gluten free bundt cake | When Sweet Met Salty

Healthier Gluten Free Banana Cinnamon Swirl Bundt Cake

by Aimee Wera | Aug 17, 2022 | Cakes, Pies & Tarts, Gluten Free, IBS Friendly, Recipes, Sweets

Fluffy, Sweet, and bursting with Cinnamon and Cream cheese flavor this Gluten Free Banana Bundt Cake is calling your name!

This Gluten Free Bundt Cake uses Greek yogurt and bananas to create a healthier cake with less fat and butter, but leaves an uncompromised texture and sweetness.

What You Need To Make This Gluten Free Banana Cinnamon Swirl Bundt Cake

All purpose gluten free flour (I used King Arthur’s and I recommend you use one as well for consistency)
baking powder
baking powder
cinnamon
sea salt
unsalted butter (or butter substitute)
dark or light brown sugar (either will work)
cane sugar
powdered sugar
eggs
vanilla extract
3 medium spotty bananas
1 cup greek yogurt ( I used 0% but you can also use 2% 5% or full fat varieties as well
cream cheese
milk

What is The Key To Making a Signature Cinnamon Swirl?

When preparing the cinnamon swirl you will simply combine 1 Tbsp of cinnamon and 2 Tbsps of brown sugar and cane sugar. You can add more Cinnamon if you like a stronger taste, but I like a more subtle flavor so I lean towards the lighter side.

To make the swirl you you will place half the batter in the greased bundt cake and then sprinkle the cinnamon sugar mixture over the top of the batter. There should be more than enough to create a nice thin layer of cinnamon sugar goodness.

Once the cinnamon sugar mixture layer is added, you will carefully pour the remaining batter over it and spread it evenly. You will want to tap the bundt cake a few times to spread the batter evenly. To keep the mixture from spilling or breaking the top batter should be spread overtop fast and evened out after all the batter is in the cake.

Trying to even out the batter as you pour will likely cause the swirls of cinnamon sugar to mix with the bottom batter layer.

How To Avoid a Sticky Bundt Cake

To avoid any part of the bundt cake sticking be sure to follow these steps:

use an oil based spray such as canola or vegetable. Buttery spreads or butter will likely increase the likelihood of the cake to stick to the pan
coat the bundt cake with a large amount of spray. Don’t be shy! Think of Mean Girls at the math competition, the limit doesn’t exist for too much oil!
don’t spray the pan until the cake is ready to go into the oven and don’t pour the batter until it is ready to go in the oven
let the cake cool for 10 minutes and then try to tip it upside down on a cooling rack. Any sooner will increase the possibility of sticking

How is this Healthier than a normal Bundt Cake?

By using bananas and greek yogurt, less oil is required for the recipe, but the texture remains unchanged. The greek yogurt and bananas make the cake fluffy and add an element of sweetness, which allows less sugar to be used in the recipe.

The healthier part comes from lightening up the recipes in areas where the texture may remain unchanged. Cutting back on too much sugar and fat will likely result in something not as satisfying or enjoyable. on When Sweet Met Salty my goal is to create simple and healthier recipes that are still satisfying and most of all fill the craving you have.

So yes, there is sugar, there is butter, and there is also TASTE!

Healthy Gluten Free Banana Cinnamon Swirl Bundt Cake

Author: When Sweet Met Salty
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Yield: 12 slices 1x
Category: Dessert, cake
Diet: Gluten Free

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Description

This Sweet and Fluffy Banana Gluten Free Bundt Cake is filled with a swirl of Cinnamon and Brown Sugar and topped with a signature cream cheese glaze!

Ingredients

Scale

Cinnamon Bundt Cake

2 cups all-purpose gluten free flour
1 tsp baking powder
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp sea salt
1/3 cup softened unsalted butter (or butter substitute)
1 cup dark or light brown sugar (either will work)
2 room temperature eggs
1 heaping tsp of vanilla
3 medium bananas mashed (about 1 1/4 cups)
1 cup greek yogurt ( I used 0% but you can also use 2% 5% or full fat varieties as well)

Cinnamon layer

1 Tbsp cinnamon (or a few tsps. more for a stronger cinnamon flavor, I prefer a subtle one)
2 Tbsps sugar cane
2 Tbsp brown sugar

Cream Cheese Glaze

4 oz softened cream cheese (I used 1/3 fat variety)
1 1/2 Tbsp milk (for a thinner variety use a bit more)
1 1/2 cups powdered sugar
1 tsp vanilla

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Instructions

Preheat your oven to 350 and grab your bundt cake and an oil-based cooking spray such as canola, or vegetable oil. I don’t recommend using a butter flavored spray for this or butter itself as it may cause the cake to stick.
In a large bowl mix the flour, baking soda, baking powder, cinnamon, and salt together. When combined set aside.
Mash the bananas until they are complete mush. The less chunks the better.
In a large bowl mix the eggs, sugar, vanilla, and butter together until they are fully combined. Be sure that your eggs are room temp before adding them. Room temperature eggs will easily mix with the butter and sugar, distributing the yolk more evenly, allowing the batter to raise more than cold eggs would. If you don’t have 30 minutes for your eggs to become room temp try placing the eggs in a bowl with warm water for 5-10 minutes. This will speed up the process.
Add the remaining wet ingredients and whisk until combined.
Add the wet ingredients to the dry and whisk out all lumps.
Make the Cinnamon Glaze by combining the sugar and cinnamon in a small bowl and set aside.
Spray the bundt cake pan with a large amount of spray. If you are concerned with too much spray being used , I ask you to remember the most memorable line of mean girls, the limit doesn’t exist! The more spray the better the chance your bundt cake will not stick.
Pour half the batter into the pan and tap the bottom of the bundt cake to ensure it is evenly distributed.
Sprinkle the cinnamon sugar mixture across the top of the batter.
Pour the remaining batter on top of the mixture. Use a spatula to even out the top layer and tap the bundt can on the counter a few more times to make sure it is even.
Bake in the oven at 350 for 55-60 minutes. A clean toothpick with no batter will indicate the bundt cake is ready.
Let the Bundt cake cool for 10 minutes.
While the bundt cake is cooling make the cream cheese glaze. Combine all of the cream cheese ingredients in a small bowl. Add the milk in slowly as a little will go a long way. I recommend starting in Tablespoon increments.
Put a cooling rack on the top of the bundt cake pan and flip the bundt cake onto the cooling rack.
Top the bundt cake with the cream cheese glaze and enjoy!
I recommend storing this in the fridge for 2 days in an air tight container. Anything longer than 2 days should be stored in the freezer

Notes

be sure to use room temperature eggs

I used King Arthur’s All purpose baking flour. Not all gluten free flours are created equally so I recommend using the same brand.

Nutrional values are calculated with reduced fat cream cheese and are estimates

Nutrition

Serving Size: 1 slice
Calories: 272
Sugar: 26
Fat: 8
Carbohydrates: 45
Fiber: 2
Protein: 5

Keywords: Banana bundt cake, cinnamon cake, cinnamon bundt cake, gluten free bundt cake, gluten free cake, banana cake, gluten free cake