• Alyce

Whole Grain Gluten Free Spice Cake

Living a healthy lifestyle does not mean that yummy treats are not ever permitted. I love to be healthy and fit, but I also LOVE cake. And cookies. And pie. Ok, I love desserts. But it is important for me to be mindful of how much of all that I consume.

This recipe is one of those that just hit the spot the first time. I wanted a spice cake so I searched some recipes and decided to play around and tweak one I found. So, I tweaked it to my preferences and I was pleased with how well this cake turned out. One try! I quickly hurried to write down everything I did so I would not forget. My family is probably grateful for that too. They liked this cake and get on me often for creating a dish, but then forgetting to write down the recipe I "developed". And in their words, "We will never have that again."

This cake is so moist, bursting with fall spice flavor, and whole grain! What I love is that it is a single layer- just one 9" cake pan- so it is the perfect size. No 2 or 3 layer cake sitting around shouting your name every time you walk by.

This cake is moist enough to not need any icing. I would not recommend icing anyway as it will take away from the rich spice flavor. BUT....I did put a dollop of lemon curd on a slice and that was delicious. The lemon and the spices really complemented each other.



1 1/2 cups whole grain gluten free flour (see note at the bottom for recipe)

3/4 cup sugar (organic or brown)

1 tsp cinnamon

1/2 tsp ground cloves

1/2 tsp nutmeg

1/2 tsp ground ginger

1/2 tsp pink sea salt

1 tsp baking soda

6 Tbsp unsalted butter, melted

1 Tbsp apple cider vinegar

1 tsp pure vanilla extract

1 cup of apple cider, cold

Preheat oven to 350 degrees. Spray one 9" cake pan. In a large mixing bowl whisk dry ingredients. Add wet ingredients and stir until combined. Pour into pan and bake about 25 minutes or until a knife inserted in center comes out clean. Let cool before slicing.

*America's Test Kitchen Whole Grain Gluten Free Flour Blend

24 ounces (5 1/4 cups) teff flour

8 ounces (1 3/4 cups) brown rice flour

8 ounces (2 1/3 cups) ground golden flaxseeds

5 ounces ( 1 cup) sweet white rice flour

Whisk all ingredients together. Store in an airtight container in the refrigerator.

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