This Eggless Spice Sheet Cake is so moist and fluffy, and the creamy cinnamon frosting just takes it over the top. Plus, it’s egg-free, so it’s a great option for those with egg allergies or dietary preferences. It is super easy to make with simple ingredients. And because it’s a sheet cake, there’s no fuss with layers or stacking—just pour, bake, and frost!

A slice of frosted eggless spice sheet cake with crumbs on top, cut from a larger cake on a cooling rack. A cup and milk jug are blurred in the background.

Oriana’s Thoughts On The Recipe

This Eggless Spice Sheet Cake is packed with cozy, warm spices like cinnamon, nutmeg, and ginger, making it the perfect treat for any occasion. It’s the kind of cake that brings people together, whether it’s a casual gathering or a holiday celebration.

I absolutely love how this cake has layers of flavor without being overly complicated. It’s so moist and fluffy, and the creamy cinnamon frosting just elevates it to the next level. Plus, it’s egg-free, so it’s a great option for those with egg allergies or dietary preferences.

But what really makes this cake shine is how easy it is to make! There are no complicated steps, just simple ingredients that come together beautifully. And because it’s a sheet cake, there’s no fuss with layers or stacking—just pour, bake, and frost! It’s perfect when you’re baking for a larger group or just want something quick and simple that still feels special.

It’s such a crowd-pleaser and sure to bring smiles to everyone who gets a slice. I can already picture you and your loved ones enjoying it together—it’s the kind of cake that makes any moment feel a little more special!

What I Love About This Recipe

  • A Perfectly Moist Cake with a Spiced Twist
  • Simple Yet Impressive
  • Egg-Free and Beginner-Friendly
  • Great for Sharing

Ingredients You’ll Need, Substitutions & Notes

Ingredients needed to make Eggless Spice Sheet Cake with name tags.

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

For the Cake:

  • All-purpose flour: Provides structure. For a gluten-free version, use a 1:1 gluten-free flour blend.
  • Baking powder & baking soda: These leavening agents help the cake rise.
  • Salt: Enhances flavor.
  • Spices (cinnamon, ginger, nutmeg, allspice, cloves, cardamom): The warm spices give the cake its signature flavor.
  • Milk & apple cider vinegar: Acts as a buttermilk substitute to create a tender crumb.
  • Butter: Adds richness and moisture.
  • Brown sugar & molasses: Bring depth and a hint of caramel-like sweetness.
  • Vanilla extract: Enhances overall flavor.

For the Cinnamon Buttercream:

  • Butter & confectioners’ sugar: The base of the frosting.
  • Milk/heavy cream: To adjust the frosting’s consistency.
  • Vanilla extract & ground cinnamon: Add flavor.
  • Salt: Balances sweetness.

To Decorate (optional):

  • Crmbled Biscoff or graham crackers: Adds a delightful crunch and extra spice.

Food Allergy Swaps

  • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, you can use non-dairy milk like almond, soy, or oat milk. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter.

  • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Potential Recipe Challenges & Pro Tips

  1. Cake Sticking to the Pan: This can happen if the pan isn’t properly prepared. Pro Tip: Grease your pan thoroughly with baking spray, and line it with parchment paper for easy removal.
  2. Overmixing the Batter: Overmixing can lead to a dense cake. Pro Tip: Mix just until the ingredients are combined. A few small lumps in the batter are fine!

Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Mix Dry Ingredients

Sift the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, cloves, and cardamom together in a large bowl.

dry ingredients to make Eggless Spice Sheet Cake mixed together in a bowl.

Step 2 – Combine Wet Ingredients

In a mixing bowl or liquid measuring cup, combine the milk and vinegar. Let the mixture rest for 5 to 8 minutes, until thickened and curdled.

A glass measuring cup filled milk and vinegar.

Step 3 – Cream Butter And Sugar

Using an electric hand mixer or a stand mixer, beat the butter on medium-high speed until creamy, 3 to 4 minutes. Add the brown sugar and beat on high speed for 4 minutes, until creamed and smooth, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add the molasses and vanilla; continue beating until well combined, about 2 minutes.

