Cinnamon & Cherry Cake with Cinnamon Syrup (Gluten, Dairy & Soy Free with Egg & Nut Free Options)

Ingredients

CAKE MIX

  • 1 cup Orgran® self-raising flour (or suitable alternative for your diet)
  • 1/3 cup rice malt syrup (or liquid sweetener suitable for your diet)
  • ¼ cup rice milk (suitable for your diet)
  • ½ teaspoon cinnamon
  • 1 egg (if you need an egg-free version, check out The Little Book of Allergy-Friendly Christmas Recipes 2nd Edition)
  • 3 tablespoons safflower cooking oil
  • ½ cup canned, pitted cherries in juice, drained

OPTIONAL

  • ¼ cup walnuts, chopped

*This mix makes one 5″ sponge, one small log cake, or 4 mini (single-serve) log cakes.

SYRUP TOPPING

  • ¼ cup rice malt syrup
  • ¼ cup coconut oil, melted
  • 1 teaspoon cinnamon

Method

PREPARING THE CAKE

  1. Pre-heat oven to 180°
  2. Add all ingredients except optional ingredients to a bowl and stir with a wooden spoon until smooth and combined (approximately 4 minutes).
  3. Add the optional ingredients if suitable for your diet and mix briefly again.
  4. Pour mix into baking tray (see Top Tips).
  5. Bake at 180°C for 25-30 minutes if making a round cake or for 15 minutes if making mini single-serve logs cakes. (The cake is cooked when the skewer comes out clean). While the cake is cooking, prepare the syrup.
  6. Remove cake from tin and allow to stand on a wire rack for 5-10 minutes and then transfer cake to the serving plate.

PREPARING THE SYRUP

  1. Prepare syrup by mixing agave, coconut oil, and cinnamon in a jug. Once all ingredients are combined, pour it over the cake while the cake is still warm and serve.

 

 

Top Tips

It’s delicious served “plain” or you could add a dollop of whipped coconut cream, or coconut yoghurt (if suitable for your diet).

You could use any milk alternative that is suitable for your diet.

If you can’t tolerate nuts, don’t add them.

If you can’t tolerate egg, we have an egg-free version in The Little Book of Allergy-Friendly Christmas Recipes (2nd Edition).

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