This post contains affiliate links for which I may earn a small commission on qualifying purchases. Please click here for more details. I truly appreciate your support!

Why gluten, dairy, and egg free?

Those of us with food sensitivities or allergies know what a bummer it can be to go to holiday gatherings and not be able to partake of the goodies. Sure, you get used to it in a way, but at least for me it’s always a little spot of disappointment in a time that’s supposed to be fun and joyful. After having to go gluten and dairy free nearly two years ago (and egg free for a year in there) I started having to get creative in my cooking and baking. I hope my recipes will bring a bit of festivity to others who find themselves in the same situation.

What’s in a gluten, dairy, and egg free spice cake anyway?

It doesn’t have gluten, dairy, or eggs…so what IS in it?

Gluten Free Flour Blend

The flour blend called for in this recipe needs to be a measure-for-measure or cup-for-cup substitute for regular flour. I prefer King Arthur Measure for Measure Gluten Free Flour Blend, but I’ve also had success with Namaste Gluten Free Perfect Flour Blend (I buy it at Costco), and Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, although that last one is my least favorite as I feel it gives a grainier texture than the others.

All of these blends include xanthan gum, which is key to the structure of your cake. If you cannot find a flour blend that includes xanthan gum, you can add xanthan gum independently into your dry ingredients: Add 1/4 tsp xanthan gum per 1 cup of gluten free flour blend. This is only if your flour blend does not already include it.

Brown Sugar and Spices

I know, this recipe has a lot of sugar in it. Everyone needs a treat now and then, right? If you’re looking for a healthier option, I would venture to guess that coconut sugar would be an excellent substitute (1:1) though I have not tried it myself yet. I have never tried sugar replacers or substitutes in this recipe and cannot vouch for how they would work. Given that the sugar makes up a good deal of the dry ingredients, I also would not attempt to replace it with a liquid sweetener as it will throw off the dry-liquid ratio.

This cake is not shy when it comes to the spices. If there are certain spices in this recipe that you don’t like, simply leave them out. If you want a more subtle spice flavor, cut back on the spices a bit.

Coconut Milk (and Water)

Coconut milk never ceases to amaze me with how versatile it is. It can be savory, sweet, cooked or not, and it’s a lovely dairy substitute in so many recipes. When I call for coconut milk I mean the full-fat, unsweetened canned coconut milk, not any sort of “coconut beverage” that you would drink (which would have additives).

Why water? It helps to thin out the coconut milk. I measure my coconut milk in a glass measuring cup to the 1-cup line, top it off with water to the 1.5 cup line, then continue adding my liquid ingredients to the same measuring cup, finally stirring before adding to my dry ingredients.

Coconut Oil

I prefer to use virgin (unrefined) organic coconut oil (I usually buy it in bulk from Costco). Even with the addition of so much coconut oil and coconut milk, I really don’t think this cake has any sort of distinct coconut flavor.

Carrots?

Yes! The shredded carrots add a nice flavor, texture, and moisture to the cake. Please note that these are shredded, not finely grated. You can omit them if you wish, but you may need to reduce your baking time because there will be less moisture. Shredded apples would be a nice substitute for the carrots.

Non-Dairy Butter

I like to use Earth Balance Soy Free Buttery Spread, but I have also tried Country Crock Plant Butter With Avocado Oil and it was a success. Really any plant based butter spread should do the trick. The combination of the plant-based butter with the powdered sugar, vanilla, and coconut milk results in a lovely buttercream style frosting. If your non-dairy butter requires refrigeration, then you will need to store extra frosting in the refrigerator as well as your cake after frosting it.

Questions and substitutions for gluten, dairy, and egg free spice cake

Can I use regular (gluten) flour instead of gluten free flour?

I have not tried it, but I imagine it would work just fine. It will be a slightly different texture but not in a bad way. Bear in mind that glutenous flour absorbs liquid differently than gluten free flour so you may have to adjust the amount of coconut milk/water and the baking time.

Can I substitute another oil for coconut oil?

Yes, vegetable/canola oil would be the best substitute to maintain the intended texture and flavor.

Can I add eggs?

No, I would not add eggs to this recipe. It’s designed to be made without.

Can I substitute a different milk for coconut milk?

Yes, though the coconut milk adds a nice flavor to the cake. You can replace the coconut milk and water with 1.5 cups plain, unsweetened almond milk (and no water). I’ve made it that way before and it was good. I’ve never tried oat milk, cashew milk, or dairy milk with this recipe and don’t know how it would affect the texture.

