Gluten Free Vegan Spice Cake

Total time1 hr 30 min

Prep time25 min

Cook time35 min

Warm layers of cinnamon, ginger, nutmeg, cloves, and allspice make this spice cake feel like fall in every bite, with brown sugar lending deep caramel notes throughout the crumb. The batter comes together with a flax "egg" for structure and a curdled plant-milk mixture that keeps each layer moist and tender once baked. Once cooled, the cake gets stacked and swept with a smooth, tangy cream cheese-style frosting that pairs beautifully with the warm spices, finished with a light dusting of cinnamon on top. Baking the layers separately and cooling them fully before frosting gives you clean, sturdy slices with a soft, plush interior. It's a great option to bake for a gluten free celebration table, delivering all the cozy, spiced flavor of a classic layer cake.

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Ingredients

12 servings

For the flax eggs

For the cake

2 ½ cups all-purpose flour
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
1 tsp baking soda
½ tsp salt
2 tsp ground cinnamon
1 ½ tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground allspice
1 cup packed light brown sugar
½ cup organic cane sugar
½ cup vegan butter, softened
½ cup neutral oil (such as canola or sunflower)
1 cup plant-based milk
1 tbsp apple cider vinegar
1 tsp vanilla extract

For the frosting

1 cup vegan cream cheese, softened
¼ cup vegan butter, softened
2 ½ 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 and line the bottoms with parchment paper.
2
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.

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