- 2
- 25 mins
- 55 mins
Ingredients
- Spice Cake
- 3 cups (405 gr) gfJules™ All-Purpose Gluten-Free Flour
- 1 Tbs. baking powder
- 1/4 cup powdered milk (I use DariFree™ potato based milk powder) OR plain mashed potato flakes
- 1/4 tsp. salt
- 2 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground allspice
- 1/2 tsp. ground cloves
- 1/2 cup butter or non-dairy alternative (like Earth Balance® Buttery Sticks)
- 2 cups brown sugar or coconut palm sugar
- 4 large eggs *for egg-free option see below
- 2 tsp pure vanilla extract
- 1 cup milk or non-dairy alternative (like vanilla coconut, soy, hemp, rice, etc. “milk”)
- Maple Frosting
- 1/2 cup shortening (I use Spectrum® Organic Palm Oil Shortening) or butter
- 3 Tbs. pure maple syrup
- 1 tsp. pure vanilla extract
- 2 1/4 cups sifted confectioner’s sugar
Preparation
Step 1
Gluten Free Spice Cake
Pre-heat oven to 350º F (static) or 325º F (convection). Bring eggs and milk to room temperature.
Spray two 8-inch round cake pans with non-stick cooking spray and dust entire surface lightly with gfJules™ All-Purpose Gluten Free Flour. To make cupcakes, oil or line cupcake pans with cupcake papers (Makes approximately 28 cupcakes).
Whisk together the flour, powdered milk, baking powder, salt and spices and set aside.
In a large mixing bowl, combine the butter and sugar and beat well with your mixer’s paddle attachment, until the mixture is very light and fluffy (approximately 3-4 minutes).
Add the eggs next, one at a time, beating well after each addition. Mix in the vanilla with the last egg addition. Slowly add the milk, alternating with the flour mixture and beating in between the additions.
Beat until smooth and pour into the prepared pans. Let rest on the counter for 10 minutes before baking.
For cakes, bake for 30 minutes, turning the pans half-way through if using convection setting; for cupcakes, test after 20 minutes for doneness. To test the cakes for doneness, insert a cake tester or toothpick in the middle of each cake and be sure it comes out clean, with very few dry crumbs attached. The cakes will also begin to pull away slightly from the sides of the pans. Add time if necessary to fully bake the cakes.
When done, turn off the oven and leave the oven door open to let the cakes cool slowly there for 5 minutes or so, then remove the cakes to a cooling rack. After 15-20 minutes of total cooling time, gently invert the cakes to remove them from the pans, then flip gently back onto the cooling rack until fully cooled.
Maple Frosting
Cream shortening with maple syrup, vanilla and sifted confectioner’s sugar until light, but spreadable. If using butter, it may be necessary to add more confectioner’s sugar so the frosting isn’t too thin.