Gluten-free cinnamon cake

Ingredients:

• 1 cup bean-chickpea flour
• 1 1/4 cups evaporated cane juice, plus extra for drizzling
• 0.5 cup potato starch
• 1/4 cup arrowroot
• 2 and 1/4 teaspoons baking powder
• 1/4 teaspoon of baking soda
• 0.5 tsp xanthan gum
• 1 teaspoon coarse salt
• 2 tablespoons ground cinnamon
• 0.5 cup coconut oil + extra for greasing the pan
• 1/3 cup applesauce
• 2 tbsp vanilla extract
• 1 and 1/4 cups hot water

Preparation:

1. Preheat oven to 160°C and lightly grease an 18.5 x 10 x 7.5 cm baking dish.
2. In a medium bowl, whisk together the flour, 1 cup evaporated cane juice, potato starch, arrowroot, baking powder, baking soda, xanthan gum, salt, and 1 tablespoon cinnamon. Add the coconut oil, applesauce, vanilla extract, and 1 cup hot water to the dry mixture. Knead until smooth. Place 1/4 cup of the dough in a small bowl and add the remaining 1/4 cup evaporated cane juice, 1 tablespoon cinnamon, and the remaining hot water. Mix until smooth.
3. Pour the contents of the medium bowl into the prepared loaf pan. Carefully pour the batter from the small bowl into the center of the loaf. To mix, take a teaspoon and, starting at one end of the pan, run it up and down the length of the pan, working the spoon up and down through the batter. Sprinkle with evaporated cane juice. Place the pan in the oven on the middle rack and bake for 25 minutes. Remove from the oven and generously brush the loaf with coconut oil. Return it to the oven and bake for another 15 minutes, or until a toothpick inserted into the center comes out clean and the crust is crisp.
4. Let the cake cool in the pan for 20 minutes, then carefully run a knife around the edge. Cover the pan with a cutting board and invert the cake onto the board. Carefully lift the pan and invert the cake onto another cutting board. Either cut and serve warm, or let it cool completely. Cover the uncut cake with plastic wrap and store at room temperature for up to three days.