Gluten-Free, Dairy-Free Spice Cake


3 C. Almond Flour

3/4 C. Classic Lakanto (add a little more if you want it sweeter)

2 Tbs. Cinnamon

1 Tbs. Ginger

1 tsp. Nutmeg

4 tsp. Baking Powder

8 large Eggs

1 C. Coconut Milk (Carton, not canned)

4 tsp. Vanilla Extract

1/2 C. Coconut Oil


  1. Preheat the oven to 350 degrees. Line the bottom and sides of one or two 8 or 9-inch round cake pans with parchment paper. Or spray a 9 by 13-inch cake pan with cooking spray if you want to do a sheet cake.
  2. In a large mixing bowl, beat the eggs with a stand mixer or hand-held mixer. Then mix in the coconut milk, vanilla extract, and coconut oil.
  3. Once those are combined, add in the almond flour, Lakanto, cinnamon, nutmeg, Ginger, and baking powder. Mix thoroughly.
  4. Pour into prepared baking pan(s).
  5. For one 8 or 9 inch round pan bake for 50-60 minutes or until a cake tester comes out clean. If you are using two 8 or 9 inch round pans or a 9 x 13 pan bake for 25-30 minutes or until it a cake tester comes out clean.
  6. Cool the cake on a rack and decorate as desired once cooled.


Inspired by: http://mamashire.com/spice-cake-gluten-free-dairy-free-sugar-free/

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