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Wishing You a Deliciously Wonderful Holiday Season!

Gluten Free Spice Cake--Key Recipe

Gluten Free Spice Cake--Key Recipe

Gluten Free Spice Cake is an easy recipe to make and exceedingly delicious, better than store bought box cake mixes.

It is a perfect dinner party favorite, especially for autumn season celebrations.

Step back in time from mid to late 19th century rural America where boards propped up on roughened saw-horses were covered with embroidered table cloths and packed with a treasure trove of heirloom home cooked foods.

Fiddles tune in the distant twilight as coyotes yip and folks gather after a long day of barn raising to feast and dance.

Grandma's wonderful spice cake teases your senses and you can't wait to dig into heartwarming layers and sweet creamy frosting of to-die-for deliciousness.


Mm-Mm!

Like Grandma's historic recipe, this scrumptious gluten-free spice cake will have your family and friends begging for second helpings.

When you dish it up, tell them about the story behind the gluten free spice cake recipe.

Soon they will reminisce and share their beautiful memories.

Indulge in nostalgia.


Gluten Free Spice Cake is that special!

Traditionally frosted with White Buttercream, the flavor nuances of this old fashioned gluten free spice cake recipe can be changed up.

Try frosting your cake with Broiled Icing, Burnt Buttercream, Caramel Buttercream, Cream Cheese Frosting, Penuche Frosting or Spice Buttercream.

Better yet, bake and enjoy all the tasty variations of this tongue teasing GlutenFreeHomemade.com original recipe.





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Gluten Free Spice Cake--Key Recipe


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Gluten Free Spice Cake--Key Recipe


Imagine the enticing aroma of gluten free Spice Cake baking in the oven. It's mouthwatering!

Prep Time: 30 minutes
Cook Time: 30 to 40 minutes
Yield: 8 servings

Ingredients:
- 2 1/4 cups White Gluten Free Flour Blend
- 3 teaspoons baking powder
- Gluten-free Baking Powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 cup buttermilk or sour milk (1 tablespoon vinegar plus milk or milk substitute to equal 1 cup)
- 1 teaspoon Homemade Vanilla Extract
- 3 large eggs, room temperature and separated
- 1/2 cup butter, room temperature(or shortening)
- 3/4 cup granulated white sugar, divided into 1/4 cup and 1/2 cup
- 3/4 cup brown sugar

Instructions:
1. Preheat oven to 350°F.
2. Grease two 8 inch round cake pans or one 13 x 9 x 2 inch rectangular baking dish and dust with White Gluten Free Flour Blend, or line two standard 12-cup standard muffin pans with paper baking cups.
3. In a medium mixing bowl, sift together flour, baking powder, salt, cinnamon, allspice, cloves and nutmeg, and then set aside.
4. In a medium mixing bowl, create a meringue by beating the egg whites until foamy; add 1/4 cup granulated white sugar and beat until soft peaks form, and then set aside.
5. In a large mixing bowl, cream together butter and brown sugar and 1/2 cup granulated white sugar.
6. Blend in egg yolks.
7. Add flour mixture, buttermilk and vanilla extract, and blend just until batter is fluffy; DO NOT OVER BEAT.
8. Gently fold in meringue.
9. Evenly spread cake batter into prepared pans.
10. Bake round layers 30 to 40 minutes, rectangular layer 35 to 45 minutes, cupcakes 18 to 20 minutes, or until toothpick inserted in middle comes out clean.
11. Remove from oven and cool in pans on wire rack wire rack for 20 minutes.
12. Remove layers from pans and place right side up on wire racks to cool completely.
13. Fill and frost layers with White Buttercream.

Tags:
Gluten-free, Corn-free, Dairy-free, Nut-free, Soy-free, Vegetarian




Variations

Applesauce Spice Cake

  1. Grease a 13 x 9 inch rectangular baking dish and dust with White Gluten Free Flour Blend.
  2. Omit buttermilk.
  3. Add 1 cup thick unsweetened applesauce.
  4. Prepare cake batter as directed in key recipe.
  5. Stir in 1 cup raisins and 1/2 cup chopped nuts.
  6. Bake and cool as directed in key recipe.
  7. Fill and frost layers with Browned Butter Frosting.


Apricot Nut Spice Cake

  1. Prepare cake batter as directed in key recipe.
  2. Stir in 3/4 cup chopped dried apricots and 1/2 cup cornstarch-free flaked coconut.
  3. Bake and cool as directed in key recipe.
  4. Fill and frost layers with Coconut Buttercream.


Ginger Cake

  1. Grease a 13 x 9 inch rectangular baking dish and dust with White Gluten Free Flour Blend.
  2. Omit allspice and nutmeg
  3. Add 3/4 teaspoon ground ginger.
  4. Reduce brown sugar to 1/4 cup.
  5. Add 1/2 cup molasses.
  6. Prepare cake batter and bake as directed in key recipe.
  7. Dust top of cake with sifted gluten-free powdered sugar.
  8. Serve warm.


