This incredibly moist gluten-free spice cake is flavored with warm spices, has a tender crumb filled with crunchy pecans, and is spread with a delicious cream cheese frosting for a decadent treat. Totally dairy-free too. Go bake this beautiful cake today – it’s the perfect dessert for the holidays!
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- Perfectly Moist Spice Cake for the Holidays
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes + Substitutions:
- How to Make Gluten-Free Spice Cake (Step by Step):
- 13. Slice and Enjoy!
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Other Gluten-Free Cake Recipes to Bake:
- Gluten-Free Desserts You’ll Love:
- Moist Gluten-Free Spice Cake (Dairy-Free)
Perfectly Moist Spice Cake for the Holidays
During the holiday period, there’s nothing I enjoy better than indulging in a big slice of cake, especially if it comes with a decadent and rich frosting.
There’s just something about eating cake that feels so festive and fun, and this amazing gluten-free and dairy-free spice cake is sure to be a big hit with your family and friends!
Of course, this beautiful layer cake can also be enjoyed as a birthday cake, so you can eat it all year round, not just during the holiday season!
Why This Recipe Works:
- Simple Ingredients: The main ingredients required for making this delicious spice apple cake are easily accessible at the local grocery store (nothing fancy required!)
- Easy to Make: While it may take a while to make the cake, the steps are uncomplicated. All you need is mix the batter ingredients together and then bake, then cool the cake layers completely before frosting and decorating!
- Amazing Texture, Flavor and Appearance: This spice cake is unbelievably moist thanks to the mashed apples, and is super flavorful because of the warm spices used. Perfect for the fall and winter season, it’s a beautiful cake worthy of being the star at any holiday dessert table!
- Totally Gluten-Free & Dairy-Free: The best part is that this flavorful cake is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this gluten-free spice cake recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
For the Gluten-Free Spiced Cake:
For the Frosting:
Recipe Notes + Substitutions:
- Butter: I used unsalted dairy-free butter (vegan butter) to keep this recipe dairy-free. You may also use coconut oil if you prefer (if so, I recommend using refined coconut oil which has a more neutral flavor, as opposed to extra virgin coconut oil which has a stronger coconut smell and taste). However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.
- Apples: I used red apples for making mashed apples, but green apples will work just as well.
- Gluten-Free Flour Blend: I recommend using a good-quality gluten-free measure-for-measure flour blend (a 1:1 regular flour substitute) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) for a lighter and fluffier texture. I do NOT recommend using gluten-free blends made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture. If you are not Celiac or gluten-intolerant, feel free to use equal amounts of regular all-purpose flour instead.
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already contain xanthan gum, make sure to add it in.
- Spices: To get the delicious flavors of this spice cake, I used a mix of ground cinnamon, ground cloves and ground allspice. Alternatively, you may also substitute the spices with 2 teaspoons of pumpkin pie spice instead.
- Baking Powder: Baking powder is the only leavening agent used in this gluten-free spiced cake recipe, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
- Sugar: I used white granulated sugar, but you can also use cane sugar, light brown sugar, dark brown sugar, or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic-index and will not raise your blood sugar).
- Egg: The egg helps to better bind the ingredients together, so make sure to add it in. If you are allergic to eggs, or would simply prefer to keep this recipe egg-free or vegan, you can try using acquafaba or an egg-replacer.
- Chopped Pecans: I like adding unsalted chopped pecans for a contrast in texture. Alternatively, you may also used other chopped nuts (such as walnuts, peanuts, cashews, pistachios or hazelnuts).
- Cream Cheese: I used dairy-free cream cheese to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular cream cheese instead.
- Powdered Sugar: Powdered sugar (also known as confectioner’s sugar) is sugar that has been ground until a very fine, powder-like texture which allows it to dissolve easily to get a smooth and creamy frosting. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Vanilla Extract: I like adding a bit of vanilla extract for extra flavor.
How to Make Gluten-Free Spice Cake (Step by Step):
1. Cook and Mash Apples
Peel, core and cut the apples into small, even pieces and add to a medium saucepan with 1 tablespoon of unsalted dairy-free butter. Cover and cook for about 15 minutes until the apples are soft, stirring occasionally. Remove the lid and allow them to cook for another 5 minutes, or until the liquid has evaporated.
Remove the saucepan from the heat and mash the cooked apples into a chunky applesauce. Set aside and allow the applesauce to cool.
2. Preheat and Line
Preheat the oven to 350F and line two round cake pans.
(Note: You can use 9-inch round cake pans for a larger but flatter cake, or 8 inch cake pans for a slightly taller but smaller cake.)
3. Whisk Dry Ingredients
In a medium bowl, mix together the gluten-free measure-for-measure flour, xanthan gum (if using), ground cinnamon, ground cloves, allspice, baking powder and salt. Set aside.
