I shared my Chai Spiced Frosting a while back. My intention was to share the recipe for the Gluten-Free Chai Spiced Cake over here, but I forgot. I hope you will forgive me once you have tasted the cake.
I have found that one cake will disappear in a flash, but 24 cupcakes made with the same amount of batter will last for a while. It’s not that we eat lots of pieces of cake. In fact, most of us can say we only had one piece. But as the cake sits on the counter, we even the edges. And as each person “evens the edges” the cake quickly disappears. Cupcakes make us acknowledge that we are eating cake and thus makes us a little more accountable.
I made this cake, by altering my Gluten-Free Vanilla Cake and replacing most of the milk with extra-strength Chai Tea. I didn’t use tea for the frosting. Instead, I just used some of the spices that are commonly found in chai tea. Both the cake and frosting include adaptations to make them dairy-free.
- 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.
I used my Norpro Cupcake Decorating Set to top the cupcakes with frosting.
More Gluten-Free Cake Recipes:
- Gluten-Free Cola Cake
- Gluten-Free Vanilla Cake
- Gluten-Free Hummingbird Bundt Cake
- Gluten-Free German Chocolate Cake with Dairy-Free Topping