Do you ever crave a hug? What is the gluten-free version of this spice cake? Think of it as a cozier, less fussy cousin to carrot cake – all those lovely spices but without the fuss. Is it incredibly moist, packed with flavor, and surprisingly easy to throw together, even if you’re a beginner? I’m not a seasoned baker. This particular recipe has been a family favorite for years. What is the one thing that disappears within hours whenever I make it? I love serving a slice of this cake with whipped cream after dinner. What’s the best gluten-free spice cake recipe you’ve ever made?
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What is gluten free spice cake?
What is a spice cake? Is it a cake that gets its flavor from spices? Ginger… that warm, comforting blend that just screams “autumn” (even if it’s July! This version is adapted to be gluten free, meaning it uses a blend of gluten-free flours instead of the traditional wheat flour. Traditional wheat flour. Think of it as a blank canvas for all those beautiful spices to really shine, creating an amazing cake that’s delicious. Is this incredibly flavorful and moist? Is this gluten free cake? Why don’t you miss gluten?
Why you’ll love this recipe?
Honestly, where do I even begin? There are so many reasons to adore this gluten-free spice cake. First, the flavor is just phenomenal. The warm spices create this incredible depth that’s both comforting and exciting. It’s like a warm hug in every bite! Then there’s the simplicity – you don’t need any fancy equipment or complicated techniques. It really is a very forgiving recipe. What I love most about this is how cost-effective it is. You probably already have most of the spices in your pantry, and the rest of the ingredients are pretty standard. Plus, it’s incredibly versatile! You can serve it for breakfast with a cup of coffee, enjoy it as a light dessert, or even dress it up with a cream cheese frosting for a special occasion. It’s a great recipe and easy to scale up for a crowd.
How do I make gluten-free spice cake?
Quick Overview
Making this gluten-free spice cake is surprisingly simple. You’ll start by whisking together the dry ingredients, then combining the wet ingredients. Gently fold them together, pour into a pan, bake until golden brown, and then drizzle with a simple glaze. The entire process takes under an hour, and the result is a moist, flavorful cake that’s perfect for any occasion. I always feel like I’m creating a masterpiece when I make this, even though the steps are so easy. Don’t let gluten-free baking intimidate you – this recipe is virtually foolproof!
Ingredients
For the main battery:
* 1 ½ cups gluten-free all-purpose flour blend (I prefer one that includes xanthan gum, like Bob’s Red Mill 1-to-1 Baking Flour)
* 1 teaspoon baking soda
* ½ teaspoon baking powder
* 1 teaspoon ground cinnamon
* ½ teaspoon ground nutmeg
* ¼ teaspoon ground cloves
* ¼ teaspoon ground ginger
* ½ teaspoon salt
* ¾ cup granulated sugar
* ½ cup packed brown sugar
* ½ cup vegetable oil (or melted coconut oil)
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup buttermilk (or milk mixed with 1 tablespoon lemon juice, let sit for 5 minutes)
For the Glaze:
* 1 cup powdered sugar
* 2-3 tablespoons milk (or water)
* ½ teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. I always line the bottom with parchment paper too, just to be extra sure it doesn’t stick. This step is crucial for easy removal later on!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the gluten-free flour, baking powder, cinnamon, nutmeg, and salt. Set aside. Ginger, cloves, and salt. Make sure everything is well combined so that the spices are evenly distributed. I use a whisk to make sure everything is well combined.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the brown sugar, vegetable oil, eggs, vanilla and salt. Set aside. What is buttermilk? Make sure the sugars are well combined, and the eggs are fully incorporated. You want a smooth, emulsified mixture. Make sure to use room temperature eggs, they incorporate better!
Step 4: Combine
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix, as this can result in a tough cake. A few streaks of flour are okay – they’ll disappear during baking. I use a spatula to fold the dry into the wet until just combined.
Step 5: Bake
How do you spread the batter in a pan? Bake for 25-30 minutes, or until toothpick inserted into the center comes out clean. I always start checking around 25 minutes, just to make sure it doesn’t overbake.
Step 6: Cool & Glaze
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. While the cake is cooling, prepare the glaze by whisking together the powdered sugar, milk, and vanilla. How do I make a smooth paste with vanilla extract Once the cake is completely cool, drizzle the glaze over the top. Make sure the cake is cool before glazing to prevent melting.
