Gluten-Free Spice Cake
Soft and moist gluten-free molasses spice cake with hints of ginger, cinnamon, and clove. The perfect balance of sweet and spice. Dairy-free.
Servings: 12
Calories: 323kcal
Equipment
Ingredients
Dry Ingredients
- 3 cups gluten-free flour blend
- ¼ tsp xanthan gum omit if your flour already has
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground clove
- ½ tsp kosher salt
Wet Ingredients
- 1 cup blackstrap molasses*
- 1 cup coconut sugar or sub white
- 12 tbsp vegan or regular butter
- 2 large eggs, beaten
- 1 cup almond milk, or other non-dairy milk sub regular milk or any dairy-free variety
- 1 tsp vanilla extract
- powdered sugar optional garnish
Instructions
- Preheat the oven to 350 F degrees. Lightly butter a springform pan.
- Combine all the dry ingredients in a large mixing bowl. Set aside.
- Place a medium-sized saucepan over low to medium heat. Add molasses and sugar. Whisk constantly until sugar has melted. Whisk in butter one tablespoon at a time. Remove from heat.
- Add the milk, eggs, and vanilla to a small bowl. Whisk to combine. Pour the mixture into the warm mixture. Whisking constantly.
- Slowly pour the warm mixture into the dry ingredients. Whisk until no lumps remain. The batter will be thick. Rest the batter 15 minutes.
- Pour the batter into the springform pan and evenly spread. Bake until the center is set and a toothpick comes out clean, about 40 minutes.
- Allow the cake to cool completely before removing from the pan. Dust with powdered sugar.
Notes
- The cake can be kept at room temperature for 3 to 5 days. Cover with cake cloche or loosely cover with plastic wrap.
- *If you generally find blackstrap molasses too bitter use regular old fashioned molasses. It will make for a sweeter cake.
Nutrition
Calories: 323kcal | Carbs: 55g | Protein: 4g | Fat: 11g | Fiber: 3g