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slice of gluten free dairy free spice cake on white plate. Whole cake in background, fork, ginger root and cinnamon stick in foreground.

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

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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


  • 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.


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


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.