Chai Swirl 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!
Equipment
- oven, bundt mould
Ingredients
- 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
- ⅓ 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
Instructions
- 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.