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Gluten-Free, Dairy-Free Cinnamon Toast Breakfast Loaf Cake

While the new year settles in, my family and I long for the familiar. With all of the talk of new year’s resolutions, I always go back to my basic philosophy of everything in moderation. No extremes, just a balanced, easy flow of family, food and fun.

That’s where this new recipe comes in. My kids (and I) love cinnamon toast, so I came up with this recipe with all the flavors and warmth of the toaster classic. Yes, the icing may be a little over the top for breakfast, but one slice will be alright. This recipe uses my cup-for-cup recipe, Silvana’s Kitchen Gluten-Free All-Purpose Flour.

If you haven’t already, please join the conversation in my online community, Silvana’s Kitchen, where you can meet my friends who are cooking gluten-free, too. I’d love to hear how you’re doing!

For ingredient substitutions, please see the detailed chart at Gluten-Free 101.

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Makes: One 9-by-5-inch loaf

1½ cups Silvana’s Kitchen Gluten-Free All-Purpose Flour
2 teaspoons baking powder
½ teaspoon salt
2 sticks unsalted butter or shortening, at room temperature
1 cup granulated sugar
4 large eggs, at room temperature
2½ teaspoons pure vanilla extract
1 tablespoon cinnamon
½ cup confectioners’ sugar, sifted
1 tablespoon milk, nondairy milk or water

1. In a small bowl, whisk together the flour, baking powder and salt.
2. Preheat the oven to 325º and grease a 9-by-5-inch loaf pan with cooking spray. In a large bowl and using a handheld electric mixer, beat together the butter and granulated sugar on medium-high speed until fluffy, about 3 minutes. Reduce the speed to medium-low and gradually beat in the eggs and 2 teaspoons vanilla until combined. Reduce the speed to low and gradually add in the flour mixture until just combined.
3. Transfer half of the batter to a small bowl. Stir in the cinnamon. Alternating, spoon the vanilla and cinnamon cake batters into the prepared pan and swirl with a knife. Bake until a toothpick inserted in the center comes out clean, about 1 hour 10 minutes. Let cool completely on a rack.
4. Meanwhile, in a small bowl, combine the confectioners’ sugar, milk and remaining ½ teaspoon vanilla. Drizzle over the cooled cake.


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37 Comments: Gluten-Free, Dairy-Free Cinnamon Toast Breakfast Loaf Cake

Lori Lange (@RecipeGirl) Said:

Looks absolutely wonderful! Passing this recipe along to my GF Mom!

silvana Said:

Thanks, Lori! Hope your Mom loves it!

Susan Denham Said:

Hi Silvana,

Looks wonderful, but no xanthum gum??

silvana Said:

Hi Susan, thanks for stopping by! There is a bit of xanthan gum in my flour blend, if you follow the link. Hope that helps! Talk soon, Silvana

Laurie Said:

Silvana, Thank you so much for passing on this recipe. I am going to try this today for my 11 year old son who is gluten free. He is so excited and loves your doughnuts from your book . Any chance of you putting out another book? I just appreciate you sharing recipes they are the best ones I have found for children. Thanks again! Laurie

silvana Said:

Hi Laurie, thanks so much for your sweet comments! I’m so happy your son loves my doughnuts—my family loves doughnuts, too! Yes, I am putting out a second cookbook…details coming soon! Best, Silvana

Jackie Freiberg Said:

Hi, I live in Australia (G’Day!), and trying to collect GF and DF recipes, however we don’t have buttery sticks available here. I usually use a dairy free spread for cooking – what weight is one buttery stick? (In grams if possible?) Thanks – really find your recipes and articles very helpful and informative. Jackie

silvana Said:

Hi Jackie! Thanks for stopping by all the way from Australia! 1 buttery stick equals 4 ounces or 113 grams. Hope that helps!

lola Said:

How can I continue my day now, I am craving for that cake of yours!

silvana Said:

Hi Lola, enjoy!

Silvana Michael Said:

Hi Silvana,
Has your All purpose flour changed since your book (which I love) Thinking of making this for my kids today as their after-school snack! Thanks for all you do.
Silvana Michael

silvana Said:

Hi! So funny to see another “Silvana!” Nope, this is my original, all-purpose flour blend. Talk soon, Silvana

Debbie Said:

Hi Silvana. If you are replacing shortening with the butter, how much do you use? Thank you!

silvana Said:

I use equal amounts…hope that helps!

Annette Said:

Thank you so much for this recipe! My husband and I just went gluten free this week and this is my favorite gluten free item I’ve made so far!! It’s delicious and easy and doesn’t taste gluten free. I’ve been striking out on my attempts to make sandwich bread, so making this bread was a confidence boost that I needed to know I can make good gluten free food.