4. Cream Butter and Sugar
In a large mixing bowl, cream together ¾ cup of unsalted dairy-free butter with the sugar until the mixture is light and fluffy.
Add in the egg and beat the mixture until creamy.
5. Prepare Cake Batter
Add half of the flour-spice mix to the sugar and mix until combined. Add in the cooled applesauce and mix. Add the remaining flour and stir until thoroughly combined.
6. Add Pecans
Stir in the chopped pecans until they are evenly distributed within the batter.
7. Bake Cake Layers
Divide the batter between the prepared round cake pans (either non-stick or greased) and bake for 24-26 minutes, rotating the pans halfway though, or until a toothpick or cake tester inserted in the middle comes out clean.
8. Let Cake Layers Cool
Allow cakes to rest 8-10 minutes before removing them from the pans to cool completely on a wire rack before frosting.
9. Prepare Frosting
Beat the cream cheese and the butter until light and fluffy. Add in the powdered sugar until smooth and creamy. Add in the vanilla and mix until smooth.
10. Assemble Spice Cake
Stack the first cake layer flat side up in the center of your cake plate and add about ½ to ¾ cup of frosting and spread in an even layer.
On top of the frosting, stack the second cake layer flat side down. Spread the remaining frosting along the sides and top of the cake in an even layer.
11. Sprinkle Cake with Chopped Pecans
Sprinkle 1 cup of chopped pecans in a circular pattern on top of the frosting (or in any pattern you like).
12. Chill Until Set
Chill the gluten-free spice cake for at least 2 hours to allow the frosting time to set completely.
13. Slice and Enjoy!
Once the frosting is fully set, slice the gluten-free apple spice cake and enjoy!
Dish by Dish Tips/Tricks:
- Use Nuts of Choice: I used chopped pecans for this gluten-free spiced cake recipe, but you may also used other chopped nuts instead (such as walnuts, peanuts, cahews, pistachios or hazelnuts).
- Make a Bundt Cake: Alternatively, you can also bake a large bundt pan (let cake bake for 40 to 45 minutes or until a toothpick inserted in the center of the cake comes out clean) if you prefer making a large bundt cake instead.
- Make Carrot Cake: If you wish, substitute 1 cup of the mashed apples with 1 cup of very finely shredded carrots to make carrot cake.
- Make Cupcakes: If you wish, you can also make cupcakes using the same applesauce cake batter. Simply divide the batter into the cavities of a regular cupcake pan (bake for 15 to 20 minutes or until a toothpick inserted in the middle comes out clean), and then once baked pipe frosting on top and then decorate with pecans.
Recipe FAQs:
To store, place the gluten free spice cake in an airtight container or cover with plastic wrap and store in the refrigerator for up to 5 days.
Other Gluten-Free Cake Recipes to Bake:
- Flourless Almond Cake (Gluten-Free, Dairy-Free)
- Moist Pumpkin Cake (Gluten-Free, Dairy-Free)
- Easy Apple Cake (Gluten-Free, Dairy-Free)
- Lemon Blueberry Cake (Gluten-Free, Dairy-Free)
Gluten-Free Desserts You’ll Love:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintMoist Gluten-Free Spice Cake (Dairy-Free)
- Total Time: 3 hours 5 minutes
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
This incredibly moist gluten-free spice cake is flavored with warm spices, has a tender crumb filled with crunchy pecans, and is spread with a delicious cream cheese frosting for a decadent treat. Totally dairy-free too. Go bake this beautiful cake today – it’s the perfect dessert for the holidays!
Ingredients
For the Spice Cake:
- 3/4 cup + 1 tablespoons unsalted dairy-free butter, room temperature
- 4 medium sized apples
- 1 3/4 cup gluten-free measure-for-measure flour
- 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already has it)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 1 egg, beaten
- 1 cup chopped unsalted pecans
For the Frosting and Topping:
- 1– 8 oz package dairy-free cream cheese, room temperature
- 1/2 cup unsalted dairy-free butter, room temperature
- 1 cup powdered sugar, packed
- 1 teaspoon vanilla extract
- 1 cup chopped unsalted pecans, for topping (optional)
Instructions
- Cook and Mash Apples: Peel, core and cut the apples into small, even pieces and add to a medium saucepan with 1 tablespoon of unsalted dairy-free butter. Cover and cook for about 15 minutes until the apples are soft, stirring occasionally. Remove the lid and allow them to cook for another 5 minutes, or until the liquid has evaporated. Remove from the heat and mash the cooked apples into a chunky applesauce. Set aside and allow the applesauce to cool.
- Preheat and Line: Preheat the oven to 350F and line two round cake pans. (Note: You can use 9-inch round cake pans for a larger but flatter cake, or 8-inch round cake pans for a slightly taller but smaller cake.)
