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+ servings
a slice of gluten free spice cake on a white plate

Gluten Free Spice Cake

Sandi Gaertner
A flavorful moist gluten free spice cake recipe that is really easy to make.
5 from 3 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 30 mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 12 slices
Calories 361 kcal


  • 1 ¾ cups gluten free flour blend * see note
  • ¾ cup brown sugar
  • cup sugar
  • 2 teaspoons baking powder * see note
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • cup light oil * see note
  • 3 eggs size large
  • cup applesauce * smooth, not chunky
  • 1 teaspoon pure vanilla extract

For the Optional Frosting:

  • ¼ cup butter * room temperature
  • 1 ½ cups powdered sugar
  • 2-3 tablespoons cream * you can also use water.


  • Preheat the oven to 350º F.
  • In a bowl, add the dry ingredients and whisk to blend.
  • In a smaller bowl add the wet ingredients and mix well.
  • Pour the wet ingredients into the dry ingredients and add the raisins. Mix the two together.
  • HINT: Mix the ingredients until they are just barely mixed. This will make your gluten free spice cake fluffier!
  • Put the spice cake batter into a greased loaf pan. You can also make cupcakes, a sheet cake, or a layer cake with this spice cake batter.
  • 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 pans, or a 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 bake longer.
  • Remove the cake from the oven and cool it on a cooling rack.


  1. I have tested this recipe with King Arthur Measure for Measure GF, Cup4Cup, and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours. 
  2. Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. Baking Powder - I suggest using an aluminum-free brand.
  4. I recommend using a light oil like canola or avocado in this recipe.
  5. This cake will keep for up to 3 days in an air-tight container or up to 4 months in the freezer.


Serving: 1sliceCalories: 361kcalCarbohydrates: 48gProtein: 3gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 55mgSodium: 150mgPotassium: 113mgFiber: 2gSugar: 35gVitamin A: 217IUVitamin C: 1mgCalcium: 65mgIron: 1mg
Keyword gluten free spice cake
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