Gluten-Free Chai-Spiced Pound Cake Recipe
This Gluten-Free Chai-Spiced Pound Cake is a moist and flavorful treat infused with warm chai spices like cinnamon, ginger, cardamom, and allspice. Made with gluten-free flour and sweetened with a combination of brown sugar and honey, it offers a perfect balance of sweetness and spice. The addition of sour cream adds richness and tenderness to the crumb, making it an irresistible dessert or afternoon snack that’s easy to prepare and sure to impress.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
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
- Preheat Oven: Preheat your oven to 350°F to ensure it reaches the perfect temperature by the time the batter is ready.
- Cream Butter and Sweeteners: In a large bowl, beat together the room temperature unsalted butter, light brown sugar, and honey until smooth and slightly lightened in color. This should take about 2 minutes using an electric hand or stand mixer at medium speed.
- Add Eggs: Add the eggs one at a time, beating each for about 1-2 minutes and scraping down the sides and bottom of the bowl between additions to ensure even mixing.
- Add Dry Ingredients and Spices: Stir in the baking powder, baking soda, salt, and all the chai spices — cinnamon, ginger, cardamom, allspice, and black pepper — until well combined.
- Combine Flour and Sour Cream: Gently spoon the gluten-free flour into a measuring cup, sweep off excess, and stir half the flour into the wet mixture. Then add the sour cream (or yogurt) and vanilla extract, stirring until combined. Finally, add the remaining flour. Scrape the bowl to incorporate any sticky bits and beat briefly to blend.
- Prepare Pan: Thoroughly grease a 9- or 10-cup Bundt pan to prevent sticking.
- Bake: Pour the batter into the prepared pan, smooth the top, and bake for 50 to 55 minutes. Check doneness by inserting a cake tester, bamboo skewer, or long toothpick in the center; it should come out clean.
- Cool: Remove the cake from the oven and let it cool in the pan for 15 minutes before transferring to a wire rack to cool completely before slicing.
- Store: Wrap any leftover cake tightly in plastic wrap and store at room temperature for several days or freeze for longer storage.
Notes
- Make sure all refrigerated ingredients like eggs, butter, and sour cream are at room temperature for optimal mixing and cake texture.
- Using gluten-free flour labeled ‘Measure for Measure’ helps the batter achieve the right consistency similar to traditional flour.
- If you don’t have sour cream, full-fat yogurt is a good substitute to maintain moisture.
- Spices can be adjusted to your preference if you want a milder or stronger chai flavor.
- Allow the cake to cool completely before slicing to prevent crumbling and to enhance texture.
- This cake keeps well at room temperature if well wrapped and can also be frozen for up to 2 months.
Keywords: gluten-free pound cake, chai spice cake, gluten-free baking, chai spice dessert, dairy cake, Bundt cake, gluten-free dessert
