Spice Nut Cake (GF)

This one is a fall cake, a holiday cake, a brunch cake, a cup of tea and a sweet treat kind of cake.

It’s not overly sweet. It’s moist and full of that fall spice flavor from cinnamon, nutmeg, applesauce and molasses. It has that perfect bit of crunch in every bite from very, finely chopped walnuts. And the crumb with this cake just makes my heart sing. Not the slightest indication that it’s gluten free and that’s my mission with gluten free baking, it needs to taste like the real deal.

Oh and let’s not forget about the brown butter glaze. It completes the cake. You’ll know what I mean when you take your first bite and the second and so forth. You’ll finish it so quickly and wonder what just happened.

The best part about this recipe, it tastes even better the next day. Just leave it covered in a cake stand. Doesn’t need to be refrigerated unless you plan to store it for more than 24 hours. For us, this cake is typically gone in one day.

Make sure to use Cup4Cup flour to render the best results. You can grab it here.

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Now go grab that recipe card below and enjoy!