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.