Gluten-Free Classic Spice Cake
Warm, fragrant, and irresistibly tender, this Gluten-Free Classic Spice Cake is a timeless dessert reimagined for gluten-free diets. Made with a perfectly balanced blend of cinnamon, ginger, nutmeg, and cloves, this moist and airy cake captures the cozy flavors of autumn in every bite. Unsweetened applesauce adds natural sweetness and extra moisture, while the option of almond milk makes this recipe easily dairy-free. Whether dressed with your favorite gluten-free frosting or enjoyed on its own, this easy-to-follow spice cake is ideal for special occasions or a comforting everyday treat. Ready in under an hour and serving up to 12, it’s a delightful addition to your gluten-free baking repertoire. Perfect for fall gatherings, holiday tables, or dessert lovers year-round!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 0.5 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 3 Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Unsweetened applesauce
- 0.5 cup Milk (or almond milk for dairy-free)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch (23x33 cm) baking pan or two 9-inch (23 cm) round cake pans with gluten-free flour.
In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Set aside.
In a large bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Mix in the unsweetened applesauce to the wet ingredients until well combined.
Begin adding the dry ingredients alternately with the milk, starting and ending with the dry ingredients. Mix just until combined. Do not overmix.
Pour the batter into the prepared cake pan(s), spreading evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan(s) on a wire rack for 15 minutes, then remove from the pan(s) to cool completely on the wire rack.
Once cooled, top with your favorite gluten-free frosting and serve.
Nutrition Facts
Calories |
3253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.0 g | 149% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 3241 mg | 141% | |
| Total Carbohydrate | 550.0 g | 200% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 322.1 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 511 mg | 39% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 620 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