What can I use instead of non-dairy butter for the frosting?

If you’d like to make a vanilla frosting without the non-dairy butter either because you can’t have the ingredients or you don’t like buttercream icing, try using an equal amount of palm oil shortening. (I use this organic sustainably sourced brand.) It will produce a simple but creamy vanilla frosting that is excellent in its own way. I tried it with this spice cake and it was quite good. Follow the recipe as directed, but you will need to add a bit more coconut milk to thin out the frosting in the last step – probably about 1/2 – 2/3 cup.

I don’t have any carrots. What can I substitute?

Shredded apples would be a nice substitute. You can omit the carrots entirely but you may need to reduce your baking time slightly as there will be less moisture in the cake.

Planning your gluten, dairy, and egg free spice cake

Making the sugared cranberries and candied oranges

This is definitely something you will need to do at least a day in advance so your fruit will have time to dry completely. You can do this up to 3 days in advance and store the candied fruits in an airtight container or bag in the refrigerator until you are ready to decorate your cake. Doing this in advance also saves you some stress – trust me.

Pan Size

This cake can be made in a variety of sizes. I have personally tried it with two 6-inch pans, two 9-inch pans, and two standard size cupcake tins. Baking time will vary depending on pan size, as noted in the recipe instructions. If you want a tall cake (as pictured), use the two 6-inch pans.

If you make this into cupcakes, consider using these unbleached, chlorine-free cupcake liners. I love how they peel away easily from my cupcakes without sticking to the cake!

How to make sugared cranberries

Be sure to do this step at least one day in advance of decorating your cake!

In a saucepan, bring water and sugar to a boil, stirring to dissolve. Remove pan from heat.

Place cranberries in a heat-proof bowl and pour hot sugar syrup over the berries. Let rest at least 8 hours or overnight. 

Drain the cranberries and toss with more sugar to coat. Spread them out on a baking sheet lined with parchment paper and allow them to dry for several hours. The sugared cranberries may be stored in the refrigerator in an airtight container for several days.

How to make candied orange peels

Be sure to do this step at least one day in advance of decorating your cake!

Cut the tops and bottoms off the oranges. Score the peel and pith (white part) of the oranges in quarters with a knife and remove from the flesh of the orange. Set the oranges aside in the refrigerator for a snack or other use. Slice the orange peels into ¼-inch strips.

Place the strips in a saucepan and fill with enough water to cover the peels. Bring to a boil.

Once boiling, drain the peels. Cover with more water and repeat the process. This removes the bitterness from the peels. Repeat this process a total of 4-5 times. The more times you do it the more likely you are to remove all bitterness from the peels.

After the final drain, set peels aside. In the empty pot, whisk together 1½ cups water and 1½ cups sugar. Return to the stovetop over medium-low heat and bring to a gentle simmer.

Add orange peels to the pot. Simmer gently (don’t boil) until the pith (white part) is somewhat translucent, checking every 10 minutes or so and swirling the pan as needed to make sure all the peels are covered. Don’t stir the syrup as this may cause it to crystallize. This may take 45-60 minutes. Peels should look glossy when finished.

Place extra sugar in a large bowl. Remove the peels from the hot sugar syrup and toss them in the bowl of sugar to coat. Place sugared peels on a parchment-lined baking sheet or wire rack to dry completely overnight.

How to make gluten, dairy, and egg free spice cake

The recipe for the cake and frosting is pretty straight forward!

Preheat oven to 350 degrees Fahrenheit. Grease the bottoms of the cake pans or line with circles of greased parchment paper. If using cupcake tins, grease the bottoms of the wells or line with cupcake liners.

Mix the dry ingredients (flour, sugar, salt, baking soda, and spices) in a large bowl. Mix the wet ingredients (coconut milk, water, oil, vinegar, and vanilla) in another bowl or large measuring cup. Stir the wet mixture into the dry mixture and stir them together until thoroughly combined, being on the lookout for dry ingredients lurking at the bottom of the bowl. Stir in the carrots. Pour the batter into prepared pans.

I do like to use my food scale to weigh the batter in the pans so I get it evenly divided. Place your empty cake pan on the scale, zero it out, then pour in some batter. Take note of the weight and do the same for the other pan. Keep weighing/dividing until they’re roughly the same (it doesn’t have to be perfect – pretty close is good enough).

Bake until cakes spring back when gently pressed and a toothpick inserted into the center comes out clean. Be careful not to over-bake or the cakes will be dry! Baking time is approximately 18-20 minutes for standard cupcakes, 33-36 minutes for 9-inch pans, or 50-55 minutes for 6-inch pans.

