Warm and Cozy Gluten-Free Spice Cake

This is a cake for my spice lovers! Every bite is filled with rich cinnamon, nutmeg, and ginger flavors! I didn’t lighten the spices because I love a strong spice cake!

One of the best things about this cake is that it’s made with applesauce, which helps keep it moist. The apple flavor adds a little more sweetness to the cake, and since it doesn’t use any dairy ingredients, it’s allergy-friendly. So, if you’re looking for a dairy-free spice cake with all the same great flavors, this recipe is for you.

Why we love this gluten-free spice cake recipe:

• It has a lot of flavors. I am a nutmeg fan, and I used it liberally. The beauty of this recipe is you can modify how much spice you add, making it the way YOU like it!
• This cake tastes great without frosting, too, so if you are cutting back on how much sugar you use, this is a great-tasting cake!
• This homemade gluten free spice cake is so much better than a store-bought boxed spice cake mix!
• You can freeze this cake, which will keep fresh in the freezer for up to 4 months!
• This is also a dairy-free spice cake that everyone can enjoy.
• You can use this gluten free spice cake batter to make a loaf, layered, or cupcake. You can also pair it with vanilla buttercream frosting or cinnamon buttercream frosting found in my pumpkin cupcakes recipe.

Allergen Information:

This homemade spice cake recipe is gluten-free, nut-free, soy-free, and oat-free. You can easily make it dairy-free by using dairy-free butter.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

• Gluten-Free Flour Blend—I tested this recipe using Bob’s Red Mill 1 to 1 Gluten-Free Flour Blend and King Arthur’s Measure for Measure Gluten-Free Blend. That doesn’t mean others will not work; I have not tested other flours, and I can not guarantee the recipe will work if you use other mixes.
• Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
• Sugar and Brown Sugar
• Baking Powder – I recommend using aluminum-free baking powder.
• Applesauce – I used unsweetened applesauce.
• Oil – I recommend canola or avocado oil. Be sure to use an oil without a strong flavor.
• Eggs – Size Large
• Vanilla Extract – I always recommend pure vanilla extract over imitation.
• Nutmeg, Cinnamon, and Ginger – Use ground spices of high quality. Spices in jars go bad over time, so if you have spices over two years old, they have probably lost much of their rich flavors.
• Raisins – I recommend brown, not yellow.

Step 5: Pour the spice cake batter into a loaf pan coated with gluten-free baking spray. (Note: You can also line the pan with parchment paper.) You can also make cupcakes, sheet cakes, or layer cakes with this spice cake batter.

Step 6: Bake the cake at 350º F for 30-35 minutes. The actual baking time will vary greatly depending on if you use a loaf pan, layer cake pan, or cupcake pan.

To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to be baked longer.

Step 7: Remove the cake from the oven and cool it on a cooling rack.

Store the leftover cake in an airtight cake container. This gluten-free spice cake will stay fresh for up to 4 days in the refrigerator. You can also freeze this cake. To freeze it. Wrap the cake in plastic wrap, then put it into a freezer-safe zip-style bag.

Make this into a gift jar cake mix:

I love to keep pre-blended cake mixes on hand in my pantry to make a cake quickly. It also makes a great gift with the printed recipe. If you want to do this, here are the simple steps:

• Add all of the dry ingredients one at a time into a mason jar. The layers are pretty. Don’t forget the raisins or other mix-ins!
• Close the lid on the jar tightly.
• If you are giving it as a gift, wrap a bow around the lid and print out the recipe to include in an envelope!