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Gluten-Free Chai-Spiced Pound Cake Recipe

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4.5 from 95 reviews

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.

Ingredients

Scale

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

Find it online: https://recipeswithria.com/gluten-free-chai-spiced-pound-cake-recipe/