Easy Gluten Free Low Carb Irish Spice Cake
If you’re craving a cozy, warmly spiced cake that hits all the right notes without gluten you’re going to love this easy gluten free low carb Irish spice cake.
It’s tender, wonderfully spiced, and just sweet enough. It’s a modern homemade cake that’s rooted in the flavor traditions of Irish cuisine and perfect for celebrating St. Patrick’s Day or savoring with your favorite hot drink.
Unlike many apple desserts or Irish apple cake recipe variations that call for chopped apples, there’s no need to add apples since the apple flavor comes from the unsweetened applesauce.
I bake mine in a 9-inch cake pan lined with parchment paper. It comes out tender, moist, and begging to be eaten with a cup of tea or cup of coffee.
Keep reading as I share about this special recipe I converted into gluten free that hails from my Irish descendants that came to the United States so long ago. This is one of many great recipes I will be converting to gluten free from all of my Irish favorites.
Why You’ll Love This Irish Spice Cake
This isn’t one of those heavy fruit cakes that you sometimes see in old cookbooks. It’s a basic recipe I converted to gluten free that turns out light, moist, and full of spice.
This cake borrows its soul from cozy spiced Irish dessert recipes, much like Irish tea cake or rich, fruit-accented breads like Irish barmbrack. So instead of tart apples I use unsweetened applesauce to keep the hint of apple flavor while keeping the sugar content lower.
As for the dried fruit, it is totally optional, but if you want raisins or dried berries work well. Using dried fruit is one of the key ingredients in Irish cake recipes.
If you love a classic coffee cake toasty flavor that pairs beautifully with a hot drink, then this easy spice cake will be one of your go-to desserts for a St. Patrick’s Day celebration or afternoon snack.
The tart flavor of the lemon glaze drizzled on top pairs well with the heavy spice combination.
Ingredients You’ll Need
- Almond flour
- Coconut Flour
- Spices (ground ginger, ground allspice, ground cinnamon, pinch of nutmeg, and pinch of cloves)
- Baking soda
- Eggs
- Brown sugar or a low-carb sweetener equivalent
- Water
- Powdered Sugar or Powdered Monk fruit
- Fresh Lemon Juice
Equipment You’ll Need
- Large bowl
- Medium bowl
- Whisk or a hand mixer
- Small Bowl
- A 9-inch square cake pan lined with parchment paper
- Cooling rack
How to Make This Easy Gluten Free Irish Spice Cake
Preheat your oven to 350 F (177 C). Line your 9-inch square pan with parchment paper, making sure the sides are covered so the cake lifts out easily after baking.
In a large saucepan combine butter, sugar, sweeteners, and water. Cook until butter melts whisking constantly.
Remove from heat and add dried fruit if using. Set this aside to cool while you whisk up the dry ingredients.
In a large mixing bowl whisk eggs, baking soda and spices along with salt.
Now add these wet ingredients to your butter and sweetener from earlier, whisking well.
Slowly add the flour into the wet cake batter mixing with a whisk.
Let the batter sit for 10 minutes before scraping into your prepared pan.
Bake 45-50 minutes until the edges are golden and a toothpick poked in the center comes out clean.
You may need to adjust your cooking time by 5 to 10 minutes as different ovens vary.
Remove from the oven and let cool in pan for 10 minutes before lifting out the cake by the parchment paper sides and continuing to cool on a cooling rack.
While the cake is cooling you may prepare the lemon glaze by adding the lemon juice and powdered sugar to a small bowl.
Whisk well then drizzle over the cooled cake.
Once the drizzle has set cut the cake for serving.
You can store any leftovers in an airtight container at room temperature for a couple of days. If you want to keep it longer, store in the fridge for up to a week — and if it lasts that long!
This cake also travels well, making it ideal for bringing along to gatherings, potlucks, or as a centerpiece for your St. Paddy’s Day spread.
Tips, Substitutions and FAQs
- Warm some heavy cream in a small saucepan over medium heat and drizzle it over slices just before serving. It’s like a simple custard without the fuss.
- Add a dollop of whipped cream and a sprinkle of cinnamon or a few chocolate chips on top for contrast. A little sweet against the warm spice is divine.
- Serve warm slices with a scoop of vanilla ice cream for an unforgettable dessert (especially around the holiday season).
- If you would like to add in some chopped granny smith apples, keep it to 1/4 cup or it may make the cake too wet and it will have trouble setting up.
- You can substitute 1:1 gluten free all-purpose flour if you wish. If your mix includes baking powder or baking soda, omit the baking soda.
- If you do not have parchment paper, grease the pan very well and do not cut or remove from the prepared cake pan until it is completely cooled so it pulls away from the pan.
- Use room temperature eggs — they mix in more evenly and give the cake better structure.
- Don’t overmix — especially with almond flour, overworking the batter can make the texture dense. It also lends to a moist cake when you let your batter sit and soak up the liquid before baking.
- This cake gets better as it rests — slice it cool or warm, both are lovely. Since it stays fresh for days, it is easy to prepare ahead of time for events or guests.
