Gluten-Free Spice Cake
Published
All I want once the weather cools down is a cozy slice of something spiced, and this gluten-free spice cake hits the spot every time. Each bite is soft, fluffy, and perfectly balanced with warm spices, which is just the remedy I need in the fall. It’s also one of my favorites to make when I need something quick but delicious and comforting. A layer of tangy cream cheese frosting takes it over the top and makes it feel extra special. You’ll want this for fall get-togethers, holiday baking, or whenever you’re craving something nostalgic and sweet.
Though I love the freshness of summer recipes, I think I love the comforting flavors of fall even more. Warm spices like cinnamon, ginger, and nutmeg are some of my favorites—just like in a good gluten-free carrot cake. And the applesauce is the secret to keeping this cake moist and tender without making it heavy. That cozy combination of flavor and texture is hard to beat. Topped with a generous swipe of cream cheese frosting, it’s everything I want in a cozy fall dessert. This simple cake is cozy, easy to make, and full of flavor. It’s a seasonal favorite I come back to time and time again for the holidays or just to enjoy with an afternoon cup of tea.
Gluten-Free Spice Cake
Equipment
- 1 9×9 baking pan
Ingredients
For the cake
- 1½ cups gluten-free 1:1 flour, I like Cup4Cup or King Arthur Measure for Measure.
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1¼ tsp cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
- ¼ tsp cloves
- ⅔ cup granulated sugar
- ¼ cup of canola or avocado oil
- 1½ tbsp molasses, Sub 1 tbsp maple syrup or dark brown sugar.
- 1 tsp vanilla extract
- 2 eggs, room temperature
- ½ cup sour cream, room temperature. use plain Greek yogurt. For dairy-free, swap with plain non-dairy yogurt.
- ½ cup applesauce, Sub mashed ripe banana or pumpkin purée in equal measure.
For the frosting
- ¼ cup unsalted butter, room temperature
- 1 8-oz block cream cheese
- 2½ cups powdered sugar
- 1½ tsp vanilla
Instructions
For the cake
- Preheat oven to 350°F and line a 9×9 square pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In a large bowl, whisk together the sugar and oil.
- Whisk in the vanilla and molasses.
- Whisk in the eggs, one at a time.
- Whisk in the sour cream and applesauce.
- Add the flour mixture and stir until just combined.
- Pour the batter into the prepared pan.
- Bake 25-30 minutes until a toothpick comes out clean (or a few moist crumbs). Cool completely before frosting.
For the frosting
- In the bowl of a stand mixer with a paddle attachment, beat the butter and cream cheese on medium speed until smooth and creamy, about 3-5 minutes.
- Turn the speed to low and add the powdered sugar, vanilla, and salt.
- Once all the powdered sugar is beaten in, turn the speed to medium-high and beat for another 3-5 minutes until the frosting is light and fluffy.
- Spread the frosting over the cooled cake and serve.
Notes
- Cold ingredients should be brought to room temperature before adding them in. I like to set my eggs, butter, and sour cream out on the counter for at least 30 minutes before using.
- You can use avocado oil, canola oil, or vegetable oil interchangeably. Want a more buttery flavor. Swap with melted (but cooled) unsalted butter in equal amounts.
- Try adding chopped walnuts or raisins for extra texture, or dust with cinnamon for a pretty finish.
- For egg-free: Use 2 flax eggs (2 tbsp ground flax + 6 tbsp water, let sit 5 minutes). This may slightly change the texture but still works well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Spice Cake Step by Step
Gather the Ingredients: Gather all the ingredients together and preheat your oven to 350°F.
Prepare a baking pan: Line a 9×9-inch square baking pan with parchment paper and secure the sides so the paper doesn’t slide down.
Mix the dry ingredients: In a medium bowl, whisk together 1½ cups gluten-free 1:1 flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1¼ tsp cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg, and ¼ tsp ground cloves.
Combine sugar and oil: In a large bowl, whisk together ⅔ cup granulated sugar and ¼ cup canola or avocado oil until smooth and fully combined.
Add vanilla and molasses: Whisk 1 tsp vanilla extract and 1½ tbsp molasses into the sugar and oil mixture.
Add the remaining wet ingredients: Whisk in 2 large eggs, one at a time, mixing well after each addition. Then, add ½ cup sour cream (room temperature) and ½ cup applesauce, whisking until the batter is smooth.
Combine wet and dry mixtures: Add the dry flour and spice mixture to the wet ingredients and stir gently until just combined. Be careful not to overmix.
Transfer to the pan and bake: Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cake cool completely before frosting.
Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat ¼ cup unsalted butter (room temperature) and 1 (8-oz) block of cream cheese on medium speed for 3–5 minutes, until smooth and creamy.
Add powdered sugar and vanilla: Turn the mixer to low and gradually add 2½ cups powdered sugar and 1½ tsp vanilla extract. Add a pinch of salt if desired. Once the powdered sugar is fully incorporated, increase the mixer speed to medium-high and beat for another 3–5 minutes, until the frosting is light and fluffy.
Frost and serve: Spread the frosting evenly over the cooled cake. Slice and serve. Enjoy!
Tips for Success
- Use an all-purpose flour. Use a gluten-free 1:1 baking flour blend that includes xanthan gum for structure (like King Arthur Measure for Measure or Cup4Cup). If your blend doesn’t have xanthan gum, add ½ teaspoon per cup of flour. I do not recommend single flours (like just almond or coconut) because they won’t yield the same structure or texture.
- A dense cake is often the result of expired leaveners. Make sure your baking powder and baking soda are fresh. To test baking powder, add a little to warm water; it should fizz. For baking soda, mix it with vinegar or lemon juice and look for bubbles.
- Create a stable, silky base. Grainy frosting usually means the cream cheese and butter weren’t beaten long enough before adding the powdered sugar. For the smoothest texture, both should be completely softened to room temperature and whipped until creamy, about 3–5 minutes.
- Be careful not to over mix. If your cake rises beautifully and then collapses, it’s likely due to over mixing or underbaking. Over mixing develops too much structure, which can cause the cake to puff up and then fall. Underbaking leaves the center too wet to support itself. To avoid this, mix the batter just until combined and always test doneness with a toothpick—look for a clean pick or a few moist crumbs.
Serving Suggestions
I love serving this gluten-free spice cake with a hot cup of tea or coffee, especially on a chilly afternoon. Serve it after a cozy, comfort meal like gluten free meatloaf or gluten-free chicken noodle soup. It’s perfect for fall gatherings, cozy weekends, or even as a simple holiday dessert. Sometimes I’ll sprinkle a little extra cinnamon on top or add chopped nuts for a bit of crunch.
Storage Instructions
Store any leftover frosted cake in an airtight container in the refrigerator for up to 5 days. It stays moist and flavorful, and the frosting holds up well when chilled.
If you want to freeze the cake, do so before frosting. Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 2 months. When ready to serve, thaw it overnight in the fridge and frost once fully defrosted.
For easy make-ahead prep, you can bake and cool the cake a day in advance, then store it covered at room temperature and frost just before serving.
