Homemade Gluten Free Spice Cake (Easy & Dairy-Free Option!)

There is something truly comforting about a slice of cake infused with the warming spices of fall and winter. This Homemade Gluten-Free Spice Cake is packed with flavor, incredibly moist, and tender enough to rival any classic recipe. It’s perfect for holiday gatherings, cozy afternoons, or as a simple dessert after a hearty dinner.

This cake uses a carefully balanced blend of cinnamon, nutmeg, and cloves to create that recognizable, cozy aroma that fills your entire kitchen. Plus, the recipe is designed to be easily adaptable, offering a simple swap to make it 100% dairy-free without sacrificing an ounce of flavor or moisture.

Why we love this gluten free spice cake recipe:

• Intense Spice Flavor: Uses three essential spices for that deep, rich taste.
• Perfectly Moist Texture: The addition of oil (rather than all butter) keeps the GF cake tender.
• Easy Dairy-Free Swap: Simple replacement of buttermilk/milk ensures everyone can enjoy it.
• One-Layer Wonder: Simple to bake in a single ¹$9\text{x}13$ or round pan for easy serving.²

Ingredient Notes:

Gluten-Free Flour Blend: Use a reputable 1-to-1 blend that includes xanthan gum. The quality of your flour will directly impact the cake’s structure.

Oil vs. Butter: This recipe uses oil (like canola or vegetable) because oil melts above room temperature, resulting in a cake that stays softer and moister for longer—perfect for GF baking!

Spices: Use fresh spices whenever possible. Cinnamon, nutmeg, and ground cloves are the required trio. For extra depth, you can add a pinch of allspice or ginger.

Buttermilk: Buttermilk adds tang and tenderness. If using the dairy-free option, see the note below.

Substitutions:

• Dairy-Free Option: Use plant-based milk (almond or soy) mixed with 1 tablespoon of apple cider vinegar or lemon juice per cup to create a “dairy-free buttermilk.”³ Use dairy-free butter sticks or shortening for the optional frosting.
• Sweetener: You can substitute up to half of the granulated sugar with packed brown sugar for a deeper molasses flavor.
• Add-ins: Stir in $1/2$ cup of raisins, chopped walnuts, or grated carrots at the end of the mixing process.

Step-By-Step Photos and Directions:

1. Prep Dry Ingredients: Whisk together the GF flour, baking powder, baking soda, salt, and all the spices.
2. Combine Wet Ingredients: In a separate large bowl, whisk together the sugar, eggs, oil, and vanilla extract until smooth.
3. Mix Batter: Add the dry ingredients alternately with the buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined.
4. Bake: Pour the batter into your prepared pan(s) and bake until a toothpick inserted into the center comes out clean.
5. Cool: Let the cake cool completely on a wire rack before attempting to frost it.
6. Frost (Optional): Prepare and spread the cream cheese frosting evenly over the cooled cake.

Tips For Success

• Don’t Overmix: Overmixing the batter can make the GF flour structure tougher. Mix only until the streaks of flour disappear.
• The Buttermilk Test: If your batter seems overly thick due to your specific GF flour blend, add buttermilk one teaspoon at a time until the batter has a soft, thick, dropping consistency.
• Testing for Doneness: A toothpick should come out with moist crumbs attached, but not raw batter.

Try these tasty flavor variations:

• Apple Spice: Fold in 1 cup of peeled, finely diced apple pieces into the batter.
• Caramel Spice: Drizzle a layer of GF caramel sauce over the cooled cake before adding the frosting.
• Pumpkin Spice: Replace $1/4$ cup of the buttermilk with plain pumpkin puree.

Make this into a gift jar cake mix:

Layer the dry ingredients (flour, sugar, spices, leavening) in a clean jar. Attach a tag listing the wet ingredients (oil, eggs, buttermilk, vanilla) and the baking instructions. A perfect homemade holiday gift!

Frequently Asked Questions:

• Can I use a bundt pan? Yes, use a well-greased and floured bundt pan. Bake time will be closer to 45-55 minutes.
• Why did my cake sink? This usually happens from opening the oven door too early, or from using old/inactive baking powder. Ensure ingredients are fresh!
• Can I freeze this cake? Yes, this cake freezes beautifully. Wrap the unfrosted, cooled cake tightly in plastic wrap and then foil. Freeze for up to 3 months.

Love This Recipe?

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Gluten Free Spice Cake

Ingredients 1x2x3x

• 1 \3/4 cups GF All-Purpose Flour Blend (with xanthan gum)
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup vegetable oil (or canola oil)
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup buttermilk (or dairy-free substitute)

For the Optional Frosting:

• 8 oz cream cheese, softened (or dairy-free cream cheese)
• 1/2 cup unsalted butter, softened (or dairy-free butter)
• 4 cups powdered sugar, sifted
• 1 tsp vanilla extract

Instructions

1. Prep: Preheat oven to 350F ,175C Grease and flour a 9\13-inch pan or two 9-inch round cake pans.
2. Mix Dry: In a large bowl, whisk together the GF flour, both sugars, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt.
3. Mix Wet: In a separate medium bowl, whisk together the oil, eggs, vanilla, and buttermilk until well combined.
4. Combine: Pour the wet ingredients into the dry ingredients. Mix on low speed until just combined and smooth. Do not overmix.
5. Bake: Pour the batter into the prepared pan(s). Bake for:
   • $9\text{x}13$ pan: 30-35 minutes
   • 9-inch round layers: 25-30 minutes
   • Bundt pan: 45-55 minutes
6. Cool: Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely before frosting.

Optional Frosting

1. Beat the softened cream cheese and butter together until smooth and fluffy.
2. Gradually add the sifted powdered sugar, mixing until creamy. Stir in the vanilla extract.
3. Spread over the completely cooled cake.

Notes

• Dairy-Free Buttermilk: To make dairy-free buttermilk, place 1 Tbsp of white vinegar or lemon juice in a measuring cup. Fill to the 1 cup line with dairy-free milk (almond or soy). Let sit for 5 minutes until it curdles slightly.

SPECIAL NOTE

This cake can be served plain, dusted with powdered sugar, or topped with a simple glaze for an easier dessert option if you want to skip the cream cheese frosting.

Nutrition

Nutrient	Amount per Serving (Estimated)
Calories	310 kcal
Protein	3 g
Fat	14g
Saturated Fat	8 g
Carbohydrates	45 g
Fiber	1 g
Sugar	35 g
Cholesterol	40 mg
Sodium	270 mg

Nutrition Disclaimer

All nutritional information provided is an estimate based on third-party calculators and assumes 18 equal servings. Values may vary significantly based on the specific GF flour blend, whether the dairy-free option is used, and the thickness of the frosting applied. This information is for general guidance only.