Set pans on wire racks to cool for about 10 minutes. Run a sharp knife around the edges of the pans to make sure cake will release cleanly. Turn cakes out onto wire racks and cool completely before frosting and decorating.

How to make dairy-free vanilla frosting

The dairy-free frosting is also easy to make. Using an electric mixer, beat together the non-dairy butter and vanilla extract until combined. Next beat in the powdered sugar 1 cup at a time, fully incorporating each cup before adding more. The mixture will be quite thick. Blend in small amounts of the coconut milk until the desired consistency is reached.

Assembling the gluten, dairy, and egg free spice cake

I like to assemble my cake on a cake decorating turntable.

Cut the cakes in half horizontally using a serrated knife (bread knife) or dental floss like in this technique. If you want to use cardboard cake rounds, trace the bottom of your cake pan onto the cardboard with a pencil, then cut just inside the line to size your round for your cake. If your cake came out somewhat domed, you may choose to trim off the very top edge of each cake so that they are flat. (An excellent opportunity to sample your cake from the scraps!)

Place a glob of frosting on top of your cake round, then place one layer of your cake on the round. I like to save the flattest sides of the cake for the very bottom and very top of my stack. The glob of frosting helps hold the cake to the round.

Alternate frosting and cake layers until you have all four layers of cake assembled, choosing a flat side of cake for the very top. Ice the outside of the cake with frosting. Decorate with cranberries and orange peels.

Storing the gluten, dairy, and egg free spice cake

If the non-dairy butter in your frosting requires refrigeration, then your cake will need to be stored in the refrigerator. The cake is best served as close to room temperature as possible, so be sure to pull it out in plenty of time before serving (possibly up to an hour ahead, depending on how long it’s been in the refrigerator). Cover any exposed (cut) parts of the cake before placing back in the refrigerator to keep it from going stale quickly.

Unfrosted cake may be frozen. Wrap cakes individually and tightly and place them in freezer-safe containers or bags. To thaw, place the cakes in the refrigerator and DO NOT open the bags or containers. This will help prevent the cakes from getting soggy by forcing the condensation to stay on the outside of the bags/containers.

Extra frosting may be stored in an airtight container in the refrigerator for up to a week. Sugared cranberries may be kept in an airtight container in the refrigerator for several days. Candied orange peels may be stored in a cool, dry place for up to 4-6 weeks before they start to become stale.

Gluten, Dairy, and Egg Free Spice Cake Recipe

Print Recipe

Gluten, Dairy, and Egg Free Spice Cake With Vanilla Frosting

Full of wintry spices and topped with creamy vanilla frosting and sugared fruit, this gluten, dairy, and egg free spice cake is a treat for the eyes and mouth!

Course: Dessert

Keyword: allergy friendly, christmas cake, dairy free, egg free, egg free cake, gluten and dairy free, gluten free, gluten free cake, holiday cake, spice cake, spice cupcakes, vanilla frosting, vanilla icing, winter cake

Servings: 12 people

Author: Melissa Kalbfleisch – Hymns & Home

Ingredients

Sugared Cranberries

• 1 cup fresh cranberries
• 2 cups granulated sugar, plus more for tossing
• 1 cup water

Candied Orange Peels

• 2 oranges
• water for boiling
• 1½ cups granulated sugar, plus more for tossing

Spice Cake

• 3 cups gluten free flour blend (with xanthan gum) I prefer King Arthur Measure for Measure Gluten Free Flour Blend
• 1¾ cups brown sugar
• 1 tsp salt
• 2 tsp baking soda
• 2 tsp ground cinnamon
• 1½ tsp ground ginger
• ½ tsp ground nutmeg
• ½ tsp ground cloves
• 1 cup full fat unsweetened coconut milk Use canned coconut milk, not coconut beverage.
• ½ cup water
• 1 cup coconut oil, melted I use virgin (unrefined) coconut oil.
• 2 Tbsp apple cider vinegar
• 2 tsp vanilla extract
• ½ cup shredded carrots

Vanilla Frosting

• 1 cup non-dairy butter I use Earth Balance Soy-Free Buttery Spread
• 2 Tbsp vanilla extract
• 6 cups powdered sugar
• ⅛ – ¼ cup full fat unsweetened coconut milk Use the canned coconut milk, not a coconut beverage.

