Friday, January 15, 2016

Dirty Chai Gluten-Free Bundt Cake

       Okay, I’ve made coffee-inspired cakes. I’ve even made chai-inspired cupcakes. But today, when I was seeking inspiration for my next baking endeavor, it occurred to me that I haven’t brought you, my followers and viewers, a chai AND coffee inspired dessert! So here it is and long overdue, I must say…Dirty Chai Gluten-Free Bundt Cake.

       Oh and if you have your own chai blend, you can use that in place of the mixture below. If you don’t have your own blend, well guess what….You do NOW!

You'll need: 

Chai Spice

1 tsp cardamom

1/2 tsp nutmeg

1 tsp clove

3 tsp cinnamon

2 tsp ginger

1/2 tsp cayenne

       In a small bowl combine all the spices together and set aside until needed.

Cake


1/2  cup Bob’s Red Mill Almond Flour

2 tbsp Chai Spice blend

1 1/2 tsp xanthan gum

2 tsp baking soda

1/2 tsp baking soda

1/2 tsp salt

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1 1/2 cups brown sugar

1 1/2 sticks (3/4 cup) Kerrygold salted butter, softened

4 eggs

2 tsp instant espresso (1 Starbucks Via packet)

1 cup buttermilk

1 tsbp vanilla extract

       Preheat the oven to 350°F. Prepare a bundt cake pan by lightly coating with oil.
       In a medium bowl, combine the flours, spice blend, xanthan gum, baking powder, baking soda, and salt.
        In a large measuring cup, dissolve espresso powder into the milk and vanilla. Set aside until needed.

       In a separate large mixing bowl, cream butter and sugar together, then whip in the eggs, one at a time. Next, slowly mix the dry ingredients into the creamed mixture. Alternate with the milk combination, and be sure to end with the flour as the last addition.

Pour the batter evenly into the prepared pan and bake for about 45–50 minutes or until a knife comes out clean.

Cream Cheese Espresso Glaze

1 8oz block cream cheese
1 cup powdered sugar


1/4 cup heavy cream

1 tsp vanilla extract
       Dissolve espresso into the heavy cream.  Set aside.

       In a bowl using an electric mixer, cream the cream cheese until smooth. Then add in one cup of powdered sugar, the cream, and vanilla.  Whip until it has the consistency of a glaze.
       Drizzle the glaze over the top of your cooled cake then sprinkle with the leftover Chai Spice blend. Then slice, serve, and enjoy!