Homemade Gluten Free Spice Cake
Make a delicious gluten free spice cake from scratch with this simple recipe. Enjoy the tender crumb and flavorful spices of this tasty gf spice cake.
Servings: 18 servings
Ingredients
- 2 ¼ cups all purpose gluten-free flour blend (I used Better Batter)
- 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 granulated sugar
- 1 cup packed light brown sugar
- 8 tablespoons unsalted butter melted and cooled
- 2 tablespoons neutral oil (vegetable, canola, grapeseed, etc.)
- 2 eggs at room temperature, beaten
- 1 cup 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.