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Indulge in the warm, aromatic flavors of a Gluten-Free Chai-Spiced Pound Cake. This delightful treat combines the richness of butter and the sweetness of honey with a blend of chai spices, creating a cake that’s perfect for any occasion.
I first discovered this recipe during a cozy autumn evening. The scent of cinnamon, ginger, and cardamom filling the kitchen brought back memories of family gatherings and holiday celebrations. It’s a recipe that’s close to my heart and one that I’m excited to share with you.
Get ready to embark on a culinary adventure that will tantalize your taste buds and fill your home with the irresistible aroma of chai spices.
What to Expect
- Time: Approximately 1 hour 15 minutes (including prep and baking)
- Difficulty: Moderate
Before You Begin
Before you start, ensure all your ingredients are at room temperature. This includes the butter, eggs, and sour cream (or yogurt). Also, preheat your oven to 350°F and thoroughly grease your Bundt pan to prevent the cake from sticking.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Unsalted butter, at room temperature, at least 65°F | 16 tablespoons (227g) |
| Light brown sugar, packed | 1 cup (213g) |
| Honey | 1/4 cup (85g) |
| Large eggs, at room temperature | 2 |
| Baking powder | 1 teaspoon |
| Baking soda | 1/4 teaspoon |
| Table salt | 1 teaspoon |
| Cinnamon | 1 tablespoon |
| Ginger | 2 teaspoons |
| Cardamom | 2 teaspoons |
| Allspice | 1 1/2 teaspoons |
| Black pepper | 1/2 teaspoon |
| King Arthur Gluten-Free Measure for Measure Flour | 2 cups (240g) |
| Sour cream or yogurt, full-fat preferred, at room temperature | 1 cup (227g) |
| King Arthur Pure Vanilla Extract | 2 teaspoons |
Step-by-Step Guide
- 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.
- Add the eggs one at a time, beating for a minute or two and scraping the sides and bottom of the bowl between additions.
- Stir in the baking powder, baking soda, salt, and spices.
- 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.
- 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.
- 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.
Pointers for Perfection & How to Store
For a perfectly moist and flavorful Gluten-Free Chai-Spiced Pound Cake, ensure all your ingredients are at room temperature before you begin. This helps them blend together more smoothly and evenly. Also, be sure to measure your flour correctly by spooning it into the measuring cup and leveling it off with a knife. This prevents over-measuring and ensures a tender crumb.
Store any leftovers, tightly wrapped in plastic, at room temperature for several days; freeze for longer storage. For more delicious ideas, check out this Jam Swirled Sweet Potato Bread.
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Gluten-Free Chai-Spiced Pound Cake
- Total Time: 90
- Yield: 12 slices 1x
- Diet: Gluten Free
Description
This Gluten-Free Chai-Spiced Pound Cake is a dense but not heavy dessert that fills the kitchen with the wonderful aroma of warm spices. Sweetened with brown sugar and honey, and enriched with sour cream, it stays incredibly moist. The blend of cinnamon, ginger, cardamom, allspice, and black pepper perfectly mimics the cozy flavors of a steaming mug of chai.
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
2 cups (240g) gluten free measure-for-measure flour (e.g., King Arthur)
1 cup (227g) sour cream or full-fat yogurt, room temperature
1 tablespoon cinnamon
2 teaspoons ground ginger
2 teaspoons ground cardamom
1 1/2 teaspoons ground allspice
1/2 teaspoon black pepper
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon table salt
2 teaspoons pure vanilla extract
Instructions
1. Preheat & Prep: Preheat the oven to 350°F (175°C). Thoroughly grease a 9- or 10-cup Bundt pan.
2. Cream Butter & Sugars: In a large bowl (or stand mixer), beat together the room temperature butter, brown sugar, and honey until smooth and somewhat lightened in color (about 2 minutes at medium speed).
3. Add Eggs: 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. Add Spices: Stir in the baking powder, baking soda, salt, cinnamon, ginger, cardamom, allspice, and black pepper.
5. Mix Dry & Wet: Gently but thoroughly stir half of the gluten-free flour into the butter mixture. Add the sour cream (or yogurt) and vanilla extract, stirring to combine. Finally, stir in the remaining flour.
6. Finish Mixing: Scrape the sides and bottom of the bowl and beat briefly to incorporate any sticky residue and ensure the batter is uniform.
7. Bake: Scoop the batter into the prepared Bundt pan and smooth the top. Bake for 50 to 55 minutes, until a cake tester, bamboo skewer, or long toothpick inserted in the center comes out clean.
8. Cool: Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, turn it out onto a rack to finish cooling completely before slicing.
Notes
Spices: If you have a pre-made Chai Spice blend, you can substitute 3 tablespoons of it for the individual spices listed.
Measuring Flour: For the best results, measure your gluten-free flour by weight (240g). If measuring by volume, gently spoon it into the cup and sweep off the excess.
Storage: This cake stores well at room temperature, tightly wrapped in plastic, for several days. It also freezes well for longer storage.
- Prep Time: 20
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28
- Sodium: 280
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 46
- Fiber: 2
- Protein: 4
- Cholesterol: 85
Your Burning Questions Answered!
Can I use a different type of flour?
While this recipe specifically calls for King Arthur Gluten-Free Measure for Measure Flour, you can experiment with other gluten-free flour blends. However, the texture and taste may vary.
Can I make this cake ahead of time?
Yes, you can bake the cake a day ahead and store it tightly wrapped at room temperature. You can also freeze the cake for up to a month.
Can I substitute the sour cream with something else?
Yes, you can use full-fat yogurt as a substitute for sour cream. This will give the cake a slightly tangier flavor.
Dig In & Enjoy!
There you have it—a delightful Gluten-Free Chai-Spiced Pound Cake that’s perfect for any occasion. Whether you’re enjoying a slice with your morning coffee or serving it as a dessert at a dinner party, this cake is sure to impress. For more delicious ideas, follow me on Pinterest.