Gluten Free Spice Cake

If you’re looking to ring in the New Year with a kick, this cake will do the trick! Gluten Free, Dairy Free Spice Cake!

Cinnamon– My go to spice, cinnamon supports stable blood sugar levels and reduces inflammation, which can lower your risk for diabetes and cardiovascular disease. Additionally, it is a potent antimicrobial, which can help to keep the gut microbiome in check leading to improved digestion.

Cardamom– Cardamom is known to be very healing to the gut lining. A great source of calcium, iron, potassium, and vitamin C, it also supports bone and vascular health.

Ginger: an anti-nausea, anti-inflammatory, and analgesic herb that has stomach, expectorant, and digestive enhancing properties.⁣

Nutmeg - helps soothe indigestion, strengthen cognitive function, and detoxify the body

Spice Cake

ingredients

  • 2 cups gluten-free oat flour

  • 1 cup almond flour

  • 1 cup coconut/date sugar

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 2 tsp ground cinnamon

  • 1 tsp ground ginger

  • 1/4 tsp ground cloves

  • 1/4 tsp ground nutmeg

  • 1/4 tsp ground cardamom

  • 1 tsp vanilla

  • 1 1/3 cup unsweetened almond milk

  • 1/3 cup unsweetened applesauce

Cream Cheese Frosting

ingredients

  • 1/2 cup butter softened (Miyokos)

    7 oz cream cheese softened (Violife)

    1 tsp vanilla

    1/2 cup Swerve powdered sugar

    top with pomegranate seeds

Instructions

For the cake

  1. Preheat oven to 350F. Line a 9-inch brownie pan with non-stick parchment paper.

  2. Add the oat flour, almond flour, coconut sugar, baking powder, baking soda and spices to a medium-sized bowl. Mix well and set aside.

  3. In a jug or bowl, combine the almond milk and applesauce. Mix well, then add to the dry ingredients and stir until uniform.

  4. Pour into the prepared pan and bake in the oven for 50-60 minutes or until a toothpick inserted comes out clean. Cool for 5 minutes in the pan, then remove and cool completely on a cooling rack.

For the cream cheese frosting

Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth

  1. Invert the cake onto a cake plate or stand

  2. Apply a generous dollop of frosting and spread..top with pomegranate seeds!

  3. Cut into squares and refrigerate for an hour before serving for best results.

Chefs note: make sure the cake is cooled completely before attempting to frost

Enjoy!

By Tapp Francke-Ingolia

Nutrition, RecipesTaylor JayneComment