Gluten Free Spice Cake

This easy recipe for Gluten Free Spice Cake is topped with sweet cream cheese glaze, and is a terrific blend of fall flavors.  Made with raisins and walnuts, this spice cake is great anytime of the year.

Now that fall has arrived, it’s time to start baking with a variety of flavorful spices.  And while many people are thinking about the bold flavor of pumpkin spice, I don’t want to forget the more mellow spices like cinnamon and ginger.

This cake is tender, moist, and delicious on its own, but what’s cake without a sweet topping?  The addition of a cream cheese glaze gives the cake an extra hint of sweetness.

The simplicity of making the cake in a Bundt pan is something I really enjoy.  The one-layer creation is simple to prepare and serve.  It also has the benefit of being easy to transport to get-togethers with family and friends.

If you’re not a fan of spice cake, try my recipes for Sour Cream Coffee Cake and Gluten Free Chocolate Sour Cream Bundt Cake.  Both of these recipes are also easy to prepare and are baked in a Bundt pan.

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Why this Recipe Works

• The combination of ground spices, raisins, and walnuts adds layers of flavor to the cake.
• Using vegetable oil adds extra moisture to the cake.
• The simple cream cheese glaze gives the cake a sweet topping.
• Baking the cake in a Bundt pan makes it really easy to create.

Ingredients You’ll Need:

Spice Cake

• Gluten free flour blend - I use Bob’s Red Mill 1 to 1 Baking Flour.  If your local store doesn’t carry Bob’s Red Mill, you can find it online at Amazon and Thrive Market.  I haven’t tried the recipe with almond or coconut flour.
• Brown sugar - I used light brown sugar in this recipe.
• Sugar - White granulated sugar.
• Baking powder and baking soda - Most cake recipes tend to use one or the other, but in this case I use both.  The combination of baking soda and baking powder gives the cake batter a boost.  (Be sure to check the dates on your containers.  Products past their expiration date may not add enough lift to the batter.)
• Salt - Table salt.
• Allspice - Ground allspice.
• Cinnamon - Ground cinnamon.
• Ginger - Ground ginger.
• Eggs - Use large room temperature eggs.  I take the eggs out of the refrigerator about 30 minutes before I’m going to use them.
• Milk - I use whole milk.
• Vegetable oil - You can substitute canola oil if you prefer.
• Almond extract - Pure almond extract. 
• Raisins - I use Sun Maid raisins.
• Walnuts - I use chopped walnuts.

Cream Cheese Glaze

• Cream cheese - Brick-style cream cheese, softened.
• Butter - Unsalted butter.  I normally use unsalted butter in my baking to control the amount of salt.
• Powdered sugar -  Also known as confectioner’s sugar, the powdered sugar gives the glaze a silky consistency.
• Almond extract - Pure almond extract.
• Milk - I use regular milk to keep the glaze color white.  You could also use nut milk, but the color of the glaze may not be as bright.

How to Make Gluten Free Spice Cake

1. Whisk together the dry ingredients until completely combined.
2. Add the wet ingredients and beat until combined.
3. Fold the raisins and walnuts into the batter.
4. Transfer to the prepared pan.
5. Bake for 50 minutes.
6. Make the glaze and spread over the cooled cake.
7. Serve and enjoy.

Step by Step Instructions

Make the Cake:

In a large mixing bowl, add the gluten free flour blend, baking powder, baking soda, salt, sugars, allspice, cinnamon, and ginger.  Whisk everything together until completely combined (photos 1 & 2).

Add the eggs, milk, oil, and almond extract to the flour mixture.  Using an electric mixer, on low, beat until combined.  

Turn the mixer to high and beat for 2 minutes (photo 3).

Using a rubber spatula, fold the raisins and walnuts into the batter (photo 4).

Transfer the batter to the prepared Bundt pan.

Bake until a wooden pick inserted in the cake comes out clean, about 50-60 minutes.

Cool the cake in the pan for 20 minutes, then invert the cake onto a wire rack to cool completely.

Make the Glaze:

In a large bowl with an electric mixer, beat together the cream cheese and butter until combined.  Add the powdered sugar and almond extract and beat until smooth.

Start with 2 tablespoons of milk and mix well.  Add more milk, a little at a time, to attain the desired consistency.

Using a spatula or table knife, spread the glaze over the top of the cooled cake.

Baker’s Tips

• Generously grease and flour the Bundt pan.  Most Bundt pans have nooks and crannies. You need to grease and flour every part to prevent any part of the cake from sticking to the pan. 
• Check the ingredients of your gluten free flour blend for xanthan gum.  If your flour mix doesn’t contain xanthan gum, try adding ½ teaspoon to the recipe.  I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
• Allow the cake to cool completely before adding the glaze.  If the cake is still warm, the glaze will slide right off.

Recipe FAQs

If you’re looking for an easy dessert, you’ll have to try this Gluten Free Spice Cake.  It’s a perfect ending to dinner year-round, and it’s also a great choice for Thanksgiving, Christmas, or any fall or winter celebration.  Enjoy!

More Gluten Free Dessert Recipes You’ll Love

• Gluten Free Pumpkin Bars
• Gluten Free Chocolate Toffee Bars
• Strawberry Bread Recipe
• Gluten Free Lemon Cake
• Gluten Free Apple Dessert

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Recipe

This post was originally published in 2019. It was republished in 2021 with new images and updated instructions.