This easy gluten free spice cake is vegan, eggless, milkless, and butterless, yet full of flavor! Grab a bar for a snack, or as part of a healthy breakfast!
Welcome to the inaugural post for Grandma’s Recipes Made Gluten Free. When you have a food allergy, it becomes near impossible to enjoy the foods that have been passed down for generations. My goal for this site is to convert my family’s vintage recipes (and maybe a few of yours?) to gluten free so we can all enjoy them!
This gluten free vegan cake is perfect for those with food allergies.”
This is a recipe I actually never tried until today. I have a large tin of handwritten recipes that have been passed down to me, and I also have a recipe box that I created as a teenager.
When I was younger, I noticed that neither grandmother wrote down their recipes. They probably did when they were young, but these recipes were committed to their memories because they have been made so many times.
I didn’t want to lose these recipes, so when my grandmother tossed in a little salt, I would know how much that meant.
I almost had to laugh when I saw the title of this recipe. Being gluten free and very allergy aware, I know the title must sound overwhelming to someone.
Nobody in our family recognized having a food allergy, so the origin of this cake is somewhat a mystery. Maybe the word vegan hasn’t been used in such a long time ago?
How to make a vegan gluten free cake.
This egg-free cake recipe is sure to please because even without egg, it is still pretty delicious with just a hint of spice. Having no eggs and dairy also makes this a vegan spice cake.
I was surprised how nicely this eggless cake turned out. Dairy-free baking is becoming more and more popular, but egg free recipes I don’t see as often.
Easy Variations and Substitutions:
- Try different types of nuts.
- So Delicious makes delicious allergy-friendly chocolate chips.
- Try other dried fruits like cranberries and cherries.
What is a vegan cake made out of?
Here is a photo of the old recipe card. Please know I am guilty of cheating. I just couldn’t bring myself to use Crisco :-0.
I subbed coconut oil, which is so much healthier! (*I also used 1/2 teaspoon of the nutmeg and cloves, I worried it would be too spicy for the kids.)
The wet ingredients are cooked on low heat on the stove. After, the dry ingredients are added in. Mix them up well!
The batter is thick and creamy. It is hard to believe there is no butter in this cake recipe!
See that missing thin section on the bottom? That is the husband stamp of approval….er, dessert theft. I am going to have to work with him to not eat what I make until the photographs are taken :-).
(*Please note this post has affiliate links. Ordering through my site will not change the price you pay. A tiny commission will come to Grandma’s Recipes Made Gluten Free to help offset the cost of running this blog. I truly appreciate the support.)
Things You Need To Make This Recipe:
- 1 cup brown sugar
- 2/3 cup raisins
- 1/2 cup coconut oil
- 1 1/4 cup water
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/2 cup chopped walnuts
- 2 cups gluten free flour blend, (*If your gf flour blend doesn't have xanthan gum, add 1 teaspoon!)
- pinch salt
- 1 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- Preheat the oven to 350 degrees.
- In a pan, add water, spices, brown sugar, and raisins. Cook on low heat for 10 minutes until sugar is dissolved.
- Remove the liquids from heat and allow to cool for 5 minutes.
- Add flour, salt, baking soda and powder. Mix well.
- Add batter to an 8x8 pan that was sprayed with coconut oil to prevent sticking.
- Bake 25 minutes until firm.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 315 Total Fat: 13g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 184mg Carbohydrates: 47g Fiber: 2g Sugar: 20g Protein: 4g