Gluten Free Spice Cake Recipe

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Gluten Free Spice Cake

kat childs

By
@yumyumkat

Great with coffee and wouldn't know it was gluten free. Its a bit time consuming but not to bad and worth it.


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Serves:

8-10

Cook:

50 Min

Ingredients

THIS IS THE FLOUR BLEND OR YOU CAN USE PAMELA'S GLUTEN FREE BAKING AND PANCAKE MIX

2 1/2 c
garbanzo/fava bean flour
3/4 c
potato starch or cornstarch
3/4 c
tapioca flour
1/2 c
sorghum flour
1 1/2 tsp
xantham gum
1 3/4 tsp
b. soda
3/4 tsp
salt

REMAINING INGREDIENTS

1 Tbsp
ground ginger
2 tsp
cinnamon
1/2 tsp
nutmeg or mace
1/4 tsp
grd cloves
1 1/2 c
milk (cow, almond, rice, soy or coconut)
1 1/2 c
light brown sugar
1/4 c
butter
1/4 c
safflower oil
1/3 c
molasses
1 tsp
vanilla
2 large
eggs, lightly beaten

SEVEN-MINUTE COFFEE FROSTING **

1 tsp
espresso granules or instant coffee (gluten free)
1 tsp
hot brewed coffee
3 large
egg whites (trader joe's carries egg whites in a carton)
1 1/4 c
sugar ( i use coconut sugar)
1/4 tsp
crm of tarter
3 Tbsp
cold water
1 tsp
vanilla

Directions Step-By-Step

1
Preheat oven to 325. Grease a 9 inch-round nonstick pan. Line the bottom with waxed paper, then spray again.

Sift the flour blend and spices into a lg bowl.

Combine the milk and sugar in a heavy saucepan and bring just to a boil over medium heat. Remove from the heat and add the butter, oil, molasses, and vanilla.

When the butter had melted, add the butter mixture to the dry ingredients and mix thoroughly blended. Add the eggs and mix until blended. Pour the batter into the prepared pan.

Bake for 50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 5 minutes. Invert the cake onto a plate, remove the paper, and cool completely.
2
Directions for frosting

Dissolve the coffee in the hot water or hot coffee; set aside.

in a double boiler over boiling water, combine the egg whites, sugar, crm of tarter, and cold water. Beat with an electric mixer on high for 7 minutes, or until soft peaks form.

Remove the meringue from the heat and stir in the vanilla and reserved coffee liquid with a spatula until desired spreading consistency. Use immediately.

**Makes enough for 8" layer cake; 10 servings
Great for the spice cake or a chocolate cake.
You can vary the flavor: omit the coffee for a vanilla frosting or use lemon or orange extract for a citrus flavor.

About this Recipe

Course/Dish: Cakes