Gluten Free Spice Cake
Savor the warm embrace of this Gluten Free Spice Cake, a delectable blend of aromatic spices and tender crumb. Crowned with a velvety cream cheese buttercream, it's a delightful treat that's both flavorful and allergy-friendly!
Equipment
- Electric Mixer w/ Paddle & Whip Attachment
- Rubber spatula
- Measuring Cups & Spoons
- Liquid Measuring Cup
- Mixing bowls
- Whisk/fork
- Parchment Paper
- 9x13in Cake Pan
Ingredients
Gluten Free Spice Cake
- 1/2 cup (1 stick, 114g) Butter unsalted, room temperature
- 1/2 cup (112g) Brown Sugar light
- 1 cup (214g) Brown Sugar dark
- 1 tsp. (5g) Vanilla Extract
- 4 Eggs
- 2 1/4 cup (312g) Glute Free All-Purpose Flour
- 3/4 tsp. (4g) Salt
- 2 1/4 tsp. (12g) Baking Powder
- 2 tsp. (6g) Cinnamon ground
- 1/2 tsp. (2g) Nutmeg ground
- 1/2 tsp. (2g) Allspice ground
- 1 1/2 cup (372g) Heavy Cream
Cream Cheese Frosting
- 1- 8oz. package Cream Cheese softened
- 1/2 c. (1 stick, 114g) Butter unsalted, room temperature
- 3 1/4 cup (454g) Powdered Sugar
- 1 tsp. (5g) Vanilla Extract
- Splash Heavy Cream
Instructions
Gluten Free Spice Cake
- Preheat oven to 325°F and prep a 9x13 inch cakepan with parchment paper and baking spray.
- Place the heavy cream in a mixing bowl for an electric mixer fitted with the whip attachment.
- Whip the heavy cream until it reaches stiff peaks. Transfer the whipped cream into another bowl and place in the fridge.
- Next, place the butter, light brown sugar, and dark brown sugar into the mixing bowl fitted with a paddle attachment.
- Cream the butter and sugar on a medium-high speed for 5 minutes, until light in color and fluffy.
- Add the vanilla extract and mix until combined.
- Next, add one egg to the batter at a time and mix on a medium-low speed until combined. Scraping the sides of the bowl with a rubber spatula after each addition.
- In a medium sized mixing bowl, add the gluten free flour, salt, baking powder, cinnamon, nutmeg, and allspice. Whisk the dry ingredients together with a fork or whisk until everything is evenly distributed.
- Next, add all the dry ingredients into the batter and mix on a low speed until combined.
- Remove the mixing bowl from the mixer.
- Add ½ of the whipped cream into the batter and using a rubber spatula gently fold the whipped cream into the cake batter until just combined.
- Add the last ½ of the whipped cream into the batter and continue to gently fold until all the whipped cream is incorporated into the batter.
- Add the batter to the prepped 9x13 inch cake pan and spread the batter into the pan using the rubber spatula.
- Bake for 40-45minutes, or until a toothpick test comes out clean.
- Let the cake cool completely before adding the cream cheese icing.
Cream Cheese Frosting
- Place the cream cheese into the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on a medium speed until it is smooth, and no lumps remain.
- Once the cream cheese is smooth, add the butter and continue to cream together on a medium speed until smooth.
- Next, slowly add the powdered sugar and mix on a low speed. Once all the powdered sugar has been added and is thoroughly mixed together, add the splash of heavy cream and vanilla extract, and mix until combined.
- Then turn the mixer up to a medium high speed and beat together until the buttercream is white and fluffy.
- Once your buttercream is ready and your cake has completely cooled, frost away my friends!
Tried this recipe?Let us know how it was!