Cooking and Serving: 35 minutes | 18 servings
Ingredients
See recipe for ingredients
Description
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 18 servings
Ingredients
Instructions
GLUTEN FREE SPICE CAKE ADDITIONS AND VARIATIONS
Try mixing some of your favorite flavors into this simple cake. Here are some.
ideas (go easy, though, so you don’t alter the cake’s chemistry too much):.
3 ounces chopped soft nuts, like walnuts or pecans.
3 ounces semi-sweet or dark chocolate chips.
3 ounces Thompson raisins or dried sweetened cranberries.
Piece of spice cake on small white plate with fork and bite taken.
of spice cake on small white plate with fork and bite taken.
FAQS
WHAT’S IN SPICE CAKE?
Spice cake is a soft, fragrant, and simple cake that’s made in one bowl and.
packed with warm spices such as cinnamon and nutmeg. It’s often melted with oil.
and/or melted butter for an extra tender crumb.
ARE SPICES GLUTEN FREE?
Most pure, single-ingredient spices are free of gluten ingredients, but they may.
you’re especially sensitive and are concerned about cross-contamination with.
gluten-containing ingredients, stick to Badia brand spices, which prominently.
claim gluten free status.
McCormick brand spices are also gluten free as long as they contain all safe.
ingredients, which will be prominently displayed on the label, so check your.
IS SPICE CAKE GLUTEN FREE?
Unless it’s made with gluten free ingredients in a gluten free environment, no,.
spice cake is not naturally gluten free! Use this recipe, and you’ll make.
yourself a gluten free spice cake—as long as the equipment and ingredients you.
use are safely gluten free, of course.
WHAT’S THE DIFFERENCE BETWEEN GLUTEN FREE SPICE CAKE AND CARROT CAKE?
Gluten free spice cake has a similar texture to gluten free carrot cake.
carrots in this gf spice cake. Plus, spice cake has lots of spices, where carrot.
cake has only cinnamon.
CAN I USE A DIFFERENT GLUTEN FREE FLOUR MIXTURE TO MAKE THIS GF SPICE CAKE.
I’ve perfected this recipe using Better Batter’s classic gluten free flour.
blend, so I recommend using that blend for perfect results (measuring the flour.
blend work well here, and only result in a slightly more bouncy, springy cake.
CAN I USE THIS GLUTEN FREE SPICE CAKE MIX RECIPE TO MAKE CUPCAKES?
I haven’t tried making this spice cake recipe as cupcakes, but I think it might.
work! The batter is quite adaptable. But watch that baking time, since this cake.
CAN I USE THIS RECIPE TO MAKE A GLUTEN FREE SPICE BUNDT CAKE?
I don’t know if this recipe would make a proper gluten free spice bundt cake,.
since it’s very, very moist all the way through, and the best gluten free bundt.
crispier, buttery edge.
It may bake up similar to our gluten free vegan chocolate crazy cake.
which has a similar texture. Just multiply all the ingredients enough batter.
HOW DO I KNOW WHEN MY GF SPICE CAKE IS READY?
This cake bakes pretty quickly and evenly, and the crust is as tender as the.
inside crumb, so when it’s done baking, it will look set in the center. You can.
test doneness ensure that it comes out clean, or press the cake gently in the center. If it.
springs back, it’s done.
HOW DO YOU KEEP GLUTEN FREE CAKE MOIST?
Good gluten free baked goods don’t dry out faster than conventional baked goods,.
and this cake in particular stays moist and tender, if wrapped tightly, for at.
least 2 days at room temperature. For longer storage, wrap pieces tightly in.
freezer safe wrap and freeze.
Square slice of spice cake with powdered sugar being lifted out of pan.
slice of spice cake with powdered sugar being lifted out of pan.
MOIST AND PERFECTLY SPICED GLUTEN FREE SPICE CAKE, STEP.
HOMEMADE GLUTEN FREE SPICE CAKE
Prep Time: 10 minutes mins.
Cook Time: 25 minutes mins.
Cooling time: 45 minutes mins.
gluten free spice cake with powdered sugar on top with gold fork taking bite.
free spice cake with powdered sugar on top with gold fork taking bite away.
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.
INGREDIENTS
2 ¼ cups (315 g) 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 (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).
Preheat your oven to 350°F. Grease or line a 9×13-inch baking pan and set it.
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.
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.
INGREDIENTS
2 ¼ cups (315 g) 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 (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).
Preheat your oven to 350°F. Grease or line a 9×13-inch baking pan and set it.
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.
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.