One of our favorite cake recipes is gluten free spice cake. Even when it’s not necessarily the time of year you would expect for yummy gingerbread-y spices, I bake this cake because we all love it so much. Take my husband’s birthday in March — he always asks for this autumnal spice cake and no one complains!
Zig when they zag with this amazing flavor combination and serve it when your guests are least expecting it. I bet you’ll receive high praise, too!
One year I tried a little something different and I made 1 1/2 recipes of my gluten free spice cake as the birthday cake so that I could stack the cake tall with 3 full layers (the recipe as written bakes 2 8- or 9-inch rounds).
We joked that I needed to make such a tall cake because my husband is 6 foot 4, but I really think any true cake lover would rise to the occasion with this beauty.
I just love all the warm and aromatic spices in this gluten free spice cake. And again, just because we tend to think of spice cake as being a fall treat, it can be a favorite anytime of year if you’re a lover of cinnamon and clove, or the type who can’t wait for pumpkin spice latte season to come around.
Maple fans will also love the flavors of this cake and icing combination.
In order to level the cakes before frosting, I shaved the crown off the bottom two layers with a bread knife, and used the leftover “scraps” of cake to make cake balls (I could never be accused of wasting cake — gasp! the horror!).
Using the reverse creaming method of blending this cake, which I now use for this updated recipe (yes, even recipe writers continue to tweak their own recipes!), there’s not so very much to cut off the top of this cake, but it’s good to know how to level cakes for future reference anyway!
If you use my gfJules Best Gluten Free Cake Mix to make this gluten free Spice Cake, you’ll still get some crowning, but not too much.
From scratch using the reverse creaming method, the cakes are less domed on top with a more even, dense crumb that’s just right for this delicious spice cake!
It’s nice to know you can bake this beauty from scratch OR using my gfJules Best Gluten Free Cake Mix if you’re in a rush or just want the convenience of a pre-measured, no-fail mix.
However you slice it, stack it, bake it or layer it, this yummy gluten free spice cake recipe is a keeper, and truly is delicious any time of year!
And if you’re really in a hurry, or just like the ease of sheet pan cake, feel free to bake all the batter in a 9×13 pan instead.
Baked with my gfJules Best Gluten Free Cake Mix AND in a sheet pan, it couldn’t be easier, and it’s oh-so delicious!
If you bake this recipe from scratch or with my mix, let me know! And please leave a 5-star review if you love it!
Gluten Free Spice Cake with Maple Frosting
Gluten Free Spice Cake with Maple Frosting
The aroma of this gluten free spice cake is enough to make your mouth water, but top it with delectable maple frosting, and you have an irresistible, decadent treat you'll be craving year-round!
Ingredients
Spice Cake**
- gfJules Best Gluten Free Cake Mix (follow package directions + spices listed below)**
OR
- 3 cups (405 gr) gfJules™ All-Purpose Gluten-Free Flour
- 1 Tbs. baking powder
- 1/4 cup powdered pudding mix measure out 1/4 cup of gluten free instant pudding mix
- 1/4 tsp. salt
- 2 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground allspice
- 1/2 tsp. ground cloves
- 2 cups brown sugar or coconut palm sugar
- 1/2 cup butter or non-dairy alternative (like Earth Balance® Buttery Sticks
- 3 large eggs + 2 egg whites, room temperature (for egg-free option see options here or use aquafaba)
- 2 tsp. vanilla paste or pure vanilla extract
- 1 cup buttermilk milk or vegan milk, room temperature (like Milkadamia Milk Unsweetened, coconut, soy, hemp, or rice, etc. “milk” with 2 Tbs. lemon juice added and set aside to curdle)
Maple Frosting
- 1 cup shortening (I use Spectrum® Organic Palm Oil Shortening or butter
- 6 Tbs. pure maple syrup
- 2 tsp. pure vanilla extract
- 4 1/2 cups sifted confectioner's sugar
- 3-4 Tbs. +/- milk/vegan milk of choice (as needed for consistency)
Instructions
Gluten Free Spice Cake** (see notes for how to bake using gfJules Best Gluten Free Cake Mix)
Pre-heat oven to 325º F (static). Bring eggs and milk to room temperature.
Spray two 8- or 9-inch round cake pans with non-stick cooking spray and dust entire surface lightly with gfJules™ All-Purpose Gluten Free Flour (line bottom with parchment paper, if desired). To make cupcakes, oil or line cupcake pans with cupcake papers (Makes approximately 28 cupcakes).
Whisk together the flour, powdered pudding mix, baking powder, salt, sugar and spices in a large mixing bowl. Cut cold butter into small pieces and add to bowl.
Using flat paddle attachment on a stand mixer or hand mixer with beaters, work butter into the dry ingredients until the mixture is crumbly.
