Ingredients

For the Cake:

• 3 large eggs (separated)

• 1/2 cup melted butter (slightly cooled for better texture)

• 1 cup milk (room temperature; you can substitute with almond or coconut milk for extra flavor)

• 1 cup sugar (light brown sugar works well for a richer flavor)

• 2 cups gluten-free all-purpose flour (Bob’s Red Mill 1-to-1 or similar)

• 1 tablespoon ground cinnamon (increase to 1.5 tablespoons for a bolder flavor)

• 1 tablespoon baking powder

• 1/2 teaspoon salt (to enhance flavor)

For the Topping:

• 1/2 cup caramel sauce or dulce de leche (slightly warmed for easy spreading)

• 1/4 cup whipped cream

• Icing sugar (for dusting)

• Cinnamon (optional, for extra garnish)
  

Preparation

1. Prepare the Oven and Pan:
Preheat your oven to 180°C (350°F). Grease and lightly flour a baking pan with gluten-free flour, or line it with parchment paper for easy removal.

2. Whip the Egg Whites:
In a clean, dry bowl, beat the egg whites until stiff peaks form. Set aside. This will give your cake a fluffy, light texture.

3. Mix the Wet Ingredients:
In a separate bowl, whisk the egg yolks with the sugar until pale and creamy. Add the melted butter and mix until fully incorporated. Gradually add the milk, mixing well after each addition.

4. Combine the Dry Ingredients:
In another bowl, sift together the gluten-free flour, cinnamon, baking powder, and salt. Sifting ensures a smooth, lump-free batter and helps with even rising.

5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Overmixing can make the cake dense.

6. Fold in the Egg Whites:
Using a spatula, gently fold the beaten egg whites into the batter in three additions. Be careful not to deflate the batter—this step ensures a fluffy cake.

7. Bake the Cake:
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30–40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

8. Cool Completely:
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before adding the topping.

Topping

1. Prepare the Topping:
In a small bowl, mix the warmed caramel sauce or dulce de leche with the whipped cream until smooth and spreadable.

2. Decorate the Cake:
Spread the topping evenly over the cooled cake, ensuring it covers the entire surface.

3. Add the Finishing Touches:
Lightly dust the cake with icing sugar and sprinkle with a pinch of ground cinnamon for an elegant and flavorful finish.

Tips for Extra Flavor and Presentation:

• For a stronger cinnamon flavor: Add 1/2 teaspoon of cinnamon to the whipped cream topping.

• Texture boost: Stir in 1/4 cup of finely chopped nuts (like pecans or walnuts) or raisins to the batter for added texture.

• Moisture enhancement: Brush the baked cake with a little milk or simple syrup before adding the topping.

• Presentation: Garnish with a drizzle of caramel sauce and whole cinnamon sticks for a stunning look.

Enjoy your Gluten-Free Cinnamon Cake—a perfect treat for any occasion!