- Try orange juice instead of the lemon juice in the drizzle to incorporate the flavor of the more traditional Irish recipes.
Can I make this cake without applesauce? Yes! You can substitute pumpkin puree for less sugar. The applesauce in this recipe adds moisture and a slight apple flavor that keeps it like the traditional Irish dessert recipe.
Do I need a special pan? Nope — this cake is designed to bake perfectly in a 9-inch square pan lined with parchment paper. You can also use an 8×8 pan but it may require additional time. If you want to make it in a bundt pan it will take extra baking time and your pan must be greased and then floured for easy removal. If you want to try a springform pan, put parchment paper in the bottom and grease the sides.
Can I use a different flour? If gluten free is your goal, stick with almond flour. Other flours will change the texture and may not be low carb. Using an all-purpose gluten free flour may cause this recipe to be too wet.
Can I make this dairy-free? You can swap in dairy-free butter or coconut oil for the butter called for.
Does it pair well with tea? Yes — this cake is especially lovely with a cup of tea or a cup of coffee as a gentle pick-me-up.
Can I add chocolate chips? Absolutely. A handful of chocolate chips folded into the batter adds a fun twist. You may also consider a tablespoon of cocoa powder as some Irish desserts include this with spices.
Is this good for St. Patrick’s Day? Totally! It’s even better when paired with a latte, porter ale or a cozy tea on St. Paddy’s Day.
What if I want a richer dessert? Serve warm with a scoop of vanilla ice cream or drizzle with a warm custard sauce.
This easy gluten free low carb Irish spice cake is the kind of recipe that earns its place in your baking rotation. It’s comforting, flavorful, and hits that sweet-spiced spot without gluten or sugar overload. Whether you’re celebrating Irish dessert recipes, enjoying a quiet afternoon with coffee or tea, or baking for company, this cake delivers warmth and nostalgia with every slice.
Easy Gluten Free Low Carb Irish Spice Cake Recipe
Equipment
- 8×8 square baking pan
- parchment paper
- large saucepan
- Medium Bowl
- Whisk
- Spatula
Ingredients
Gluten Free Spice Cake
- 2 cup finely ground blanched almond flour
- 2 Tablespoons coconut flour
- 1 cup salted butter 16 tablespoons
- 1/2 cup brown sugar keto brown sugar or regular
- 1/2 cup granulated monk fruit sweetener or regular white sugar
- 1/4 cup unsweetened applesauce
- 1 cup water
- 1 cup raisins (can be omitted for lower carb) or other dried fruit
- 2 teaspoons baking soda
- 2 large eggs
- 1 Tablespoon ground ginger
- 2 teaspoons ground allspice
- 1 teaspoon ground cinnamon
- 1 pinch nutmeg
- 1 pinch cloves
Lemon Glaze
- 1/4 cup lemon juice
- 2/3 cup powdered sugar or powdered monk fruit
Instructions
- Preheat your oven to 350 F (177 C). Line your 9-inch square pan with parchment paper, making sure the sides are covered so the cake lifts out easily after baking.
- In a large saucepan combine butter, sugar, unsweetened applesauce, sweeteners, and water. Cook until butter melts whisking constantly.1 cup salted butter, 1/2 cup brown sugar , 1/2 cup granulated monk fruit sweetener, 1/4 cup unsweetened applesauce, 1 cup water
- Remove from heat and add dried fruit if using. Set this aside to cool while you whisk up the dry ingredients.1 cup raisins (can be omitted for lower carb)
- In a large mixing bowl whisk eggs, baking soda and spices along with salt. Now add these wet ingredients to your butter and sweetener from earlier, whisking well.2 teaspoons baking soda, 2 large eggs, 1 Tablespoon ground ginger, 2 teaspoons ground allspice, 1 teaspoon ground cinnamon, 1 pinch nutmeg, 1 pinch cloves
- Slowly add the flour into the wet cake batter mixing with a whisk. Let the batter sit for 10 minutes before scraping into your prepared pan.2 cup finely ground blanched almond flour, 2 Tablespoons coconut flour
- Bake 45-50 minutes until the edges are golden and a toothpick poked in the center comes out clean. You may need to adjust your cooking time by 5:00 to 10 minutes as different ovens vary.
- Remove from the oven and let cool in pan for 10 minutes before lifting out the cake by the parchment paper sides and continuing to cool on a cooling rack.
- While the cake is cooling you may prepare the lemon glaze by adding the lemon juice and powdered sugar to a small bowl.1/4 cup lemon juice, 2/3 cup powdered sugar or powdered monk fruit
- Whisk well then drizzle over the cooled cake. Once the drizzle has set cut the cake for serving.
- You can store any leftovers in an airtight container at room temperature for a couple of days. If you want to keep it longer, store in the fridge for up to a week — and if it lasts that long!
- This cake also travels well, making it ideal for bringing along to gatherings, potlucks, or as a centerpiece for your St. Paddy’s Day spread.
Notes
Nutrition
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