Paleo Spice Cake with Cinnamon Maple Glaze

August 28, 2019
Rating: 5.00
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Paleo spice cake is a delicious dessert that’s perfect for fall and the holiday season.  This coconut flour spice cake with cinnamon maple glaze is a crowd pleaser, and easy to make!

paleo spice cake

Paleo holiday desserts are one of my absolute favorite things to make.  They usually include things like cinnamon and warming spices, pumpkin (like these pumpkin muffins), peppermint, loads of chocolate (like these pecan pie bites), or are just fun to make (like this Valentine’s Day smoothie)!

paleo spice cake

This paleo spice cake is good on it’s own, but the cinnamon maple glaze just puts it over the top.  It adds moisture and smoothness to the already soft cake, and packs a powerful punch of cinnamon.  I’m literally salivating as I’m typing this.  I can’t wait for you to try it!

paleo spice cake

This paleo holiday dessert recipe is made with coconut flour.  Coconut flour can be kind of tricky in the sense that you can’t really sub any other flour in it’s place.  So be sure to follow the recipe on this one!

paleo spice cake

Ingredients in Paleo Spice Cake

  • Coconut Flour
  • Baking Powder
  • Cinnamon
  • Salt
  • Ground Cloves
  • Ground Ginger
  • Eggs
  • Vanilla Extract
  • Avocado Oil
  • Coconut Milk
  • Maple Syrup

paleo spice cake

Ingredients in Cinnamon Maple Glaze

  • Raw Cashew Butter
  • Cinnamon
  • Salt
  • Vanilla Extract
  • Coconut Milk
  • Maple Syrup

paleo spice cake

After you drizzle this paleo spice cake with the cinnamon maple glaze, you’ll want to cover it in chopped pecans.  This part isn’t absolutely necessary, but it balances out the cake and gives it the perfect marriage of textures between the soft cake, silky glaze, and crunchy pecans.   It’s heaven I tell ya.  Heaven.

paleo spice cake

This paleo spice cake is just the tip of the holiday recipe iceberg I have planned for this year.  If you don’t want to miss any of the festive deliciousness – follow me on Instagram and Pinterest to be the first to see my new recipes!

paleo spice cake

Follow me on Instagram and use the tag #simplyjillicious if you make this paleo spice cake!  I’d love to see it!

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paleo spice cake

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paleo spice cake

Paleo Spice Cake With Cinnamon Maple Glaze

5 from 3 votes
This paleo spice cake is made with coconut flour and topped with a cinnamon maple glaze. It's a delicious and festive paleo holiday dessert!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


For the Cake

  • 3/4 cup coconut flour
  • 1/2 tablespoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1//2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 4 eggs
  • 1/4 cup avocado oil
  • 2 teaspoons vanilla extract
  • 3/4 cup coconut milk
  • 1/3 cup pure maple syrup
  • 1/2 cup pecan halves roughly chopped for topping

For the Cinnamon Maple Glaze

  • 1/4 cup raw cashew butter
  • 2 teaspoons ground cinnamon
  • 1/4 cup pure maple syrup
  • 1/4 cup coconut milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt


For the Cake

  • Preheat the oven to 350°F and line an 8x8 pan with parchment paper.
  • Combine coconut flour, baking powder, salt, cinnamon, cloves, and ginger into a mixing bowl and stir to combine.
  • Add in the eggs, vanilla, oil, maple syrup, and coconut milk and mix well until it forms a smooth batter.
  • Carefully poor the batter into the pan and place in the oven for 28-33 minutes. You want a toothpick to come out clean and for the top to feel spongy when touched.
  • Remove the cake from the pan (easy to do if you leave some extra parchment paper on the sides and just lift it up away from the pan) and let cool for 15-20 minutes.
  • While the cake is cooling, make the glaze.

For the Cinnamon Maple Glaze

  • Add the cashew butter into a food processor along with the cinnamon, maple syrup, coconut milk, salt, and vanilla.
  • Blend until the mixture is smooth and evenly combined.
  • Pour the cinnamon maple glaze over the cake, cut into squares, and share it with your friends and family!
Author: Jill from Simply Jillicious
Course: Dessert
Cuisine: American
Keyword: paleo, spice cake, thanksgiving
Diet: dairy free, gluten free, paleo, refined sugar free

Hungry for more?  Try some of my favorite recipes!

Banana Bread Cookies
Crunchy Almond Butter Cups
Coconut Lime Date Balls
Pineapple Chicken Fajitas
Paleo Whoopie Pies
Gluten Free Pancakes
Keto Chicken Salad

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Join the Conversation

  1. This is the BEST recipe! I have made it in muffin form, small loaf cakes, and have tried egg free -substituting flax eggs. This recipe never fails.

    1. Wow, thanks so much for your kind review, Connie! I’m so glad you loved the spice cake. Have a great day!

  2. I made this today and it’s delicious!! The cake is super soft and delicate with the perfect amount of spice. The glaze is amazing!

    1. Thanks for the review Kandice! Glad you loved the spice cake!

  3. How long does this stay fresh? I’d like to make it the day before.

    1. Hi Del! I’d probably eat it within a couple days for best taste and texture. Making it the day before should be just fine. I do however, recommend putting the glaze on right before serving. If you wanted to make the glaze a day in advance as well, that’s great, just don’t drizzle it on until you’re ready to eat it. 🙂

      1. I forgot to check for a reply until right after I poured the glaze, the day before…. But it turned out super well anyway. I made this for my mother, who has a lot of restrictions, for her 60th birthday, not only did she love it, but so did everyone else. I’ll definitely make this again!

        1. Woo hoo! So great to hear, Del. Thanks for the feedback!

  4. I followed the recipe exactly and have it baking now but it mixed into a ball of soft dough…I had to gently press it into pan. I’m really baffled because I triple-checked that I had added all the “liquid” & I did it correctly. Have you ever had that happen to you? I’ll be checking it early in the baking time to make sure I don’t overcook.

    1. Darn it! I’m so sorry! No that has never happened to me. It’s hard for me to know what went wrong. Most likely there was too much coconut flour added, or like you said something was off in the liquid ingredients. Coconut flour soaks up a ton of liquid. Did you pack the measuring cups full? What brand of coconut flour did you use? I hope you give it another try this cake is delicious! When you measure the coconut flour next time, use a spoon to get the flour from the bag, and then dump it into the measuring cup, then level with a knife. Make sure to NOT pack the flour down. And be sure to use large eggs. Let me know how it turns out, crossing my fingers but it does sound like something is off a bit.

  5. Is it canned coconut milk or carton?

    1. Either might work but I used canned.

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