Spice Cake

For Christmas Day, I made myself a spice cake instead of having a rich Christmas pudding or cake.  I've made it since too - as I really like the recipe.  It's only small so you don't end up eating it every day for a week as desserts are meant to be treats!

It's gluten free (using GF oat flour), has no refined sugar (using low glycemic load coconut nectar instead), fat free (using applesauce instead), dairy free (using homemade almond milk instead) and full of lovely anti-oxidant spices.

I made it in a small half dome cake tin - so it looked a little like an English Christmas pudding.  You can, of course, add frosting/icing - but I like the spices so don't add anything.

If you don't have a half dome tin, bake it in muffin tins or a small square tin.

It was adapted from Chocolate Covered Katie's recipe for Egg Nog Spice cake.


Here's the recipe:

1/2 cup GF oat flour
1 tsp baking powder
1/4 tsp baking soda
1 tablespoon coconut nectar
2 tablespoons almond milk or other nut milk
1/2 tsp vanilla extract
1/2 cup unsweetened organic applesauce
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1/4 cup organic raisins

Combine all the dry ingredients together in a bowl. Mix well.
In a separate bowl, mix the wet ingredients, then pour the dry into the wet.
Stir until just combined, then pour in your selected baking tin.
Cook at 350 F for 20 - 25 minutes, depending on the tin.
Remove, let cool if you can - and enjoy.

You'll also enjoy the lovely smell it gives to your home.
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