Maple Cinnamon Sugar Donut Cake

Make this gluten-free maple cinnamon sugar donut cake with everyday pantry ingredients, step-by-step directions, and tips for a tender, moist crumb.

Last October, I pulled a Bundt cake out of the oven and left half of it stuck in the pan. I’d rushed the greasing, and my family still brings it up every fall. That mishap is why this gluten-free maple cinnamon sugar donut cake comes with such firm pan-prep instructions.

Do you ever crave a cider-mill donut but don’t want to stand over a pot of hot oil? Well… this cake gives you that buttery, cinnamon-sugar crust from a single pan in the oven. It’s a cozy snack cake that slices cleanly and keeps gluten-free baking low-stress.

I’ve tested it with several gluten-free flour blends over the years. The method stays the same, so you can reach for whichever blend you trust.

Why You’ll Love This Gluten-Free Maple Cinnamon Sugar Donut Cake

• Texture and flavor: A tender, moist crumb that’s as soft as a fresh cider-mill donut, wrapped in a buttery cinnamon-sugar crust with warm maple flavor.
• Difficulty level: Beginner-friendly. You whisk one bowl, cream another, and bake in a single pan.
• Unique advantages: Kid-friendly, makes 10 servings, and adapts easily to a dairy-free version (see the substitutions below).
• When it works best: Weekend breakfasts, afternoon coffee breaks, and any fall gathering where you need a make-ahead dessert.

The Secret to Perfect Gluten-Free Maple Cinnamon Sugar Donut Cake

• Creaming builds lift. Beating the softened butter and ¾ cup sugar until light and creamy traps tiny air pockets that expand in the oven, giving gluten-free batter structure it often lacks.
• Alternating dry ingredients and milk protects the crumb. Gluten-free flours absorb liquid more slowly than wheat flour, so two additions keep the batter smooth without overmixing, which prevents gumminess.
• Two leaveners work together. Baking powder gives steady lift, while baking soda reacts with the mildly acidic maple syrup for extra rise and light browning.
• Butter makes the sugar stick. Brushing melted butter onto the warm cake gives the cinnamon sugar something to cling to, which creates that donut-style crust.

Ingredients

This recipe makes 10 servings. Because gluten-free baking depends on careful label reading, I check packaging against trusted celiac research and living guidance.

Dry Ingredients

• 2 cups gluten-free all-purpose flour blend
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1½ teaspoons ground cinnamon

Wet Ingredients

• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• ½ cup pure maple syrup
• ¾ cup milk
• 1 teaspoon gluten-free vanilla extract

Cinnamon Sugar Coating

• ½ cup granulated sugar, for coating
• 1 teaspoon ground cinnamon, for coating
• 2 tablespoons melted butter, for coating

Ingredient Notes

• Gluten-free flour blend: Choose a baking blend that already contains xanthan gum or a similar binder.
• Pure maple syrup: Skip pancake syrup, which is mostly flavored corn syrup.
• Softened butter: It should dent easily under your finger without looking greasy or melted.
• Gluten-free vanilla extract: Check the label, since some flavorings contain gluten.

Instructions

Make the Batter

1. Preheat the oven to 350°F (175°C). Grease a 10-inch Bundt or tube pan thoroughly. Pro Tip: Use a pastry brush to reach every ridge, since this is the step that keeps the cake from sticking.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon. Whisking spreads the leaveners evenly so the cake rises without tunnels or dense spots.
3. In a large bowl, beat the softened butter and ¾ cup sugar until light, creamy, and pale. Beat in the eggs one at a time, then mix in the maple syrup and vanilla. The mixture may look slightly curdled after the maple goes in, and that’s normal.
4. Add the dry ingredients to the wet mixture in two additions, alternating with the milk. Mix just until combined. The batter should look thick and glossy, so stop as soon as you no longer see dry streaks.

