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Indulge in the warm, aromatic flavors of this Flourless Chai Spice Cake—a delightful treat that’s both gluten-free and packed with cozy spices. Perfect for any occasion, this cake is a must-try for chai lovers!
I first discovered this Flourless Chai Spice Cake during a chilly autumn evening. The scent of cinnamon, cardamom, and ginger filling my kitchen brought back memories of sipping chai with my grandmother. It’s now a staple in my home, especially when I crave something sweet yet wholesome.
Get ready to bake a cake that’s as easy to make as it is delicious. Let’s dive into the recipe!
What to Expect
- Time: Approximately 45 minutes (including prep and baking)
- Difficulty: Easy
Before You Begin
Preheat your oven to 350°F (175°C) and grease an 8-inch cake pan with parchment paper. This ensures your Flourless Chai Spice Cake doesn’t stick and bakes evenly.
Ingredients You’ll Need
| Cake Batter |
|---|
| 2 cups almond flour (gluten free) |
| 3 large eggs |
| ½ cup Greek yogurt or dairy-free alternative |
| ⅓ cup honey or maple syrup |
| ¼ cup coconut oil or butter, melted |
| 1 teaspoon vanilla extract |
| 2 teaspoon ground cinnamon |
| 1 teaspoon ground cardamom |
| 1 teaspoon ground ginger |
| ½ teaspoon nutmeg |
| ¼ teaspoon cloves |
| 1 teaspoon baking powder |
| Pinch of salt |
Step-by-Step Guide
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch cake pan with parchment paper.
- In a large bowl, whisk together the eggs, Greek yogurt (or dairy-free alternative), honey or maple syrup, melted coconut oil or butter, and vanilla extract until smooth.
- Add the almond flour, baking powder, salt, and all the chai spices (cinnamon, cardamom, ginger, nutmeg, and cloves) to the wet mixture. Stir gently until the batter is smooth.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack.
Pointers for Perfection & How to Store
For a dairy-free version, use coconut yogurt and coconut oil. This Flourless Chai Spice Cake pairs beautifully with a cup of chai tea or whipped cream. Store leftovers in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.
If you love this recipe, you’ll adore my Gluten Free Starbucks Cheese Danish!
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Flourless Chai Spice Cake
- Total Time: 50
- Yield: 10 slices 1x
- Diet: Gluten Free
Description
This Flourless Chai Spice Cake is the essence of comfort in a dessert. Infused with a warming blend of cardamom, cinnamon, ginger, and cloves, it offers the cozy flavors of your favorite tea latte in a moist, cake form. Made with nutrient-dense almond flour and sweetened with brown sugar for caramel undertones, it is naturally gluten-free and perfect for afternoon tea.
Ingredients
— Chai Spice Blend —
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground ginger
½ teaspoon ground allspice
¼ teaspoon ground cloves
Pinch of black pepper (optional, for authentic chai heat)
— The Cake —
2 ½ cups (approx. 250g) superfine blanched almond flour
1 cup packed brown sugar (or coconut sugar)
½ cup unsalted butter, melted and cooled (or coconut oil)
3 large eggs, room temperature
1 teaspoon pure vanilla extract
1 teaspoon baking powder
¼ teaspoon salt
— Optional Topping —
Powdered sugar for dusting
Whipped cream or coconut whip
Instructions
1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan and line the bottom with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, baking powder, salt, and all the spices (cinnamon, cardamom, ginger, allspice, cloves, pepper). Ensure there are no lumps in the almond flour.
3. Mix Wet Ingredients: In a large mixing bowl, whisk the eggs, brown sugar, melted butter, and vanilla extract together until the mixture is smooth and slightly glossy.
4. Combine: Pour the dry ingredients into the wet mixture. Stir with a spatula until fully combined. The batter will be thick and fragrant.
5. Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30–35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Cool: Let the cake cool in the pan for 10 minutes, then run a knife around the edges and carefully invert it onto a wire rack to cool completely.
7. Serve: Dust generously with powdered sugar before serving. This cake pairs beautifully with hot coffee or tea.
Notes
Spice Blend: If you have a pre-made ‘Chai Spice’ mix in your pantry, you can substitute 2 tablespoons of it for the individual spices listed.
Almond Flour: Use ‘superfine’ almond flour rather than almond meal for a lighter, fluffier cake texture.
Dairy-Free Option: Substitute the butter with melted coconut oil. The coconut flavor complements the spices well.
Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American / Indian Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 20
- Sodium: 90
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 3
- Protein: 7
- Cholesterol: 75
Your Burning Questions Answered!
- Can I use a different flour?
- Almond flour is key for the texture, but you can experiment with other gluten-free flours.
- Is this cake vegan?
- Substitute maple syrup for honey and use dairy-free yogurt to make it vegan.
Can I freeze the cake?
Yes! Wrap it tightly and freeze for up to 3 months
Dig In & Enjoy!
This Flourless Chai Spice Cake is a cozy, flavorful delight that’s perfect for any time of day. Whether you’re enjoying it with tea or as a dessert, it’s sure to impress. For more delicious ideas, follow me on Pinterest.