Imagine a cake that captures the soul-warming essence of masala chai in every single bite – without gluten! This Gluten Free Masala Chai Bundt Cake is not just a dessert; it's a culinary journey that transforms traditional Indian spices into a mouthwatering masterpiece. Whether you're a gluten-free foodie, a chai lover, or simply someone who appreciates extraordinary flavors, this recipe will transport you to a world of aromatic delights that will make your kitchen smell like a cozy Indian café.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: Indian
Serves: 10 servings
Ingredients
- 2 cups gluten free all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup brewed masala chai
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cardamom
Instructions
- Preheat your oven to 350°F (175°C). Grease a 10-cup Bundt pan with butter or non-stick cooking spray to prevent the cake from sticking.
- In a large mixing bowl, cream together the softened unsalted butter and sugar until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer on medium speed.
- Add the eggs one at a time, mixing well after each addition. Ensure that each egg is fully incorporated before adding the next.
- In a separate bowl, combine the gluten-free all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, and ground cardamom. Whisk together until well blended.
- Gradually add the dry ingredients to the butter and sugar mixture, alternating with the brewed masala chai. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix.
- Pour the batter into the prepared Bundt pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes. Then, carefully invert the Bundt pan onto a wire rack to release the cake. Let it cool completely.
- For serving, dust the cooled cake with powdered sugar or drizzle a simple icing made from powdered sugar and a little brewed masala chai for extra flavor.
- Slice the cake into 10 servings and enjoy your delicious Gluten Free Masala Chai Bundt Cake with a cup of tea or coffee!
Tips
- Use fresh, high-quality spices to ensure the most vibrant chai flavor. Grinding whole spices just before baking can make a significant difference in taste.
- When working with gluten-free flour, be extra careful not to overmix the batter, as this can lead to a dense, tough cake. Mix just until the ingredients are combined.
- To ensure your cake doesn't stick, thoroughly grease the Bundt pan and consider dusting it with a light coating of gluten-free flour after greasing.
- Allow the brewed masala chai to cool slightly before adding to the batter to prevent cooking the eggs prematurely.
- For an extra layer of flavor, consider steeping the chai with additional whole spices like star anise or cloves before brewing.
- Use an instant-read thermometer to check cake doneness if you're uncertain about the toothpick method.
- Let the cake cool completely before removing from the pan to prevent breaking, and use a thin knife to gently loosen the edges if needed.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 5g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 95mg
