Gluten-Free Spice Cake (mix recipe)

One of the things that I really missed once I’d embarked on my gluten-free life was cake. 6+ years ago and in the area we were in, there was really nothing for me in that realm. In fact, it would be several years before I was able to find any type of gluten-free cake mix.

So when I opened Glutenada, cakes were one of the first items I wanted to release. And my favorite cake – the one that I worked on for weeks to perfect? Spice cake with cream cheese frosting. My mouth waters now at the thought of a thick slice of spice cake peppered with raisins and a thick layer of gooey frosting that sticks to the fork and pares so well with the warm aroma and heady spices of the cake beneath.

Utterly divine. The perfect cake.

This recipe can be made with all sorts of different fruits or vegetables. The most common are applesauce and carrots but you are welcome to use pumpkin, squash, zucchini, etc.

Recipe can be made soy-free by using canola oil rather than a soy blend. Enjoy.

Gluten-Free Spice Cake
makes 13×9 pan

2 cups gluten-free flour
2 cups sugar
2 tsp baking soda
1 1/2 tsp cream of tartar
1 tsp salt
1 tsp cinnamon
1 tsp vanilla
1 tsp nutmeg
1/2 tsp cloves
1/2 tsp ginger
1/2 tsp cardamom
3 eggs
1/2 cup oil
water
1 1/2 – 2 cups mashed/pureed/grated fruit or veggies *
1 cup raisins or nuts, optional

Combine all dry ingredients in mixing bowl and add eggs, oil and enough water so liquid mixture measures 2 cups.

Add fruit/veggies and mix on medium speed until well combined. Add raisins/nuts and stir to mix.

Pour into greased pan(s) and bake at 350F for 35-40 minutes or until cake tester comes out clean. Do not overbake.

Cool completely and cover with your choice of frosting.

*If using grated carrots or zucchini, use 1/4 cup more water.