Honey Spice Cake

  1. Omit brown sugar.
  2. Add 1/2 cup honey.
  3. Fill and frost layers with sweetened whipped cream.


Metric Measurements

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Ingredients

  • 560 ml White Gluten Free Flour Blend
  • 45 ml Gluten-free Baking Powder
  • 5 ml salt
  • 5 ml ground cinnamon
  • 3.75 ml ground allspice
  • 2.5 ml ground cloves
  • 2.5 ml ground nutmeg
  • 250 ml buttermilk or sour milk (15 ml vinegar plus milk or milk substitute to equal 250 ml)
  • 5 ml Homemade Vanilla Extract
  • 3 large eggs, room temperature and separated
  • 125 ml butter, room temperature (or shortening)
  • 180 ml granulated white sugar, divided into 60 ml and 125 ml
  • 180 ml brown sugar

Instructions

  1. Preheat oven to 180°C, Gas Mark 4.
  2. Grease two 20 cm round cake pans or one 33 x 22 cm rectangular baking dish and dust with White Gluten Free Flour Blend, or line two standard 12-cup muffin pans with paper baking cups.
  3. In a medium mixing bowl, sift together flour, baking powder, salt, cinnamon, allspice, cloves and nutmeg, and then set aside.
  4. In a medium mixing bowl, create the meringue by beating the egg whites until foamy; add 60 ml granulated white sugar and beat until soft peaks form, and then set aside.
  5. In a large mixing bowl, cream together butter and brown sugar and 125 ml granulated white sugar.
  6. Blend in egg yolks.
  7. Add flour mixture, buttermilk and vanilla extract, and blend just until batter is fluffy; DO NOT OVER BEAT.
  8. Gently fold in meringue.
  9. Evenly spread cake batter into prepared pans.
  10. Bake round layers 30 to 40 minutes, rectangular layer 35 to 45 minutes, cupcakes 18 to 20 minutes, or until toothpick inserted in middle comes out clean.
  11. Remove from oven and cool in pans on wire rack for 20 minutes.
  12. Remove layers from pans and place right side up on wire racks to cool completely.
  13. Fill and frost layers with White Buttercream.


Microwave Magic

  1. Grease bottom and sides of two 8 inch soufflé dishes and line bottoms with waxed paper.
  2. Prepare cake batter as directed in key recipe.
  3. Evenly spread cake batter into prepared into prepared dishes.
  4. Cook each layer separately in microwave oven on Full Power for 5 to 6 minutes or until toothpick inserted in middle comes out clean; turn halfway through cooking time.
  5. Cake layers appear slightly after cooking and will not brown like those baked in ovens.
  6. Remove from microwave oven and cool completely in dishes on wire rack.
  7. Fill and frost layers as desired.


Nutmeg Cake

  1. Grease a 13 x 9 inch rectangular baking dish and dust with White Gluten Free Flour Blend.
  2. Omit cinnamon, allspice and cloves.
  3. Increase ground nutmeg to 2 teaspoons.
  4. Prepare cake batter and bake as directed in key recipe.
  5. Frost with Eggnog Buttercream.


Quick and Easy Fruitcake

  1. Prepare cake batter as directed in key recipe.
  2. Stir in 1/2 cup each of dried cherries, dried currants, pitted and chopped dates and 1/2 cup chopped nuts.
  3. Bake and cool as directed in key recipe.
  4. Frost top of layers with Vanilla Buttercream.


Pumpkin Spice Cake

  1. Grease a 13 x 9 inch rectangular baking dish and dust with White Gluten Free Flour Blend.
  2. 1/2 teaspoon each of the following ground spices:  allspice, cinnamon, cloves and nutmeg.
  3. Reduce buttermilk to 1/2 cup.
  4. Omit granulated white sugar.
  5. Increase brown sugar to 1 1/4 cups.
  6. Add 1/4 cup molasses.
  7. Add 1/2 cup pumpkin puree.
  8. Prepare cake batter, bake and cool as directed in key recipe.
  9. Frost top with White Buttercream.


Raisin Nut Spice Cake

  1. Prepare cake batter as directed in key recipe.
  2. Stir in 1 cup raisins and 1/2 cup chopped nuts.
  3. Bake and cool as directed in key recipe.
  4. Fill and frost layers with Burnt Buttercream.


Slow Cookery

  1. Grease slow cooker crock and dust with White Gluten Free Flour Blend.
  2. Grease a baking pan that fits inside slow cooker and dust with White Gluten Free Flour Blend.
  3. Prepare cake batter as directed in key recipe.
  4. Evenly spread cake batter into prepared pan and set inside slow cooker.
  5. Cover with lid and cook on High for 3 1/2 to 4 hours.
  6. Remove from slow cooker and cool completely in pan on wire rack.
  7. Frost and decorate cake as desired.


Sour Cream Spice Cake

  1. Omit buttermilk.
  2. Add 1 cup sour cream.
  3. Prepare cake batter and bake as directed in key recipe.
  4. Fill and frost layers with Browned Butter Frosting.


Walnut Spice Cake


  1. Prepare cake batter as directed in key recipe.
  2. Stir in 1 cup toasted walnuts, chopped.
  3. Bake and cool as directed in key recipe. 
  4. Fill and frost layers with Nut Buttercream.
  5. Decorate sides with toasted chopped walnuts.
  6. Garnish top with toasted walnut halves.



More Cake Recipes You Might Enjoy

Black Magic Cake

Buttercream Frosting Recipe--Corn-free & Gluten-free

Chocolate Cake

Chocolate Cake Recipe with Raspberries

Fruit Cake


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