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Gluten Free Autumn Spice Cake

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Prep Information

Prep Time

30 minutes

Cook Time

30 minutes


12 - 16 people


  • 1 cup gluten-free flour blended
  • 1/2 cup almond meal
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp cardamom
  • 1/4 tsp nutmeg
  • 3 large eggs (room temp)
  • 1/2 cup Ultra Premium Arbequina Extra Virgin Olive Oil
  • 1/2 cup whole milk
  • 3/4 cup coconut palm sugar (or granulated sugar)
  • 1 tsp vanilla


  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl combine the sugar, eggs, Ultra Premium Arbequina EVOO, milk, and vanilla. Blend until fully incorporated.
  3. In a separate bowl add flour, almond meal, baking powder, salt, and spices. Blend together completely.
  4. Using a paddle mixer, slowly add flour mixture to the liquid mixture until fully incorporated.
  5. Pour into a greased bundt cake pan or into a greased 8 X 8 pan.
  6. Bake for 30 minutes or until the center is springy to the touch.
  7. Remove from oven and let cool.
  8. When the cake is completely cooled, apply the glaze.
  1. Melt butter in a saute pan over medium heat. Swirl the pan in a circular motion about the heat until the butter starts to brown. Remove from heat and be sure the butter does not burn.
  2. In a bowl, place the confectioner's sugar and add browned butter. Stir to combine. Add on to two Tbsp of milk to get the right consistency (slightly runny)
  3. Pour glaze over the top of the cake, slice, and serve.
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