This paleo spice cake is perfectly moist, tender, and packed with warm sweet spices and flavor! The addition of apples and raisins adds extra sweetness and the frosting is out of this world tasty! It’s pure comfort food this fall that happens to be gluten-free, dairy free, and refined sugar free.
I actually had NO plans to make a spice cake this fall, originally. In fact, spice cake was never really a “thing” for me so sadly it probably never would’ve happened without a little help.
Help comes in funny ways for bloggers. Help comes from readers and followers, all the time. It’s obviously hugely important that I listen to what you guys want so I can plan content that’s relevant to people!
This recipe, however, didn’t come from your typical reader survey or poll on Instagram. Nope, it actually came from a reader who contacted me with a request for her husband’s birthday! How sweet is that?!
In her message, she relayed to me how much he loved all my baking recipes and wishes I’d make a spice cake!
She asked if I could pleasssse make one before JUNE – the month of his birthday AND when he deploys to Japan.
Um, JUNE?! I made this spice cake the very next day.
Now, I wouldn’t say I typically drop everything I’m doing to make a labor intensive requested recipe. This one, however, was such a good one for the fall I knew I had to act fast!
Reader requests are often my favorite recipes to make, because it gives me a purpose beyond myself, which can be hard to come by when you work alone at home.
Anyway, the spice cake idea was so perfect that I let it cut in line before tons of other ready-to-go recipes in my content calendar.
The cake itself is deee-lish and loosely based on my carrot cake recipe. I even made a modified version of my original cashew based cream cheese frosting, and you know what? This version might even be better than the first!
I made a few other changes too. Instead of a combination of 3 flours though, I simplified it by using blanched almond and tapioca. The texture is moist soft perfection!
I also added shredded apples and raisins for extra sweetness. And obviously no carrots. Oh, and the spices! They obviously sorta make this cake what is is.
I used cinnamon AND one of my favorite fall-themed spice blends, “gingersnap” from Primal Palate. Now, you can totally order that one (and I highly recommend it since I’m basically addicted!) BUT you can also make your own blend by combining ginger, nutmeg, and allspice.
I also spiced up the frosting just a bit with some extra cinnamon, so you’re getting warm fall spices all over with this paleo spice cake!
Speaking of the frosting – don’t let the cashew soaking part intimidate you. Soaking cashews intimidated me for so long! All you do is literally put cashews in a bowl, cover with water, and that’s it. Just let them sit there for a few hours, and then you’re goo to go!
I hope you’re ready for a new favorite baking recipe – this one is special – now let’s get started!
Paleo Spice Cake with Cinnamon “Cream Cheese” Frosting {GF, DF}
Paleo Spice Cake with Cinnamon Cream Cheese Frosting.
Ingredients
Frosting:
- 2 cups cashews unsalted, soaked for at least 3-4 hours
- 1/4 cup coconut cream from a can, chilled
- 2 Tbsp coconut oil refined, soft, or palm oil shortening
- 1/3 cup + 2 Tbsp raw honey or pure maple syrup
- 1 Tbsp + 2 tsp lemon juice
- 2 tsp pure vanilla extract
- 1 tsp cinnamon
- 1/8 tsp sea salt
Cake:
- 4 eggs
- 1/3 cup coconut milk full fat
- 1 Tbsp lemon juice
- 1/3 cup coconut oil refined, melted
- 1/2 cup pure maple syrup
- 1 Tbsp molasses optional**
- 2 tsp pure vanilla extract
- 2 1/2 cups blanched almond flour
- 1/3 cup + 2 Tbsp tapioca flour
- 2 tsp cinnamon
- 2 tsp Gingersnap spice blend from Primal Palate*
- 1/2 tsp sea salt fine grain
- 1 tsp baking soda
- 1 1/2 cups apples grated {about 2 med)
- 2/3 cup raisins
Instructions
For the Frosting:
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Make the frosting before making the cake. Place all ingredients in a high powered blender or food processor and blend until smooth and creamy. Refrigerate frosting for at least an hour to set. This frosting won't ever firm, but chilling will thicken it.
For the Cake:
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Preheat your oven to 350 degrees and line a 9 x 13” baking dish (I used glass) with parchment paper.
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In a large bowl, combine the almond flour, tapioca, spices, baking soda and salt. In a separate large bowl, whisk together the eggs, coconut milk, lemon juice, maple syrup, molasses (if using) vanilla, and coconut oil.
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Once smooth, stir the dry ingredients into the wet using a spoon or rubber spatula until fully combined and smooth. Fold in the shredded apples, then raisins.
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Transfer the mixture to prepared baking dish, scraping the bowl to get every drop in the dish, and spread it out evenly.
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Bake 38-42 mins or until a toothpick inserted near the center of the cake comes out clean and the top is golden brown. Remove from oven and place dish on a wire rack. Cake needs to completely cool before frosting - after about 20 minutes, you can place in the refrigerator to speed up the process.
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Once cooled, spread frosting all over cake and return to the refrigerator for another 20 minutes before slicing and serving. Store leftovers in the refrigerator for up to 3 days. Enjoy!
Recipe Notes
*If preferred, use 1 tsp ginger, 1/2 tsp nutmeg and 1/2 tsp allspice
**No worries if you don't have it on hand, but it adds a nice depth to the flavor if you do!
***Prep time does not include time needed to soak the cashews.
Nutrition
Shop Products and Ingredients:
Want More Paleo Cake and Cupcake Recipes? Try One Of These!
Carrot Cake with “Cream Cheese” Frosting
Vanilla Cupcakes with Dairy Free Vanilla Buttercream Frosting
Orange Gingerbread Coffee Cake
Cinnamon Apple Coffee Cake with Crumb Topping
Pumpkin Cupcakes with Maple Cinnamon Cream Cheese Frosting
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Oh my, this looks so delicious! I have to be egg free also. Do you think this cake will work with chia or flax egg? Thanks
I can’t have coconut. Do you think there would be something else I could use in the cake in the place of full fat coconut milk that would work. I would so love to make this cake but for that ingredient. I know what to do for the coconut oil but not the milk.
I made this into muffins (18) and they are great (bake 20 min). Used grape seed oil instead of coconut oil and also used just the watery part of the coconut milk as I saved the thick cream for coconut whip cream.
I would think that any milk would be fine in place of coconut milk. It’s such a small amount and I bet you could even leave it out.
As it contains 4 eggs I can’t imagine that a replacer for eggs would work well.
I did not make the icing….just used coconut whip cream…my fav
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Made the cake last night! Yum! The cake turned out great but the frosting did not. My frosting was gritty…did I not soak the cashews long enough? I did 3.5 hours. Any tips?
The best spice cake ever!!! I added walnuts to the batter and it was delicious. Will definitely make it again. But it’s just the two of us so I would love to have your tasty recipes revised for two… Just a thought. Because this cake is big and we are eating it all lol!!!