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A light golden brown gluten-free spice cake covered in cinnamon cream cheese frosting. It is topped with golden snickerdoodle cookies and frosting swirls between each cookie. There is a large slice taken out of the cake allowing you to see the three golden brown cake layers inside.

Gluten-Free Spice Cake (Dairy-Free)


  • Author: Katie Stymiest
  • Total Time: 1 Hour 25 Minutes
  • Yield: 14 Slices 1x
  • Diet: Gluten Free

Description

An easy homemade spice cake made up of incredibly easy and moist gluten-free and dairy-free cake layers. Covered in whipped cinnamon cream cheese frosting, this classic spice cake is warm, cozy, and a total crowd-pleaser.


Ingredients

Scale

Spice Cake

  • 2 ½ cups (300g) gluten-free flour blend *
  • 3 teaspoons baking powder
  • 3 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground nutmeg
  • 1 ½ teaspoon fine sea salt
  • 1 teaspoon ground clove
  • 1 teaspoon allspice
  • ¾ teaspoon xanthan gum **
  • 1 ½ cups (288 g) golden/light brown sugar, firmly packed
  • 1 ¼ cup (300ml) dairy-free milk, room temperature
  • ¾ cup (177 ml) vegetable or canola oil
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract

Cinnamon Cream Cheese Buttercream

  • 1 cup (227g) dairy-free salted butter, cold
  • 1 cup (227g) dairy-free cream cheese, cold
  • 7 cups (840g) icing sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon fine sea salt
  • optional: snickerdoodle or gingersnap cookies for decor

Instructions

Spice Cake

  1. Preheat the oven to 350ºF and prepare three 8-inch round baking pans with non-stick baking spray and parchment paper.
  2. In a medium mixing bowl combine the flour, baking powder, all the spices (cinnamon, ginger, nutmeg, clove, & allspice), salt, and xanthan gum (if using) and set aside.
  3. In a stand mixer or large mixing bowl, combine the golden/light brown sugar, milk, vegetable oil, eggs, and vanilla extract and whisk together until smooth.
  4. Add in the dry ingredients from step 2 and whisk together until fully incorporated. Note that the spice cake batter will be runny.
  5. Divide the cake batter evenly into the three prepared 8-inch round baking pans and bake for approximately 20-25 minutes or until a toothpick inserted in the center comes out clean.
  6. Remove from the oven and allow to cool on a cooling rack for 10 minutes. Invert the cake layers on the cooling rack and allow them to fully cool. If freezing the cake layers for a later time, wrap tightly with plastic wrap and place in the freezer.

Cinnamon Cream Cheese Buttercream

  1. In the bowl of a stand mixer with the paddle attachment cream the butter and cream cheese together on high for 5 minutes until light and fluffy. Scrape down the sides of the bowl when necessary.
  2. Add in the icing sugar, cinnamon, and salt and mix on low until combined.
  3. Turn the mixer to high and allow to beat for 5 minutes until light and fluffy. Place in the fridge to chill until ready to use.

Cake Assembly

  1. Level each fully cooled spice cake layer with a cake leveler or knife if needed.

  2. Place one layer of cake on a cake board, plate, and/or cake turntable and top with approximately 1 ½ cups of cinnamon cream cheese buttercream.

  3. Repeat with the remaining layer and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes. Remember that if at any time the cake or frosting feels soft or unstable, stop what you are doing and place both in the fridge to chill.

  4. Cover the cake with a final layer of buttercream and smooth the side and top with a cake smoother.
  5. Decorate as you please. I placed snickerdoodle cookies along the top edge approximately 1 inch apart from each other. Using a Wilton 1M piping tip I piped small swirls between each cookie. Sprinkle a few cookie crumbs along the inside edge of the buttercream swirls and cookies. Enjoy!
  6. Store leftovers in an airtight container in the fridge for up to 7 days or in the freezer for up to 6 months.

Notes

* Check to see if the gluten-free flour blend contains xanthan gum. 

** Omit xanthan gum if the gluten-free flour blend already contains it. Omit entirely if using regular flour.

  • Prep Time: 60 Minutes
  • Cook Time: 25 Minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 Slice
  • Calories: 699 Calories
  • Sugar: 96 Grams
  • Sodium: 333 Miligrams
  • Fat: 21 Grams
  • Carbohydrates: 114 Grams
  • Fiber: 3 Grams
  • Protein: 9 Grams
  • Cholesterol: 45 Miligrams

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