Preheat the oven to 350°F (175°C).

Grease and flour a deep 8 inch (20 cm) round cake pan or an 8 x 8 inch square pan. I often use a loose bottom pan to make the cake easier to remove from the can pan after baking.

In a medium bowl or pitcher, whisk the baking soda into the buttermilk or sour milk. Set aside. The milk will foam up as it sits.

In a medium bowl, whisk together the gluten free flour blend, cinnamon, ground cloves, allspice and ground nutmeg. Set aside.

In a separate bowl, whisk the egg whites until soft peaks form. Set aside.

In another bowl (I use an electric mixer for this), cream together the butter and the sugar.

Add the egg yolks and blend well.

Now blend the vanilla and the buttermilk and soda mixture into the egg yolk mixture.

Add the flour and spice mixture to the batter in two additions, beating well.

If using an electric mixer, remove the bowl from the mixer. Gently fold the egg whites into the batter using a spatula until thoroughly blended. Do not beat.

Pour the batter into the prepared pan, levelling the top a little with a knife.

Bake for 25 to 30 minutes, or until a skewer inserted in the centre of the cake comes out clean.

Cool the the cake in the pan for at least 15 minutes before removing from the pan and cooling completely on a wire rack.

If you plan to frost the Gluten Free Old Fashioned Spice Cake, make the almond buttercream while you wait for the cake to cool.

Cream together the butter and confectioner's sugar using an electric mixer, until well blended.

Beat in the almond flavouring.

Add the milk, a tablespoon at a time, until a spreadable consistency is reached. You may not need to use all the milk.

Wait until the cake is completely cool before you frost it.

Serve the cake on its own or with a scoop of ice cream. The cake tastes best if used within 48 hours of making.