Moist Gluten-Free Spice Cake – perfect cake for fall or anytime! Family favorite! Dairy-Free, Sugar-Free, Low-Carb. Trim Healthy Mama – S
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Happy fall, everyone! It’s such a wonderful time of the year. We’re bringing out our sweaters, the trees are beginning to change colors, the fields are turning all golden as harvest time is fast approaching. Early mornings are crisp and cool. I love it all. And then there is the baking.
One of my husband’s favorite cakes is spice cake. I remember when I first made him one, I had searched high and low over all those boxed cake mixes in the grocery store trying to find the right one. Brought it home and baked it up. He loved it. It made me happy to make him happy. Isn’t that what baking is all about?
Since that time a few things have changed. When our family went gluten-free, I made a list of our favorite foods and began a mission to replace those recipes with ingredients that we could eat. Spice cake was on that list! I love that this cake is not only gluten free but grain-free too!
You can frost your cake with my Vanilla Frosting Recipe or with your favorite recipe. This cake fits wonderfully on the Trim Healthy Mama plan and is an “S”.
PrintSpice Cake (Gluten-Free, Dairy-Free, Sugar-Free)
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 12 slices
- Category: Dessert
Ingredients
- 3 cups blanched almond flour
- 3/4 cup non-GMO erythritol
- 3/4 teaspoon Now Better Stevia
- 2 tablespoons cinnamon
- 1 tablespoon ginger
- 1 teaspoon nutmeg
- 4 teaspoons grain-free baking powder or aluminum-free baking powder
- 8 large eggs
- 1 cup coconut milk
- 4 teaspoons vanilla extract
- 1/2 cup coconut oil, melted
Instructions
- Preheat oven to 350° Line the bottom of two 8″ or 9″ round cakes pans with parchment paper or grease the bottom of a 9 x 13 cake pan.
- In a large mixing bowl beat the eggs with a stand mixer or a hand-held mixer. Mix in the coconut milk, vanilla extract and coconut oil.
- Add almond flour, homemade sweetener, cinnamon, ginger, nutmeg, and baking powder to the mix and blend thoroughly.
- Pour into prepared baking pans.
- Bake for 25-30 minutes until golden brown and a cake tester comes out clean.
- Cool on rack before decorating.
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What brand of coconut milk do you use?
This recipe looks so yummy! Thank you for sharing it!!
His
Mrs U
Thank you!
Most of the time I use Thai Kitchen regular canned coconut milk. Sometimes I use Trader Joe’s coconut cream. My ultimate, if I could afford it all the time, would be organic in a BPA free can.
Welcome to blogland. Looks yummy. How long would we bake cupcakes please?
I would bake cupcakes for 20-25 minutes and test them with a cake tester or toothpick to see if they are done in the middle. And thank you!
Hi, I had a question about your frosting recipe for this cake. I would have commented on that post, but the comment section was closed. How much coconut milk and xylitol should I use? I am assuming one cup each, but for some reason the number symbols on my screen are showing up as squares, so I am not sure. Thank you for your help. I found your website via the Trim Healthy Mama Facebook page. It is beautiful, I am sure I will be back soon.
Okay, the coconut milk is 1 cup and the xylitol is 3/4 cup. Thank you for the note about the comments being closed on that post. Not sure why it was, I will look into it and try to fix that. And thank you about your kind words on my blog, I hope it will be a blessing to you!
This recipe is just what I’m looking for! Do you think white, brown, or coconut sugar in place of the truvia? and almond milk in place of the coconut milk? Do you think the recipe can be cut in half? Sorry, I know this is not good blog etiquette…
Hi Hope! If you don’t need it to be sugar free, I would use coconut sugar. If I am using any other sweetener than erythritol, stevia, or xylitol, I will use coconut sugar. It isn’t a normal on plan sweetener with THM, though. Yes, you can probably use almond or cashew milk in place of the coconut milk. And yes, cut the recipe in half and bake it in one round cake pan. I think it will work fine. 🙂
Great recipe! I’m new to dairy-sugar-gluten free eating so I’m searching everywhere for recipes that will support my new eating habits. I just wanted to point out that the coconut milk from Trader’s Joe has carrageenan which cause inflammation in the gut. Please see the link below for carrageenan free products including coconut milk. Thanks for sharing your recipe.
https://www.cornucopia.org/shopping-guide-to-avoiding-organic-foods-with-carrageenan/
This is great! I want to make it for a co-worker tonight. Can I use coconut flour?
Hi Katie, I haven’t made it with just coconut flour, so I don’t have the conversion for you, but you would need less coconut flour and probably more liquid.
This recipe did not work out for me at all. Very strong baking powder sour flavor.
So sorry that it didn’t turn out for you.
About the baking powder, if the baking powder is decreased by 1 teaspoon and the egg whites are beaten separately and then added at the end just before pouring into the cake pans there will not be any baking powder taste. You will however then need three cake pans to bake the batter and more frosting to cover the third layer of cake when it is done. Just a little tip I learned years ago.
It looks really tasty. 🙂
Can I bake it without eggs? I normally use 1 tablespoon of flex meal to 3 tablespoon of warm water per egg in my other cake recipes?
I haven’t tried it without eggs, so I would only be guessing. If you’re familiar with baking without eggs, I would trust your judgment over mine.