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.

Gluten-Free Chai-Spiced Pound Cake: Perfect Winter Dessert

Name: Gluten-Free Chai-Spiced Pound Cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 30 min
Cuisine: American
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

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

Scale

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

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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