Spice Cake (Gluten-Free)

Welcome to Celiac.com!

You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.
Celiac.com Sponsor (A1):

Celiac.com Sponsor (A1-M):
Get Celiac.com Updates:

Support Celiac.com!

eNewsletter

Donate
Record is Archived
This article is now archived and is closed to further replies.
By Scott Adams

July 26, 1996
By Scott Adams • July 26, 1996

Spice Cake (Gluten-Free)

Followers 0
Reviewed and edited by a celiac disease expert.

This recipe comes to us from Linda Sowry.

Celiac.com Sponsor (A12):
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.
free

gluten

gluten-free

spice
Share
Followers 0
Go to articles
User Feedback
- 6 Comments
Recommended Comments

Guest Lauren

Posted May 13, 2010

Share this comment

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!

Link to comment

Share on other sites

Guest Marsha

Posted September 17, 2010

Share this comment

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.

Link to comment

Share on other sites

Guest dawn

Posted August 5, 2013

Share this comment

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.

Link to comment

Share on other sites

Guest melanie

Posted September 7, 2015

Share this comment

This cake is off the chain!

Link to comment

Share on other sites

Guest Jennifer

Posted December 20, 2016

Share this comment

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

Link to comment

Share on other sites

Guest Mari

Posted July 17, 2019

Share this comment

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.

Link to comment

Share on other sites

This is now closed for further comments
Get Celiac.com Updates:

Support Celiac.com:

Join eNewsletter

Donate
About Me

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.
Celiac.com Sponsor (A17):

Celiac.com Sponsor (A17):

Celiac.com Sponsors (A17-M):
Related Articles
Lime Cheesecake (Gluten-Free)
The following recipe comes to us from Phil Walker.
Base:
75g/3 ounces of butter or willow at room temperature
50g/2 ounces of margarine also at room temperature
60g/two and a half ounces caster sugar
175g/6 ounces of gluten-free flour
25g/1 ounces of corn flour
Draw all ingredients together with hand, until a soft paste.
Grease and line bottom and sides, of a 25.5cm/10 inch spring form cake tin, making sure the baking parchment, stands 1 inch higher around the sides than the tin. Press mixture evenly into tin. Set oven to gas3/325f/170c bake for approximately 40 minutes until golden brown, and just firm, to touch, cool completely.
Filling
9.5 ounce bottle of Key Lime Jelly made up to half a pint with boiling water, and juice of...

Read Full Article...

0 comments

8,295 views
Spice Cake #2 (Gluten-Free)
This recipe comes to us from Joe Ellison.
Preheat oven to 325 F.
Grease a bundt or tube pan (7-inch tube pan, or a 10-inch bundt pan)
Boil together, covered, for 3 minutes:
1 cup water
2 cups raisins
1 cup brown sugar
½ cup dairy-free and gluten-free margarine or shortening
½ teaspoon each ground cinnamon and allspice
½ teaspoon salt
1/8 teaspoon nutmeg
Let cool. This mixture can sit overnight with no harm to the finished product. Just dont refrigerate it, or youll have to reheat it.
Sift, then measure to equal 2 cups:
2 cups gluten-free flour mix (I used 1 2/3 cups of a one:one:one mix of Asian white rice flour, sweet rice flour, and tapioca starch, plus 1/3 cups sorghum, but any all-purpose mix will do)
Sift again with:
1 t...

Read Full Article...

0 comments

10,693 views
Fruitcake (Gluten-Free)
Gluten, dairy and soy free, this delicious fruitcake is even quick (as fruitcakes go!) to make. This fruit-filled, delicious cake doesn't need to be "cured" for days or even weeks, so don't be scared away from trying fruitcake this holiday! My recipe doesn't produce the brick-like product we've all made fun of, but it does make enough for more than one cake, so you'll have enough left over to give away some cakes to friends and neighbors (if you're willing to share!).
Ingredients:
1 cup butter or non-dairy alternative(e.g. Earth BalanceButtery Sticks)
2 cups granulated cane sugar
6 eggs
¼ cup light rum
1 Tbs. lime juice
1 tsp. gluten-free vanilla extract
1 Tbs. almond extract (optional)
1 tsp. grated lime zest (approximately1 lime)
2 ...

Read Full Article...

1 comment

20,641 views
Birthdays: Easy Gluten Free Ice Cream Cake
Celiac.com 08/14/2014 - I have missed ice cream cakes since I was diagnosed with celiac disease. Below is a make-ahead ice cream cake for a gluten-free birthday celebration, so that no one has to miss ice cream cake again!
You will need:
1 Gluten Free Betty Crocker Devil’s Food Cake Mix ½ - 1 gallon Gluten Free Vanilla Ice Cream, or Favorite gluten-free Ice Cream Flavor 1- 2 Containers Duncan Hines or other Gluten Free Fudge Frosting Cake Decorating Frosting, optional to write happy birthday message Candles, optional for birthday party. Directions:
Bake the Gluten free Devil’s Food Cake as per box instructions, in two 8” cake pans. Remove from oven and cool. When the cake is completely cool, take the ice cream out of...

Read Full Article...

4 comments

21,376 views
Recent Activity
1. 1 minute ago - CelestialScribe replied to Ading69's topic in Traveling with Celiac Disease
  2
  
  Seeking Gluten-Free Advice for My Trip to South Korea!
  
  Welcome to the forum. You are lucky because in Korean food, many classic meals such as bibimbap without sauce, barbecue meats and some kinds of soups generally do not have gluten. But it is a good idea to confirm with the restaurant workers for safety reasons. Regarding certain locations, I enjoy going to places such as Plant in Seoul and Sprout in Busan...
2. 33 minutes ago - RMJ replied to Katiec123's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
  3
  
  Finding out I’m coeliac whilst pregnant
  
  It is concerning. Unfortunately a lot of doctors don’t know a lot about celiac disease, even some gastroenterologists. Here is an article for you: Celiac disease and miscarriage I hope you have a successful pregnancy and a healthy baby!
3. 1 hour ago - Katiec123 replied to Katiec123's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
  3
  
  Finding out I’m coeliac whilst pregnant
  
  @RMJ this is really concerning and my GP has said none of this to me!
4. 1 hour ago - RMJ replied to Katiec123's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
  3
  
  Finding out I’m coeliac whilst pregnant
  
  Undiagnosed (and thus untreated) celiac disease is associated with a higher chance of miscarriage. The downside of continuing to eat gluten now is increased chance of miscarriage. The downside of stopping gluten now and having to restart later to get a clear, official diagnosis is that you might have worse symptoms eating gluten after being gluten...
5. 2 hours ago - cristiana replied to Blanco's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
  16
  
  1540 TTG Results... Help!
  
  @Blanco - you are most welcome, and I am glad to hear you have made your glutinous bucket list! Just before my biopsy, after the shed loads of Weetabix and Penguins I had eaten, I had a terrible tight headache across my forehead, something I'd suffered from a child and had just thought was a headache at the time. Maybe my body was trying to tell me something...