Gluten Free Dairy Free Spice Cake

Total time2 hr

Prep time25 min

Cook time35 min

Warm layers of cinnamon, ginger, nutmeg, cloves, and allspice make this a cozy, deeply spiced cake with a tender, moist crumb thanks to melted coconut oil and brown sugar. The batter comes together in one bowl with a quick milk-and-vinegar buttermilk trick before it bakes into two even, springy layers. Once cooled, the layers get stacked and coated in a fluffy, tangy-sweet frosting that spreads on smooth and holds its swoops beautifully along the sides. It's a showstopper for a birthday or fall gathering, with a flavor profile that leans nostalgic and comforting rather than one-note sweet. This one is a solid pick for a gluten free dessert table, delivering all the classic spice-cake character without any fuss.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the cake

2 ½ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground allspice
¾ cup refined coconut oil, melted and cooled
1 ½ cups packed light brown sugar
3 large eggs
2 tsp vanilla extract
1 cup dairy free milk
1 tbsp apple cider vinegar

For the frosting

8 oz dairy free cream cheese, softened
¼ cup dairy free butter, softened
2 ½ cups powdered sugar, sifted
1 tsp vanilla extract
1 pinch salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2
In a medium bowl, combine the dairy free milk and apple cider vinegar and let stand for 5 minutes until slightly curdled.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!