Spice Cake with Cream Cheese Frosting

GFCF Spice Cake

(All of the dry ingredients can be mixed together in advance and stored in a cool, dry place until needed.)

3/4 cup almond meal
3/4 cup brown rice flour
1/2 cup potato starch
1/4 cup tapioca starch
2 tsp. Xanthan gum
1/2 cup white sugar
1/2 cup dark brown sugar
1 Tblsp. cinnamon
1 tsp. powdered ginger
1/2 tsp. powdered nutmeg
1/2 tsp. powdered cloves
1 1/2 tsp. baking soda
3/4 tsp. salt
6 Tblsp. vegetable oil
1 1/4 tsp. vanilla
2 Tblsp cider vinager
1 cup cold water OR cold coffee


Whisk all dry ingredients together and make a well in the center. Into the well, pour all of the liquid ingredients. Whisk to combine, taking care to scrape the dry ingredients from the bottom of the bowl. The batter will be springy and spongey.

Lightly grease the bottom of an 8x8 baking pan (Pyrex is fine). Preheat oven to 350 degrees and let the batter sit as the oven heats.

Pour batter into prepared pan and bake for 50 minutes or until a toothpick poked into the center comes out clean.

GFCF CREAM CHEESE FROSTING

1/2 stick GFCF margarine (1/4 cup) at room temperature
1/2 cup GFCF cream cheese (Tofutti brand works)
2 cups corn-free powdered sugar (make your own by whizzing about 2 1/2 cups of regular white sugar in a blender for a few seconds)


Beat margarine for a few minutes until soft and fluffy.
Add cream cheese and beat again until well combined.
Add sugar about 1/2 cup at a time, beating well between additions.