Gluten Free Vanilla Cake With Cinnamon Agave Glaze 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!

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