Gingerbread Bundt Cake with Chai Icing: A New Spin on a Classic Favorite

This Gluten-Free Gingerbread Cake with Chai Icing offers a modern twist on a beloved classic, perfect for your holiday table or any occasion that calls for comfort and a touch of elegance.

A Brief History of Gingerbread

Early gingerbread was often a dense, spiced bread or cake, sometimes shaped into intricate designs or pressed into molds for decorative purposes. By the 16th century, gingerbread houses became a tradition in Germany, inspired by the Brothers Grimm fairy tale “Hansel and Gretel.” In colonial America, gingerbread evolved into softer cakes and cookies, often served with lemon sauce or whipped cream. Today, gingerbread’s rich history continues to influence festive baking traditions worldwide.

Introducing the Gingerbread Bundt Cake with Chai Icing

My Gingerbread Cake takes the deep, spiced flavor of traditional gingerbread and elevates it with a tender, moist crumb and delicious bits of crystalized ginger. Topped with a rich, creamy chai spiced icing, this dessert feels both nostalgic and modern—perfect for holiday gatherings or cozy evenings by the fire.

Serving Suggestions

Traditionally, gingerbread cakes were served with simple accompaniments like whipped cream or a dusting of powdered sugar. This modern Bundt version shines with its chai icing but can also be paired with:

• Vanilla Bean Ice Cream: The cool, creamy sweetness balances the spiced cake.
• Hot Tea or Coffee: Enhance the chai flavors with a chai latte or spiced black tea.

Gingerbread Bundt Cake with Chai Spiced Icing

Alina Eisenhauer

5 from 2 votes

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Calories

Ingredients

  

• 450 grams 1:1 gluten free flour
• 2 tsp baking soda
• 2 tbsp ground ginger
• 1 tsp cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 224 grams unsalted butter room temp
• 200 grams brown sugar can sub maple or coconut
• 100 grams egg (2 lg)
• 1 tsp vanilla
• 335 grams molasses dark or blackstrap
• 335 grams honey
• 40 grams crystalized ginger minced (optional)
• 240 grams boiling water

Chai Spice Icing

• 2oo grams powdered sugar
• 100 grams heavy cream can substitute coconut cream or cashew cream
• 1 tsp chai spice *see recipe notes
• 1 tsp vanilla

Instructions

 

• Preheat your oven to 350°F (175°C). Grease and lightly flour a 10-inch Bundt pan, ensuring all the nooks and crannies are coated to prevent sticking. Set aside.
• Using a stand mixer or hand mixer, cream together the butter and brown sugar (or maple sugar) until light and fluffy.
• Add the eggs one at a time, mixing well after each addition.
• Slowly, mix in the molasses, honey, and vanilla until fully combined.
• In a separate bowl, whisk together the gluten-free 1:1 flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Scrape down the sides of the bowl as needed.
• Slowly pour in the boiling water, mixing on low speed until the batter is smooth and evenly combined.
• Gently fold in the chopped crystallized ginger, ensuring it is evenly distributed throughout the batter. Set the batter aside to rest for 30 minutes.
• Pour the batter into the prepared bundt pan, spreading it evenly.
• Place the bundt pan in the preheated oven and bake for 55–60 minutes, or until a toothpick inserted into the center of the cake comes out clean. After 45 minutes of baking, tent the pan loosely with foil to prevent the top from over-browning.
• Remove the cake from the oven and let it cool in the pan for 10–15 minutes. Then, carefully invert it onto a wire rack to cool completely before icing.

Make the Icing

• Mix the sugar and Chai spice together, add in the cream and vanilla and mix until smooth.
• Pour the icing over your cooled cake and decorate as desired.

Notes

Homemade Chai Spice:

• 2 tablespoons ground cinnamon
• 1 tablespoon ground ginger
• 2 teaspoons ground cardamom
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1 teaspoon ground nutmeg
• ½ teaspoon ground black pepper (optional, for a spicier kick)

Store in an airtight container. 

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