Wheat Free Raisin Spice Cake
A moist, spiced raisin cake with warm flavors of cinnamon, nutmeg, and cloves, perfect for those avoiding wheat, ideal for dessert or teatime gatherings.
Ingredients
Instructions
- Combine raisins, hot water, and cook for 15 minutes until raisins swell.
- Allow the mixture to cool completely.
- Add shortening or oil, sugar, spices, salt, baking soda, and rye flour to the cooled mixture.
- Mix well until all ingredients are combined.
- Bake at 350°F (175°C) for about 1 hour in a sheet pan.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of granulated sugar. You can also substitute half of the rye flour with almond flour for added moisture and a nutty taste. If you prefer a less spicy cake, reduce the amount of cloves and nutmeg. Soaking the raisins longer can enhance their flavor, making them plumper and sweeter. For a fun twist, add chopped nuts for crunch.
Serving Suggestions
This Wheat Free Raisin Spice Cake is delightful on its own or served with a dollop of Nondairy Tofu Sour Cream for a creamy contrast. Pair it with a warm cup of spiced tea or coffee. For a complete meal, consider serving it alongside a fresh Aubergine Salad, which adds a refreshing touch to the rich flavors of the cake.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate for up to a week. To reheat, slice individual pieces and warm them in the microwave for a few seconds or in a toaster oven until just warmed through. This helps maintain the cake's moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Wheat Free Raisin Spice Cake contains roughly 1876 calories, with 4g protein, 33g carbohydrates, and 197g fat. It is an excellent source of dietary fiber (41% of the Daily Value), and a good source of vitamin C and iron. Note that it is relatively high in sodium, at 2993mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use another type of flour instead of rye flour?
Yes, you can substitute rye flour with a gluten-free flour blend, though it may alter the texture slightly. Almond flour or coconut flour are also good options, but be mindful of the moisture content, as they absorb more liquid. Adjust the liquid ingredients accordingly to achieve the right batter consistency.
How can I make this cake more moist?
To enhance the moisture of the cake, consider adding 1/2 cup of applesauce or mashed bananas to the batter. Additionally, ensure not to overbake the cake, as that can dry it out. Using oil instead of shortening can also contribute to a moister texture.
Is it possible to add other fruits or nuts to this recipe?
Absolutely! You can mix in chopped walnuts, pecans, or even dried cranberries for added texture and flavor. Feel free to experiment with different dried fruits, like apricots or figs, to give the cake a unique twist. Just be sure to adjust the sugar based on the sweetness of the additions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).