Gluten Free Spice Cake with Dairy Free Cream Cheese Frosting
This gluten free spice cake is soft, perfectly spiced, and surprisingly simple to make. Made with almond flour and warm spices, it bakes up with a tender crumb and just the right amount of cozy spice flavor, all without gluten or dairy. It’s the kind of cake that feels special enough for the holidays but easy enough to make on a whim.
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This spice cake came together unexpectedly right before Thanksgiving dinner, when I told my sister I was planning to make one and then changed my mind. She was genuinely disappointed, so I decided to throw one together anyway. As I was mixing the batter, I kept tasting it and realized it needed more spice. A little extra cinnamon here, a bit more allspice there, and suddenly it smelled exactly how a spice cake should.
When it came out of the oven, I knew it was something special. The cake had a beautiful dome, light cracking on top, and the most perfect crumb. My sister is a classically trained baker, and she immediately commented on the texture, which felt like a huge win. Since then, I’ve tested this cake several more times, including by someone else, in another kitchen, and it has turned out beautifully every single time.
Like everything on Wellness Trickle, this cake is gluten free and dairy free, and it’s made without refined sugar. It’s the kind of dessert you can bring to a holiday gathering, set it on the table with confidence, and know no one will guess it’s free of anything. It’s simple, reliable, and exactly the kind of cake I love to have in my back pocket for Christmas and beyond.
Why You’ll Love This Cake
- Uses almond flour instead of a gluten free flour blend to be nightshade free and easy.
- No complicated steps to make. It’s a great beginner recipe.
- Warm spice flavor without being overpowering.
Ingredient Notes
Almond Flour – Use fine blanched almond flours, not almond meal. I always keep bags of the Costco brand almond flour on hand. It works great.
Coconut Oil – I used refined coconut oil because of its neutral flavor. If you have extra virgin coconut oil, it will work. You may have a slight coconut taste, which could be quite good here.
Dairy Free Cream Cheese – I love Miyoko’s brand cream cheese, but it’s been so difficult to find lately. I’ve tested this with Kite Hill brand with great results as well.
Dairy Free Butter – You’ll need stick-style butter for structure. Again, I prefer Miyoko’s brand, but on the final testing of this recipe I couldn’t find it and used Country Crock Avocado Oil Plant Butter and it worked great (the ingredients aren’t quite as clean as Miyoko’s though). If using unsalted butter, add a small pinch of salt when creaming the butter and cream cheese together.
Full ingredient list can be found in the recipe card below.
How To Make Gluten Free Spiced Cake
This cake comes together quick and easy with a few basic ingredients. I’ve included a recipe for dairy free cream cheese frosting, but you can use a store bought if you prefer (I like Miss Jones brand).
To Make The Cake
- Preheat oven to 325°F. Grease a 9-inch round cake pan with coconut oil and line the bottom with parchment paper.
- In a stand mixer with a whisk attachment (or with electric beaters), mix the coconut oil and maple syrup until smooth.
- Add the eggs and milk to the mixer bowl and mix until smooth and well combined.
- In a separate bowl, whisk together the almond flour, coconut flour, arrowroot starch, baking powder, salt, cinnamon, ginger, nutmeg, and allspice.
- Add the dry ingredients to the wet ingredients and mix until smooth. Don’t overmix.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 30–40 minutes (see note below), or until a toothpick inserted in the center comes out clean, the edges are lightly golden, and the top has a small dome. Some cracks are normal.
- Let cool completely. Enjoy as is, or frost and add toppings once completely cooled.
To Make The Dairy Free Cream Cheese Frosting
- Cream together the butter and cream cheese with electric beaters or a stand mixer (paddle attachment) on medium speed until smooth, about 2-3 minutes.
- Mix in the vanilla and maple syrup on medium speed until smooth.. If the frosting is too soft, refrigerate for 30-40 minutes to thicken.
- Spread frosting onto the cooled cake. Sprinkle with cinnamon or crushed pecans if desired.
Jen’s Recipe Tips
- Baking Time: When I use my Caraway cake pan, it bakes in 30 mins. When I used my regular non-stick cake pan, it was closer to 40 minutes (about 38 minutes).
- You want your milk, eggs and maple syrup room temperature when mixing so the cold doesn’t re-solidify the coconut oil while mixing.
- You can microwave your milk, maple syrup, and coconut oil to warm them up a bit if they’re cold. Make sure they’re not too hot though. Just a bit warm. And make sure you let your coconut oil cool before mixing. It should be a bit solid but soft (not melted). You don’t want to mix it when it’s melted.
- If you need to quickly, bring your eggs to room temperature, put them in a bowl and cover with warm water. Let them sit for 15-20 minutes.
