicy dessert items like gingerbread, pumpkin pie or apple cider donuts. Try pairing it with a light Vanilla Latte for a well-balanced breakfast meal that will keep you energized for your day ahead.
For those who love to experiment with flavors, try adding some blueberries or chopped apples to the batter before baking. This variation adds a fruity twist to the classic flavors of cinnamon and yogurt. You can also sprinkle some toasted almonds on top of the cake for added crunch and texture.
This breakfast cake is perfect for gatherings with family and friends or just for making yourself feel good on any random day. Whether you have gluten-free requirements, are looking for dairy-free options, or just want a healthier breakfast choice that isn’t boring, this Gluten Free Cinnamon Yogurt Breakfast Cake hits all the right spots!
Make-Ahead, Storing and Reheating
Once you’ve baked your delicious Gluten Free Cinnamon Yogurt Breakfast Cake, you may want to plan ahead and make extra servings for the week. This recipe is perfect for meal prepping because it stays moist and tender even after being refrigerated or frozen.
To make-ahead and store, first allow the cake to cool completely. Then, wrap it tightly with plastic wrap or aluminum foil and place it in an airtight container. It will last up to 5 days in the refrigerator or up to 3 months in the freezer.
To reheat, take the cake out of the fridge or freezer and let it sit at room temperature until it comes to room temperature. To reheat, you can pop it in a 300°F oven for about 10-15 minutes until warm. Personally, I like reheating the cake slices in a skillet with a little oil to give them a crispy texture.
If you prefer eating your cake cold, you can also enjoy them straight out of the fridge or frozen. Just be sure to let it thaw in the fridge overnight before consuming.
But let’s be honest, this cake is so delicious you may not even have any leftovers to store!
Tips for Perfect Results
Are you looking for some tips and tricks to guarantee perfect results for our Gluten Free Cinnamon Yogurt Breakfast Cake Recipe? Look no further because I’ve got you covered!
1. Sift the dry ingredients: To avoid any lumps or clumps in your batter, be sure to sift your cornmeal, amaranth flour, buckwheat flour, baking soda, baking powder, cinnamon, allspice, turmeric and sea salt before adding them to the wet ingredients.
2. Room temperature yogurt and eggs: Be sure to take out the plain fat-free yogurt and eggs from the fridge about 30-45 minutes before starting with the recipe. Room temperature ingredients help to create a more consistent texture in the cake.
3. Don’t overmix the batter: When it comes time to combine your wet and dry ingredients together, try not to overmix the batter. This can result in a tough cake as well as cause air pockets throughout the finished product.
4. Experiment with different types of yogurt: While plain fat-free yogurt is called for in this recipe, feel free to try variations such as vanilla or greek yogurt coffee cake for added sweetness and flavor.
5. Substitute dairy-free options: If you are lactose intolerant but still crave a moist tender cake, substitute plain almond yogurt or vegan sour cream.
6. Invest in high-quality gluten-free flour blends: Low-quality flour blends can produce an unpleasant gritty texture in gluten-free baked goods. I recommend using a blend such as King Arthur Flour’s Gluten-Free Measure-for-Measure Flour.
7. Customize the crumb topping: While the recipe calls for a cinnamon streusel crumb topping made with a mixture of brown sugar and cinnamon, feel free to swap out these flavors with other spices such as nutmeg or cardamom.
Follow these tips and you’ll have a gluten-free cinnamon yogurt breakfast cake that looks (and tastes) like it came from your favorite coffee shop!
Bottom Line
your gluten-free cinnamon yogurt breakfast cake recipe article by realizing that this recipe is not only delicious but also fits into different dietary needs. Whether you’re living a gluten-free, dairy-free, or vegan lifestyle, this breakfast cake will surely satisfy your cravings. This healthier version of a coffee cake is made with the best gluten-free flour blend designed to deliver the moistest and tenderest texture possible. The combination of cinnamon, sugar, and crumb topping creates a yummy flavor that pairs perfectly with your favorite cup of coffee.
I hope you give this delightful recipe a try! Not only it is easy to make and uses simple ingredients, but also it provides you an opportunity to have a healthy breakfast or snack without sacrificing the taste. The substitution options given allow for variation and creativity without compromising on the outcome. No matter what dietary restriction you are following, this cake will deliver and win over all hearts at the table.
So why not take advantage of these amazing ingredients and give yourself an excuse to bake something special for your next breakfast table? I think this cake deserves a spot on your list for weekend brunches or any occasion that calls for a deliciously satisfying treat!
Gluten Free Cinnamon Yogurt Breakfast Cake Recipe
Ingredients
- 1 cup prepared gluten-free cornbread mix
- 1/2 cup buckwheat flour
- 1/4 cup amaranth flour
- 1/4 cup cornmeal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 teaspoons cinnamon
- 1/2 teaspoon turmeric
- 1/2 teaspoon allspice
- 1/8 teaspoon black pepper
- 1 cup plain fat-free yogurt
- 1/2 cup water
- 2 eggs
- 1/3 cup canola oil
- 1/3 cup agave nectar
Instructions
- Assemble all the dry ingredients in a mixing bowl, throughly mix together.
- Mix the wet ingredients separately and stir until throughly mixed.
- Add wet ingredients to dry. Mix well. Batter will be fairly thick.
- Pour into a greased 9 inch square pan.
- Bake at 375 degrees for 25 minutes. Check for doneness with a toothpick.
- Cool 5 minutes and turn out on a rack. Delicious warm.
- Split and fill with a nutbutter for a more nutrition.
Add Your Own Notes
Nutrition
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