Gluten-Free Swedish Spice Cake

Gluten-Free Swedish Spice Cake or Pepperkaka is a Swedish vintage traditional spice cake. A soft and moist cake with a gentle spice that will warm your soul. Needless to say, it can be eaten with or without whipped cream or whipped coconut cream. Consequently, people all over the world are getting ready to celebrate Christmas. Indeed, this means many recreating national family favorites. Foods, that connect us back to past generations. In other words, classic vintage foods are being made in kitchens everywhere. In fact, my kitchen is no different. Furthermore, the soft Swedish spice cake is a family favorite and is often served in Sankta Lucia.

Gluten-Free Swedish Spice Cake:

While I don’t eat grains I still do crave cake, muffins, and other forms of dessert. Believe it or not many people confuse this cake with a gingerbread cake. Not to mention, the flavors blend really well together and are unbelievably Swedish. In conclusion, I revamped my recipe so that I could also have some. In Sweden, many cakes use Fil milk. Fil milk is a Swedish type of milk only found in Sweden. Hence, I think of it as drinkable yogurt. Therefore, I recreate Fil milk by combining sour cream and milk which also makes this cake soft and tender.

Believe it or not, most cakes in Sweden don’t use frosting. However, I like to top my cake with a little whipped cream.  Not to mention, it is really good with a cup of coffee in the morning. In fact, I like to use the 6-cup bundt pan as it is big enough for my family of 4 yet small enough not to have a ton of leftovers or cake for days.

As a final point, prep a 6-cup bundt cake pan by greasing and flouring the pan. Most importantly, grease all the nooks and crannies as these pans are notorious for sticking. Once greased place cassava flour inside the pan. Secondly, wrap the bundt pan in plastic. Finally, shake and turn the pan until all the crannies are floured. Next, remove the plastic wrap and dump any excess flour out into the sink. Lastly, set the pan aside. Monkfruit Facts and Uses and Cassava Flour Information. Enjoy with a Small Batch of Lingonberry Jam or Refined Sugar-Free Cranberry Sauce.

Nutritional Facts based on 9 servings

Ingredients:

• 2 whole eggs
• 3/4 cup monk fruit sugar
• 1 1/4 cup cassava flour
• 2 teaspoons baking powder
• 1/4 teaspoon ginger
• 1 tablespoon cinnamon
• 1 teaspoon cardamom
• 1/2 cup milk
• 7  tablespoons sour cream
• 1/2 cup melted butter or coconut oil

Directions:

First, preheat the oven to 350. Prep 3 cup bundt cake pan by greasing and flouring the pan. Set pan aside. Mix eggs and sugar together. Next, blend flour, baking powder, and spices together in a bowl. Mix milk and sour cream together. Next, blend together the egg mixture and the milk mixture together. Blend the egg mixture with the coconut oil until thoroughly combined. Finally, blend the liquid egg mixture with the flour and spices until combined. Next, pour the batter into the oiled and almond-floured bundt pan. Place the bundt pan on top of a baking pan (in case of the cake overflows it will make the oven easier to clean.

Lastly, place the baking pan into the oven and bake for 25 – 35 minutes. Test with a toothpick. If the toothpick comes out clean then it is ready to take out of the oven. Remove from the oven and let sit for 5 minutes. Flip the bundt pan out onto a plate.

Can be topped with whipped cream and a shake of cinnamon spice or cinnamon whipped cream.

Save Save Recipe!

Print Pin

4.67 from 3 votes

Gluten-Free Swedish Cinnamon Cake or Pepperkaka

Gluten-Free Swedish Spice Cake Recipe is quick and easy to make and called Pepperkaka. A classic dessert served at Christmas time or anytime.

Course Dessert

Cuisine Swedish

Keyword Cake, Cardamom, Cassava Flour, Cassava Flour Recipe, Celiac Recipe, Celiac Recipes, Christmas Dessert, Christmas Recipe, Cinnamon, Classic Desert, Classic Recipe, Comfort Food, Gluten Free Foodie, Gluten Free Recipe, Gluten Frei, Gluten Fri, Gluten Fritt, Gluten-Free, Gluten-Free Cake, Gluten-Free Diet, Grain Free Recipe, Grain-Free, Holiday Cake, Holiday Recipe, Iconic Recipe, Monk Fruit Sweetener, No Grains, No Wheat, No Wheat No Problem, Old Fashioned Recipe, Old School Recipe, Old World Recipe, Pepperkaka, Refined Sugar Free, Retro Recipe, Scandinavian Recipe, Soft Spice Cake, Spice Cake, Swedish Cake, Swedish Spice Cake, Vintage Recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 9 servings

Calories 213kcal

Author LaRena Fry

Equipment

" class="wprm-recipe-equipment-link" target="_blank">Measuring cups and spoons

" class="wprm-recipe-equipment-link" target="_blank">6-cup bundt pan

" class="wprm-recipe-equipment-link" target="_blank">Cake Stand

" class="wprm-recipe-equipment-link" target="_blank">mixing bowls

Ingredients

Prep Bundt Pan

• 1 tsp coconut oil
• 3 tbsp " class="wprm-recipe-ingredient-link" target="_blank">almond flour

Cake Ingredients:

• 2 whole eggs
• 3/4 cup monk fruit sweetener
• 1 1/4 cup cassava flour
• 2 tsp baking powder
• 1/4 tsp ginger
• 1 tbsp cinnamon
• 1 tsp cardamom
• 1/2 cup milk
• 8 tbsp sour cream
• 1/2 cup melted coconut oil

Instructions

Prep For Cake Pan

• Prep 3 cup bundt cake pan by greasing and flouring the pan.
  1 tsp coconut oil, 3 tbsp almond flour

Cake Directions:

• First, preheat oven 350.
• Mix eggs and sugar together.
  2 whole eggs, 3/4 cup monk fruit sweetener
• Next, blend flour, baking powder, and spices together in a bowl.
  3 tbsp almond flour, 1 1/4 cup cassava flour, 2 tsp baking powder, 1/4 tsp ginger, 1 tbsp cinnamon, 1 tsp cardamom
• Mix milk and sour cream together.
  1/2 cup milk, 8 tbsp sour cream
• Next, blend together the egg mixture and the milk mixture together.
• Blend the egg mixture with the coconut oil until thoroughly combined.
  1/2 cup melted coconut oil
• Blend the liquid egg mixture with the flour and spices until combined.
• Finally, pour batter into the oiled and almond floured bundt pan. (The batter will be a little thicker than what you are used to for normal cake batters.)
• Place bundt pan on top of a baking pan (in case of the cake overflowing it will make the oven easier to clean.
• Place baking pan into the oven and bake 30 to 40 minutes.
• Test with a toothpick. If the toothpick comes out clean then it is ready to take out of the oven.
• Remove from the oven and let sit 5 minutes.
• Flip the bundt pan out onto a plate.
• It can be topped with Cinnamon Whipped Cream and a shake of cinnamon spice.

Nutrition

Serving: 9servings | Calories: 213kcal | Carbohydrates: 27g | Protein: 2g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 9mg | Sodium: 116mg | Potassium: 40mg | Fiber: 1g | Sugar: 2g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 1mg

Triple Mousse Cake

Strawberry Cake

Chocolate Fudge Blackberry Curd Cake

German Chocolate Cake