Soft and moist, this gluten-free spice cake recipe has hints of ginger, cinnamon, and clove. The perfect balance of sweetness and spice. This gluten-free cake can be made dairy-free.
Preheat the oven to 350 F degrees. Lightly butter a 10-Inch springform pan. Or two 8-inch round pans for a layer cake
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 for 10 to 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 or frost as desired.
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 frost your cake then you need to refrigerate.
If you generally find blackstrap molasses too bitter use regular old-fashioned molasses. It will make for a sweeter cake. The cake will be lighter in color than my version.