Can I use a different flour?

Almond flour is key for the texture, but you can experiment with other gluten-free flours.

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

Flourless Chai Spice Cake: Best Gluten-Free Cake Recipesofme

Name: Flourless Chai Spice Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American / Indian Fusion
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

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

Scale

— 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

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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