A glass mixing bowl filled with butter, sugar, molasses and vanilla mixed together.

Step 4 – Add Dry And Wet Ingredients

Turn the mixer to low and add the flour mixture in three batches, alternating with the milk mixture, beginning and ending with the flour mixture. Beat until just combined, 30 to 45 seconds. Do not overmix. Give the batter a final stir by hand to ensure everything is well combined.

Glass bowl filled with smooth brown Eggless Spice Cake batter.

Step 5 – Bake

Transfer the batter to the prepared pan and smooth the top with a rubber spatula. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.

Step 6 – Make The Frosting

Using an electric hand mixer or a stand mixer on medium speed, beat the butter in a large bowl until smooth and creamy, 3 to 4 minutes. Reduce the mixer speed to low, add 1 cup of the confectioners’ sugar, and keep mixing until incorporated. Add the milk, vanilla, cinnamon, and salt. Once incorporated, add the remaining 3 cups confectioners’ sugar; beat on low speed for 1 minute, then increase the speed to medium-high and beat for 4 to 5 minutes until the frosting is smooth, fluffy, and spreadable, scraping down the bowl once or twice.

Step 7 – Decorate

Extra Recipe Tips For Success

  • Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
  • Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
  • Room-Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly.
  • Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender.
  • Don’t open the oven door until the cake has set. Leave the oven closed until the minimum time is stated in the recipe.
  • Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.
  • Cool Completely Before Icing: This prevents the icing from melting and sliding off the cake.
An eggless spice sheet cake with three slices cut, topped with crumbs, rests invitingly on a cooling rack over parchment paper.

Variations & Additions

  • Add chopped pecans or walnuts to the batter for extra texture.
  • Drizzle with caramel sauce for an indulgent touch.
  • Swap the cinnamon buttercream for cream cheese frosting for a tangy twist.

Storing and Freezing Instructions

To Store: Keep the cake covered at room temperature for up to 2-3 days or in the fridge for up to 5 days.

To Freeze: Wrap individual slices in plastic wrap and store them in an airtight container for up to 3 months. Thaw at room temperature before serving.

Frequently Asked Questions

Can I use a different frosting?

Yes! Cream cheese frosting or a simple vanilla buttercream would pair beautifully.

Can I make this ahead of time?

Definitely! Bake the cake a day in advance and frost it on the day you plan to serve it.

An eggless spice sheet cake slice sits on parchment paper, flaunting its frosted top and crumbled brown bits.

More Egg-Free Cake Recipes You’ll Love!

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Recipe Card

A slice of frosted Eggless Spice Sheet Cake with crumbs on top, cut from a larger cake on a cooling rack. A cup and milk jug are blurred in the background.

Eggless Spice Sheet Cake

Oriana Romero
This Eggless Spice Sheet Cake is so moist and fluffy, and the creamy cinnamon frosting just takes it over the top. Plus, it’s egg-free, so it’s a great option for those with egg allergies or dietary preferences. It is super easy to make with simple ingredients. And because it’s a sheet cake, there’s no fuss with layers or stacking—just pour, bake, and frost!
No ratings yet
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 servings

Ingredients
 

For the Eggless Spice Sheet Cake:

  • 4 cups (560 g) all-purpose flour
  • 1 tablespoon+ 1 teaspoon (16 g) baking powder
  • 1/2 teaspoon (3 g) baking soda
  • 1/2 teaspoon (2 g) salt
  • 2 teaspoons (4 g) ground cinnamon
  • 1 teaspoon (2 g) ground ginger
  • 1 teaspoon (2 g) ground nutmeg
  • 1/2 teaspoon (1 g) ground allspice
  • 1/8 teaspoon (0.5 g) ground cloves
  • 1/8 teaspoon (0.5 g) ground cardamom
  • 1 1/2 cups (360 ml) milk
  • 2 tablespoons (30 ml) apple cider vinegar
  • 1 cup (230 g) unsalted butter, softened
  • 1 cup (200 g) brown sugar
  • 1 cup (320 g) unsulphured molasses
  • 2 teaspoons (10 ml) pure vanilla extract

Cinnamon Buttercream:

