Easy Gluten Free Low Carb Irish Spice Cake Recipe
If you’re craving a cozy, warmly spiced cake that hits all the right notes without gluten or a ton of carbs, you’re going to love this easy gluten free low carb Irish spice cake. It’s tender, wonderfully spiced, and just sweet enough — 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.
Equipment
- 8x8 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
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 8x8 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.
Nutrition
Calories: 198kcalCarbohydrates: 5gProtein: 4gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 54mgSodium: 240mgPotassium: 27mgFiber: 2gSugar: 1gVitamin A: 392IUVitamin C: 2mgCalcium: 41mgIron: 1mg
Tried this recipe?Let us know how it was!