By Wendy Stoltz / Last Modified On January 15, 2023
Perfect with coffee or tea, this Gluten-Free Chai Coffee Cake is sweet and spicy and perfect for any occasion. The rich buttery cake topped with a chai spiced crumbly topping will have you licking your fork.
If you love chai you'll want to make Gluten Free Chai Donuts. If you're more of a cupcake fan these Gluten Free Chai Cupcakes are swoon worthy.
Gluten Free Chai Coffee Cake
Every time I talk to people about chai I get the impression that some people think chai spices are only meant to be enjoyed around the holiday season. Chai spiced drinks and treats can be enjoyed any time of the year, including Gluten-Free Chai Coffee Cake. No need to limit the months you enjoy chai.
I'm not sure if you remember that last year I made a series of gingerbread recipes?
If you don't remember, you'll want to check out my Gluten-Free No-Bake Gingerbread Cheesecake, Gluten-Free Gingerbread Donuts, and my Gluten-Free Chocolate Gingerbread Bars.
How to make chai coffee cake
- In a medium mixing bowl, mix together the ingredients for the crumb topping with a fork; set aside.
- In a separate medium mixing bowl, mix flour, baking powder, baking soda, salt, cinnamon, ginger, and all spice.
- In a large mixing bowl, beat the butter until creamy. Add the sugars and vanilla and mix until smooth.
- Add in eggs one at a time, mixing in between each egg.
- Alternate adding in the flour and buttermilk, beginning and ending with the flour.
- Pour the batter into the pan and then crumble the crumb topping over the batter.
- Bake for 45 - 48 minutes, or until a toothpick inserted comes out with only a few crumbs clinging to it.
- Allow the cake to cool before serving.
For the full list of ingredients in this gluten free chai coffee cake please see the recipe card below.
Gluten Free Chai Coffee Cake Recipe
Well, this year I am focusing on chai recipes. I won't have as many recipes with chai as I did gingerbread, but I do have a few to share with you. Next week I'll share gluten-free chai baked donuts. So, don't forget to come back. You don't want to miss those.
I drink chai tea all year round with honey and cream. Chai is my favorite combination of spices and I think that everything should come in a chai flavor, even chips. Well, maybe not potato chips, but coconut chips and sweet potato chips would be heavenly in chai. Don't you think?
Working with Gluten-Free Flours
When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weigh the gluten-free flour but I don't have the ingredient weights for all my recipes yet.
This Gluten-Free Chai Coffee Cake is wonderfully dense, perfectly sweet, and rocks the chai spices. It's super simple to whip up and get into the oven and your house will smell amazing.
I tested this recipe on my gluten eating relatives and they couldn't tell that it was gluten-free. My kids ate the leftovers for breakfast until the only left in the pan were crumbs. And even then, they licked the crumbs up.
Did you make this gluten free chai coffee cake? Please leave me a comment below letting me know what you thought.
Gluten-Free Chai Coffee Cake
Perfect with coffee or tea, this Gluten-Free Chai Coffee Cake is sweet and spicy and perfect for any occasion. You are going to love this spicy, tender chai cake topped with a sweet crumble.
Ingredients
For the topping:
- ⅓ cup sugar
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon allspice
- ½ teaspoon salt
- 1 cup all-purpose gluten-free flour blend
- 6 tablespoons unsalted butter, melted and cooled
For the cake
- 2 cups all-purpose gluten-free flour blend
- 1 teaspoon gluten-free baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- ½ cup unsalted butter (1 stick), softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 teaspoons gluten-free vanilla extract
- 2 eggs
- 1 cup buttermilk
Instructions
- Preheat the oven to 350°F. Grease and flour an 8x8 inch baking pan; set aside.
- In a medium mixing bowl, mix together the ingredients for the crumb topping with a fork; set aside.
- In a separate medium mixing bowl, mix flour, baking powder, baking soda, salt, cinnamon, ginger, and all spice.
- In a large mixing bowl, beat the butter until creamy. Add the sugars and vanilla and mix until smooth.
- Add in eggs one at a time, mixing in between each egg.
- Alternate adding in the flour and buttermilk, beginning and ending with the flour.
- Pour the batter into the pan and then crumble the crumb topping over the batter.
