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Thanks for the wonderful turnout for our celebration yesterday. Everyone wanted the cake recipe, so that’s today’s blog. This Spice Cake recipe is gluten-free, dairy-free, egg-free. I’ve shown my original recipe along with my substitutions so you can take a stab at making your own recipes gluten and dairy-free. I get many of my ingredients such as tapioca and superfine white rice flour at vitacost.com.
Spice Cake
1c Superfine white rice flour
1 1/4c Tapioca flour
1t Baking soda
1t Baking powder
1/2t Salt
1t Xanthan gum
2 1/2t Cinnamon
1t Nutmeg (I use 1/2t)
1t Ginger
1/4t Ground cloves
1 3/4c Sugar (I use maple and recommend maple, date, or coconut or organic cane sugar)
3/4c Vegetable oil (I use lite olive oil but any combo of olive oil and canola oil will work)
3/4c Natural applesauce
1/4c Molasses
3/4c Water
1/4c Maple syrup (or coconut cream, something to approximate the thickness of buttermilk)
Makes 12 cupcakes. Bake 16-19 min @ 350 until fork comes out clean.
Molasses Frosting
1c Palm shortening
2T coconut cream (optional)
1T Molasses
1 3/4c Maple sugar (or other sugar)
Pinch of salt
Beat the heck out of it with a mixer for a few minutes. If it needs more fluff, put a little extra coconut cream or molasses.