Gluten-Free Mini Chai Bundt Cakes

With gluten-free cooking, there’s a common struggle, when baking items, it’s challenging to get the proper rise and texture with alternative flours. This recipe takes the cake. (Pun intended.) By substituting the butter and oil in the recipe for unsweetened applesauce, the cake is light, fluffy, and rich. Instead of using brewed chai and having the dough become runny, chai tea in the batter keeps the flavor rich and robust.

Keep reading for the full recipe after the jump!

Gluten-Free Mini Chai Bundt Cakes

Servings: 6

Ingredients:

• 1 C organic coconut sugar
• 2 1/4 C all-purpose gluten-free flour (we use the Trader Joe’s blend)
• 1 1/2 t arrowroot powder
• 1/2 t baking soda
• 2 eggs
• 1/2 t salt
• 1 T vanilla extract
• 2/3 C almond milk, plain
• 3 teabags of chai tea

For glaze:

• 1 C powdered sugar
• 1 T vanilla extract
• 3 T almond milk, plain

Directions:

Preheat oven to 400 degrees F.

Grease mini bundt pan with coconut oil.

Begin by sifting sugar, flour, arrowroot powder, baking soda, salt, and teabags. Place in stand mixer with a paddle attachment. Mix on low speed while adding eggs, vanilla extract, applesauce, and almond milk. Use a spatula to incorporate mixture on the sides. Once mixture is thoroughly incorporated, pour into cake pan. Bake for 20-25 minutes. Check cakes with toothpick, as a slight crumb on the side of the toothpick, marks the perfect timing to remove from the oven.

While cakes are baking, make glaze for the cakes. Using a small bowl and whisk. Combine powdered sugar, almond milk, and vanilla extract.

Let pan rest for 5 minutes to cool. Then turn upside down on cooling rack. Place cooling rack on top of a cookie sheet to allow for glaze to drip off. Once cakes have cooled apply glaze. Prior to serving dust with powdered sugar. Enjoy!