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piece of cake on a plate

Spice Cake (gluten-free, whole grain, high altitude option)

Servings 16 pieces
Calories 151 kcal


  • 1 1/2 cup oat flour (certified gluten-free)
  • 1 tsp baking soda
  • 3/4 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp allspice
  • 1/2 tsp salt
  • 1/4 cup coconut oil, melted
  • 1/2 cup brown sugar
  • 1 cup applesauce, room temperature
  • 1/2 cup almond milk (or milk of choice)
  • 1 egg
  • 1/2 tsp vanilla
  • 3/4 cup walnuts, chopped

*High Altitude Adjustment (for 6,000-8,000 ft): Use only 1/2 tsp of baking soda.


  1. Preheat your oven to 350 and line a 9x9 baking pan with parchment paper. 

  2. In a small mixing bowl, mix your dry ingredients and stir together (oat flour, baking soda, cinnamon, cloves, allspice, salt).

  3. In a large mixing bowl, combine your coconut oil, brown sugar and applesauce and whisk together well. Add in your milk, egg, and vanilla and whisk together till all is well combined.

  4. Pour your dry ingredients into your wet ingredients and stir together till all is well incorporated. Add your walnuts and stir together again. Let your cake batter rest for a few minutes for the oat flour to soak up some of the wet ingredients and thicken up a bit.

  5. Pour your batter into your lined 9x9 pan and bake for about 30-35 minutes, or till the top of your cake is springy to touch and a toothpick inserted comes out clean. 

  6. Spread light cream cheese frosting on top (link above) or your favorite frosting of choice. Place in the fridge for at least an hour for the frosting to firm back up a bit, unless you don't mind a little frosting cascading over the sides like I do!

  7. Cut into 16 pieces and devour!

Recipe Notes

*Store this Spice Cake in your fridge, and it will last about a week.