Spice Cake Recipe No Eggs Or Butter

Ready for more fall desserts? Try my pumpkin blondies, pear cake, and almond flour pumpkin muffins next. I’m more of a winter guy than a fall guy (shocking, I know), but the one exception is when it comes to baking. I LOVE fall spices, especially when they’re baked into a light and fluffy frosted cake. Made with everyday baking staples, it’s the impressive list of spices that gives this cake its flavor. Couple that with a tangy cinnamon frosting, and you’ve got a cake no one can resist.

Why I love this recipe

Made in one bowl. Which we can all agree is the only way cakes should be made! Easy to make diet-friendly. There are no eggs in this recipe, and it’s easy to make vegan or gluten-free with a few tried and tested modifications. Perfect texture. It’s light yet dense and with the perfect tender crumb. THE fall cake recipe. Ask anyone what dessert they think of when fall hits, and they’ll say spiced cake (well, maybe that and my healthy pumpkin bread).

Ingredients needed

For the cake:

All-purpose flour. Nothing fancy is needed here–just plain AP flour or whole wheat flour. For a gluten-free cake, use GF all-purpose flour with xanthan gum. Brown sugar and white sugar. I used a combination so the white sugar keeps the cake light in color while the brown sugar adds moisture. You could only use brown sugar, but your cake will be darker. Spices. A combination of cinnamon, nutmeg, cloves, ground ginger, and allspice. Baking soda. Works with vinegar to give the cake some rise and replaces the need for eggs. Don’t use baking powder, as it won’t have the same effect. Salt. Brings out the sweet taste of the cake. Oil. Any neutral flavored oil can be used, be it vegetable oil, canola oil, or refined coconut oil. Vanilla extract. A must for any good cake recipe. Vinegar. Use either white or apple cider vinegar. Water. To shape the batter. Milk also works, though I didn’t notice a difference in texture.

For the cream cheese frosting:

Cream cheese. Opt for cream cheese from a block, not a spread. Spreads tend to have water added. Use dairy-free cream cheese if desired. Butter. Use unsalted butter, vegan if needed. Vanilla extract. Just a dash for flavor. Powdered sugar. Also known as confectioners’ sugar. Cinnamon and nutmeg. For extra spice, of course!

How to make a spice cake

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 3- Make the frosting. In a large bowl, beat the cream cheese and butter until smooth. Add the vanilla and beat again. On low speed, gradually add the powdered sugar and spices until combined. Spread over the top of the cake.

Arman’s recipe tips

Use room temperature ingredients. While not essential to the recipe, using entirely room-temperature ingredients means the cake batter will mix more evenly. For a sweeter spice flavor, omit the cloves and add extra cinnamon. Avoid overbaking. Everyone’s oven models will vary, so if you’re worried about your cake, check it at the 25-minute mark and every 3-4 minutes until it’s done. Transfer the cake to a wire rack. So it cools more quickly.

Storage instructions

To store: Store the leftover cake in an airtight container at room temperature for up to three days or in the refrigerator for up to two weeks.

Make a layer cake. As pictured! Simply double or triple the ingredients! How about a bundt cake? There aren’t enough bundt cakes in the world if you ask me! To make a spiced bundt cake, pour the batter into a greased bundt pan and reduce the baking time to 20-25 minutes. Or make cupcakes! Pour the batter into a muffin tin lined with cupcake liners and reduce the bake time to 18-20 minutes. Add mix-ins. Whisk in chopped pecans, chocolate chips, or shredded coconut for more flavor.

To freeze: Wrap cake slices in plastic wrap and store them in a shallow container. Freeze them for up to six months.