If autumn had a flavor, this cake would be it. With warming spices, a tender almond flour crumb, and the option of a delicate chai glaze, this almond flour chai-spiced cake wraps you in comfort with every bite. Inspired by my first cup of masala chai in Delhi, this gluten-free beauty is cozy, nourishing, and perfect for spiced dessert lovers.
💌 Love spiced bakes like this?
Why You’ll Love This Almond Flour Chai-Spiced Cake
This cake is gluten-free, naturally sweetened, and filled with comforting chai spice flavors. It’s soft, fragrant, and has a melt-in-your-mouth texture thanks to almond and coconut flour. Serve it with or without the optional glaze — either way, it’s magic.
Taste & Texture: Buttery, tender, and warmly spiced
Aroma: A cozy chai latte turned into dessert
Perfect For: Afternoon tea, brunch tables, gluten-free guests, and spice lovers
Ingredients List
Dry Ingredients:
- 200g (2 cups) almond flour
- 30g (¼ cup) coconut flour
- 1 ½ tsp baking powder
- ½ tsp sea salt
- 1 tsp ground cinnamon
- ½ tsp ground cardamom
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
Wet Ingredients:
- 3 large eggs
- 80ml (⅓ cup) melted coconut oil or butter
- 100ml (⅓ cup + 1 tbsp) maple syrup or honey
- 1 tsp vanilla extract
- 60ml (¼ cup) unsweetened almond milk
Optional Chai Glaze:
- 60g (½ cup) powdered coconut sugar or icing sugar substitute
- 1 tbsp strong brewed chai tea (cooled)
- ¼ tsp cinnamon
- Splash of almond milk, to adjust consistency
Substitutions:
- Use ghee or avocado oil in place of coconut oil
- Maple syrup gives a lighter flavor, honey adds deeper sweetness
- Replace almond milk with oat or coconut milk
Necessary Tools for Preparation
- Mixing bowls
- Whisk
- Measuring cups/spoons
- 8-inch round or loaf pan
- Parchment paper
- Wire cooling rack
Step-by-Step Instructions
- Preheat oven to 175°C (350°F). Line your pan with parchment paper or grease it well.
- Mix dry ingredients. In a medium bowl, whisk almond flour, coconut flour, baking powder, salt, and all the spices.
- Combine wet ingredients. In a separate bowl, whisk eggs, coconut oil, maple syrup, vanilla, and almond milk until smooth.
- Make the batter. Add dry ingredients to wet and stir until just combined — the batter will be thick.
- Pour & smooth. Transfer to prepared pan and smooth the top evenly.
- Bake. Bake for 30–35 minutes, or until the top is golden and a toothpick comes out clean.
- Cool. Let cool in pan for 10 minutes, then transfer to a wire rack.
- Optional glaze. Whisk glaze ingredients until pourable. Drizzle over the cooled cake and let set.
Tips for Perfecting the Recipe
- Let the cake cool before glazing to avoid melting the drizzle
- For extra flavor, steep chai tea and use it in both the glaze and batter
- Don’t overmix — almond flour is delicate
- Add chopped pecans or raisins for texture
What to Serve With It
- A hot cup of chai, coffee, or golden milk
- Fresh figs or apple slices
- Dollop of whipped coconut cream or yogurt
More cozy favorites:
Storage Instructions
- Room temp: Store covered for 2–3 days
- Fridge: Lasts up to 5 days — warm slightly before eating
- Freezer: Wrap slices individually and freeze for up to 2 months
General Information
This cake is gluten-free, refined sugar–optional, and loaded with plant-based goodness. It’s easy to make ahead and packs beautifully for lunchboxes or picnics. A lovely option for anyone seeking flavor without the flour!
FAQ
Can I make it vegan?
Yes! Use flax eggs (1 tbsp flax + 3 tbsp water per egg) and maple syrup. It may be slightly denser but still delicious.
Can I use just almond flour?
You can, but coconut flour helps balance the moisture. Skip at your own risk!
Is it spicy?
It’s warmly spiced, not hot. Adjust the chai spices to your taste.
Conclusion
This almond flour chai-spiced cake is a love letter to chai season — cozy, comforting, and completely gluten-free. Bake it once, and you’ll crave it again and again. Be sure to tag your bakes on Pinterest and share your spin on this treat!
Print
Heavenly Almond Flour Chai-Spiced Cake – Gluten-Free & Cozy!
- Total Time: 45 minutes
- Yield: 10 slices
- Diet: Gluten Free
Description
A gluten-free almond flour cake filled with cozy chai spices and topped with an optional chai glaze — perfect for fall or anytime you’re craving comfort.
Ingredients
Dry: 200g almond flour, 30g coconut flour, 1 ½ tsp baking powder, ½ tsp salt, 1 tsp cinnamon, ½ tsp cardamom, ½ tsp ginger, ¼ tsp cloves, ¼ tsp nutmeg
Wet: 3 eggs, 80ml coconut oil, 100ml maple syrup, 1 tsp vanilla, 60ml almond milk
Glaze: 60g icing sugar, 1 tbsp chai tea, ¼ tsp cinnamon, splash almond milk
Instructions
Preheat oven to 175°C. Mix dry ingredients. In another bowl, whisk wet ingredients. Combine and pour into pan. Bake 30–35 min. Cool. Whisk glaze and drizzle over cooled cake.
Notes
Cool fully before glazing. Don’t overmix. Substitute with other plant-based milk or oils. Store well in fridge or freezer.
- Prep Time: 10
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-Free
