I had a friend ask if I had a gluten free Spice Cake Mix, so I said “Give me minute in the kitchen and I’ll let you know.” I took the White Cake recipe from Irresistibly Gluten Free and made some fun adjustments. It was so good and so easy I’ve been wondering ever since why I hadn’t done it before.
You can use this same recipe to make a Pumpkin Spice Cake, so I’ll include those directions as well. This recipe is dairy free, and can be egg free if you substitute the egg for another 1/4 cup applesauce.
Dry ingredients for White Cake recipe from Irresistibly Gluten Free page 68
3 teaspoons Pumpkin Pie Spice
2 small apples peeled, cored, and diced
1/2 cup chopped pecans (optional, or you can use them to garnish the top after frosted.)
1 (15 oz) can applesauce (or about 1 3/4 cups) or Pumpkin Puree
1/4 cup oil
1/2 teaspoon almond (or vanilla) extract
- Preheat oven to 350 degrees and spray one 9 x 13 inch (or two 8 or 9 inch round) pan with cooking spray.
- In bowl of mixer combine dry ingredients for White Cake, spice, apples, and pecans. While mixing on low add in applesauce or pumpkin puree, egg, oil, and extract. Mix until well combined. (If making the Pumpkin Spice Cake you can omit the apples, or substitute zucchini if desired.)
- Pour into prepared pan and bake for 45 minutes. Cool and frost, or serve warm topped with warm Homemade Caramel Syrup.
For Cream Cheese Frosting see the recipe on page 66 in Irresistibly Gluten Free the cookbook.