This is a perfectly spiced cake with a hint of orange from the zest. The molasses cream cheese frosting is a perfect pairing with the spice flavors. To make it festive looking for the holidays, I dusted the frosted cake with powdered sugar and sprinkled some edible gold sugar pearls on top.
Ingredients
Equipment
Instructions
- Preheat the oven to 350℉. Grease and line an 8-inch round cake pan with parchment paper.
- In a bowl, whisk together the gluten free flour, almond flour, baking powder, baking soda, speculaas spice, and salt.
- In another bowl, beat the brown sugar and eggs until light and fluffy. Add the vegetable oil, sour cream, vanilla, and orange zest (if using), and mix until smooth.
- Gradually fold the dry ingredients into the wet ingredients, mixing until just combined.
- Pour the batter into the prepared pan. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Frosting
- In a stand mixer or a large bowl with an electric mixer, beat the butter and cream cheese for 2 minutes until light and smooth. Gradually add the powdered sugar and mix until fully incorporated. Mix in the molasses and vanilla and beat until fluffy.
- Place the cake layer on a cake plate or serving platter. Frost the top and sides of the cake with an offset spatula. Use a pastry bag and decorative tip if desiring a design. Place in the refrigerator until ready to serve.
Notes
If you prefer to not use gluten free flour, you can substitute all purpose flour using the same measurement.
If you don’t have speculaas spice blend, you can combine 1 tsp ground cinnamon,1/2 tsp ground ginger, 1/4 tsp ground nutmeg, ¼ tsp ground cloves, ¼ tsp white pepper, ¼. anise, and 1/2 tsp cardamom.
