This very moist maple cinnamon cake will make a super addition to your recipe repetoire. It is not only delicious, but very easy to make and freezes beautifully. It is actually an adaptation of a banana cake recipe which I tweaked when I didn’t have any bananas on hand. Even if you do not need to eat gluten free, this cake is fantastic, you could replace the gluten free flour with regular flour if you like. Because this cake freezes so nicely, I like to make one up when I have excess eggs on hand, then cut it in half and freeze the two pieces for later use. This maple cinnamon cake can either be served alone for morning tea or with cream for a desert. I find it very convenient to have some baked goods in the freezer, ready for an easy treat when you have visitors.


  • 125 g soft butter
  • 1 cup sugar
  • 1 tsp vanilla
  • 3 eggs
  • 1 cup almond meal
  • 1 cup GF self raising flour (I like Aldi brand best)
  • ½ tsp bi carb soda
  • 2-3 tsp cinnamon
  • 2 tbsp maple syrup


  1. Beat butter and sugar until creamy
  2. Add eggs and vanilla, until creamy
  3. Mix dry ingredients together making sure you have no lumps in bi carb soda
  4. Fold dry ingredients plus maple syrup into wet ingredients
  5. Place in a lined square baking tin
  6. Bake at 180 C (170 C fan forced) for 30 mins or so
  7. Done when cake tester comes out clean