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Apple Spice Sheet Cake with Frosting | Gluten Free

This Gluten-Free Apple Spice Sheet Cake is the ultimate fall dessert—warm, cozy, and packed with fresh apple flavor. Spiced with cinnamon, nutmeg, ginger, and cloves, it’s tender and moist thanks to shredded apples and sour cream. The cake is finished with a luscious brown sugar frosting that seeps into every bite, giving it a caramel-like sweetness. It’s simple to make, feeds a crowd, and is just the kind of comforting treat you’ll want to bring to family gatherings, potlucks, or cozy weekends at home.
Print Recipe
Prep Time:20 minutes
Cook Time:20 minutes

Ingredients

For the Cake

  • 4½ cups gluten free all purpose flour spooned and leveled
  • 3 teaspoons baking soda
  • 2 teaspoons salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1? cup avocado oil
  • 4 large eggs room temperature
  • ¾ cup brown sugar packed (light or dark)
  • ¾ cup granulated sugar
  • 1 cup sour cream room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups shredded apples can keep the skin on

For the Brown Sugar Frosting

  • ½ cup salted butter
  • ? cup dark brown sugar packed
  • 4 tablespoons heavy cream
  • 1 teaspoon pure vanilla extract
  • 2 cups powdered sugar sifted

Instructions

For the Cake

  • Preheat the oven to 350 degrees.
  • In a large mixing bowl, whisk together the dry ingredients.
  • In another mixing bowl, whisk together oil, eggs, sugars, vanilla.
  • Pour the wet ingredients into the dry and fold to combine.
  • Fold in the grated apples.
  • Pour the batter into a 9x13 pan or a sheet pan (baking times will differ)
  • Bake for 25 minutes or until a toothpick or tester comes out clean.

For the Brown Sugar Frosting

  • Melt the butter, brown sugar and heavy cream in saucepan over medium low heat. Whisk until the mixtures is combined and comes to a low boil.
  • Remove from heat, and whisk in the powdered sugar and vanilla.
  • Remove the cake from the oven when ready and let sit for 5 minutes.
  • Pour half of the icing onto the cake.
  • Wait another 5 minutes and spread the remaining icing onto the sheet cake.

Nutrition

Calories: 205kcal | Carbohydrates: 36g | Protein: 2g | Fat: 6g
Servings: 32
Calories: 205kcal