Tahoe recipe: Go giddy for gluten-free spice cake | SierraSun.com

Tahoe recipe: Go giddy for gluten-free spice cake

Make a gluten-free spice cake this weekend.
Courtesy Arica Davis |

SOUTH LAKE TAHOE, Calif. — When cooking for clients, I frequently receive requests for gluten-free options for dinner and dessert. It’s easier than you think to put together delicious, gluten-free dishes; however dessert can be trickier, making it one of my favorite things to experiment with these days.

Recently, I’ve been trying my hand at almond-meal desserts. Almond meal has more texture, and it bakes differently than almond flour because of its coarse grind; I’m finding that I enjoy it more.

I love this spice cake in the winter. It’s a perfect sweet treat that is super quick and easy to make. I hope you enjoy it!

Gluten-free spice cake ingredients*:

1 tbs. butter or nonstick spray

1 1/4 cup seedless Medjool dates

2 cups almond meal

1/4 cup brown sugar

5 eggs

2 tsp. vanilla

3 tsp. cinnamon

2 tsp. ground ginger

1 tsp. nutmeg

1/2 tsp. baking soda

1/2 cup chopped pecans, for garnish

* Makes one cake


Preheat oven to 350 degrees. Coat a 9-inch springform or cake pan with one tablespoon of butter or nonstick spray. Place remaining ingredients, except pecans, in a food processor and blend until smooth. Pour batter into pan and smooth top with spatula.

Sprinkle the top of the cake with chopped pecans. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let cool and serve.

Chef Arica Davis is owner/operator of Yummy Fixins, Personal Chef Services and Pasta Parties. Visit yummyfixins.com or call 530-539-4504 to book your next dinner party.

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