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!

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
Ingredients You’ll Need, Substitutions & Notes
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
- 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.
- 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.
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.
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.
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.
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.
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
Yes! Cream cheese frosting or a simple vanilla buttercream would pair beautifully.
Definitely! Bake the cake a day in advance and frost it on the day you plan to serve it.
More Egg-Free Cake Recipes You’ll Love!
- Eggless Brown Butter Banana Bundt Cake
- Easy Vegan Chocolate Cake (Fluffy)
- Eggless Easy Blueberry Crumb Cake
- Easy Eggless Pistachio Cake
- Browse more recipes…
Recipe Card
Eggless Spice Sheet Cake
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.
- 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.
- 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.
- 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!
- 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.
- 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.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.