Gluten-Free Spice Cake

Recipe features

• Healthier alternative. Made with almond flour and sweetened with coconut sugar, this cake is perfect for those avoiding grains, gluten, or refined sugar.  
• Moist and flavorful. This combination of gluten-free ingredients makes an incredibly melt-in-your-mouth moist, tender cake bursting with cozy, warming spices. 
• Perfect for any occasion. Whether we’re talking breakfast, a casual after-dinner dessert, or a festive holiday gathering!

Ingredients you’ll need

• Almond flour (finely ground). Our naturally gluten-free, protein and healthy fat-packed alternative to regular flour. It gives the cake its moist texture and subtle nuttiness.
• Baking powder. Helps the cake rise and become fluffy. 
• Spices. A blend of cinnamon, ginger, nutmeg, and allspice gives the cake its signature warm and cozy flavor. If possible, use freshly ground spices here. Together, they make your house smell amazing! 
• Salt. Just a pinch balances the sweetness. Don’t skip it! 
• Coconut sugar. A natural sweetener with a hint of caramel flavor. If you don’t have coconut sugar, light brown sugar will work. Just know that it has a higher glycemic index than coconut sugar.
• Eggs. You’ll need four large eggs. Don’t forget to bring them to room temperature so they mix evenly into the batter, creating a cohesive, moist spice cake.  
• Orange zest. Adds a zing of orange flavor to the spice cake. It’s the perfect complement to the flavors in this cake. Don’t skip it!
• Vanilla extract. A good-quality pure vanilla extract intensifies the cake’s delightful aroma and overall flavor. You can substitute almond or maple extract here but only use half as much as these extracts are more potent. 
• Apple. Peeled and finely diced apples add moisture, sweetness, and a nice textural element. Use a crisp variety like Braeburn, Honeycrisp, Cosmic Crisp, or Pink Lady for the best results. 
• Powdered Sugar. The final touch! You can skip it altogether to keep your spice cake refined sugar-free. Or substitute a sugar-free powdered sugar alternative like Swerve Confection’s Sugar or Powdered Monk Fruit Sweetener. 

How to make gluten free apple spice cake

Step 1: Prepare for baking. Preheat your oven to 350°F.  Spray a 9-inch round cake pan with cooking spray, then line the bottom with parchment paper.

Step 2: Whisk the dry ingredients. In a large bowl, whisk together the almond flour, baking powder, cinnamon, ginger, nutmeg, allspice, and salt. 

Step 3: Blend the wet ingredients. In a separate mixing bowl, beat the eggs and coconut sugar until the mixture is light and creamy, about 3-4 minutes. Stir in the orange zest and vanilla extract.

Step 4: Combine the mixtures. Gradually add the dry ingredient mix to the wet mixture, mixing until the batter is just blended, then gently fold in the apples. 

Step 5: Bake. Pour the batter into your prepared cake pan and bake until it passes the toothpick test (about 25-30 minutes). 

Step 6: Cool and serve. Allow the cake to cool in the pan for 30 minutes, then carefully lift it out of the pan and place it on a wire rack to finish cooling. Once cooled completely, dust with powdered sugar, and enjoy!

Recipe tips

• Measure precisely. Use a kitchen scale to measure your ingredients for the most accurate results. This is especially important for gluten-free baking! If you don’t have a scale, scoop the flour into your measuring cup and then level it off with a knife to ensure you don’t use too much.
• Use room-temperature ingredients. Using room-temperature eggs makes mixing a smooth, cohesive batter much easier. Place them on your countertop 30 minutes before baking should do the trick!  
• Properly prep the pan. This almond cake with almond flour might stick to your pan if not prepared properly. Grease your baking pan and also line it with parchment paper before adding the batter.
• Use a stand mixer or hand mixer to combine the eggs and sugar. It’s important to beat the eggs and sugar together for several minutes to create air pockets. These pockets will expand in the oven, giving your cake rise and a lighter texture.
• Don’t overmix! Fold in the dry ingredients- do not use a hand mixer for this step. When combining the wet and dry ingredients and folding in the chopped apples, do so gently to avoid overmixing the batter. This is particularly important in gluten-free baking, as overmixing can cause the cake to become too dense and heavy. 
• Test for doneness. Start checking your gluten-free spice cake at the 25-minute mark by inserting a toothpick or cake tester into the center. It should come out clean or with a few crumbs clinging to it. Overbaking can make the cake taste dry. 
• Cool properly. Let the cake cool in the pan for 30 minutes, then transfer it to a wire rack to finish cooling completely. This helps the cake set perfectly and prevents a soggy bottom. It also keeps the powdered sugar from dissolving. 

Variations 

If you want to make this apple spice cake recipe your own, here’s my best advice: 

• Add dried fruit – Like raisins, cranberries, plums, or apricots –just fold them in with the apples! This makes your cake more nutritious and contributes to moisture and tenderness. You can even soak them in a little bourbon or dark rum for a festive holiday dessert.
• Add nuts – Gently fold a handful of finely chopped pecans, walnuts, or hazelnuts into the batter with the apples for extra nuttiness and crunch. 
• Finishing touch – Instead of powdered sugar, consider dusting your cake with cinnamon or serving individual slices with a dollop of regular or coconut whipped cream. Drizzle maple syrup or caramel sauce over the top for an extra decadent twist. 
• Finish with frosting – If you want to make your gluten-free spice cake even more indulgent, pair it with the creamy, tangy maple cream cheese frosting from my Pumpkin Cupcakes. Vanilla buttercream, brown butter, or caramel frosting are also fantastic on spice cake.  

Storing and freezing

Storing:  Store in an airtight container for up to 2 days at room temperature. It’ll also last for up to a week in the fridge. This cake is even better the next day after the flavors have had time to mingle. Plan to make it a day ahead of when you’re planning to serve it.

Freezing: To freeze, wrap the cake tightly in plastic wrap, place it in a freezer-safe container or bag, and keep it frozen for up to 3 months. Thaw the cake at room temperature before serving.

More fall and winter cake recipes

• Date and Walnut Cake 
• Gluten-Free Pumpkin Chocolate Cake 
• Cinnamon Raisin Sponge Cake
• Hot Cocoa Mug Cake (Gluten-Free)

If you love this gluten-free apple spice cake recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!

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