Close this search box.

Chai Swirl Gluten Free Bundt Cake

Experience the rich flavors of chai in a delightful gluten-free bundt cake. Perfectly spiced and irresistibly moist, this cake blends the warmth of chai with the ease of gluten-free baking. Ideal for tea time or as a special dessert, it is truly a crowd-pleaser!

Whoever told you gluten free baking wasn’t moist and is always dense has clearly never tried my Chai Swirl Bundt Cake! This gluten free bundt cake is anything but dry, dense or boring. This bundt cake recipe embodies everything you’d want in a cake; being that it is easy to make, fresh, moist, makes the whole house smell amazing and is absolutely irresistible. I love bundt cakes for so many reasons that I will get into below but if you take nothing else away from this blog know that the homemade chai blend is the key to making this recipe so make sure you take notes!

Ingredients For Your Chai Swirl Gluten Free Bundt Cake

  • Eggs or Flax Eggs: Essential for binding the ingredients, adding moisture, and creating a fluffy texture. I used to make this recipe vegan all the time so this is an easy substitution if that’s your jam.
  • Coconut Sugar: Offers a natural sweetness with a hint of caramel flavor. I personally love coconut sugar because it is the least overbearing when it comes to sweetness.
  • Yogurt: Brings in creaminess and helps in achieving a tender crumb.
  • Fresh Orange Juice: Just a bit of orange juice adds a citrusy note that complements the chai flavours really nicely.
  • Olive Oil: Ensures moistness, contributing to the cake’s rich texture. I’ve never tried making this recipe oil free but if you do please let me know how it goes.
  • Gluten-Free Flour Blend, Almond Flour, Coconut Flour: This flour blend is essential to making this gluten free cake. What I love about these flours is that you don’t compromise on taste or texture. I’ve been gluten free baking for a long time now and these are absolutely my go to flours.
  • Baking Powder, Xanthan Gum, Baking Soda: Help the cake rise and achieve the desired fluffiness. Xanthan gum is a great binder that helps the final cake hold together. 
  • Chai Spice: My perfect blend of cinnamon, ginger, cardamom, allspice, and clove, infuses the cake with warm, spicy notes. 

How to Make Gluten Free Bundt Cake

Making this bundt cake is much easier than you might think and is actually quite an enjoyable process. Preheating your oven to 350 degrees Fahrenheit. Prepare your bundt pan by greasing it thoroughly, ensuring every nook and cranny is covered, and then set it aside. This will ensure your cake comes out perfectly shaped and doesn’t stick to the pan ( an essential then the bottom of your cake is the top!)

In a mixing bowl, whisk together eggs and sugar until they’re light and fluffy, which is the secret to a light cake. Add in the yogurt, vanilla, and orange juice, continuing to whisk. This combination really makes this cake stand out amongst the rest. I love adding citrus where you don’t expect it! Slowly drizzle in the olive oil while whisking. In a separate bowl, whisk together all your dry ingredients. Gently fold the wet mixture into the dry ingredients, stirring until just combined and ensuring no dry spots remain. Make sure your batter is smooth but don’t overbeat.

For the final steps, use an ice cream scoop to layer half of your batter into the prepared bundt pan. Mix together coconut sugar and chai spice in a small bowl, and sprinkle this over the first layer of batter. This step puts the chai swirl in this delicious cake. Add the remaining batter on top and tap the pan several times on your counter. This removes any air pockets and ensures an even bake. Bake for 40 minutes and check to see if it’s done by poking a toothpick in; it should come out clean with a few crumbs attached. 

Patience is the essential next step because the cake needs to cool for at least 10 minutes before you turn it over onto a wire rack to cool completely. Once your gluten free bundt cake is totally cooled off it’s time for the drizzle! Combine icing sugar, chai spice blend, and milk in a bowl, whisking to a smooth consistency. Drizzle over the cooled cake for that final step. Stand back and awe at what you’ve made friends!

Storing and Freezing

This cake stays fresh at room temperature for several days and can be frozen for a longer shelf life. Wrap it well to retain its moisture and defrost at room temperature before serving. I can honestly say that this cake does not last long in my household of two so if you actually succeed in it lasting past a few days good on you!

Reasons To Love This Cake

There’s something incredibly satisfying about a good bundt cake, especially when it’s as special as this Chai Bundt Cake. I love chai, I am a long-time lover of all things chai; if you didn’t know, I’ve made a few recipes with chai previously because it truly is such a delicious blend. If you’re curious about what else you can do with this deliciously versatile blend, check out my Tahini Chocolate Chai Granola, this Vegan Chocolate Chai Sheet Cake or my Chai Spiced Apple Pancakes for breakfast! For those who relish the taste of chai and love the idea of a gluten-free treat, this cake ticks all the boxes. 

