Low Fiber Classic Spice Cake

Total time2 hr

Prep time25 min

Cook time35 min

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Ingredients

12 servings

For the cake

2 ½ cups all-purpose flour
Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb Pillsbury Best Flour All Purpose Unbleached - 5 Lb Gold Medal Enriched Bleached Presifted All Purpose Flour - 10 Lb
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2 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp ground cinnamon
1 ½ tsp ground ginger
Ingredient note
Low residue diets limit seeds and coarse spices. Only a trace of ground ginger is likely Low Residue. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
½ tsp ground cloves
½ tsp ground nutmeg
¼ tsp ground allspice
¾ cup (1 ½ sticks) unsalted butter, softened
Ingredient note
Butter has no fiber. Counting all uses, this recipe has about 5 teaspoons per serving, which remains within the reviewed Low Residue range. If you prefer to always avoid butter, please tap it and change its rating to Red.
1 cup packed dark brown sugar
½ cup granulated sugar
3 large eggs, room temperature
2 tsp vanilla extract
1 cup buttermilk, room temperature
Ingredient note
Plain buttermilk has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid buttermilk, please tap it and change its rating to Red.
½ cup unsweetened applesauce

For the frosting

8 oz cream cheese, softened
Ingredient note
Plain cream cheese has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid cream cheese, please tap it and change its rating to Red.
½ cup (1 stick) unsalted butter, softened
Ingredient note
Butter has no fiber. Counting all uses, this recipe has about 5 teaspoons per serving, which remains within the reviewed Low Residue range. If you prefer to always avoid butter, please tap it and change its rating to Red.
3 cups powdered sugar, sifted
1 tsp vanilla extract
1 pinch salt

For serving

½ tsp ground cinnamon (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, then grease the parchment and dust lightly with flour.
2
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice until evenly combined. Set aside.

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