Spice Cake

Spice Cake

Vegan, Oil-free, Gluten-free

Prep: 15 min, Bake: 35 min, Total: 50 min, Serves: 12


For the Spice Cake

  • 2 cups gluten-free oat flour
  • 1 cup almond flour
  • 1/2 cup cocoa powder
  • 1 cup date sugar, powdered in a blender
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin spice
  • 2 cups unsweetened plant milk (more if needed)
  • 1 tsp vanilla extract
  • 1 Tbsp molasses
  • 1/2 cup prune butter
  • 1/2 cup unsweetened apple sauce

For the Cashew Frosting (optional)

  • 1 cup raw cashews, soaked in hot water for 15 minutes
  • 1/4 cup maple syrup
  • 4 Tbsps orange juice, freshly squeezed
  • 1 Tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 tsp orange zest
  • ½ teaspoon cinnamon
  • Pinch of salt (optional)
  • enough unsweetened plant milk to make it spreadable consistency


For the Cake:

  1. Preheat the oven to 350 °F and have an 8x8-inch silicone baking form handy.
  2. Add all dry ingredients to a large bowl. Mix well and set aside.
  3. Combine all wet ingredients in a bowl or a blender. Pour the wet mixture into the dry ingredients and stir until smooth. Add more milk if needed.
  4. Pour the cake batter into the prepared baking form and bake for 35-40 minutes or until a toothpick inserted comes out clean.
  5. Cool for 5 minutes in the pan, then remove and cool completely on a cooling rack.

For the Frosting:

  1. Pour out the soaking water from the cashews.
  2. Combine all frosting ingredients in a high-speed blender and blend until smooth, scraping down the sides as needed.
  3. Spread the frosting evenly on the cake, let set. Cut into squares and serve immediately, store in a sealed container in the fridge for a couple of days or freeze.

Note: If you would rather make cupcakes, pour the batter into a 12-cupcake silicone form, and bake in a °F oven for 18 minutes. 

Oct 20th 2023 Jitka Burger, Certified Health Educator

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