Prepare Your Delicious Chai Spiced Milk First: Gently warm 145 grams of milk (any kind you like!) using a microwave or stovetop – aim for warm, not boiling. Once warm, carefully add 2 chai tea bags. Let the tea steep in the warm milk for a full 10 minutes to get maximum spice flavor. After steeping, remove the tea bags completely. It’s important to let this chai-spiced milk cool down before adding it to your cake batter. If you accidentally let your milk boil heavily, double-check that you still have 145 grams after steeping and cooling; you can add a tiny bit more plain milk if needed to reach the correct weight. Set aside your cooled chai milk.

Get Your Oven Ready and Pan Prepared: Preheat your oven to 325°F (160°C). Using an oven thermometer is a great way to be sure your oven is at the perfect temperature. Position an oven rack in the middle of your oven. Now, prepare your bundt pan. Generously coat the inside of your bundt pan with a good quality gluten-free nonstick spray or use melted butter and dust it thoroughly with gluten-free flour. Make sure to get into all the nooks and crannies! If you don’t have a bundt pan, a 9×13 inch pan or two 9-inch round cake pans will also work, just be careful not to overfill them and adjust your baking time.

Combine Your Dry Ingredients: In a medium bowl, sift together 275 grams of your favorite gluten-free all-purpose flour blend and 100 grams of almond flour. If you need this cake to be nut-free, simply substitute the almond flour with an equal amount (100 grams) of your gluten-free all-purpose flour blend. Add 1 tablespoon of your chai spice mix, 1 ¾ teaspoons of baking powder, ¼ teaspoon of baking soda, and 1 teaspoon (4 grams) of kosher salt. Sifting helps to break up any lumps and combine everything evenly. Whisk everything together well and set this bowl aside.

Cream the Butter and Sugars: In the bowl of your stand mixer fitted with the paddle attachment, or using a hand mixer and a large bowl, combine 113 grams of unsalted butter that is truly at room temperature with 175 grams of granulated white sugar and 100 grams of light brown sugar. Beat on medium speed for about 4-5 minutes. You’re looking for the mixture to become light and fluffy, like whipped butter, and lighter in color.

Scrape Down the Bowl: Stop the mixer and use a flexible silicone spatula to scrape down the sides and bottom of the bowl. Make sure there are no pockets of unmixed butter or sugar lurking.

Add the Eggs: With the mixer running on low speed, add your 4 large room-temperature eggs and 1 large room-temperature egg yolk one at a time. Allow each egg to fully incorporate into the butter mixture before adding the next. After all the eggs are added, scrape down the sides and bottom of the bowl once more before moving on.

Combine Wet and Dry Ingredients (Alternately): Now comes the flour and your prepared chai spiced milk! With the mixer on low speed, you will add the dry ingredients (from Step 3) and the cooled chai spiced milk (from Step 1) alternately, starting and ending with the dry ingredients. Add about one-third of the dry mixture, mix just until combined, then add half of the milk, mix just until combined. Add another third of the dry mixture, mix, then the remaining milk, mix, and finally the last third of the dry mixture. Don’t overmix at this stage! Once all ingredients are added, mix for just 1 minute on low speed.

Pour Batter into the Prepared Pan: Carefully pour the batter into your generously sprayed and floured bundt pan. Use the back of a spoon or an offset spatula to gently spread the batter evenly throughout the pan and smooth the top. This helps ensure an even rise and prevents air pockets.

Time to Bake: Place the bundt pan in your preheated 325°F (160°C) oven on the middle rack. Bake for 50-60 minutes. You’ll know it’s done when a wooden skewer or toothpick inserted comes out clean or with just a few moist crumbs attached. For extra certainty, you can check the internal temperature with an instant-read thermometer; it should read above 210°F (99°C). Baking times can vary (if using other pan sizes, start checking around 25-30 minutes).

Cooling is Key: Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for 10-15 minutes. This resting time is crucial. After 10-15 minutes, carefully but confidently invert the pan onto the wire rack. Let the cake cool completely on the wire rack before glazing.

Whip Up the Vanilla Glaze: While your bundt cake is cooling completely, prepare the simple vanilla glaze. In a small bowl, combine 75 grams of powdered sugar, 1-2 tablespoons of milk (any kind), 1 teaspoon of vanilla extract, and a tiny pinch of salt. Whisk until smooth. The consistency should be thick enough to drizzle. Start with 1 tablespoon of milk and add more in tiny increments until you reach your desired drizzling consistency.

Glaze and Decorate: Once your gorgeous cake is completely cool to the touch, drizzle the vanilla glaze over the top. Let it cascade down the sides. If you like, sprinkle a little extra chai spice mix over the glaze for an extra flourish.

Enjoy Your Creation!: Slice and enjoy this perfectly spiced gluten free chai bundt cake!

Need Chai Spice Mix? Make Your Own: If you aren’t using a store-bought chai spice mix, you can easily make your own by combining: 1 tablespoon ground cinnamon, 2 teaspoons ground ginger, 1 ½ teaspoons ground cardamom, 1 ½ teaspoons ground allspice, and ½ teaspoon ground black pepper. Mix these together in a small bowl and measure out the 1 tablespoon needed for the cake batter.