This cinnamon and nutmeg spiced cake is sure to impress all your guests! It's topped with a dense buttercream frosting that might just be the best frosting you'll ever have. This cake is great for the wintertime, but it'll also be a hit in an season!

Spiced Cake With Coconut Almond Buttercream Frosting [Vegan, Gluten-Free]

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For the Cake:
  • 1 cup millet flour
  • 1 cup buckwheat flour
  • 1 teaspoon baking soda
  • 3/4 cup raw cane sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 3/4 cup coconut butter
  • Zest from one lemon
  • A pinch of salt
  • 1 tablespoon apple cider vinegar
  • 6 tablespoons aquafaba (liquid from canned chickpeas)
  • 3/4 cup, plus 2 tablespoons almond milk
For the Buttercream Frosting:
  • 3/4 cup, plus 1 1/2 tablespoons vegan butter
  • 2 1/2 cups powdered sugar
  • Scant 1/4 cup coconut butter
  • 2/3 cup dried flaked coconut
  • Scant 1/4 cup coconut milk
  • 1 tablespoon almond butter
  • Pecans or other nuts, for topping


  1. Preheat the oven to 356°F.
  2. Mix all the dry cake ingredients in a food processor.
  3. In a separate bowl, mix all the wet ingredients and add to the dry ingredients. Mix well.
  4. Pour the cake batter in a round cake tin, and bake in the oven for 45-50 minutes.
  5. Take out of the oven and let it cool.
  6. In a food processor, mix all the buttercream ingredients together until creamy.
  7. Put the frosting on the cake once it has cooled completely, and top off with pecan nuts. If desired, slice the cake in half, for layers.


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