You know how they say to bake chocolate chip cookies when showing your home to sell it. I beg to differ. Make this cake instead.
Perhaps more than any other baked item I’ve made, the aroma wafting through the house while this cake is baking in the oven is heavenly. And eating it is like drinking the best chai latte you’ve ever had.
This is an easy-to-make, one-bowl cake recipe. I obviously made it with gluten-free cup-for-cup baking flour and dairy-free sour cream, but you can just as easily make it with regular all-purpose flour if you don’t need to eat gluten-free and regular sour cream or yogurt if you prefer. The amounts stay the same when swapping out these ingredients.
I love serving this cake with coffee and tea for a casual get-together. You really don’t need anything else to serve your guests well and have them leaving happy.
Gluten-Free Chai Latte Cake
Cake Ingredients:
16 Tbsp unsalted butter, softened at room temperature
1 cup light brown sugar, packed
¼ cup honey (I prefer a darker variety, like buckwheat)
2 large eggs, at room temperature
1 Tbsp ground cinnamon
2 tsp ground ginger
2 tsp ground cardamom
1 tsp allspice
1 tsp ground coriander
1 tsp baking powder
¼ tsp baking soda
1 tsp salt
1 ¼ cup dairy-free sour cream or full-fat yogurt, at room temperature
2 tsp vanilla extract
2 cups cup for cup gluten-free flour blend
Icing Ingredients:
1 1/2 cups confectioner’s sugar
2 Tbsp unsweetened almond milk
½ tsp vanilla extract
Pinch of salt
Instructions:
Preheat oven to 350F. Thoroughly coat a 9- or 10-cup Bundt pan with baking spray.
In a large bowl, using a hand or stand mixer, beat the butter until creamy, about 2 minutes. Add the brown sugar and honey and beat at medium speed until smooth, about 1 minute. Add in the eggs one at a time and beat until well incorporated, scraping down the sides of the bowl as needed.
Mix the cinnamon, ginger, cardamom, allspice and coriander until it is a combined spice blend.
With a mixing spoon or spatula, stir in the baking powder, baking soda, salt and spice blend until well incorporated. Add in the sour cream/yogurt and vanilla and combine again until well incorporated.
Stir in the flour in batches just until the batter is well combined, making sure not to overmix, and scraping down the sides of the bowl to incorporate all of the ingredients. The batter should be thick—a pudding-like texture—not pourable.
Scoop the batter into the Bundt pan—making sure it makes it into the crevices of the bundt pan—and use a spatula to even out the top. Bake for 45 to 50 minutes. A bamboo skewer or cake tester inserted into the center of the cake should come out clean.
Remove the cake from the oven and let sit in the pan for 15 minutes. Flip the bundt pan onto a cooling rack to remove the cake from the pan. Flip the cake right side up onto the cooling rack and let cool completely before icing.
While the cake is baking, make the icing.
To make the icing – whisk together the confectioner’s sugar, almond milk and vanilla extract until the icing becomes thick, shiny and smooth. If too thick, add a teaspoon of milk at a time until it thins out. To thicken, add a little bit of confectioner’s sugar at a time.
When the cake is completely cooled, pour, drizzle or spread the icing decoratively over the top of the cake.