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    Scott Adams
    Scott Adams

    By Scott Adams •

    Spice Cake (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Linda Sowry.

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    2 cups Gluten-Free Flour Mix
    1 ½ cups sugar
    1 teaspoon gluten-free baking powder
    1 teaspoon baking soda
    1 teaspoon xanthan gum
    1 teaspoon ground cinnamon
    ¼ teaspoon ground nutmeg
    ¼ teaspoon ground cloves
    ¼ teaspoon ground ginger
    1 cup buttermilk or sour milk
    ¼ cup margarine or butter, softened
    ¼ cup shortening
    ½ teaspoon vanilla
    3 eggs

    Preheat oven to 350F. Combine flour, sugar, baking powder, baking soda, xanthan gum, cinnamon, nutmeg, cloves, and ginger. Add buttermilk, margarine, shortening, and vanilla. Beat on low speed till combined then two minutes on high speed. Add eggs and beat two more minutes. Pour into a greased 9" x 13" baking pan. Bake for 30 to 35 minutes or until a toothpick comes out clean from the center. Cool on a wire rack. You can ice it with Duncan Hines Cream Cheese Frosting or just serve with Cool Whip or something similar or just eat it plain. Its also great made into cupcakes and then freeze the extras to pull out for lunches.


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    Guest Lauren

    Guest Lauren

    Posted

    This cake turned out FABULOUS!!! I used a bundt pan and it looked beautiful and tasted sooooo good! I glazed it, but I think it would be just as good sprinkled with powdered sugar. It's moist, flavorful and just as good, if not better than any gluten filled spice cake. Thanks for the great recipe!

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    Guest Marsha

    This cake turned out wonderful. A BIG HIT with everyone even the non celiac. Since it was a birthday cake I frosted it, but next time I'll dust it with powder sugar or add a small amount of whipped cream.

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    Guest dawn

    This cake was delicious! Everyone loved it, and out of the 11 people we had eating it, only 3 of us were gluten-free eaters. I used a baking mix that had xanthan gum in it, so I left that out. I baked it in a preheated stonewear bundt pan and it took about 40-45 minutes. It came out beautifully and was moist and delicious.

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    Guest melanie

    Guest melanie

    Posted

    This cake is off the chain!

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    Guest Jennifer

    Guest Jennifer

    Posted

    Amazing! My non-gluten-free friends wanted to take some home with them!

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    Guest Mari

    I can’t believe it took me all this time to find this site.  I have been gluten free for over 30 years, and I was looking for a spice cake to make for my husband’s birthday.  Everyone loved this cake.  I was very pleased with how it turned out.  It was soft and light, and the spice level was just right.  I made a caramel frosting because that’s what my husband likes.  Next time I make it, I will use cream cheese frosting because I think that would be amazing.  Thanks for a great recipe.  I will be looking for more recipes here in the future.  With so much horrible gluten free food, it’s lovely to find some that is actually good, and not just good, but amazing.   

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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

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