- Bake for 45 - 48 minutes, or until a toothpick inserted comes out with only a few crumbs clinging to it.
- Allow the cake to cool before serving.
- Store covered at room temperature for up to three days.
Nutrition Information:
Yield:
12Serving Size:
12Amount Per Serving: Calories: 359Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 67mgSodium: 379mgCarbohydrates: 52gFiber: 1gSugar: 27gProtein: 5g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
Rebecca @ Strength and Sunshine
I am so happy with any type of coffee cake! One of the best special breakfasts!
chrystal
Thank you Rebecca 🙂 I agree.
Alexa
My boys and I are really getting into having tea after school. I can only imagine the "aaaaahhhhs" I'd get if I made this chai coffee cake for them to enjoy with their tea. I have never heard of RYZE flour ... will look into it.
chrystal
Its 100% brown rice flour, super fine, and a great gf flour.
Elizabeth DiBurro
Mmmm...this recipe looks delicious. I've never heard of RYZE Yellow Flour Blend. Do you buy it locally?
chrystal
You can get it off Amazon. 🙂
Dreena Burton
Chai coffee cake sounds so cozy and inviting. This wouldn't be too difficult to adapt to a fully plant-based recipe either - wheels are turning! Photos are lovely, I want to get baking but have a bunch of Monday to-do's! Darn. 🙂
Amanda
This cake looks amazing! I can't wait to try it out at my next brunch!
chrystal
Thank you for stopping by!
Cricket Plunkett
Oh my goodness!! I love chai tea and coffee cake, this will definitely be at my Christmas brunch!!
chrystal
Yay! It's super yummy.
Kelly @ TastingPage
You had me at chai! Love anything with it!
chrystal
I'm a big fan myself 🙂 Thank you for stopping by.
Sarah- A Whisk and Two Wands
I'm a fan of chai tea, especially during the fall. These look simply delicious and I'd love to enjoy one of these with a cup of coffee on a nice relaxing weekend morning!
chrystal
Thank you Sarah. Have a great Holiday Season!
Lindsey Willson
I have never baked anything with a Chi flavor, this sounds great, I sould try something fun like this! Perfect for the holiday season, too!
chrystal
Thank you Lindsey. You definitely have to bake with Chai! So comforting.
Alisa Fleming
This coffee cake looks unreal Chrystal! I can't get enough spice flavors, and your chai blend looks spot on.
chrystal
Thank you Alisa 🙂 I do like my chai.
Georgianna
You have my mouth watering! I love Chai, and this sounds phenomenal.
chrystal
Awe, thank you Georgianna. Have a great holiday season!
amanda -runtothefinish
This would be a perfect family breakfast treat, probably dessert for some people but not with my family's sweet tooth!
chrystal
Haha. We have a sweet tooth as well. 🙂
Bethany
Yum! It looks so good!
chrystal
Thank you Bethany 🙂
Heather
This is so moist and delicious that my little family of 5 devoured it in one morning during the week. I am a teacher and we love big breakfasts in the summer. It tasted wonderful. We had a neighbor over visiting and I gave him a slice and he was so surprised to find out it was gluten free, that is how good it was. Adding this to my gf recipes to make again. I should note that I used Bob's Red Mill gf baking flour instead of Ryze.
chrystal
Hi Heather,
So glad you liked it. It's a favorite of ours too 🙂
Best,
Chrystal
Karen b
I made this cake for my mom's birthday and it was absolutely delicious. The batter came up and covered the topping, which sunk to near the bottom of the cake so I dusted the top with powdered sugar to make it pretty. I will make this again!
chrystal
Hi Karen,
I'm so glad you enjoyed it. Thank you for stopping by and letting me know.
Best,
Chrystal
Vicki
Made this today for a chai lover’s birthday cake. It was a hit. Cake baked up nice and tall, and smelled delicious. It took a little longer to bake in my oven, about 51 minutes, but was worth the wait!
Your recipe is going in my handwritten recipe book with all my other winners!
PS - I used Cup 4 Cup Wholesome Flour for the crumb topping, and Bob’s Red Mill 1 to 1 Baking Flour for the cake, as that’s what I had on hand and it turned out beautifully.
chrystal
I am so glad you liked it. Thank you for sharing what flour blend you used.
Best,
Chrystal