This tender Gluten Free Spice Cake, topped with sweet cream cheese glaze, is a terrific blend of fall flavors. Baked in a Bundt pan, this spice cake recipe is easy and delicious!
Preheat oven to 350 degrees. Grease and flour a 10 or 12 cup Bundt pan.
In a large mixing bowl, whisk together the gluten free flour blend, sugars, allspice, baking powder, cinnamon, ginger, baking soda, and salt until completely combined.
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.
Use a rubber spatula to fold the raisins and walnuts into the batter.
Pour the mixture into the prepared Bundt pan.
Bake for 55 minutes or until a wooden pick inserted in the cake comes out clean.
Allow the cake to cool in the pan for 20 minutes. Then invert the cake onto a wire rack to cool completely.
Using an electric mixer on medium speed, beat the cream cheese, powdered sugar, and almond extract until completely combined.
Add 2 tablespoons of milk and mix well. Add more milk, a small amount at a time, to attain the desired consistency.
Using a spatula or table knife, spread the glaze over the top of the cooled cake.
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