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Gluten-Free Vanilla Cake With Cinnamon-Agave Glaze

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“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.”
READY IN:
35mins
SERVES:
10
YIELD:
24 cupcakes
UNITS:
US

Ingredients Nutrition

  • cake
  • 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)
  • glaze
  • 1 tablespoon cinnamon
  • 1 cup Agave
  • 1 12 cups fresh pineapple-mango juice

Directions

  1. Preheat Oven to 350 Degrees.
  2. Mix all DRY ingredients together.
  3. Add egg(s), Vanilla, Agave or sugar, and Mayo. Mix until there are no small lumps.
  4. Pour batter into greased pan.
  5. Bake for 35 minutes or until toothpick comes out clean.
  6. Take the cake out of the pan onto a plate. Let it cool of completely.
  7. Mix Mango and pineapple juice, cinnamon, and agave together in a small bowl.( The glaze will have tiny lumps of cinnamon.).
  8. Drizzle glaze on top.
  9. ENJOY!

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