Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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 Our Content
    eNewsletter
    Donate

  • Record is Archived

    This article is now archived and is closed to further replies.

    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.

    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.


     Share
    Go to articles

    User Feedback

    Recommended Comments

    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!

    Link to comment
    Share on other sites
    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.

    Link to comment
    Share on other sites
    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.

    Link to comment
    Share on other sites
    Guest melanie

    Guest melanie

    Posted

    This cake is off the chain!

    Link to comment
    Share on other sites
    Guest Jennifer

    Guest Jennifer

    Posted

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

    Link to comment
    Share on other sites
    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.   

    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • 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.

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Related Articles

    Scott Adams
    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...
    Scott Adams
    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...
    Jules Shepard
    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 ...
    Melissa Reed
    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...

  • Recent Activity

    1. Scott Adams
      - Scott Adams replied to cristiana's topic in Gluten-Free Recipes & Cooking Tips
      3

      Christmas Cake

      In the USA we also do a fruit cake that probably has UK origins, and my grandmother's always had lots of rum in it. I just found these:
    2. Scott Adams
      - Scott Adams replied to Goldenmom61's topic in DFW/Central Texas Celiacs's Events
      1

      Active or close down?

      Since the originator of the group no is no longer active here, I put you in charge...perhaps you can revive it?
    3. jjiillee
      - jjiillee replied to jjiillee's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      Daughter waiting for appointment

      My daughter had her endoscopy today. The Dr said it looked normal but she has two small ulcers. The Dr took 16 biopsies, ahold have the results in a few days. She told her to keep eating gluten until we get the biopsy results unless it’s bothering her stomach too much. has anyone else had ulcers with celiac?
    4. cristiana
      - cristiana replied to cristiana's topic in Gluten-Free Recipes & Cooking Tips
      3

      Christmas Cake

      Thanks @Scott Adams I've just read the recipe - it looks a fair bit healthier than mine, with carrots in it, it might even fulfil a person's 5-a-Day fruit and veg quota! I see the writer is of UK descent. For one minute there, I thought that perhaps the fruit cake, marzipan and icing thing wasn't just a weird thing we do in the UK? I am now wondering...
    5. Scott Adams
      - Scott Adams replied to Mmar's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Refractory Celiac - doctor?

      For people with celiac disease hidden gluten in their diets is the main cause of elevated Tissue Transglutaminase IgA Antibodies (tTG-IgA), but there are other conditions, including cow's milk/casein intolerance, that can also cause this, and here is an article about the other possible causes:
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      126,510
    • Most Online (within 30 mins)
      7,748
    Dave Dankenbrink
    Newest Member
    Dave Dankenbrink
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.5k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Popular Now

    • Art Maltman
      4
      My 5 months of Struggle

      By Art Maltman
      Started

    • JA917
      13
      A year and a half of test confusion...

      By JA917
      Started

    • Dana Gilcrease
      5
      Gluten-Free Foods

      By Dana Gilcrease
      Started

    • marion wheaton
      6
      Osteoporosis

      By marion wheaton
      Started

    • Jula
      6
      Preliminary diagnoses via blood test in 2009; Is biopsy confirmation worth the contamination required?

      By Jula
      Started

  • Popular Articles

    • Scott Adams
      60
      The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free

      By Scott Adams

    • Scott Adams
      78
      Forbidden Gluten Food List (Unsafe Ingredients)

      By Scott Adams

    • Scott Adams
      66
      Safe Gluten-Free Food List (Safe Ingredients)

      By Scott Adams

    • Scott Adams
      144
      What Are the Symptoms of Celiac Disease?

      By Scott Adams

    • Scott Adams
      72
      Gluten-Free Alcoholic Beverages

      By Scott Adams

  • Upcoming Events

×
×
  • Create New...