Gluten Free Spice Cake with Dairy Free Cream Cheese Frosting

Send your tastebuds into overdrive with this gluten free spice cake! It's topped with a delectable dairy free cream cheese frosting that's a perfect combination of sweet and spice. This one-bowl cake makes a beautiful birthday, anniversary or anytime dessert!

And another bonus for this tasty, Fall-inspired cake - there are no eggs in the recipe! That's right, no eggs, but still a fluffy, high rising cake... sounds impossible? Check out the tips for helping it to get that gorgeous height!

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Why this recipe is the best!

If you're a fan of Fall spices, you'll love this cake - it's not a carrot cake or pumpkin bread, but it has all the delicious flavors of them wrapped up in one tasty cake. Beside being dairy free, egg free and gluten free, this recipe is also:

• Perfectly spiced with cinnamon, nutmeg, cloves and allspice
• Made one easy flour mix (not multiple flours!)
• Light and fluffy
• Easy to store
• Convenient with multiple pan size options

Basically, it's the perfect cake for serving to a crowd with food allergies. And everyone else will have no idea, other than that it's a delicious cake! (In the mood for chocolate? Check out these almond flour chocolate cupcakes!)

Baking pro tip's

For the absolute best textured, best tasting cake, follow these pro tips...

1. Use room temperature ingredients

It might be tough to wait for refrigerated flours or other ingredients to come to room temperature, but it's vitally important to the success of your gluten free baking. Your breads will rise higher, your muffins will have a nice crown and your cakes will have the best crumb texture ever. Remove any ingredients stored in the refrigerator at least 30 minutes ahead of mixing time. Measure and weigh them and let them sit to get the chill off. Then proceed with the recipe.

2. Let the batter rest

After mixing the batter, set the bowl aside to let it 'rest' for 30 minutes. The reason you want to do this has to do with how gluten free flours behave. Specifically how the starches behave. This rest period gives the starches time to hydrate from the liquid, in this case water. This helps with the texture and crumb style of the baked cake. And it's an essential tip - don't skip it!

3. Grease and flour the baking pan

Something like Baker's Joy would be great, but since I have yet to find a baking spray with gluten free flour, you'll have to do this the old fashioned way... Spray or butter your baking pans, then toss some gluten free flour mix in the pan and toss it from side to side to coat the bottom. This will prevent the cake from sticking to the pan.

4. Cool the cake completely before frosting

This may take anywhere from 1-2 hours, depending on the temperature, but it's very important to cool the cake layers (or sheet cake) completely. Otherwise, the warmth will melt the frosting, resulting in slices that are a gooey mess instead of nice and neat. This strawberry cake is another example of how the frosting looks on a nicely cooled cake.

How to make this spice cake

Cake ingredients

If you're thinking wow, that's a lot of ingredients - it really isn't... the ingredients list is mostly spices so that makes it look longer than it is. Once you measure everything out, it will come together quickly.

Frosting ingredients

Note about the frosting ingredients: My original recipe doubled the frosting. I would suggest using the portions in the recipe as opposed to what you see in the picture - unless you want to have a lot of frosting on hand!

Mixing the cake

This one bowl recipe just requires, yep, one bowl! Add the dry ingredients to the bowl (image 1) and mix until fully combined. Then add the wet ingredients (image 2) and mix on medium speed for 3 minutes.

Pan prep

Set the batter aside to rest for 30 minutes. Meanwhile get the baking pans ready... Using 8" pan or a 9"x13" baking pan, spray them generously with baking spray (image 3 above). Then take a pinch or two of flour and add it to the pan - toss it back and forth to fully coat the pan.

Portion the cake batter equally into the two pans (image 4 above).

Frosting prep

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While the cake is baking, prepare the frosting - mix the butter and cream cheese together in a large bowl. Add the vanilla and beat again. Gradually add the powdered sugar and spices, 1 cup at a time and beat until thoroughly mixed.

Chill until the cake is completely cooled and ready to frost.

Frosting the cake

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Here's a helpful tip for frosting this cake: I recommend starting with the cake completely cooled and having the frosting chilled. Then start with the bottom layer and place it on a serving plate. Place a large amount of frosting (about ¾ cup) on the first layer and spread it out (it's easier to just scrape off access than trying to frost a cake with too little frosting).

Then top it with the second cake layer and add another ¾ cup of frosting and smooth it out. To frost the sides, take a butter knife and a good amount of frosting and smear it around the side. Use enough frosting to cover the knife as you can always take frosting off.

Note: If using a 9"x13" pan, just frost the cake in the pan.

Baking tools & ingredients I use and recommend

A lot of times you don't need every tool and latest gadget to make cakes or even this delicious white bread, But certain equipment and tools does make prep and baking a lot easier. I would recommend keeping these tools on hand as they help with your cake prep:

• 8" baking pans
• Kitchen Aid mixer (for the cake)
• Hand held mixer (for the frosting)
• Rubber spatula

And these ingredients:

• Gluten free flour mix
• Dairy free cream cheese
• Dairy free butter

FAQ's

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