Gluten-Free Chai-Spiced Pound Cake

Recipe by King Arthur Test Kitchen
4 Reviews 5.0 out of 5 stars

This dense (but not heavy), moist (but not soggy) pound cake will fill your kitchen with a wonderful aroma as it bakes, thanks to its range of spices. Once cooled, the spice's flavors coalesce into a single palate-pleasing essence.

We know you’ll love this gluten-free version of our Chai-Spiced Pound Cake recipe, a long-time favorite here on our site. Substituting Gluten-Free Measure for Measure Flour for the flour in that original yields a nicely spicy, delicious cake that’s sure to be a hit with friends and family following a gluten-free diet. Enjoy!

Prep
20 mins
Bake
50 to 55 mins
Total
1 hr 15 mins
Yield
1 bundt-style cake
Save Recipe
Gluten-Free Chai Spiced Pound Cake - select to zoom
Gluten-Free Chai Spiced Pound Cake - select to zoom
Gluten-Free Chai Spiced Pound Cake - select to zoom

Instructions

Prevent your screen from going dark as you follow along.

  1. Preheat the oven to 350°F.

  2. In a large bowl, beat together the butter, brown sugar, and honey until smooth and somewhat lightened in color; this will take about 2 minutes at medium speed of an electric hand or stand mixer.

  3. 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. Stir in the baking powder, baking soda, salt, and spices.

  5. Measure the flour by gently spooning it into a cup, then sweeping off any excess. Gently but thoroughly stir half the flour into the butter/egg mixture. Add the sour cream (or yogurt) and vanilla, stirring to combine. Finally, stir in the remaining flour. Scrape the sides and bottom of the bowl and beat briefly, to incorporate any sticky residue.

  6. Thoroughly grease a 9- or 10-cup Bundt pan. Scoop the batter into the prepared pan, and bake for 50 to 55 minutes, until a cake tester, bamboo skewer, or long toothpick inserted in the center comes out clean.

  7. Remove the cake from the oven, and cool in the pan for 15 minutes before turning it out onto a rack to finish cooling. Cool completely before slicing.

  8. Store any leftovers, tightly wrapped in plastic, at room temperature for several days; freeze for longer storage.

Tips from our Bakers

  • For a simple yet tasty final touch, try drizzling the cooled cake with caramel sauce.

  • Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.

Baker’s Resources