Gluten-Free Spice Cake with Cream Cheese Frosting
This easy Gluten-free Spice Cake is perfect for fall baking and the holidays! Moist, soft, flavored with lots of cozy fall spices and topped with a generous layer of luscious cream cheese frosting, no one will believe it's gluten-free!
Servings: 15 -20 slices
Ingredients
Gluten-Free Spice Cake
- 2 cups gluten-free all purpose flour with xanthan gum we use GF Jules
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2½ teaspoons cinnamon
- 1 teaspoon all spice
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- 1/8 - ¼ teaspoon cloves, depending on tastes
- 1¾ cup brown sugar, packed
- 1 cup olive oil or oil of choice
- 1 scant cup apple sauce scant means just under, not overfilled
- 4 large eggs, room temperature
- 2 teaspoons vanilla
- 2/3 cup buttermilk or dairy-free buttermilk to make: add 1 tablespoon apple cider vinegar to a liquid measuring cup, then add enough milk or dairy-free milk to make 2/3 cup total; let sit 10 minutes
- 1/2 cup chopped walnuts omit if nut-free
Cream Cheese Frosting
- 1 8oz cream cheese or dairy-free cream cheese, room temperature
- ½ cup butter or dairy-free butter room temperature equivalent to 1 stick butter
- 1 lb powdered sugar
- 1 teaspoon vanilla extract
Instructions
Gluten-Free Spice Cake
- Preheat oven to 350 degrees F and line a 9x13 pan with parchment paper or grease and flour. Set aside.
- Combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, all spice, ginger and cloves in a bowl with a pastry cutter or fork. Set aside.
- In a large mixing bowl, add brown sugar, olive oil and apple sauce and mix to combine. We used an electric stand mixer.
- Add eggs and vanilla and mix to combine.
- Alternately add flour mixture and buttermilk to the mixing bowl: Start with flour adding about 1/3 of it and mixing on low to combine, add buttermilk mixing to combine, then flour, then the remaining buttermilk and last of the flour; and mix until it is well combined.
- Add nuts if using and mix to just combine.
- Pour batter into the prepared pan and bake 40 minutes in total: 30 mins uncovered, 10 covered, or until a tooth pick comes out of the center clean. The edges will also pull away from the pan. Let cool completely before frosting.
Cream Cheese Frosting
- Add all the frosting ingredients to a large mixing bowl and starting on low speed mix to combine. Once the powdered sugar is mixed in, increase speed to medium and mix for 1-2 minutes until well combined and creamy.
- Spread evenly on baked and cooled cake. Enjoy!
- Store in the refrigerator, covered with wax paper and/ or foil for several days. Let sit at room temperature before serving.
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Yummy
Looks great but we have an anaphylactic egg allergy in our house as well as gluten, ALL nuts/seeds. I think this contains too many eggs to replace successfully – what do you think?
Hi. I would agree that an egg replacer wouldn’t work for this one. In my experience, an egg replacer works great for 1 egg, sometimes works for 2 but more than that is tricky. One idea… what if cut the recipe in half and made it as cupcakes? I can’t be certain how much batter you would have but you can see if it rises and tastes good? I would cut baking time to probably 20-30 minutes.
Thank you, been gluten intolerant for 2yrs and have been missing so many treats. Been a hard road to learn how to bake GF. Spice cake a big fav of mine, this is the best recipe, it had all the flavours, soft, fluffy, it took me to a very happy place, and is soooo yummy. Thank you ❤
So happy you love the cake! It is a new favorite of ours too! And happy that you found the recipe easy after struggling to bake gf. Let me know if there are any other treats you have been missing and I can send you recipe links to other easy recipes.
How long to cook it in a Bundt pan? Also at high altitude?
Delicious and so easy to make!
Happy you loved it! Thank you!