Gluten-Free Chai Spiced Cake
Author: Alea
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 24
- 1 cup white rice flour
- 1 cup tapioca flour
- ½ cup potato starch
- 1 teaspoon guar gum
- 1 tablespoon baking powder
- 2 cups sugar
- ⅔ cup butter, melted (or DF margarine)
- 1 cup water
- 4 Chai tea bags
- ½ cups milk (or rice milk)
- 4 teaspoons gf vanilla
- 4 egg whites (or 2 eggs)
- ¼ cup butter, softened (or dairy-free margarine)
- ¼ cup milk (or almond milk)
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ½ teaspoon cardamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- 4+ cups powdered sugar
- Preheat oven to 350 degrees. Grease 2 - 9 inch pans or 24 line cupcake pan.
- Bring water to a boil. Add tea bags and steep while you are assembling the other ingredients.
- In a large bowl combine white rice flour, tapioca flour, potato starch, guar gum, and sugar.
- Beat the egg whites with a fork.
- Add tea, milk, and melted butter.
- Add the liquids to the flour mixture and beat for 2 –3 minutes on high.
- Pour batter into 2 greased 9 inch cake pan. Bake at 350 for 35 minutes. Or poor into cupcake pan and bake for 18 - 22 minutes.
- Place on a cooling rack to cool. Once cooled frost with the recipe below.
- Combine all of the ingredients in a bowl until just mixed.
- Use a mixer and blend until smooth and creamy.
- Test the consistency and add either milk or sugar and blend again to achieve the desired consistency for spreading.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=15460
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