This impromptu cake began as a batch of muffins. After I added all the basic ingredients and began mixing the dough, it didn’t feel like muffin batter. It felt like a heavier biscuit or scone dough, so I went with it. I added coconut and cinnamon because I had them on hand (they were going to be cranberry ginger muffins) and added a honey and cinnamon drizzle to the top. The texture is very close to a regular scone, and you certainly wouldn’t know it was gluten-free.

It is absolutely lovely with a hot cup of coffee.

Cinnamon Coconut Scone Cake

2 c. Arrowhead Mills Gluten-Free Pancake & Baking Mix
1 tsp. baking powder
1 tsp. xanthan gum
1 egg
1/4 c. honey, plus a tablespoon or so for drizzling
1/4 c. water
1/4 c. canola oil
1 tsp. vanilla
1/2 c. shredded coconut
1 tsp. ground cinnamon, plus more for sprinkling
1 tb. raw sugar for sprinkling, if desired

Preheat oven to 350 degrees. Prepare a 9×9″ baking pan with parchment paper lining the bottom.

In a medium mixing bowl, combine dry ingredients (flour, baking powder, and xanthan gum)

In a small mixing bowl, combine all remaining ingredients.

Add liquids to dry ingredients, stir until it is no longer lumpy. Add coconut and 1 tsp. cinnamon and combine.

Spread in the bottom of the baking pan and drizzle a bit of honey over the top. Sprinkle extra cinnamon and raw sugar if desired, and bake for 15-20 minutes or until done.