AuthorE. Gluten
DifficultyBeginner
TweetSave
Yields1 Serving
Prep Time20 minsCook Time40 minsTotal Time1 hr
 ¾ tsp xanthan gum
 1 ½ tsp baking powder
 ½ tsp baking soda
 2 tsp ground cinnamon
 ½ tsp ground cloves
 ½ tsp ground nutmeg
 ½ tsp ground ginger
 ¼ cup softened margarine
 ¼ cup shortening
 1 ½ cups sugar
 ½ tsp vanilla
 2 eggs
 1 ¼ cups sour cream
1

Preheat oven to 350º. Grease a 9x13 cake pan. In a medium bowl, combine flour mix, xanthan gum, baking powder, baking soda, and spices.

2

In a large bowl, cream together the margarine, shortening, sugar, and vanilla. Add eggs, beating well after each. Alternately add flour mixture and sour cream, beating each addition on low until combined. This batter will be quite thick . . . much more like cookie dough than a cake batter. Don't worry! Transfer the batter to the prepared pan, and spread it out evenly. (If you get your hands wet, you will be able to spread the batter without having it stick to your hands.)

3

Bake for 35-40 minutes. Frost as desired.

Category

Ingredients

 ¾ tsp xanthan gum
 1 ½ tsp baking powder
 ½ tsp baking soda
 2 tsp ground cinnamon
 ½ tsp ground cloves
 ½ tsp ground nutmeg
 ½ tsp ground ginger
 ¼ cup softened margarine
 ¼ cup shortening
 1 ½ cups sugar
 ½ tsp vanilla
 2 eggs
 1 ¼ cups sour cream

Directions

1

Preheat oven to 350º. Grease a 9x13 cake pan. In a medium bowl, combine flour mix, xanthan gum, baking powder, baking soda, and spices.

2

In a large bowl, cream together the margarine, shortening, sugar, and vanilla. Add eggs, beating well after each. Alternately add flour mixture and sour cream, beating each addition on low until combined. This batter will be quite thick . . . much more like cookie dough than a cake batter. Don't worry! Transfer the batter to the prepared pan, and spread it out evenly. (If you get your hands wet, you will be able to spread the batter without having it stick to your hands.)

3

Bake for 35-40 minutes. Frost as desired.

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