GF Spice Cake

This spice cake is easy to make, moist and delicious, and truly doesn't taste "gluten-free." The cream cheese frosting can easily be used on other desserts too. This is definitely a recipe I'll be making again!

[GF] This recipe is gluten-free.



Cream cheese frosting



  1. Preheat oven to 350 degrees F.
  2. Blend GF pancake mix, sugar, baking powder, baking soda, xanthan gum, cinnamon, nutmeg, allspice, and ginger.
  3. Add buttermilk/sour milk, butter, banana, and vanilla. Beat on low, then medium-low, for about two minutes until thoroughly blended.
  4. Add egg. Beat on medium-low for another two minutes.
  5. Pour into greased 8x8 inch baking dish. Cover with aluminum foil to prevent over-browning the top.
  6. Bake for 25 minutes, then remove aluminum foil. Bake for approximately 10-20 more minutes until done. Beware, I find that the old toothpick trick doesn't always work when there's a banana in the cake (the banana lets the toothpick slide out clean when the cake isn't actually done), so you'll have to check carefully. First, touch the top and give it a little shake. If it jiggles like jello, put it back in. You may also need to make a little incision in the top and peek inside to see if it looks like a finished cake.
  7. While the cake is baking, make the frosting by mixing all frosting ingredients in the small mixing bowl. Blend on low, then medium, for about two minutes until completely smooth. To keep it spreadable, leave it at room temperature until ready to frost the cake. If you have to refrigerate it, then bring it back to room temperature and/or beat it for a minute with the mixer to thin it back out before spreading it over the cake.
  8. When the cake is cool to the touch, frost it with the cream cheese frosting.

Source: Cake adapted from Scott Adams's GF spice cake recipe on Frosting adapted from Janni's "Cream Cheese Frosting II" recipe on