Name: Low Sodium Spice Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 4 eggs; 2 tsp vanilla extract; 1 cup brown sugar; 1 cup granulated sugar; 1¾ cups all-purpose flour; 1 tbsp sodium-free baking powder; ¾ tsp ground ginger; 3 tsp ground cinnamon; ½ tsp ground nutmeg; ¼ tsp ground cloves; ¾ cup milk; 1 cup corn oil; Optional: ¼ cup powdered sugar for dusting

This heart-healthy spice cake combines cinnamon, nutmeg, ginger, and cloves with a tender, rich crumb. By using sodium-free baking powder and omitting added salt, it becomes a reduced sodium dessert perfect for those following a DASH-friendly or kidney-conscious lifestyle. Simple to make and full of flavor, it’s ideal for gatherings or an everyday treat.

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Table of Contents

Ingredients Needed

4 large eggs: for structure and moisture.
2 teaspoons vanilla extract: adds warm depth.
1 cup brown sugar: packed.
1 cup granulated sugar: for sweetness.
1¾ cups all-purpose flour: base of the cake.
1 tablespoon sodium-free baking powder: or Featherweight brand.
¾ teaspoon ground ginger: warm spice.
3 teaspoons ground cinnamon: bold spice flavor.
½ teaspoon ground nutmeg: aromatic depth.
¼ teaspoon ground cloves: subtle spice kick.
¾ cup milk: dairy or plant-based.
1 cup corn oil: makes it moist.
Optional: ¼ cup powdered sugar: for light dusting (use low sodium type).

How To Make Low Sodium Spice Cake

Preheat and Prepare Pan:
Preheat your oven to 350°F. Grease and flour an 8×8-inch or 9-inch round cake pan.

Mix Dry Ingredients:
In a large bowl, whisk together the flour, sodium-free baking powder, cinnamon, ginger, nutmeg, and cloves. Set aside.

Combine Wet Ingredients:
In a separate bowl, mix together the milk and oil. Set aside.

Beat Eggs and Sugars:
In another large bowl, combine eggs, vanilla extract, brown sugar, and granulated sugar. Beat with a mixer on medium-high speed until frothy and light.

Build the Batter:
Add one-third of the dry ingredients to the egg mixture and mix on low speed. Add half of the milk-oil mixture and mix to combine. Repeat with another third of the dry, the rest of the liquid, and finish with the remaining dry ingredients.

Bake:
Pour the batter into your prepared pan. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.

Cool and Serve:
Let the cake cool in the pan for 10 minutes. Then remove and transfer to a wire rack to cool completely. Dust lightly with powdered sugar if desired.

Recipe Tips

Use sodium-free baking powder to keep the cake heart-healthy.
Omit salt completely — spices carry all the flavor.
Ensure spices are fresh for maximum aroma and taste.
Let the cake cool completely before slicing for clean cuts.
Serve with unsweetened applesauce or plain yogurt for a cozy twist.

How to Store & Reheat

Room Temperature: Store in airtight container up to 3 days.
Fridge: Store up to 5 days. Let come to room temp before serving.
Freezer: Freeze slices wrapped in foil up to 2 months. Thaw at room temperature.

Nutrition Facts (per serving)

Calories: 307
Sodium: ~85 mg
Protein: 3g
Fat: 15g
Carbs: 41g
Fibre: 1g
Sugar: 27g

FAQs

Can I make spice cake without salt?
Yes. The spices provide all the flavor you need, especially when using sodium-free baking powder.

Is baking powder high in sodium?
Regular types are. Always choose a sodium-free version to reduce total sodium.

Can I use less sugar?
Yes. You can reduce both sugars slightly without affecting structure too much.

What can I use instead of corn oil?
You can use canola, avocado oil, or light olive oil — all naturally low in sodium.

Is spice cake good for a DASH diet?
Yes, when made with no added salt and sodium-free leaveners, it’s DASH-friendly.

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