Serving Suggestions
This was unintentionally a Thanksgiving dessert, but is a traditional Christmas dessert, or treat in the fall and winter months. While testing, I ate this all day. It was breakfast, a snack, and dessert. Frost it or don’t – you do you. It’s so good no matter what.
This cake is great on a holiday dessert table alongside a bunch of cookies, like gluten free lemon cookies, gluten free ginger molasses cookies and some gluten free double chocolate cookies.
It’s also a great snack cake when you have guests coming over and need a quick wintery treat.
Recipe FAQs
Yes. The cake can be baked a day ahead and stored covered at room temperature. Frost just before serving or store frosted cake in the fridge.
I’ve tested this recipe in a 9-inch round pan and an 8-inch round pan with great results. You can likely successfully bake in a square 8 or 9 inch pan, or double and bake in a 9×13 pan, but I haven’t tried. Baking in a loaf pan or square pan will require timing adjustments. Just watch it closely after 30 minutes.
You may have needed more baking time. When testing the recipe, different cake pans required different baking times. You’ll know it’s ready when there is a bit of a dome in the center, and slight cracking on top.
Light cracking is normal and expected with this batter. It’s a sign the cake is rising properly.
Absolutely. The cake is flavorful and tender on its own. Store bought frosting can also be used.
Gluten and Dairy Free Spice Cake
Equipment
- 1 9 inch round cake pan
- Parchment paper
Ingredients
For the Cake
- ¾ cup maple syrup room temperature
- ½ cup refined coconut oil softened or melted and cooled
- 4 large eggs room temperature
- 1 cup cashew milk room temperature (any milk works)
- 2¼ cups blanched almond flour
- ¼ cup coconut flour
- ⅓ cup arrowroot starch (also called arrowroot flour)
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1½ teaspoons allspice
Optional Dairy Free Cream Cheese Frosting
- 8 ounces dairy free cream cheese cold (recommended Miyoko's or Kite Hill brands)
- 8 ounces dairy free stick butter room temperature (recommended Miyoko's or Country Crock brands)
- 5 tablespoons maple syrup
- 1½ teaspoons vanilla extract
Instructions
To Make The Cake
- Preheat oven to 325°F. Grease a 9-inch round cake pan with coconut oil and line the bottom with parchment paper.
- In a stand mixer with a whisk attachment (or with electric beaters), mix the coconut oil and maple syrup until smooth.
- Add the eggs and milk to the mixer bowl and mix until smooth and well combined.
- In a separate large mixing bowl, whisk together the almond flour, coconut flour, arrowroot starch, baking powder, salt, cinnamon, ginger, nutmeg, and allspice.
- Add the dry ingredients to the wet ingredients and mix until smooth. Don’t overmix.
- Pour the batter into the prepared cake pan.
- Bake for 30–40 minutes (see note below), or until a toothpick inserted in the center comes out clean, the edges are lightly golden, and the top has a small dome. Some cracks are normal.
- Let cool completely. Enjoy as is, or frost and add toppings once completely cooled.
To Make The Dairy Free Cream Cheese Frosting (Optional)
- Cream together the butter and cream cheese with electric beaters or a stand mixer (paddle attachment) on medium speed until smooth, about 2-3 minutes.
- Mix in the vanilla and maple syrup on medium speed until smooth. If the frosting is too soft, refrigerate for 30-40 minutes to thicken.
- Spread frosting onto the cooled cake. Sprinkle with cinnamon and/or crushed pecans if desired.
Notes
- Make sure all wet ingredients are at room temperature before mixing so the coconut oil doesn’t seize.
- You can microwave your milk, maple syrup, and coconut oil to warm them up a bit if they’re cold. Make sure they’re not too hot though. Just a bit warm. And make sure you let your coconut oil cool before mixing. It should be a bit solid but soft (not melted). You don’t want to mix it when it’s melted.
- If you need to quickly, bring your eggs to room temperature, put them in a bowl and cover with warm water. Let them sit for 15-20 minutes.
- Baking time can vary depending on the pan you use. Start checking at 30 minutes. When I use my Caraway cake pan, it bakes in 30 mins. When I used my regular non-stick cake pan, it was closer to 40 minutes of baking time.
- Let the cake cool completely before frosting or the frosting will melt.
- If the frosting feels too soft, refrigerate it briefly before spreading.
Nutrition
About Jen
I create nightshade-free, dairy-free, and gluten-free recipes that the whole family will love. After years of managing my own food sensitivities, I’ve learned how to make dishes that are flavorful, fun, and easy enough for busy weeknights. Let’s bring joy back to your table, one recipe at a time. More About Me
