This perfectly spiced Gluten Free Masala Chai Bundt Cake is delicious for dessert, brunch, or with your afternoon coffee. Its tender crumb and softness come from the addition of almond flour. Topped with a generous drizzle of Vanilla Glaze and a dusting of additional Chai Spice Mix, this cake will quickly become a new favorite.
I use a 9" Bundt Pan for this cake. If you do not have a bundt pan, you may also bake it in a 9x13" pan (Do not overfill it!) or two 9" round cake pans.
Jump to:
- Recipe Ingredient Notes
- How to make Chai Spice Mix at home
- How to make Chai Spiced Milk
- Can I bake a Bundt Cake in a different pan?
- Frequently asked questions for Chai Spiced Bundt Cake
- Join my Gluten Free Community!
- Note about Salt in my Recipes
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten Free Flour: I have tested this recipe successfully with my gluten free flour blend, Bob's Red Mill 1-to-1, and King Arthur Measure for Measure. I personally did not like the cake batter Cup4Cup produces.
Almond Flour: The almond flour gives this gluten-free Masala Chai Bundt cake its beautiful structure and crumb. If you prefer to keep this recipe nut-free, please substitute the almond flour with the same amount of gluten-free flour. (Pro Tip: Check the baking aisle at your local Aldi – their Almond flour is exceptional)
Milk: I have tested this recipe with whole-fat and low-fat milk as well as Almond milk. All three work great here – so any milk you have in your fridge will work (do NOT use buttermilk!)
Butter: I use unsalted, room temperature butter in this recipe. I have not tested this recipe with a butter alternative but I believe it should work perfectly.
The ideal temperature for butter is actually 65F which is a lot colder than many of us consider room temperature. To test if your butter is at room temperature nudge it with your finger. You should see an indent but the butter should not feel like you can poke right through it.
Chai Tea: To get the most chai flavor into this Gluten-Free Chai Spiced Bundt Cake, I steep 2 chai tea bags into the warmed milk for 10 minutes. I use Tazo Classic Chai. I have not tried this with loose leaf tea. If you use loose-leaf, make sure to strain out all the bits and pieces.
How to make Chai Spice Mix at home
For this bundt cake, I make my own chai spice mix which contains ground cinnamon, ground cardamom, ground ginger, ground allspice, and ground black pepper. Combine the following ingredients and use them in the recipe as directed
- 1 tablespoon cinnamon
- 2 teaspoons ginger
- 1 ½ teaspoons cardamom
- 1 ½ teaspoons allspice
- ½ teaspoon black pepper
How to make Chai Spiced Milk
Making your Chai Spiced Milk should be your first step before even getting out your stand mixer and turning on your oven. You want the tea to allow to steep. Gently warm up your milk of choice (microwave or stovetop) and add 2 bags of Chai Tea. Allow steeping for 10 minutes. Remove the tea bags and cool down your liquid. (If you brought your milk of choice to a heavy boil make sure to double-check you still have 145g. If you lost some liquid, it's okay to balance it out with some additional plain milk)
Can I bake a Bundt Cake in a different pan?
Bundt cakes can be baked in different pans if you do not own a bundt pan. This recipe can be baked in a 9x13 pan or TWO 9" round cake pans. Please do not overfill the pans and adjust the baking time accordingly. I recommend checking it for doneness around 25 minutes when baked at 350F.
Frequently asked questions for Chai Spiced Bundt Cake
Can I make this recipe without the chai spice?
If you are not a fan of chai spice, you may make this recipe with plain milk of your choice, 2 teaspoons of vanilla, and leave out the chai spice mix.
How should I store my bundt cake?
I recommend storing it unsliced in an airtight container at room temperature for up to 5 days. This cake freezes very well by the piece. I have not frozen an entire bundt cake before.
Can I make this recipe vegan?
While it should not be a problem to make this recipe with nondairy butter, I have not attempted making a bundt cake without eggs. This cake heavily relies on the volume and structure eggs give it.
Can I make this cake nut free?
Yes! Please substitute the almond flour with the same amount of gluten-free flour.
Join my Gluten Free Community!
Note about Salt in my Recipes
I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
📖 Recipe
Gluten Free Chai Spiced Bundt Cake
This perfectly spiced Gluten Free Chai Spiced Bundt Cake is delicious for dessert, brunch, or with your afternoon coffee. It’s tender crumb and softness comes from the addition of almond flour. Topped with a generous drizzle of Vanilla Glaze and a dusting of additional Chai Spice Mix, this cake will quickly become a new favorite.
Ingredients
For the Chai Spiced Milk
- 145 grams milk (non dairy is fine)
- 2 bags of chai tea
For the Chai Spiced Bundt Cake
- 275 grams Gluten Free Multipurpose Flour
- 100 grams Almond Flour
- 1 tablespoon Chai Spice Mix (See Note)
- 1 ¾ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon (4 grams) kosher salt
- 113 grams unsalted butter, room temperature
- 175 grams granulated white sugar
- 100 grams light brown sugar
- 4 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 145 grams of prepared chai spiced milk
For the Vanilla Glaze
- 75 grams powdered sugar
- 1-2 tablespoons milk or dairy of your choice
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
Make Chai Spiced Milk
- Gently warm up your milk of choice (microwave or stovetop) and add 2 bags of Chai Tea.
- Allow steeping for 10 minutes. Remove the tea bags and cool down your liquid.
- (If you brought your milk of choice to a heavy boil make sure to double-check you still have 145g. If you lost some liquid, it’s okay to balance it out with some additional plain milk)
How to make Gluten Free Chai Spiced Bundt Cake
- Preheat your oven to 325F
- Sift together in a bowl your Gluten Free Multipurpose Flour, Almond Flour, Chai Spice Mix, baking powder, baking soda, and kosher salt. Set aside.
- In the bowl of your stand mixer, fitted with the paddle attachment, combine room temperature butter, granulated white sugar, and brown sugar and mix at a medium speed until light and fluffy, around 4-5 minutes.
- Stop your mixer and scrape down the sides with a flexible spatula.
- With the mixer running on low, add your eggs and one egg yolk one by one and allow to incorporate fully between additions. Scrape down the sides and bottom before adding your dry ingredients.
- Add your chai spiced milk alternately with the flour mixture, one-third at a time, ending with the flour mixture. Once you have all your ingredients added, mix for 1 additional minute.
- Spray your bundt cake pan with a nonstick spray (make sure it is gluten free!) and fill it with the bundt cake batter. Use the back of a spoon to spread it out evenly.
- Bake at 325F for 50-60minutes, until a toothpick comes out clean. You may also check the internal temperature with a digital thermometer. It should be above 210F.
- Remove the cake from the oven the oven and allow to cool in the pan for 10-15minutes then carefully invert the cake onto a wire rack. If you have sprayed your cake pan generously, it should slide out of the pan without any issues.
- While the bundt cake is cooling, prepare you simple vanilla glaze by combining the ingredients in a small bowl. If your glaze is too thick, add some additional milk. Please be aware a little goes a long way.
- Glaze your fully cooled gluten free chai spiced bundt cake with your vanilla glaze and sprinkle with some additional chai spice if you like.
Notes
Chai Spice Mix:
Combine the following ingredients
- 1 tablespoon cinnamon
- 2 teaspoons ginger
- 1 ½ teaspoons cardamom
- 1 ½ teaspoons allspice
- ½ teaspoon black pepper
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 220
Thea F. says
The Chai Spiced Bundt Cake is delicious with my afternoon coffee. It smells and tastes fabulous; so appealing on a drizzly fall afternoon. The texture is wonderful. I'll definitely be making this again.