Kendra's Gluten Free Velvet Spice Cake
A perfectly-spiced, perfect-for fall light spice cake!
Servings: 12 people
Calories: 450kcal
Equipment
- 10-cup bundt pan
- Electric mixer
Ingredients
For the cake:
- 3 large eggs separate whites from yolks into two large bowls
- 3/4 Cup salted butter room temperature
- 1 1/4 Cup white sugar
- 3 large egg yolks
- 3/4 Cup plus 1 Tbsp buttermilk
- 2 Cups gluten free 1-1 flour mix with xanthan gum in it (if your mix does not contain xanthan gum, add 3/4 tsp of it now)
- 1/2 Cup packed blanched almond flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground nutmeg
- 1 tsp cinnamon
- 1/2 tsp ground cloves
For the spiced glaze:
- 2 Cups powdered sugar
- 2 Tbsp milk
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
Instructions
- First, make your cake! Preheat the oven to 350° Fahrenheit and generously butter (don't spray) your 10-cup bundt pan (or your cake will stick). In a clean, dry, medium bowl, separate out your egg whites (make sure there are no bits of yolk) and beat using an electric mixer until stiff peaks form, then set aside.
- In a second large bowl, beat together your butter and sugar until creamy and smooth. Add in the egg yolks and buttermilk and beat to combine. Then, whisk in the flour, almond flour, baking powder and soda, salt, and all spices until smooth and combined. Finally, fold in your egg whites 1/3 at a time until smooth, and pour batter into your buttered bundt pan.
- Bake for 60-80 minutes, depending on your oven, or until a skewer inserted into the thickest part of the cake comes out clean. Let cake cool completely before turning out of pan onto a serving tray.
- Once the cake is cool, make your glaze (optional). In a small bowl, stir together all of the glaze ingredients until smooth. For a thicker glaze, add less milk/more powdered sugar, and for a thinner glaze do the opposite. Pour over cake and then serve!