In a separate bowl, mix eggs, egg whites, vanilla paste and buttermilk (or milk + lemon juice).
Slowly add the liquid mix to the dry mix, beating just until smooth (not more than 1 minute).
Pour into the prepared pans and smooth tops with a rubber spatula.
For cakes, bake for 40 minutes; for cupcakes, test after 20 minutes for doneness; for sheet pan, approximately 40-42 minutes. To test the cakes for doneness, insert a cake tester or toothpick in the middle of each cake and be sure it comes out clean, with very few dry crumbs attached. The cakes will also begin to pull away slightly from the sides of the pans. Add time if necessary to fully bake the cakes.
When done, turn off the oven and leave the oven door open to let the cakes cool slowly there for 3-5 minutes, then remove the cakes to a cooling rack. After 15-20 minutes of total cooling time, gently invert the cakes to remove them from the pans, then flip gently back onto the cooling rack until fully cooled. (No need to remove from pans if baking in a sheet pan.)
Maple Frosting
Cream shortening with maple syrup, vanilla and sifted confectioner's sugar until light, but spreadable. If using butter, it may be necessary to add more confectioner's sugar so the frosting isn't too thin; if using shortening, more milk may be necessary to achieve a spreadable consistency.
Notes
**To bake using gfJules Best Gluten Free Cake Mix instead, simply add all listed spices to the mix and add with dry mix according to package directions. Also add 2 tsp. Maple Extract for enhanced spice flavor (optional); add with liquids. Follow instructions on cake mix to make batter and bake.
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Can you make this spice cake with 9×13 cake pan and if you can long would you bake it?
Hi Connie, you absolutely can. I would set the timer at 30 minutes and begin testing with a toothpick then. It may need more like 35-40 minutes, but it will depend on the darkness of the pan and your oven.
~jules
Wonderful recipe! Thank you =)
So glad you loved this gluten free spice cake, Jehrica!
~jules
is the instant pudding powder a main ingredient or is there a substitute?? in uk
This recipe is delicious! I haven’t had spice cake in years and was craving it today. I used King Arthur all purpose gf flour and it came out great. I’m writing this review as I’m eating it warm, so I’m not sure how the texture will be when it’s cold, but it’s yummy now. It’s a little bit heavier than box mixes, but most homemade cakes are anyway. The only thing I changed was to add more powdered sugar and then some milk to the frosting to thin it back out. I used shortening and I like my frosting to be less shortening like.
Can this recipe be halved? I’m the only one who is GF & I hate to make a big cake just for me. Thanks!
Hi Michelle, yes you can absolutely halve this recipe, but I promise you this recipe made with my gfJules Flour will make all your non-gluten-free friends and family happy too! You’ll not have any cake left if you willingly share! 🙂
~jules
Where do I put the brown sugar? I’ve read the recipe 5 times and don’t know if I am supposed to put with the flour or the liquid mixture.
Apologies for any confusion with the recipe, Ginger! Sugar is added with all the dry ingredients! It was inadvertently omitted in the listing on the instructions, but I’ve added it back in – thanks for pointing that out!
Enjoy the recipe!
~jules
I was careful to follow directions. the sides of dough rose in oven. the middle never did. so much for a b’day cake
Can this spice cake be made egg free?
Hi Robert, yes, check my article on recommended vegan egg substitutions and choose the one that you prefer.
~jules
I have Celiac and I love to bake, and this was the best recipe I have tried!
I’m so happy you loved it, Kate!!
~jules
I made this cake and didn’t have time to whip up the frosting. We served the cake a little warm with warm homemade apple sauce I had defrosted earlier. It was a huge hit! Thank you for sharing the recipe!
Oh yum, that sounds insanely good! So glad y’all loved the recipe!!!
~jules
Can’t wait to try this recipe. I always made spice cake for my daughter’s birthday which is right before thanksgiving. This year I was diagnosed with Celiac and it is quite an adjustment. Thanks for posting.
It’s the perfect time of year for spice cake, and I know you’ll love this recipe made gluten free with my gfJules Flour — it’s still light and full of flavor without any of the grit that usually comes with gluten free cakes. I hope you all enjoy and have a wonderful Thanksgiving!
~jules
Is there a substitute for the potato-based ingredients, or do you know if dari-free will cause oxalate issues? We have one family member who is gluten- and dairy-free and another who can’t eat most potatoes due to oxalate issues (thanks, miralax prep for medical tests).
Thanks
I’m sorry to say that I wouldn’t want to steer you in the wrong directions with oxalate issues – I don’t know enough about it to guide you. Perhaps your family doctor or nutritionist could help you determine if that ingredient will cause problems? My gfJules Flour also has potato starch as an ingredient, just so you know.
If your family can tolerate almond flour instead, you could try that as a substitute for the Dari-Free. I hope that helps!
~jules