Gluten Free Spice Cake Recipe
This simple, one-bowl gluten free spice cake is packed with the warm flavors of cinnamon, nutmeg, cloves, and ginger. Stays fresh for days!
Servings: 18 slices
Ingredients
- 2 ¼ cups (315 g) all purpose gluten-free flour blend (See Recipe Notes)
- 1 teaspoon xanthan gum omit if your blend already contains it
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg freshly ground nutmeg is best
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground ginger
- ½ cup (100 g) granulated sugar
- 1 cup (218 g) packed light brown sugar
- 8 tablespoons (112 g) unsalted butter melted and cooled
- 2 tablespoons (28 g) neutral oil (vegetable, canola, grapeseed, etc.)
- 2 (100 g (weighed out of shell)) eggs at room temperature, beaten
- 1 cup (8 fluid ounces) warm water
- 1 teaspoon pure vanilla extract
- Confectioners’ sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F. Grease or line a 9x13-inch baking pan and set it aside.
- In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt, spices, and granulated sugar and whisk to combine well.
- Add the brown sugar and mix to combine, breaking up any lumps.
- Add the melted butter, oil, beaten eggs, water, and vanilla, and mix to combine. The batter will be relatively thick, but soft.
- Scrape the batter into the prepared pan and spread it into an even layer with a moistened spatula. Shake the pan back and forth a bit to ensure even distribution of the batter.
- Place the cake in the center of the preheated oven and bake until set in the center, about 25 minutes. A toothpick should come out mostly clean (never wet; may have a few moist crumbs attached).
- Remove the pan from the oven and allow the cake to cool completely in the pan completely. It will take about 45 minutes at room temperature until completely cool.
- Once the cake is cool, dust the top of the cake with a thin layer of (the optional) confectioners’ sugar. Slice into squares and serve.
Video
Notes
Flour blend recommendations
I suggest using Better Batter's original blend gluten free flour without added xanthan gum or Nicole's Best multipurpose blend with xanthan gum as listed in the recipe since it doesn't have any. If you use Bob's Red Mill 1-to-1 Gluten Free Baking Flour, it has xanthan gum, but needs an additional ½ teaspoon xanthan gum to avoid crumbly cake.
For full details including how to make your own “mock” Better Batter or original Cup4Cup, see my gluten free flour blends guide.
Nutrition
Serving: 1slice | Calories: 198kcal | Carbohydrates: 32g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 156mg | Potassium: 27mg | Fiber: 1g | Sugar: 17g | Vitamin A: 183IU | Vitamin C: 0.01mg | Calcium: 37mg | Iron: 0.2mg