Instructions

Sugared Cranberries

• If using, do this step at least 1 day in advance of your cake!
• In a saucepan, bring water and sugar to a boil, stirring to dissolve. Remove pan from heat.
• Place cranberries in a heat-proof bowl and pour hot sugar syrup over the berries. Let rest at least 8 hours or overnight.
• Drain the cranberries and toss with more sugar to coat. Spread them out on a baking sheet lined with parchment paper and allow them to dry for several hours. The sugared cranberries may be stored in the refrigerator in an airtight container for several days.

Candied Orange Peels

• If using, do this at least one day in advance of your cake!
• Cut the tops and bottoms off the oranges. Score the peel of the oranges in quarters with a knife and remove. Set the delicious oranges aside in the refrigerator for a snack or other use. Slice the orange peels into ¼-inch strips.
• Place the strips in a saucepan and fill with enough water to cover the peels. Bring to a boil.
• Once boiling, drain the peels. Cover with more water and repeat the process. This removes the bitterness from the peels. Repeat this process a total of 4-5 times.
• After the final drain, set peels aside. In the empty pot, whisk together 1½ cups water and 1½ cups sugar. Return to the stovetop over medium-low heat and simmer gently until syrup reaches approximately 230-235°.
• Add orange peels to the syrup. Simmer gently (don't boil) until the pith (white part) is somewhat translucent, checking every 10 minutes or so and swirling the pan as needed to make sure all the peels are covered. Don't stir the syrup as this may cause it to crystallize. This may take 45-60 minutes.
• Place extra sugar in a large bowl. Remove the peels from the hot sugar syrup and toss them in the bowl of sugar to coat. Place sugared peels on a parchment-lined baking sheet or wire rack to dry completely overnight.

Spice Cake

• Preheat oven to 350° Fahrenheit.
• Grease the bottom of your cake pans with coconut oil or line with greased parchment paper. Set aside.
• In a large bowl, whisk together flour, sugar, salt, baking soda, cinnamon, ginger, nutmeg, and cloves until well combined.
• In a second bowl or large measuring cup, whisk together coconut milk, water, oil, vinegar, and vanilla. Pour mixture into the dry mixture and stir thoroughly to combine. Stir in carrots.
• Pour batter into the prepared pans. Use a food scale to evenly divide the batter between the two pans.
• Bake until cakes are just done, about 50-60 minutes for two 6-inch pans, 33-36 minutes for two 9-inch pans, or 18-20 minutes for standard size cupcakes. Cake should spring back when lightly touched and a toothpick inserted into the center of the cake should come out clean. Don't over-bake!
• Let cakes cool in the pans for about 10 minutes on a wire rack. Run a sharp knife around the sides of the pans to make sure cakes are loose. Remove from pans and cool completely on wire racks.

Vanilla Frosting

• In a large bowl, beat together the non-dairy butter and vanilla with an electric mixer until combined.
• Gradually beat in the powdered sugar, adding one cup at a time and mixing thoroughly before adding more. The mixture will be quite thick by the end.
• Beat in the coconut milk a little at a time until desired consistency is reached. You may not need the full amount of coconut milk. I prefer a thicker frosting, so I don't add the full amount. If icing gets too thin, add a little more powdered sugar. You can also place the icing in the refrigerator for a little while if it starts to get runny.

Assembling the Cake

• Once the cakes are completely cool, use a serrated knife (bread knife) to slice each cake in half horizontally.
• Assemble cake in layers, spreading or piping frosting between each layer. Frost the outside of the cake and decorate with sugared cranberries and candied orange peels, if desired.

Storing the Cake

• If your frosting contains non-dairy butter that requires refrigeration, then your cake will need to be stored in the refrigerator. The cake is best served as close to room temperature as possible, so be sure to remove it from the refrigerator in plenty of time before serving. Cover any exposed (cut) parts of the cake before refrigerating to keep it from going stale.
• Extra frosting can be stored in the refrigerator for up to a week. Sugared cranberries may be stored in an airtight container in the refrigerator for several days. Candied oranges may be kept in a cool, dry place for up to 4 weeks.
• Unfrosted cake may be frozen. Wrap it tightly and placed in an airtight freezer-proof container or bag. Thaw the cake in the refrigerator, without opening the bag, to prevent it from becoming soggy.

I hope you and your loved ones enjoy this cake this holiday season! I’d love to know if you try it – drop me a comment below!

Blessings,
Melissa

This post contains affiliate links for which I may earn a small commission on qualifying purchases. Please click here for more details. I truly appreciate your support!