Renita Said:

Hi Silvana,
Thanks for all your receipes. I have been trying several and the loaf cake was one of them and my husband can’t wait for me to make another. We have only been gluten free for maybe a month and we are loving it. Feel so much better and I am really surprised had how many good recipes are out there. I am making my on recipe book from all the recipes on the web. Keep up the great work.

silvana Said:

Hi Renita, thank YOU for stopping by to let me know how everything is going! Talk soon, Silvana

Joy Said:

Silvana, I love this bread but I have an issue with it sinking in the middle. I have found this with a variety of “vanilla” or white cake-breads. Why is that and what can I do to correct this?

silvana Said:

Hi Joy, I’m sorry to hear about the cake sinking! In my baking experience, this usually means too much sugar or liquid. This recipe is a tried-and-true house favorite, so I’d love to figure this out together! :)

Did you swap out any ingredients? Did you make the dairy-free or dairy-full version? If yes, what did you use?

Joy Said:

Silvana, I tried to reply a few days ago, not sure what happened.
I do full dairy on this one. I did double the recipe by making two batches and reserving the second batch as the cinnamon. Thus not having to split the batter…so that shouldn’t have had an impact on the ingredients. Batter scooped out in ice cream scoops and I spread with a spatula, even. Then swirled.
I actually was able to save it and cut it up into small pieces and display on a platter….delicious

silvana Said:

Hi Joy, I’m not sure what happened…I’ve made this recipe so many times and you’re right, doubling the batch should have been okay…

parwin Said:

This recipe looks so good. I do not have any GF flour but I do have almond flour and spelt. Would I be able to substitute in spelt and almond flour without altering the measurements
? Love your site!

silvana Said:

Hi Parwin, I’m not sure how almond flour and spelt would work in this recipe as a substitute, but please let me know if you decide to experiment! Talk soon, Silvana

Debbie Said:

Hi Silvana, Can you make this ahead of time and store dough in fridge?

Mae McPherson Said:

Just “found you” on line today and signed up for your daily email….also just ordered your cookbook and am eagerly awaiting its arrival! Sure wish the recipes that I am seeing (and drooling over) were in a format for printing!

Pam Said:

Everyone who has tasted this loaf cake LOVES it!!!!! I am making my third one tonight.

Silvana Nardone Said:

Hi Pam, wow! This makes me smile! Thanks for writing to let me know…talk soon, Silvana

Carol Wiley Said:

This recipe is the best! My daughters love it. I make a double batch and put a bunch of sliced pieces in the freezer for pulling out for breakfast or a snack. It works great.

Silvana Nardone Said:

Thanks, Carol! :)

Carol Wiley Said:

I found that when using a metal pan that I have less sinking in the middle. Do you happen to have the calorie count on this bread figured out? Thanks! Just took two loaves of this bread out of the oven and am waiting for it to cool. Of course the family keeps taking slices without waiting for it to cool. It is so good hot. :-)

Silvana Nardone Said:

Hi Carol, unfortunately, I don’t calculate calories, but I know that you can plug in the recipe on this online recipe calculator, if you like: http://recipes.sparkpeople.com/recipe-calculator.asp

Hope that helps! Talk soon, Silvana

Anonymous Said:

Silvana,
I made your banana chocolate chunk cake and now my family is obsessed with your recipes! Thank you so so much. My kids are also allergic to eggs. Do you think it is best to substitute the eggs in your recipes with flaxseed meal or applesauce?

Anonymous Said:

Oops, didn’t leave my name! It’s Kim

Jen P Said:

I made this last night with a few changes: 1. Made with about 2/3 C sugar; 2. Sprinkled some sugar on top before baking; 3. Added 1 C frozen blueberries; 4. Made muffins instead of loaf bread. Baked at 325 for about 25 minutes. It was great! It’s hard/impossible to swirl the 2 batters together so next time I may just skip separating into 2 and add the cinnamon in to the whole batter.

Anonymous Said:

Clarification: it’s impossible to swirl the batters when they’re in muffin tins.

Anonymous Said:

My daughter and I went to the Allergy expo yesterday and watched the demo for this… I am making today! Can I just tell you we love your current cookbook… It does not go on the shelf it stays on the counter and we use it at least once a week… Thanks for taking the time to share your expertise. We are very grateful. My daughter (27) was encouraged when you spoke of restesing for allergies… Also, We cannot wait for the new cookbook, it sounds exciting.
Judy

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