If you've already consumed a few too many cookies and/or slices of pie, I've got you covered with this chocolate cinnamon cake with sweet pecan glaze. It's everything you've ever wanted in a holiday dessert!

This post is sponsored by Bob's Red Mill.

Chocolate Cinnamon Cake with Sweet Pecan Glaze | edibleperspective.com

I feel like cake totally takes the backseat during the holiday season. Why is that? Maybe they look weird without birthday candles? Maybe people find more comfort in cookies and pies and fruitcake (<-- joke)? Maybe cake feels somewhat too perfect for this season with it's crisp, frosted edges?

Whatever the reason may be, I've tried to solve them all with this cake. It has an extra dose of comfort from the cinnamon and molasses. It also gives off a bit more rustic + casual feel with its 1-layer, glaze-topped presentation.

Word to the wise. If any dessert you make turns out a bit messier than expected, calling it "rustic" makes everything okay.

Bob's Red Mill gluten-free flours + coconut sugar for a Chocolate Cinnamon Cake recipe | edibleperspective.com

In this cake you'll find a few of my very favorite gluten-free flours from Bob's Red Mill. I've been using their flours for longer than I can remember. I still can't get over the variety of flours they have and how many of them are gluten-free. The quality of their products never disappoint, and I kind of have a thing for their displays in stores. It must be the architect/designer in me, but the grid of BRM bags stacked on shelf after shelf always makes me way too excited.

Chocolate Cinnamon Cake with Sweet Pecan Glaze perfect for your holiday dessert table! | edibleperspective.com

Sorghum flour is one I've been experimenting with lately, as it helps add a lighter texture to gluten-free baked goods. I love the nuttiness from the almond flour and also the moisture and richness it adds to this cake and other baked goods. Oat flour rounds this group out, adding even more nutty flavor with a hint of sweetness.

Gluten-free Chocolate Cinnamon Cake with Sweet Pecan Glaze | edibleperspective.com

And now for the topping. Can we just take a moment here?

Sweet Pecan Glaze cake topping | edibleperspective.com

It pretty much tastes like a caramel glaze, thanks to the out of control amazing flavor from coconut sugar. Have you tried coconut sugar yet? If not, you must!

This topping comes together in just a few minutes and is way easier to pour all over top than it is to frost a cake.

Plus it's warm.

And crunchy.

And it would be good as a topping on basically anything.

Or eaten with a spoon.

Print Recipe!

heavily adapted from Lindsey + Sarah

CHOCOLATE CINNAMON CAKE WITH SWEET PECAN GLAZE

gluten-free, dairy-free // yields 8 slices

for the cake:

1/2 cup + 1 tablespoon coconut sugar
1/3 cup sorghum flour
1/3 cup gluten-free oat flour
1/3 cup blanched almond flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 1/2 large eggs
3/4 cup + 1 tablespoon light (canned) coconut milk
1/4 cup unrefined coconut oil, melted
2 tablespoons blackstrap molasses

for the glaze:

1/2 cup chopped pecans
1/2 cup powdered coconut sugar (see notes for instructions)
3 tablespoons unsweetened almond milk
1/4 teaspoon cinnamon
pinch of salt

Preheat your oven to 350° and thoroughly grease an 8-inch round pan with coconut oil.

Stir all dry cake ingredients in a large mixing bowl, until no clumps remain from the coconut sugar. In a medium bowl whisk the eggs then whisk in the milk. Add the molasses to the melted coconut oil then pour into the milk mixture and whisk to combine. Pour into the flour mixture and whisk until you no longer see dry flour. Pour into the pan and place in the oven for 45-55min, until a toothpick comes out nearly clean (it should feel slightly sticky).

Let cool in the pan for 30 minutes. Slide a thin spatula around the edge of the pan and gently nudge the cake with your spatula in a few places to loosen. Place a hand gently on the top of the cake and flip to release. Gently place upright on a cooling rack until fully cooled.

While the cake cools, place pecans in a dry pan over medium heat. Toast for about 6-8 minutes until fragrant and just starting to brown. Stir frequently. Remove nuts from heat.

Just before serving place nuts back in the pan over low heat. Stir the milk, powdered coconut sugar, cinnamon, and salt in a small bowl until smooth. Pour into the pan with the nuts and stir until heated through. Slice cake on a large plate and pour the glaze overtop and serve immediately. Or, slice cake and serve with glaze on the side.

Notes:

I used Bob's Red Mill coconut sugar, sorghum flour, GF oat flour, and almond flour in this recipe.

To make powdered coconut sugar: Place 1 cup coconut sugar + 1 tablespoon arrowroot starch (or cornstarch) in your blender. Blend on low working to high until powdery. Scrape corners and bottom of blender and blend again if needed.

Feel free to leave the cinnamon out if desired and sub honey instead of blackstrap molasses for a more traditional chocolate cake flavor. You can also use refined coconut oil if you'd like zero coconut flavor.

Chocolate Cinnamon Cake with Sweet Pecan Glaze, totally gluten-free! | edibleperspective.com

Happy Friday!

Cake me.

Ashley

Today’s post is sponsored by Bob's Red Mill. Product opinions are always my own. If I didn’t love it, you wouldn’t hear about it. I truly appreciate your continued support!

Gingerbread Baked Doughnuts

gluten-free // yields 10 standard doughnuts or 12 doughnut holes and 5 standard

for the doughnuts:

3/4 cup quinoa flour

1/2 cup almond meal

1/4 cup sweet rice flour

1/4 cup coconut sugar (sucanat or pure cane sugar)

2 teaspoons ginger

1 1/2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon clove

1/4 teaspoon salt

2 large eggs

1/2 cup unsweetened almond milk (or soy, 2%)

1/4 cup pumpkin puree (not pumpkin pie filling)

3 tablespoons dark molasses

3 tablespoons oil

2 teaspoons pure vanilla extract

for the glaze:

1 1/4 cup powdered coconut sugar (directions in notes, below)

2-4 tablespoons unsweetened almond milk (or soy, 2%)

1/4 - 1/2 teaspoon ginger

Preheat your oven to 350* F. Thoroughly grease your doughnut pans with butter.

In a large bowl combine and mix all dry doughnut ingredients. In another bowl whisk the eggs, then whisk in all other wet ingredients. Pour the wet into the dry and whisk until combined.

Spoon the mixture into your doughnut pan just below the top of the pan (about 1/8-inch). Bake for 18-22 minutes until a toothpick comes out clean. Let cool in the pan for 10-15 minutes, then slide a thin spatula around the edges of the doughnuts. Place on a cooling rack until fully cooled.

While cooling, whisk together glaze ingredients starting with 2 tablespoons of milk. Add more to reach desired consistency.

Invert doughnuts into the glaze, let the excess drip off, dunk in sprinkles (or shake on), and place on a wire cooling rack. Let the glaze set then serve.

notes:

to make powdered coconut sugar: Place 2 cups coconut sugar (or sucanat/pure cane sugar) in a blender with 2 tablespoons arrowroot starch (or cornstarch) and turn on working up to high until fully powdered. Store in a jar and use as desired.

There are no subs for sweet rice flour. It can easily be found in Asian Markets (also known as glutinous rice flour), in some natural food stores (Bob’s Red Mill and Ener-G brands), or online.