- Whisk Dry Ingredients: In a medium bowl, mix together the gluten-free measure-for-measure flour, xanthan gum (if using), ground cinnamon, ground cloves, allspice, baking powder and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream together ¾ cup of unsalted dairy-free butter with the sugar until the mixture is light and fluffy. Add in the egg and beat the mixture until creamy.
- Prepare Cake Batter: Add half of the flour-spice mix to the sugar and mix until combined. Add in the cooled applesauce and mix. Add the remaining flour and stir until thoroughly combined.
- Add Pecans: Stir in the chopped pecans until they are evenly distributed within the batter.
- Bake Cake Layers: Divide the batter between the prepared round cake pans (either non-stick or greased) and bake for 24-26 minutes, rotating the pans halfway though, or until a toothpick or cake tester inserted in the middle comes out clean.
- Let Cake Layers Cool: Allow cakes to rest 8-10 minutes before removing them from the pans to cool completely on a wire rack before frosting.
- Prepare Frosting: Beat the cream cheese and the butter until light and fluffy. Add in the powdered sugar until smooth and creamy. Add in the vanilla and mix until smooth.
- Assemble Spice Cake: Stack the first cake layer flat side up in the center of your cake plate and add about ½ to ¾ cup of frosting and spread in an even layer. On top of the frosting, stack the second cake layer flat side down. Spread the remaining frosting along the sides and top of the cake in an even layer.
- Sprinkle Cake with Chopped Pecans: Sprinkle 1 cup of chopped pecans in a circular pattern on top of the frosting (or in any pattern you like).
- Chill Until Set: Chill the gluten-free spice cake for at least 2 hours to allow the frosting time to set completely.
Notes
Butter: I used unsalted dairy-free butter (vegan butter) to keep this recipe dairy-free. You may also use coconut oil if you prefer (if so, I recommend using refined coconut oil which has a more neutral flavor, as opposed to extra virgin coconut oil which has a stronger coconut smell and taste). However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.
Apples: I used red apples for making mashed apples, but green apples will work just as well.
Gluten-Free Flour Blend: I recommend using a good-quality gluten-free measure-for-measure flour blend (a 1:1 regular flour substitute) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) for a lighter and fluffier texture. I do NOT recommend using gluten-free blends made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture. If you are not Celiac or gluten-intolerant, feel free to use equal amounts of regular all-purpose flour instead.
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already contain xanthan gum, make sure to add it in.
Spices: To get the delicious flavors of this spice cake, I used a mix of ground cinnamon, ground cloves and ground allspice.
Baking Powder: Baking powder is the only leavening agent used in this gluten-free spiced cake recipe, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
Sugar: I used white sugar, but you can also use cane sugar, light brown sugar, dark brown sugar, or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic-index and will not raise your blood sugar).
Egg: The egg helps to better bind the ingredients together, so make sure to add it in. If you are allergic to eggs, or would simply prefer to keep this recipe egg-free or vegan, you can try using acquafaba or an egg-replacer.
Chopped Pecans: I like adding unsalted chopped pecans for a contrast in texture. Alternatively, you may also used other chopped nuts (such as walnuts, peanuts, cashews, pistachios or hazelnuts).
Cream Cheese: I used dairy-free cream cheese to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular cream cheese instead.
Powdered Sugar: Powdered sugar (also known as confectioner’s sugar) is sugar that has been ground until a very fine, powder-like texture which allows it to dissolve easily to get a smooth and creamy frosting. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).
Vanilla Extract: I like adding a bit of vanilla extract for extra flavor.
Storing: To store, place the gluten-free spice cake in an airtight container and store in the refrigerator for up to 5 days.
- Prep Time: 15 mins
- Chilling Time: 2 hours
- Cook Time: 50 mins
- Category: Cake
- Method: Baking
- Cuisine: American
Grace Lim says
This moist spice cake is truly wonderful for me as it reminds me of two of my favorite cakes.
The flavor from the combination of cinnamon and apple reminds me of the apple pie I loved since I was a youth and the cheese cream frosting of the cake affords me the thought that I am at the same time enjoying my carrot cake. How is that for the best of two worlds coming together whenever I enjoy my spice cake with a cup of my herbal tea. It is so heavenly!
Sending you all my love,
Mum
Felicia Lim says
Hi mummy, when I was writing up the recipe I already knew it was one that you are going to enjoy! Maybe you can ask Meriam to make it 🙂
Faith says
Hi Felicia! How do you think this cake would turn out if I didn’t add the pecans? Would I have to add something to make up for the loss in volume? I have a family member who is allergic to pecans and walnuts. If I decided to add a different nut, which one would you suggest for this cake recipe?
Felicia Lim says
Hi Faith! Would you family member be able to take almonds, hazelnuts, cashews or pistachios? All of those would work!