  • 1 cup (230 g) unsalted butter, softened
  • 4 cups (480 g) confectioners’ sugar, sifted
  • 2 tablespoons (30 ml) whole milk or heavy cream
  • 2 teaspoons (10 ml) pure vanilla extract
  • 1 teaspoon (2 g) ground cinnamon
  • 1/4 teaspoon (1 g) salt

To Decorate (optional):

  • Crumbled Biscoff or Graham Crackers

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Instructions
 

Make the Eggless Spice Sheet Cake:

  • Preheat the oven to 350ºF (180ºC). Line a 9-x-13-inch (35-x-24-cm) baking pan with parchment paper. Lightly grease with baking spray with flour.
  • Sift the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, cloves, and cardamom together in a large bowl.
  • In a mixing bowl or liquid measuring cup, combine the milk and vinegar. Let the mixture rest for 5 to 8 minutes, until thickened and curdled.
  • Using an electric hand mixer or a stand mixer, beat the butter on medium-high speed until creamy, 3 to 4 minutes. Add the brown sugar and beat on high speed for 4 minutes, until creamed and smooth, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add the molasses and vanilla; continue beating until well combined, about 2 minutes.
  • Turn the mixer to low and add the flour mixture in three batches, alternating with the milk mixture, beginning and ending with the flour mixture. Beat until just combined, 30 to 45 seconds. Do not overmix. Give the batter a final stir by hand to ensure everything is well combined.
  • Transfer the batter to the prepared pan and smooth the top with a rubber spatula.
  • Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.

Make The Cinnamon Buttercream:

  • Using an electric hand mixer or a stand mixer on medium speed, beat the butter in a large bowl until smooth and creamy, 3 to 4 minutes.
  • Reduce the mixer speed to low, add 1 cup of the confectioners’ sugar, and keep mixing until incorporated. Add the milk, vanilla, cinnamon, and salt. Once incorporated, add the remaining 3 cups confectioners’ sugar; beat on low speed for 1 minute, then increase the speed to medium-high and beat for 4 to 5 minutes until the frosting is smooth, fluffy, and spreadable, scraping down the bowl once or twice.
  • This cinnamon buttercream can be made in advance and stored, covered, in the refrigerator for up to 5 days or in the freezer for up to 3 months. Bring the buttercream to room temperature and mix until smooth before using.

Decorate:

  • Frost the cooled cake with the cinnamon buttercream, smoothing the top with an offset spatula and topping it with crumbled Biscoff cookies. Slice and serve.
Oriana’s Notes
 
Store: Keep the cake covered at room temperature for up to 2-3 days or in the fridge for up to 5 days.
 
Freeze: Wrap individual slices in plastic wrap and store them in an airtight container for up to 3 months. Thaw at room temperature before serving.
 
Food Allergy Swaps:
  • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, you can use non-dairy milk like almond, soy, or oat milk. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter.
  • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
 
Potential Recipe Challenges & Pro Tips:
  1. Cake Sticking to the Pan: This can happen if the pan isn’t properly prepared. Pro Tip: Grease your pan thoroughly with baking spray, and line it with parchment paper for easy removal.
  2. Overmixing the Batter: Overmixing can lead to a dense cake. Pro Tip: Mix just until the ingredients are combined. A few small lumps in the batter are fine!
 
Extra Recipe Tips For Success:
  • Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
  • Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
  • Room-Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly.
  • Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender.
  • Don’t open the oven door until the cake has set. Leave the oven closed until the minimum time is stated in the recipe.
  • Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.
  • Cool Completely Before Icing: This prevents the icing from melting and sliding off the cake.
 
Variations & Additions:
  • Add chopped pecans or walnuts to the batter for extra texture.
  • Drizzle with caramel sauce for an indulgent touch.
  • Swap the cinnamon buttercream for cream cheese frosting for a tangy twist.
 
 
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 611kcalCarbohydrates: 117gProtein: 6gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 87mgSodium: 402mgPotassium: 556mgFiber: 2gSugar: 41gVitamin A: 1016IUVitamin C: 0.1mgCalcium: 234mgIron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Dessert
Cuisine American
Calories 611
Keyword cake recipe sheet cake spice

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