Gluten Free Spice Cake Recipe.
When baking spice cake, the entire house feels as if it is wrapped in cinnamon love. Last week’s spice cake lasted several days, and was the go-to food for kids rushing out the door for the bus. So, I decided to try a different version – similar, but different.
Ingredients
- 2 cups gluten-free all purpose flour
- 1 1/2 tsp. cinnamon
- 1/4 tsp. cloves
- 1/4 tsp. mace – or allspice
- 1 tsp. baking soda
- 1 egg, 1 egg yolk, beaten
- 2/3 cups sour milk
- 1/3 cup butter melted
- 1 tsp. vanilla
- Optional: 1/2 cup dried fruit
Notes: Sift all dry ingredients. I didn’t bother with separating the egg white and beating it separately. I also substituted allspice for mace (no mace in the spice cabinet). I did add about 1/2 cup of dehydrated apples, the very last from last year’s crop. This was a nice addition.
Butter a rectangular baking dish. Use a spatula to spread the batter around. Bake for 25 minutest at 350 degrees.
Success!
Convivial Supper 
I think by separating the egg would make the *cake* more puffy, yes?
Did your family like it? I don’t want to judge what I have not tasted. I can see the spice you added to it. I am curious about your family’s take on it. :o)
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They thought it was fine! This was more flavorful than the last one, simply because I added more spice. I thought about the egg white, too – the batter comes our really thick and had to be spread around. It was only an inch or so thick. But then it puffed up nicely enough and is spongey, as cake ought to be. I think they would like it more if I had added the frosting! lol!
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😉 @ frosting!!!
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