1 1/2cupsgluten-free all purpose flour (see NOTE at bottom)
1/4cupplus 2 Tbsp coconut oil (If you need oil-free, try subbing with liquid coconut butter or applesauce, although I have not tried those)
2tsppure vanilla extract
3/4cupfull fat coconut milk (I used lite coconut milk by Thai Kitchen brand instead of full-fat)
Preheat oven to 375F, and oil a 4 hole mini bundt pan with coconut oil. Note: I could not find a 4 hole bundt pan anywhere, so I bought a 6 hole one and it was perfect for the amount of batter.
To make the cream cheese, whisk together cheese ingredients until smooth and set aside.
To make the batter, whisk together all dry ingredients in a large bowl, then whisk in all of the wet ingredients. Pour half the batter into the prepared pan. Drop some of the cream cheese mixture over that, then top with remaining batter, then the remaining cream cheese mixture. Swirl around with a knife, to create marbling.
Place in the oven and bake for about 20-25 minutes until a toothpick inserted into center comes out clean. Let cool in pans for about 15 minutes, then unmold.
Mix together the cinnamon and sugar topping in a bowl. Then once cakes are unmolded, dust them with the cinnamon sugar mixture.
I tested these with 2 different all purpose gluten-free flour blends. I tested with the Bob's Red Mill GF 1 to 1 Baking Flour and also the King Arthur Multi Purpose gluten-free blend. They are both rice and starch flour blends, so pretty similar. I much preferred the King Arthur. It was softer and lighter and more of a cake texture, whereas the Bob's was very chewy. The main difference in the ingredients being that Bob's has gum in it, which would explain that texture difference. I don't like the result of gums, so while the King Arthur blend was more delicate, it was also lighter and a preferred texture for me personally. I cannot vouch for any other brands since I only tried those 2.