Spice Cake

This GF 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.



  • 1 cup Bob’s Red Mill Gluten-Free Pancake Mix
  • 5/8 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon xanthan gum
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/2 cup buttermilk or sour milk (1/2 Tbsp. lemon juice mixed in 1/2 cup milk)
  • 2 Tbsp. butter, softened
  • 1 ripe banana, mashed
  • 1/2 teaspoon vanilla
  • 1 egg

Cream cheese frosting

  • 4 oz. (1/2 tub) Philadelphia whipped cream cheese
  • 2 Tbsp. butter, softened
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract


  • 2 mixing bowls — 1 large, 1 small
  • 8×8 inch Pyrex baking dish
  • Electric hand mixer
  • Aluminum foil


  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 8×8 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.


Cake adapted from Scott Adams’s GF spice cake recipe on Celiac.com. Frosting adapted from Janni’s “Cream Cheese Frosting II” recipe on allrecipes.com.