Gluten-Free Christmas Spice Cake with Bob’s Red Mill Almond Flour

Watch The Video!

This Gluten-Free Christmas Spice Cake brings together warm holiday spices, a soft, tender crumb, and the rich flavor of almond flour from Bob’s Red Mill.

Perfect for sharing, this cake is topped with a simple glaze and sprinkled with dried cranberries and crushed pistachios for a festive touch.

Gluten-Free Christmas Spice Cake with Bob’s Red Mill Almond Flour

Print Recipe

This Gluten-Free Christmas Spice Cake brings together warm holiday spices, a soft, tender crumb, and the rich flavor of almond flour from Bob’s Red Mill. Perfect for sharing, this cake is topped with a simple glaze and sprinkled with dried cranberries and crushed pistachios for a festive touch

Ingredients

• 2 cups Bob’s Red Mill Almond Flour
• ½ cup Bob’s Red Mill Gluten-Free All-Purpose Flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ½ tsp salt
• ¾ cup brown sugar
• ½ cup unsweetened applesauce for moisture and sweetness
• ½ cup coconut oil or your preferred oil, melted and cooled
• 3 large eggs room temperature
• 1 tsp vanilla extract
• ¼ cup almond milk or any non-dairy milk
• Glaze & Garnish:
• 1 cup powdered sugar
• 2-3 tbsp almond milk or enough to create a pourable consistency
• Dried cranberries and crushed pistachios for garnish

Instructions

• Preheat the Oven: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line it with parchment paper for easy removal.
• Mix Dry Ingredients: In a large mixing bowl, whisk together the almond flour, gluten-free all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
• Combine Wet Ingredients: In a separate bowl, mix the brown sugar, applesauce, coconut oil, eggs, vanilla extract, and almond milk until well combined.
• Mix the Batter: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
• Bake: Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
• Prepare the Glaze: In a small bowl, whisk together the powdered sugar and almond milk until smooth and pourable. Add more almond milk if needed for the desired consistency.
• Decorate: Once the cake is cool, drizzle the glaze over the top. Sprinkle with dried cranberries and crushed pistachios for a festive finish.
• Serve & Enjoy: Slice, serve, and enjoy this gluten-free holiday treat with family and friends!