Gluten-Free Spice Cake

Here's a cake recipe that can be used for

breakfast, snack or dessert.

Less than 10 ingredients-my kind of recipe!

A wire whisk is always used with dry ingredients

to act as a sifter.

When wet is added to dry,

bubbles form and you know you're on to something!

This time we used a bundt pan,

but any cake or loaf pan would work as well.

It's a good idea to grease the pan first,

so you get all of that yummy goodness out of the mold.

Light, airy and not-too-sweet.

What could be better?

Gluten-Free Spice Cake

1 1/3 C gf flour

1 t cinnamon

2 t baking powder

1/2 t baking soda

1/4 t salt

2/3 C sucanat

1 (3.5 oz.) jar pear sauce

2 T light olive oil

1/2 C rice milk

Preheat oven to 350 degrees. 

Grease a loaf, round cake or bundt pan. 

Mix together dry ingredients. 

Beat together wet ingredients in a measuring cup. 

Blend into dry.

Pour into prepared pan. 

Bake 40 minutes for loaf pan 

or 20 minutes for cake pan.

Let cool 5 minutes in pan, then place on cooling rack.

*A sprinkling of powdered sugar or a drizzle of sugar glaze can be added, but is certainly not necessary. 

We have chosen to keep it sugar-free.  Enjoy!*

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