Bake and Cool

5. Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. You’ll see golden edges pulling slightly from the pan and smell warm maple and cinnamon.
6. Let the cake cool in the pan for 10 minutes, then carefully turn it out onto a wire rack. Pro Tip: Give the pan a gentle shake before flipping to feel whether the cake has loosened.

Coat and Serve

7. Brush the warm cake all over with the melted butter. Work into the grooves and down the sides so the butter coats every surface.
8. Combine the ½ cup sugar and 1 teaspoon cinnamon in a shallow bowl. Sprinkle and gently press the cinnamon sugar over the buttered cake until evenly coated.
9. Let cool slightly before slicing and serving. The crust sets as it cools, which gives you that gentle donut-style crunch.

Make It Your Own

For a dairy-free version, swap the unsalted butter for a dairy-free baking stick and use an unsweetened plant-based milk in equal amounts. The fat and liquid ratios stay the same, so the batter behaves the same way. Use the same butter swap in the coating so the cinnamon sugar still clings.

Any gluten-free all-purpose flour blend you trust will work, as long as it’s meant for baking. Blends with xanthan gum already built in give the best structure, so check the label or the gluten-free diet guidance if you’re unsure.

You know… it’s tempting to reach for pancake syrup when the pantry is bare. Pure maple syrup is worth the trip, though, because pancake syrup is mostly corn syrup and gives a flat, sugary flavor. A darker, more robust maple syrup makes the maple taste stand out even more.

No Bundt pan? A 10-inch tube pan works exactly as written. This gluten free maple cinnamon sugar donut cake also bakes in greased muffin cups for donut-style bites, but smaller portions bake faster, so start testing with a toothpick much earlier.

If you’re building a maple fall baking recipe lineup, pair this with a gluten-free cranberry orange snack cake. Both are cozy snack cakes that travel nicely to potlucks.

Common Problems & Solutions

Problem: gummy center. Bake until a toothpick comes out clean, then cool the cake in the pan for the full 10 minutes. Gluten-free starches need time to set as they cool, so cutting too early leaves the crumb damp.

Problem: dry, crumbly cake. Spoon the flour into your measuring cup and level it off instead of scooping. Man, oh man, I’ve dried out more cakes by packing the cup than by any other mistake, because extra flour soaks up the moisture.

Problem: dry edges. Start checking at 35 minutes and pull the cake as soon as the toothpick comes out clean. Gluten-free cakes keep baking in the hot pan, so even a few extra minutes can dry out the outside.

Problem: cake sticks to the pan. Grease every ridge thoroughly and turn the cake out after 10 minutes, not later. The sugars firm up as they cool and glue the cake to the metal if it sits too long.

Problem: cinnamon sugar won’t stick. Brush the butter on while the cake is still warm. Melted butter acts as the adhesive, and a fully cooled cake can’t absorb it the same way.

Storage & Meal Prep

Method	Duration	Notes
Counter	2-3 days	Airtight container
Fridge	5-7 days	Bring to room temp
Freezer	2-3 months	Wrap individually

To reheat a slice, microwave it for about 10 seconds, just until the crumb softens and the cinnamon aroma returns. Leftover or slightly dry slices make a good snack toasted in a skillet. You can also cube them and layer them with yogurt and fruit for a quick parfait.

Maple Cinnamon Sugar Donut Cake FAQs

Serving Suggestions

Serve slices with hot coffee, spiced tea, or a cold glass of apple cider. This cake is a natural fit for a Thanksgiving brunch table, where it sits happily beside fruit and eggs.

For a cozy dessert spread, add a few squares of pumpkin maple freezer fudge. Following a weeknight turkey sweet potato taco casserole, a slice makes a warm finish.

If you bake this gluten-free maple cinnamon sugar donut cake, I’d love to hear how it turned out. Leave a star rating and a comment below with any swaps you tried, and pin it to your fall baking board on Pinterest so you can find it again. Your feedback helps other gluten-free bakers bake with confidence.