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 for 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 often served on Sankta Lucia as well.
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 what is called 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. Once greased place cassava flour inside the pan and shake and turn the pan until all the sides, nooks, and crannies are floured. Lastly, set the pan aside. Monkfruit Facts and Uses and Cassava Flour Information. Enjoy with Small Batch Lingonberry Jam or Refined Sugar-Free Cranberry Sauce.
Nutritional Facts based on 9 servings
Gluten-Free Swedish Spice Cake or Pepperkaka
- 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 cardamon
- 1/2 cup milk
- 7 tablespoons sour cream
- 1/2 cup melted butter or coconut oil
First, preheat the oven 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 egg mixture with the coconut oil until thoroughly combined.Finally, blend the liquid egg mixture with the flour and spices until combined.Next, pour batter into the oiled and almond floured bundt pan. Place bundt pan on top of a baking pan (in case of the cake overflowing 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.
Gluten-Free Swedish Cinnamon Cake or Pepperkaka
- Measuring Spoons and cups
- 6-cup bundt pan
- cake plate
- mixing bowls
Prep Bundt Pan
- 1 tsp coconut oil
- 3 tbsp almond flour
- 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 milk
Prep For Cake Pan
- Prep 3 cup bundt cake pan by greasing and flouring the pan.
- First, preheat oven 350.
- 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 egg mixture with the coconut oil until thoroughly combined.
- 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.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 16 g||25 %|
|Saturated Fat 13 g||63 %|
|Monounsaturated Fat 2 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 47 mg||16 %|
|Sodium 41 mg||2 %|
|Potassium 52 mg||1 %|
|Total Carbohydrate 16 g||5 %|
|Dietary Fiber 2 g||6 %|
|Sugars 1 g|
|Protein 2 g||4 %|
|Vitamin A||3 %|
|Vitamin C||3 %|
|* The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|