Gluten Free Spice Cake |Cooking With Amanda

After making these gluten-free cardamom cookies, I was in the mood for some more spiciness and thought that a spice cake would fulfill that need pretty well. ;) I originally tried this gluten-free spice cake as muffins. They rose fantastically and were so pretty with some chopped pecans on top!

But once I bit into them? Total disappointment. The tops of the muffins were rubbery and the muffins were on the dry side (despite me not overbaking them!) I figured that it was because of my gluten-free variation. So I tried again with all-purpose flour and they came out the same exact way. Apparently some cake recipes come out really badly in muffin form!

Baked in a 9" round cake pan, this gluten-free spice cake comes out perfectly. It's incredibly moist and has a nice crumb. The only little annoying thing is that the toothpick test doesn't work here. I had the same issue with the gluten-free upside down apple honey cake I posted recently and I was worried about this spice cake recipe not coming out for a third time. So I thought I'd dig just a bit into the center with a knife to make sure it was really done. It wasn't!

If you don't like the thought of cutting into the cake for presentation reasons, just cover it up with some powdered sugar. Or use the glaze in these gluten-free caramel apple cheesecake bars! It'd be a perfect fit.

Make sure to use a gluten-free baking mix that's a 1-to-1 substitute for all-purpose flour. If you don't need a gluten-free version, you could use all-purpose flour or whole wheat flour instead. And if you want to add a bit of texture, toasted walnuts or pecans would make a great add-in. Any way you make it, it's sure to be delicious!

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Gluten Free Spice Cake Recipe

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Ingredients

1 1/2 cups gluten free 1-to-1 baking flour
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons refined coconut oil, melted
1 tablespoon apple cider vinegar
1 teaspoon pure vanilla extract
1 cup cold water
powdered sugar, for serving

Directions

Preheat the oven to 350°F and spray a 9" cake pan with cooking spray. If using a springform pan, line the entire pan with a piece of parchment paper.
In a large mixing bowl, stir together the dry ingredients (flour through salt). Add the wet ingredients (coconut oil through water) and stir just until combined. The batter will be extremely thin.
Pour into the prepared pan and bake for 27-32 minutes. The toothpick test doesn't work here. You'll need to check with a knife to ensure that the cake is fully cooked.
Let cool for at least 30 minutes before serving. Dust with powdered sugar before serving, if desired. The flavor and texture of this cake is best 4 or more hours after baking. Cover and store at room temperature for up to 2 days.