gluten-free corpus christi cake

Corpus Christi cake is the opening day dessert at my summer camp every year. Unfortunately this year, camp was closed due to Covid-19, so I decided to make a gluten-free cake in an attempt to recreate this cake at home. It was so fun to make this and think of all the amazing memories that came with eating it every year. I hope enjoy as much as I do!


  • 2 1/4 cups (281g) gluten-free all-purpose flour
  • 1 3/4 cups (300g) granulated sugar
  • 3 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 cup water
  • 3 large eggs
  • 1/3 cup canola oil
  • 1/2 stick unsalted butter, melted
  • 1 tablespoon ground cinnamon


  1. Preheat oven to 350° F
  2. Use nonstick spray to grease a 9×13 baking pan
  3. In a medium mixing bowl combine flour, salt, baking powder, and 1 1/2 cups of sugar by whisking
  4. Add water, eggs, and canola oil to the dry ingredients and whisk vigorously, about 2 minutes, or until batter is smooth
  5. Pour the batter into the pan and bake for about 30 minutes, or until a toothpick inserted in the middle comes out clean
  6. While the cake is baking, combine the remaining 1/4 cup of sugar and cinnamon into a small bowl and set aside
  7. Allow the cake to cool completely then use a fork to poke holes all over the top of the cake
  8. Pour the melted butter over the top of the cake, using a pastry brush to even out if needed
  9. Sprinkle the top of the cake liberally with the sugar-cinnamon mixture
  10. Enjoy!

Tag us @flourlessfiesta on instagram and pinterest if you make this!

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