Gluten-Free Chai-Spiced Pound Cake Recipe

Introduction

This gluten-free chai-spiced pound cake is a fragrant and comforting treat perfect for any occasion. Infused with warm spices and a touch of honey, it offers a moist, tender crumb that’s sure to delight both chai lovers and cake enthusiasts alike.

Ingredients

• 16 tablespoons (227g) unsalted butter, at room temperature, at least 65°F
• 1 cup (213g) light brown sugar, packed
• 1/4 cup (85g) honey
• 2 large eggs, at room temperature
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon table salt
• 1 tablespoon cinnamon
• 2 teaspoons ginger
• 2 teaspoons cardamom
• 1 1/2 teaspoons allspice
• 1/2 teaspoon black pepper
• 2 cups (240g) King Arthur Gluten-Free Measure for Measure Flour
• 1 cup (227g) sour cream or yogurt, full-fat preferred, at room temperature
• 2 teaspoons King Arthur Pure Vanilla Extract

Instructions

1. Step 1: Preheat the oven to 350°F.
2. Step 2: In a large bowl, beat together the butter, brown sugar, and honey until smooth and somewhat lightened in color; this will take about 2 minutes at medium speed of an electric hand or stand mixer.
3. Step 3: Add the eggs one at a time, beating for a minute or two and scraping the sides and bottom of the bowl between additions.
4. Step 4: Stir in the baking powder, baking soda, salt, and spices.
5. Step 5: Measure the flour by gently spooning it into a cup, then sweeping off any excess. Gently but thoroughly stir half the flour into the butter/egg mixture. Add the sour cream (or yogurt) and vanilla, stirring to combine. Finally, stir in the remaining flour. Scrape the sides and bottom of the bowl and beat briefly, to incorporate any sticky residue.
6. Step 6: Thoroughly grease a 9- or 10-cup Bundt pan. Scoop the batter into the prepared pan, and bake for 50 to 55 minutes, until a cake tester, bamboo skewer, or long toothpick inserted in the center comes out clean.
7. Step 7: Remove the cake from the oven, and cool in the pan for 15 minutes before turning it out onto a rack to finish cooling. Cool completely before slicing.
8. Step 8: Store any leftovers, tightly wrapped in plastic, at room temperature for several days; freeze for longer storage.

Tips & Variations

• For a dairy-free option, substitute the butter with dairy-free margarine and use coconut or almond yogurt instead of sour cream.
• Adjust the spice levels to taste by reducing or increasing the amount of black pepper for a milder or spicier flavor.
• To enhance the chai flavor, add a teaspoon of ground cloves or a dash of nutmeg.
• Use a non-stick spray or line the Bundt pan with parchment to ensure easy release.

Storage

Store the cake tightly wrapped in plastic wrap at room temperature for several days to keep it moist. For longer storage, freeze the cake wrapped securely in plastic and then wrapped in foil. Thaw frozen cake at room temperature before serving. Reheat slices gently in a microwave for a warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free flour?

Yes, you can substitute with all-purpose flour if gluten is not a concern. The cake may have a slightly different texture but will still be delicious.

Can I make this cake in a loaf pan instead of a Bundt pan?

Absolutely. Use a 9×5-inch loaf pan and reduce the baking time to about 45 minutes, checking for doneness with a toothpick.

Gluten-Free Chai-Spiced Pound Cake Recipe

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This Gluten-Free Chai-Spiced Pound Cake is a moist and flavorful dessert infused with warm spices like cinnamon, ginger, cardamom, and allspice. Perfect for those who want a classic pound cake with a fragrant chai twist, this recipe uses gluten-free flour and combines buttery richness with the natural sweetness of honey and brown sugar. Ideal for any occasion, it bakes to a golden brown in a Bundt pan and pairs wonderfully with tea or coffee.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Wet Ingredients

• 16 tablespoons (227g) unsalted butter, at room temperature, at least 65°F
• 1 cup (213g) light brown sugar, packed
• 1/4 cup (85g) honey
• 2 large eggs, at room temperature
• 1 cup (227g) sour cream or yogurt, full-fat preferred, at room temperature
• 2 teaspoons King Arthur Pure Vanilla Extract

Dry Ingredients

• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon table salt
• 1 tablespoon cinnamon
• 2 teaspoons ginger
• 2 teaspoons cardamom
• 1 1/2 teaspoons allspice
• 1/2 teaspoon black pepper
• 2 cups (240g) King Arthur Gluten-Free Measure for Measure Flour

Instructions

1. Preheat Oven: Preheat your oven to 350°F (177°C) to ensure it reaches the right temperature while you prepare the batter.
2. Cream Butter and Sugars: In a large bowl, beat the unsalted butter, light brown sugar, and honey together using an electric hand or stand mixer at medium speed until the mixture is smooth and slightly lightened in color, about 2 minutes.
3. Add Eggs: Add the eggs one at a time, beating each for a minute or two to incorporate fully, scraping down the sides and bottom of the bowl between additions to maintain an even mixture.
4. Combine Spices and Leavening: Stir in the baking powder, baking soda, table salt, cinnamon, ginger, cardamom, allspice, and black pepper until evenly distributed throughout the batter.
5. Incorporate Flour and Dairy: Measure the gluten-free flour by spooning it into a cup and leveling off the excess. Gently stir half of the flour into the butter and egg mixture. Then add the sour cream (or yogurt) and vanilla extract, stirring well to blend. Finally, add the remaining flour and mix. Scrape the bowl sides and bottom, and beat briefly to incorporate any remaining batter.
6. Prepare Bundt Pan and Bake: Thoroughly grease a 9- or 10-cup Bundt pan to prevent sticking. Transfer the batter to the pan and bake in the preheated oven for 50 to 55 minutes, or until a cake tester, bamboo skewer, or long toothpick inserted in the center comes out clean.
7. Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Afterward, invert it onto a cooling rack to cool completely before slicing.
8. Storage: Store any leftovers wrapped tightly in plastic wrap at room temperature for several days. For longer storage, freeze the cake wrapped well to maintain freshness.

Notes

• Use full-fat sour cream or yogurt at room temperature for best texture and flavor.
• Be sure to grease the Bundt pan thoroughly to ensure easy release of the cake.
• Mix the batter gently after adding flour to avoid a dense cake.
• Allow the cake to cool completely before slicing to maintain its shape and texture.
• This cake freezes well; slice before freezing for easier serving later.
• Gluten-free flour measure for measure blends like King Arthur work best to mimic regular flour consistency.

Keywords: gluten-free, chai, pound cake, spiced cake, Bundt cake, baking, dessert, chai spices, holiday cake