Gluten-Free Spice Cake Recipe
Gluten-Free Spice Cake Recipe photo by Taste of Home

Gluten-Free Spice Cake Recipe

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A medley of seasonal spices fills this cake with mouthwatering flavor. You'll want to try it even if you don't follow a gluten-free diet! —Laura Fall-Sutton, North Chicago, Illinois
TOTAL TIME: Prep: 25 min. Bake: 30 min. + cooling
MAKES:9 servings
Healthy Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Bake: 30 min. + cooling
MAKES: 9 servings


  • 3/4 cup unsweetened applesauce
  • 1/2 cup honey
  • 2 eggs
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1 cup brown rice flour
  • 1/2 cup soy flour
  • 1-1/2 teaspoons ground ginger
  • 1-1/2 teaspoons ground cinnamon
  • 1-1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1/2 cup finely chopped walnuts
  • 1/4 cup finely chopped dried apricots
  • 1 teaspoon grated orange peel
  • 1 teaspoon confectioners' sugar

Nutritional Facts

1 piece equals 249 calories, 9 g fat (1 g saturated fat), 47 mg cholesterol, 241 mg sodium, 41 g carbohydrate, 3 g fiber, 5 g protein.


  1. In a large bowl, beat the applesauce, honey, eggs, oil and vanilla until well blended. Combine the rice flour, soy flour, ginger, cinnamon, baking powder, salt, baking soda, nutmeg, allspice and cloves; gradually beat into applesauce mixture until blended. Stir in the walnuts, apricots and orange peel.
  2. Transfer to an 8-in. square baking dish coated with cooking spray. Bake at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar. Yield: 9 servings.
Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.
Originally published as Gluten-Free Spice Cake in Healthy Cooking December/January 2009, p10

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Reviewed Jun. 14, 2010

"This is one of the best sweet treats I've tried that doesn't have gluten or refined sugar. We can't have soy so I just used brown rice flour and it tastes fine."

Reviewed Jan. 8, 2010

"When originally published in Healthy Cooking magazine, in the Healthy Cooking Annual cookbook and also online there was an error in the ingredients listed. The version currently available online is correct version. The cake is moist, has a slightly coarse texture and a coarse crumb. It doesn’t have grittiness often associated with gluten-free baked goods.

The incorrect version used 1-1/2 cups brown rice flour, no soy flour, 2 teaspoons ground ginger and 1 cup unsweetened applesauce. The correct version uses 1 cup brown rice flour, ½ cup soy flour, 1-1/2 teaspoons ground ginger and ¾ cup unsweetened applesauce.
I’m sorry for the inconvenience and disappointing results with the original version.
Peggy Woodward, RD
Food Editor
Healthy Cooking"

Reviewed Apr. 27, 2009

"Ya'll are making all these GF recipes on here without Xanthan gum. If you don't have this tiny ingredient, nothing you ever make with flour will turn out!!!! I had to learn the hard way!"

Reviewed Jan. 24, 2009

"I had a similar experience! The batter was quite thick. The finished product looked o.k., but tasted awful. This may be expected since we are not used to gluten-free products. I made it for a friend. We served it at a brunch and received the same opinion from all! It had a gritty texture, so we nicknamed it "sand cake"."

Reviewed Jan. 9, 2009

"STOP!!! Don't make this recipe; you willl waste your time, money and ingredients. This was a disaster. I think a liquid ingredient is missing. The batter went into the pan rather thick and didn't look much better after baking. I am recycling it into a bread pudding and hope it can be salvaged. Maybe it needs at least 1/2 cup of water? Don't know but it doesn't work the way it is written right now."

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