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Gluten Free Spice Cake with Cream Cheese Frosting

by Alycia Louise

Gluten free spice cake

I turned 30 last month and I was craving that magical combo of Spice cake and Cream cheese frosting for my birthday cake. There is just something amazing and comforting about all thoses warming spices with cream cheese.

I never realized how hard it was to find a spice cake recipe that wasn’t full of apple sauce, carrot shreds, or other weird ingredients.  What’s wrong with a yellow cake with spices in it, why was it so difficult to find?  Frustration was brewing with the spice cake recipes I found that didn’t fit.

I gave up… in a way…. I made my own recipe. Gluten free Spice cake the way is should be.

You might think its weird that I like to make my own birthday cake, but its something I look forward to every year. Last year I made Tres Leches cake  and loved it so much.  I usually make something that’s difficult to find in a store or restaurant- let alone a gluten free version of it.

It’s magical….

This gluten free spice cake turned out with perfect texture. It’s moist, holds together well, and is perfectly cake like. The flavor is just what I wanted.  The spices pack a punch on their own, but when paired with the cream cheese frosting, they were so balanced.

This cake was so good that I almost didn’t have any cake for pictures the next day. I’d call that a success.

Print

Spice cake with Cream Cheese frosting

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 12 Servings 1x

Ingredients

Units Scale

For the Cake

  • 2 cup Sugar
  • 1 cup Butter ((Room temp))
  • 1/4 cup Brown Sugar
  • 4 Eggs
  • 1 tsp Vanilla extract
  • 3 cups Bob’s Red Mill’s gluten free 1 to 1 flour
  • 1 tsp Salt
  • 2 tsp Baking Powder
  • 2 tsp Ginger
  • 2 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1/2 tsp Cardamom
  • 1/2 tsp Clove
  • 1 cup Buttermilk

For the Frosting

  • 16 oz Cream cheese ((Room temp))
  • 1 cup Butter ((Room temp))
  • 1 lb Powdered Sugar
  • 1 tsp Vanilla extract
  • 1 pinch Salt

Instructions

  1. Preheat oven to 350F and grease your baking pans (I used two spring form pans)
  2. In a stand mixer cream together the sugar, brown sugar, and butter. Once those are creamed together, with the mixer on low add one egg at a time and the vanilla extract, until everything is fully combined.
  3. In a separate bowl combine all the dry ingredient and whisk together until everything is well mixed.
  4. Turn your mixer to a low speed and slowly add the dry ingredients and buttermilk until it is fully combined.
  5. Divide batter into your greased baking pans and bake 30-35 minutes, until a toothpick can be inserted into the center and comes out clean.
  6. Place cakes on a rack to cool before removing them from the pan. Let them cool completely before frosting.

Frosting

  1. In a stand mixer cream together the cream cheese and butter. Then with the mixer on low speed add the remaining ingredients, taking care to add the powdered sugar slowly. Allow to whip together completely.
  2. Frost and decorate cake as desired.
A two photo graphic. The top photo is a side view of a slice of a two tiered frosted cake. The bottom photo is the cake slice on it's side with bites taken out of it. The text between the photos reads; The beast gluten free spice cake with cream cheese frosting
A two photo graphic. The top photo is of a slice of two tiered cake on its side with bites taken out of it and a fork next to it. The bottom photo is a side view of the whole cake, frosted and dusted with cinnamon and sugar. The text between the photos reads; The best gluten free spice cake with cream cheese frosting
A photo graphic of a slice of a two tiered frosted spice cake. The text below the photo reads; The best gluten free spice cake with cream cheese frosting

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15 comments

Christine September 1, 2019 - 10:40 pm

Second year in a row making this for the hubby’s bday. The family especially loves the frosting. Thank you!

Reply
Alycia Louise September 2, 2019 - 9:19 am

Thank you so much. I’m glad they love it. I hope your hubby had a wonderful birthday!

Reply
Lorraine Herzberg September 2, 2019 - 5:07 am

For the Spice cake with Cream Cheese frosting recipe, is the 1/2 tsp. cardamom dry or did you use essential oil? I only have the essential oil version.

Reply
Alycia Louise September 2, 2019 - 9:32 am

Hi Lorraine,
The recipe uses ground spices but if you want to use your cardamom essential oil I suggest only using 1 or 2 drops of it in the recipe. Otherwise it might be too strong. I have yet to use my essential oils to make this cake so let me know how it turns out!

Reply
Deb November 15, 2019 - 9:17 pm

I don’t have a stand mixer! Any adjustments needed for a hand mixer?
ANd, how do you think this would work for a retangluar pan cake?

Reply
Alycia Louise November 17, 2019 - 10:51 am

Hi Deb,
There shouldn’t be any adjustments for using a stand mixer and it should be just fine to use a rectangular pan. Enjoy!

Reply
Sally London November 26, 2019 - 10:02 am

Can I use yogurt instead of buttermilk with this recipe? I am gluten intolerant but can eat icelandic yogurt like Siggi’s. I plan to bake this tomorrow so please get back with me. Thanks.

Reply
Alycia Louise November 26, 2019 - 2:20 pm

Hi Sally!

You should be able to switch out the buttermilk with Yogurt just fine, but if the yogurt is a thick consistency you might want to dilute it with milk/milk alternative or water a little bit as Buttermilk isn’t as thick as most Yogurts.

Reply
Katie March 17, 2020 - 8:27 am

This recipe is really good. Totally listen about letting it cool before taking them out. I destroyed one of my cakes with my lack of patience lol

Reply
Alycia Louise March 17, 2020 - 10:06 am

Oh no, I’ve totally been there, thankfully it still tastes great even if it’s in pieces.
Thanks for the feedback Katie!

Reply
Heidi Baker Glover October 7, 2020 - 12:02 pm

Hello, can you tell me how many cupcakes this would yield, please?

Reply
Alycia Louise October 7, 2020 - 7:49 pm

Hi Heidi,
I haven’t used this recipe to make cupcakes yet but I would guess it would at least give you 24.

Reply
Liana February 23, 2021 - 12:15 am

Hi can you sub almond meal or quinoa flour?

Reply
Alycia Louise March 2, 2021 - 7:47 pm

Hi Liana,
You can try subbing another flour but the resulting cake will not be the same texture or density. Almond meal alone would probably create a dense and crumbly cake and I am not sure what Quinoa flour would do as I’ve never used it. If you need to sub the flour for something else I suggest using blends of flours and starches and not just one type of flour.

Reply
Christine September 1, 2021 - 6:16 pm

Just here for my annual tradition of making this cake. Thank you ❤️

Reply

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