Gluten-Free Spice Cake

5 from 1 vote

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.

Step-by-step photos can be seen below the recipe card.

Prep Time15

Cook Time30

Total Time45

Course: Baking, Dessert

Cuisine: American

Keyword: gluten-free spice cake

Servings: servings

Author: Ashley Barbey

Equipment

1 9x9 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 9x9 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