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”.
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PinIngredients
- 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 350Ā° 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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Mrs U says
September 23, 2015 at 6:40 amWhat brand of coconut milk do you use?
This recipe looks so yummy! Thank you for sharing it!!
His
Mrs U
Mama says
September 23, 2015 at 7:46 amThank 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.
Gerrie says
September 23, 2015 at 1:41 pmWelcome to blogland. Looks yummy. How long would we bake cupcakes please?
Mama says
September 24, 2015 at 11:10 pmI 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!
Jenny says
September 24, 2015 at 9:23 amHi, 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.
Mama says
September 24, 2015 at 11:34 amOkay, 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!
Hope says
December 19, 2015 at 2:15 amThis 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…
MamaShire says
December 19, 2015 at 1:10 pmHi 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. š
Ebbe says
January 20, 2017 at 1:58 pmGreat 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/
Katie says
March 29, 2017 at 1:54 pmThis is great! I want to make it for a co-worker tonight. Can I use coconut flour?
MamaShire says
April 23, 2017 at 3:09 pmHi 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.
Heather says
November 10, 2017 at 12:49 pmThis recipe did not work out for me at all. Very strong baking powder sour flavor.
MamaShire says
November 14, 2017 at 10:08 amSo sorry that it didn’t turn out for you.
Scarlet Rose says
November 19, 2017 at 11:58 amAbout 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.
Lou says
April 2, 2018 at 7:17 amIt looks really tasty. š
Sonal says
July 20, 2018 at 7:13 pmCan 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?
MamaShire says
July 20, 2018 at 8:09 pmI 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.
Ruth Swartzendruber says
September 14, 2018 at 11:56 amHi there,
This recipe sounds amazing! I use natural sweeteners like honey and maple syrup. Do you think using these sweeteners would impact the consistency of the cake? I’ll try to figure out my own measurements as I’m guessing you haven’t tried the recipe with honey or sugar. Thanks for the great post!!!
★★★★★
MamaShire says
September 29, 2018 at 10:52 amI haven’t tried it with honey or maple syrup so I don’t know for sure. They would probably add a lot of flavor to the recipe for sure! Thank you!
Angela says
September 29, 2018 at 9:10 amFirst, thank you for the great recipe! I am so looking forward to trying this out this weekend. Second, I am craving apples, as it is apple season here! Do you think this cake will hold up to added apple pieces, or will it make it too mushy? I’m hoping for an apple spice cake <3 I realize this will push it into an XO but I'm okay with that for a "treat". Also, do you know if it freezes well? Or how long it keeps well otherwise? Also, I use a blend of stevia and erythritol. Would the measurements hold true for a 50/50 blend or should I be reducing it? Will it change the bulk-load of the wet/dry proportions, messing with the cake?
Sorry, I know I have a lot of questions. I don't usually keep pure erythritol in the house. I could order it but that would delay my weekend plans.
Thank you in advance!
MamaShire says
September 29, 2018 at 11:16 amFirst, thank you! I hope you enjoy this cake! I’m craving apples too. This sounds like a good combo. I’m actually making a XO apple crisp right now. As for adding apples to the cake, I haven’t tried that so I’m not sure, but it would probably work. Maybe cut back on an egg or two. This will freeze well. If you don’t freeze it, you can store it on the counter for a couple of days any longer than that be sure to store it in the refrigerator. Almond flour gets a little wonky after a few days. I’ve found some erythritol blends that are “similar” to that ratio so you could try using 1/2-3/4 cup. I’d love to know how it turns out and how you end up making it!
Mary says
January 3, 2019 at 9:42 pmLoved this cake!!! Only made half recipe and put in pie plate…substituted heavy cream for coconut milk as I only needed 4 ounces…used golden monk fruit for sweetener and sifted my dry ingredients as my baking powder was lumpy. Best cake I’ve made in years and wished I had made the whole recipe! Thanks for sharing recipe
Looking forward to making it again and using the coconut milk. š
★★★★★
MamaShire says
January 7, 2019 at 4:24 pmSo glad that you loved it! That makes me happy for sure!!
Rebekah says
February 13, 2019 at 6:34 pmWhere is the frosting recipe?
This looks so good!
MamaShire says
February 16, 2019 at 10:05 pmThe link to the frosting recipe is right above the recipe.
Deborah says
April 28, 2019 at 3:12 pmCould you substitute heavy cream for the coconut milk in this recipe?
MamaShire says
April 29, 2019 at 2:29 pmI believe so. I haven’t tried that but it should work.