Gluten-Free Spice Cake with Cream Cheese Maple Frosting

Plate with slice of Gluten Free Spice Cake

5 from 6 votes

Gluten-Free Spice Cake with Cream Cheese Maple Frosting

This Gluten-Free Spice Cake recipe is a deliciously moist and aromatic bundt cake. Rich with warm spices and drizzled with a simple cream cheese maple frosting. Made without xanthan gum and with a unique gluten-free flour blend this versatile cake is easy to make and suitable for celebrations or a simple tea time indulgence.

Prep Time30

Cook Time45

Total Time1 15

Course: Cake

Cuisine: American

Servings: people

Calories: 302kcal

Author: Georgina Hartley

Equipment

27cm round x 10cm tall bundt tin

Ingredients

300 g light brown sugar
140 g olive oil
3 eggs medium-sized – see notes
2 teaspoons vanilla extract
160 g unsweetened apple sauce
140 ml whole milk
2 teaspoons apple cider vinegar
140 g buckwheat flour
140 g sorghum flour
120 g cassava flour
1 ½ teaspoons baking powder
1 ½ teaspoons bicarbonate of soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon kosher salt

Cream Cheese Maple Frosting

150 g cream cheese
50 g maple syrup
2 tablespoons whole milk
½ teaspoon ground cinnamon

Metric - US Customary

Instructions

Grease a 27cm (10 inch) bundt pan.
Pre-heat the oven to 180°C, 160°C fan, 350°F, gas mark 4.
Mix the all the wet ingredients (brown sugar, olive oil, eggs, vanilla, apple sauce, milk, apple cider vinegar) together in a large bowl.
In a separate large mixing bowl whisk together the dry ingredients (buckwheat flour, sorghum flour, cassava flour, baking powder, bicarbonate of soda, spices, salt).
Add the dry ingredients into the wet ingredients and mix well by hand or using an electric mixer until smooth.
Pour the cake mixture into the bundt pan, smooth the surface with a rubber spatula and bake in the oven.
for 40-45 until an inserted cocktail stick comes out clean.
Remove the cake from the oven and rest for 5 minutes before inserting the cake out of the bundt pan.
Cool completely on a wire rack before frosting.

Cream Cheese Maple Frosting

Whisk together the cream cheese, maple syrup and whole milk in a medium sized bowl until thick, smooth but definitely pourable.
Drizzle the frosting over the cooled cake. If the frosting isn’t pouring well then add a little more milk to loosen.
Dust the finished cake with a little ground cinnamon.

Notes

Flour substitutions

Do not substitute the flours suggested for a branded all-purpose gluten-free flour blend as the recipe won’t work.
You can substitute the buckwheat flour for teff or brown rice flour (but the result will be a little gummier)
You can sub the sorghum for oat flour.
You can sub the cassava flour for sweet rice flour.Or you can use my Homemade Gluten-Free Flour Blend in place of all the flours.

Eggs. The eggs used in this recipe are medium size, 60g with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.

Dairy-free version

Substitute the whole milk for a plant based alternative.
Substitute the cream cheese for a vegan cream cheese.

Expert tips

All the ingredients should be at room temperature before beginning.
Make sure to use the correct size bundt tin. The one recommended is 27 x 27 x 10 cm.

Store

If unfrosted this cake keeps well at room temperature in an airtight container for up to 5 days. Once the cake is frosted then it needs to be stored in the fridge but as it will go dry quite quickly in the fridge I recommend eating with a couple of days.

Freeze

You can freeze the cake as soon as it has cooled and prior to frosting. Double wrap in plastic wrap and aluminium foil to protect it well in the freezer. Thaw at room temperature overnight before unwrapping. Allow to breathe for half an hour before frosting and serving.

Ingredient measurements

Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.

US customary measurements

These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
The nutrition serving is for 1 slice of cake, assuming the cake is cut into 16 servings.

Nutrition