Guilt-less Desserts & Treats for your Family

Christmas Spice Cake

We went to see Santa, again, today. It was our 3rd trip this December so far and I think there may have even seen a (bribed) smile from 7yo S.

This photo was not from today. This photo was from 3 days ago when I refused to stay another hour at a community Christmas event to not win a raffle. 7yo S had decided that he wanted to win a toy SES platypus that was being drawn at 8:30. It was 7pm at this stage and staying another 5 minutes seemed like torture; another hour and a half would have seen me pulling my hair out with tired, cranky kids to wrangle into the car and into bed. My ‘leave now’ decision was met with screams (my apologies to everyone else who was there; whilst I’m at it I should apologise also to the nice folk in the bike shop yesterday, at ALDI today and my neighbours). And who should be watching all this bad behaviour but the big red jolly man himself!!! What on earth will parents the world over do in January once the threat of a present-less Christmas is no longer met with fear?!

This Christmas Spice Cake is a super easy 1 bowl festive treat you can take anywhere. It’s based off my GF Cake, but with a few variations to make it full of spices and a bit denser, yet still fluffy.

I love this Christmas Spice Cake as it doesn’t add to the never ending pile of dishes that need washing (between that and the bottomless laundry basket my day if full!). The one bowl instructions are kid friendly too so the whole family can get involved in making your festive treat.

On top of this Christmas Spice Cake I have used a Whipped Chocolate Ganache. It’s a cross between a normal Ganache and a Chocolate Whipped Cream; it’s sweet without being over powering and spreadable without adding too much frosting to every bite. I have dusted the top of the Christmas Spice Cake lightly with Cinnamon to give it a bit more festive flair.

If you like this recipe then you’ll find over 80 more just like it in my Healthy Christmas Recipe eBook. There’s recipes for everyone, and no one will be able to tell that they’re Gluten Free and some even have hidden veggies in them! Grab your instant copy here for just $5!

Christmas Spice Cake

This 1 Bowl GF Christmas Spice Cake is light yet full of festive flavours.
Course: Dessert
Cuisine: Christmas
Keyword: Gluten Free
Servings: 12


Christmas Spice Cake

  • 6 Eggs
  • 1/2 Cups non flavoured Oil I use Olive Oil
  • 1 Cup Coconut Cream
  • 1/2 Cup Maple Syrup/Rice Malt Syrup
  • 1 teaspoons Vanilla Extract
  • 1 Cup plus 1 Tablespoon Coconut Flour
  • 2/3 Cup Arrowroot
  • 3 teaspoons Baking Powder
  • 1 1/2 teaspoons Cinnamon
  • 1/4 teaspoon Nutmeg
  • 1/4 teaspoon Cloves
  • 1/4 teaspoon All Spice

Whipped Chocolate Ganache

  • 100 grams Chocolate I make my own (see below for recipe)
  • 1 Cup Coconut Cream use the thickened coconut cream from an opened can of Coconut Cream that has been left in the fridge, Discard the watery remains.
  • 2 teaspoons Vanilla Extract
  • 2 teaspoons Maple Syrup
  • extra Cinnamon for dusting


  • 1/4 Cup Coconut Oil
  • 1 Tablespoon Maple Syrup/Honey
  • 1-2 teaspoons Vanilla Extract
  • 1/4 Cup Cocoa
  • dash Salt


Spiced Christmas Cake

  • Preheat the oven to 180C/360F.
  • Line and grease a 20cm/8 inch round cake tin.
  • In a large bowl place the wet ingredients and lightly whisk by hand. DO NOT over whisk/mix.
  • Add the dry ingredients into the bowl and lightly whisk until just combined. DO NOT over whisk/mix. I like to sift my dry indredients straight into the bowl.
  • Pour the misture into the tin and smooth the top.
  • Place in the oven and bake for 30 minutes, or until cooked through.
  • Remove from the oven and allow to cool in the tin. Do not remove until cooled completely.
  • Frost with your favourite topping.
  • The cake itself does not need to be refridgerated but the frosting may.

Whipped Chocolate Ganache

  • Melt the chocolate over a very low heat. You don't want it too hot as it will 'melt' the cream.
  • Whisk the coconut cream, maple syrup and vanilla together until fluffy. Stir through the melted chocolate and whisk until well combined.
  • Spread over the Christmas Spice Cake, or place in the fridge to thicken and harden if required. Gently dust the cake and frosting with a touch of cinnamon.


  • Melt the Coconut Oil in a small saucepan over a low heat. Add in the maple syrup and vanilla.
  • Whisk in the cocoa and the salt.
  • You can now use it immediately to make the Whipped Chocolate Ganache or pour the chocolate into a lined dish and place in the freezer to set.

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