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Gluten-free spice cake in pan with cream cheese frosting.

Gluten-Free Spice Cake

Easy and moist gluten-free spice cake.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 servings

Ingredients

  • 2 cups Bob's Red Mill 1:1 Gluten-Free Baking Flour (10 ounces; 285 grams)
  • ¾ cup packed dark brown sugar (5 ½ ounces; 158 grams)
  • ¾ cup granulated sugar (5 ½ ounces; 158 grams)
  • 1 ½ teaspoons ground cinnamon
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¾ cup canola or other vegetable oil (5 ¼ ounces; 148 grams)
  • 4 large eggs (out of shell, about 8 ounces; 226 grams)
  • ⅓ cup water (2 ⅔ ounces; 75 grams)
  • 1 teaspoon vanilla extract

Cream Cheese Frosting

  • 8 ounces cream cheese, softened (226 grams)
  • 4 tablespoons butter, softened (4 ounces; 113 grams)
  • 1 teaspoons vanilla extract
  • 4 cups powdered sugar, sifted (16 ounces; 453 grams)

Instructions

  1. Preheat oven to 350℉. Grease a 9x13-inch pan with nonstick cooking spray and set aside.

  2. Whisk together the flour, brown sugar, granulated sugar, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and clove. Add the oil, eggs, water, and vanilla extract. Whisk until smooth.

    Spread the batter into the prepared pan.

  3. Bake until golden brown. A toothpick inserted into the center of the cake should come out clean, about 40 minutes.

  4. Cool and frost. Allow cake to cool in the pan. When cool, frost with Cream Cheese Frosting.

  5. Cream Cheese Frosting

  6. Combine cream cheese, butter and vanilla extract in a large bowl. Mix until smooth. Add powdered sugar. Mix until smooth. Spread on cooled cake.

Recipe Notes

Other Pan Sizes

Round Layer Cake: Use two greased 8-inch round cake pans. Bake until a cake tester inserted into the center of the cake comes out clean, about 30 minutes. 

Cupcakes: This makes about 24 standard cupcakes. Line cupcake pans with paper liners. Fill cupcake liners about ⅔ full.  Bake until a cake tester inserted into the center of the cupcakes comes out clean, about 20 minutes.