Gluten-Free Spice Cake (Dairy-Free)

This gluten-free spice cake is moist, light and filled with warm spices, including a little kick from fresh ginger. It is dairy-free to and so simple to make.

Make this cake as a 2 or 3-layer tall cake or cut the recipe in half and make an 8 or 9 inch round or 8 inch square.

Ingredients

Gluten-free flour – I know that the trend in gluten-free flours for baking has moved to all-in-one wheat flour replacements. So I developed this recipe using King Arthur Measure for Measure Gluten-Free Flour. King Arthur is widely available and the most affordable option I have found. Be sure to check out my collection of King Arthur Gluten-Free Flour recipes. Cup4Cup and Pamela’s All Purpose Artisan Blend will work well too. All of these flours are certified gluten-free. I did not test with Bob’s Red Mill 1 to 1 (not certified GF) since I have had sensitivity issues with their products.

This recipe also works well with my DIY gluten-free flour mix. The blend contains sorghum, millet and brown rice flours and lends great flavor and texture to gluten-free cakes, cupcakes and muffins. For the recipe and more info on making your own gluten-free flour mix, check out my post on gluten-free flour mixes and blends. I highly recommend making your own flour mix.

Gluten-free spices – I include cinnamon, clove and nutmeg in addition to the ginger. You can replace all of them with an equal part of pumpkin pie spice. The best source for gluten-free spices is Spicely Organics. Their whole line of spices is certified gluten-free and of excellent quality.

Fresh grated ginger gives this cake a nice kick of spice. I prefer the flavor from fresh ginger, but if you don’t have fresh, dried ground ginger will work too. Here is my quick tutorial on how to peel and grate fresh ginger.

I use dairy-free milk substitutes – almond, coconut (not canned), oat, soy will all work. Just be sure to use an unsweetened one.

NOTE: If baking at high altitude. I recommend King Arthur Baking for excellent guidance on this subject and many more baking issues.

Cake Frosting Recipes

This spice cake is perfect frosted with this gorgeous sweet potato frosting without powdered sugar (no cane sugar at all), pipeable cream cheese frosting or a vanilla buttercream frosting. I also topped this cake with spicy candied walnuts for a perfect crunchy accent.

More Gluten and Dairy-Free Cakes

Do you love cinnamon and pumpkin spice? Try my special gluten-free, dairy-free ginger cupcakes, moist, fluffy gluten-free dairy-free carrot cake cupcakes, gluten-free cinnamon crumb cake, my butternut squash cake and my gluten-free dairy-free pumpkin bread recipe!

Gluten-Free Dairy-Free Spice Cake

Author: Janet Harlow

Course: Baked Goods

Cuisine: American

Servings: 1 2 layer cake (8 or 9″)

This gluten-free spice cake is moist, light and filled with warm spices, including a nice kick from fresh ginger.

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Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Recommended Products

• Gluten-Free All-Purpose Flour

Ingredients

  

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• 2 1/2 c gluten-free flour blend*
• 1 Tb baking powder
• 1 tsp xanthan gum omit if your blend has guar gum, inulin or xanthan gum
• 2 tsp cinnamon
• 2 tsp ground ginger or 2 tsp fresh grated ginger added to wet ingredients
• 1/8 tsp ground clove
• 1/8 tsp nutmeg
• 1/2 tsp salt
• 1 1/2 c sugar
• 1/4 brown sugar or coconut palm sugar
• 4 large eggs room temperature
• 1 c oil neutral oil like sunflower or avocado
• 1 c milk or non-dairy substitute room temperature
• 2 tsp vanilla powder or extract

Instructions

 

• Cut this recipe in half for a 1-layer 8 or 9 inch round or 8" square cake
• Pre-heat the oven to 350°F. Line 2 cake pans with parchment and spray with oil.
• Place the flour, baking powder, xanthan gum, spices, salt and vanilla, if in powder form, into a large mixing bowl. Whisk to combine.
• Beat the sugar with the eggs, milk, oil and (liquid) vanilla in a mixing bowl. Beat until smooth.
• Pour the liquid ingredients into the dry and mix until the batter is smooth.
• Divide the batter evenly between the 2 pans, or for a three layer cake divide between 3 pans (8"only).
• Bake 35-40 minutes for 8" round, 25-30 minutes for 9" round and 8" square. The top should be set and bounce back from a gentle tap.
• Cool layers in the pan for 5 minutes. Then transfer to a wire rack to cool completely.
• Frost with cream cheese frosting, sweet potato frosting or vanilla buttercream frosting.

Notes

I developed this recipe using King Arthur Measure for Measure Gluten-Free Flour. Be sure to check out my collection of King Arthur Gluten-Free Flour recipes.

Cup4Cup and Pamela’s All Purpose Artisan Blend will work well too.

*If your flour blend contains xanthan gum, guar gum or inulin omit the 1 tsp called for in the recipe.

This is the DIY gluten-free flour blend I prefer for this cake:

These flours can all be found (certified gluten-free) at Vitacost.com

• 1 c sweet white sorghum flour
• 3/4 c millet flour
• 1/4 c brown rice flour
• 2/3 c potato starch
• 1/3 c tapioca starch

This is an easy DIY gluten-free flour blend:

• 2 c brown rice flour
• 2/3 c potato starch
• 1/3 cup tapioca starch

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 61gProtein: 10gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 20gCholesterol: 78mgSodium: 387mgFiber: 1gSugar: 34g

Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.