FAQ Gluten Free Bundt Cake

Do I Need a Special Bundt Pan? 

While any cake pan will work, I love bundt pans and opted to use this one that I found from Nordic Ware it has not let me down and my cakes always come out beautifully! You can choose whatever bundt cake you like, I’ve seen some really special ones with special designs on them.

Can I Substitute Ingredients? 

Yes! As mentioned previously I’ve made this cake a few dozen times vegan so I know for a fact that flax eggs and a vegan yogurt will do this cake justice! You can also opt out of gluten free flours however the ratios for wet and dry may vary. You can also use whatever sweetener you have on hand. These are just my preferred ingredients!

I hope that after you try this recipe you are just a bit more convinced at how amazing gluten free baking can be! While starting out might take some adjusting to understand how your flours work, rest assured if you follow my steps you will have yourself a beautiful cake that you can feel confident sharing with others! This gluten free bundt cake recipe celebrates flavors, textures, and dietary inclusiveness, making it a must-try for anyone who loves to bake. The warm chai flavors, paired with the cake’s moist texture, make it a perfect companion for your tea or coffee. 

Other Cakes You’ll Love 

If you’re a fan of unique and flavourful cakes, don’t miss out on other recipes like my Gluten Free Vegan Lemon Bundt Cake, this delicious Carrot Cake or my most recent creation my Double Decker Chocolate Cake that I made for my birthday last month! I love baking and I will find any opportunity to make something decadent and delicious, if you liked this recipe make sure you leave me a comment below!

Chai Swirl Bundt Cake

Teri-Ann Carty
Experience the rich flavors of chai in a delightful gluten-free bundt cake. Perfectly spiced and irresistibly moist, this cake blends the warmth of chai with the ease of gluten-free baking. Ideal for tea time or as a special dessert, it is truly a crowd-pleaser!
Prep Time 20 minutes
Cook Time 35 minutes
Course Desserts & Sweets
Cuisine Canadian
Servings 8


  • oven, bundt mould


  • 2 eggs room temperature or 2 flax eggs
  • ¾ cup coconut sugar
  • 1 cup yogurt room temperature
  • ¼ cup freshly squeezed orange juice
  • ½ cup olive oil
  • 1 tsp vanilla
  • 1⅓ cup gluten-free flour blend
  • 1⅓ cups almond flour
  • cup coconut flour
  • 3 tsp baking powder
  • ½ tsp xanthan gum
  • 1 tsp baking soda
  • 1 tbsp chai spice
  • ½ tsp fine sea salt

Chai Swirl

  • ½ cup coconut sugar
  • 1 tbsp chai spice

Drizzle Ingredients

  • 1 cup icing sugar
  • ½ tsp chai spice
  • 2-3 tbsp soy milk

Chai Blend Ingredients: Ingredients: Add to a jar, secure lid and shake to thoroughly combine.

  • 3 tbsp cinnamon
  • 1 tbsp ground ginger
  • 1 tbsp ground cardamom
  • 1 tsp all spice
  • 1 tsp ground clove


  • Preheat oven to 350d. Grease a bundt pan and set aside.
  • Whisk eggs and sugar together until light and fluffy. Add in yogurt, vanilla and orange juice and whisk again. Slowly drizzle in olive oil whisking the entire time.
  • In a separate bowl whisk dry ingredients. Add wet to dry and mix thoroughly until no dry ingredients remain.
  • Use an ice cream scoop to add half the batter to the greased bundt pan. To a small bowl mix sugar and chai spice. Sprinkle onto first layer of batter. Repeat with remaining batter. Tap the pan several times to even out the batter and to remove any potential bubbles or air pockets.
  • Bake for 40 minutes. Check by inserting a toothpick. If it comes out clean with a few crumbs, it’s done.
  • Let it cool in the pan for 10 minutes, then turn it out onto a wire rack. Let it cool completely before adding drizzle.
  • For the drizzle, add icing sugar and chai spice into a small bowl. Whisk to combine. Add 2 tbsp of milk and whisk. Add 1 more tbsp to ensure a drizzle like consistency.
Keyword baked, bundt, cake, chai, dairy free, gluten free, plant based, vegan

4 Responses

  1. This looks so good, would love to try it. If my gluten free flour has xanthan gum in it, do i still need to add xanthan gum?

Leave a Reply

Your email address will not be published. Required fields are marked *


Join my mailing list and be the first to get my recipes, discounts to brands I love and more! I promise not to spam you.