Spice Cake Recipe – Gluten Free

*This recipe is gluten free, dairy free, egg free, potentially nut free and soy free)* Substitutions below*

Spice Cake

©Jessica Caracciolo


  • 1 1/2 cups GF DF all purpose flour
  • 1 cup white or brown rice flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon cream of tarter
  • 1 teaspoons ground ginger
  • 3 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1 cup rice or almond milk
  • 3 large eggs (or egg replacer for 3 eggs)
  • 2 teaspoons vanilla extract
  • 1/2 cup canola oil
  • 1/2 cup unsweetened applesauce
  • 1 cup light brown sugar


  1. Preheat oven 350 degrees
  2. Mix dry ingredients together in a medium size bowl. In a separate bowl mix together wet ingredients. Combine wet and dry ingredients together, blending or whisking until smooth.
  3. Spray the pan with non-stick spray, then lightly coat over the spray with rice flour or all purpose GF flour to prevent sticking.
  4. Place batter into: cake pan, bunt pan, loaf pan, or cupcake sheets accordingly and bake until a knife or toothpick inserted in the center comes out clean. Usually 18-24 minutes for cupcakes. (Shown in the picture as made in a loaf pan.)


Your batter may seem very thin compared to what you are used to if baking regular goods. Rest assured, even if it looks too thin, it will likely come out fine.


  • Eggs for egg replacer.
  • The oil can be basically any oil because you are making a cake. You can also combine oils – for example: 1/2 part coconut oil melted 1/2 part canola.
  • If you need a soy free non-stick spray, I think Pam for Grilling is still soy free. It doesn’t have any grilling flavor or anything.
  • Light brown sugar for dark brown sugar
  • Sugar can usually be cut back by 1/2 and it will still taste fine, it will just be less sweet. You can also mix it so part is honey or maple syrup (real maple syrup) and part sugar.
  • The flours combination can be exchanged. As long as there is a total of roughly 2.5 cups of flour then you are fine. Some flours will not work – like almond meal flour. Some flours that will work are: quinoa flour, white rice flour, brown rice flour, and/or Bob’s Red Mill GF All Purpose Flour. You don’t want to only use one flour if using only quinoa flour because it will have a dirt or earthly taste and smell. Mixing 1/2 and 1/2 or 3/4 and 1/4 works just to off set that a little.  The best bet I have found is to use the GF all purpose flour (Bob’s Red Mill is also DF, SF) as primary and mix the others in.
  • Milks – you can use: rice milk, almond milk, unsweetened almond milk, or soy milk.
  • In place of the baking soda and cream of tarter you can sub 2 teaspoons of baking powder.
  • In place of the unsweetened applesauce you can use any puree’d fruit so long as it is 1/2 cup and you think it will taste good in a very warm, autumn-like recipe. Or you can likely use some kind of unsweetened unflavored yogurt (1/2 cup). The idea is to give it moisture without adding more oil.
  • As far as the spices go – this is what I would do but if you like some spices listed above more than others than you are welcome to play around with the measurements and quantity of each one. – So long as all of the spices you use are equal in teaspoons as above. I cannot guarantee the spice blend will taste good though if you deviate from the recipe.

If you have any questions please contact me. I know what it is like to be free of many allergens and how hard it can be baking and cooking this way. I am happy to help you if I can.