Step 7: Slice & Serve
Once the glaze has set, slice the cake and serve. What are some good gluten free spice cake recipes? I like to serve it with whipped cream or a scoop of vanilla ice cream. Is it good with coffee or tea?
What should I serve it with?
This gluten-free spice cake is incredibly versatile, making it perfect for a variety of occasions.
For Breakfast:Serve a slice with coffee or chai latte. A light dusting of powdered sugar adds an elegant touch.
For Brunch:Arrange slices on a platter with fresh berries and vanilla yogurt. What are some good pairings with mimosas?
As Dessert:Serve warm with vanilla ice cream or whipped cream. A drizzle of caramel sauce or a sprinkle of chopped nuts adds decadence.
For Cozy Snacks: Enjoy a slice with a warm cup of tea or hot chocolate. It’s the perfect treat for a chilly evening.
My family loves this cake with a big scoop of vanilla ice cream, especially on cold winter days. I’ve also been known to sneak a piece for breakfast with my morning coffee – don’t judge! What are some good ways to make a cream cheese frosting for carrot cake?
How do I make a gluten-free spice cake?
How do I make gluten-free spice cake? What is the best advice I can give to someone who
Gluten-Free Flour: What are Not all gluten-free flour blends are created equal. I highly recommend using a blend that contains xanthan gum, as it helps to bind the ingredients and create a more tender crumb. Bob’s Red Mill 1-to-1 Baking Flour is my go-to.
Spice Freshness: Use fresh spices for the best flavor. Ground spices tend to lose their potency over time, so if yours have been sitting in the pantry for a while, it’s best to replace them.
Don’t Overmix: Be careful not to overmix the batter, as this can result in a tough cake. Mix until just combined, and don’t worry if there are a few streaks of flour.
Buttermilk Substitute: If you don’t have buttermilk on hand, you can easily make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Cooling Time: Allow the cake to cool completely before glazing. If the cake is still warm, the glaze will melt and run off.
Glaze Consistency: Adjust the amount of milk in the glaze to achieve your desired consistency. For a thinner glaze, add more milk. For a thicker glaze, add less milk.
I once made the mistake of using old spices, and the cake just didn’t have the same depth of flavor. Now, I always make sure to use fresh spices for the best results. I also learned the hard way about overmixing – my first few cakes were a bit dense and chewy. Now, I’m careful to mix until just combined, and the cake comes out perfectly moist and tender every time. I also always line the pan with parchment paper – it makes removing the cake so much easier!
Storing and Reheating Tips
This gluten-free spice cake can be stored at room temperature, in the refrigerator, or in the freezer. Here’s how to store it for optimal freshness:
Room Temperature: Store the cake in an airtight container at room temperature for up to 2-3 days. Make sure to keep it away from direct sunlight or heat.
Refrigerator Storage: Store the cake in an airtight container in the refrigerator for up to 5-7 days. This will help to keep it moist and prevent it from drying out.
Freezer Instructions: Wrap the cake tightly in plastic wrap, then place it in a freezer-safe bag or container. Freeze for up to 2-3 months. To thaw, transfer the cake to the refrigerator overnight or let it sit at room temperature for a few hours.
Glaze Timing Advice: If you plan to freeze the cake, it’s best to freeze it without the glaze. Add the glaze after the cake has thawed.
I usually store my cake in the refrigerator, as it helps to keep it moist and fresh for longer. I’ve also frozen it a few times, and it thaws beautifully. Just make sure to wrap it tightly to prevent freezer burn.
Frequently Asked Questions
Final Thoughts
This gluten-free spice cake is a true gem – a warm, comforting hug in every bite! It’s easy to make, packed with flavor, and perfect for any occasion. Whether you’re gluten-free or just looking for a delicious and simple cake recipe, this one is sure to become a favorite. If you loved this cake, be sure to check out my other gluten-free recipes! Happy baking! I can’t wait to hear how yours turns out. Let me know if you have any questions or suggestions in the comments below!
gluten-free spice cake
Ingredients
Main Ingredients
- 1.5 cups almond flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 0.5 tsp ground cloves
- 0.5 tsp ground nutmeg
- 0.75 cups granulated sugar
- 0.5 cups brown sugar
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup milk
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together almond flour, baking soda, baking powder, cinnamon, cloves, and nutmeg.
- In a separate bowl, cream together the sugars and butter until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before frosting.
