GF Cinnamon Cake + “A Modern Way to Cook” Review

This recipe has been in storage for a while, mostly because it’s the first video I have made for this blog and it took me a while to put it all together. Luckily, I had good footage and an amazing baking assistant (thanks Morgan!!), so hopefully you will enjoy this video! 

This gluten-free cinnamon cake is loosely based off a recipe from Anna Jones’ cookbook A Modern Way to Cook. I improvised a bit, using garbanzo beans instead of cannellini and all-purpose gluten free flour instead of almond flour. The result was great: a hearty, yet tasty and sweet cinnamon cake.GF Cinnamon Cake.1

A Modern Way to Cook is a thick, 300+ page cookbook filled with tons of inventive recipes and vibrant pictures. The book is mostly not desserts, but is filled with vegetarian recipes with a focus on wholesome eating.a-modern-way-to-cook

When I received the book, I immediately bookmarked a couple dozen recipes — so many of them sounded new to me and I was excited to experiment. Because these recipes are so different, there are a lot of hits and misses, mostly just depending on your own personal taste.GF Cinnamon Cake.2

The recipe I’m sharing with you today was a definite hit: it’s a simple and versatile gluten free cake that can be easily adapted to use different types of beans or flour. Another recipe I tried was the Parsnip and Potato Rösti. If you’ve never had a rösti before, it’s kind of like a giant, baked hash brown served with leeks and ricotta. But, as the title suggests, the recipe in the book had the addition of parsnips. Like the potatoes of a hash brown, the parsnips had to be shredded, which took way longer than I would have imagined due to their thickness. The result was a rösti that was very dense and a little too heavy for my liking.

Nonetheless, there are still many amazing recipes in this book that I would love to try, like the Butternut and Sweet Leek Hash, the Sweet Potato and Malted Chocolate Cake (another gluten free one), or the Almond Butter Chocolate Bars.

I would recommend this book to someone willing to experiment with different types of ingredients to make healthier versions of traditional foods — or to make something new altogether. Maybe start off with this gluten free cake and if you like it, check out Anna Jones’ book and stay tuned to this blog!

Gluten-Free Cinnamon Cake
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For the Cake
  1. 14 ounces canned garbanzo beans
  2. 2/3 cups honey
  3. 2 teaspoons vanilla extract
  4. 4 eggs
  5. 7 tablespoons melted butter
  6. ¾ cups gluten-free flour
  7. 2 teaspoons baking powder
  8. pinch of salt
For the Frosting
  1. 4 tablespoons butter, room temperature
  2. 4 ounces (1/2 package) cream cheese
  3. 1 ½ cups powdered sugar
  4. 2 teaspoons vanilla extract
  5. cinnamon, to top
  1. 1. Make the Cake: Preheat oven to 350F. Grease a 9- or 10-inch springform pan.
  2. 2. Using a hand blender or, preferably, a food processor, puree the garbanzo beans. With a mixer, add the honey, then the vanilla, then the eggs one at a time. Fold in the melted butter. Next, add the flour, baking powder, and salt and fold that in as well.
  3. 3. Pour batter into the cake pan. Bake for about 35 minutes, or until inserted toothpick comes out clean.
  4. 4. Make the Frosting: Whip together the butter and cream cheese until light and fluffy. Add the vanilla and powdered sugar and whip again.
  5. 5. Cover the top of the cake with a layer of frosting. Sprinkle some cinnamon on top. Enjoy!
Jackie's Delectable Delights
 FTC Disclaimer: I received this book from Blogging for Books in exchange for an honest review. 

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