How can I make this cake less sweet?

Cut the sugar by ¼ to ⅓ without affecting texture too much. Use Greek yogurt instead of sour cream, and avoid overly sweet toppings like heavy frosting. Try a light glaze or no glaze at all—the chai spices offer plenty of flavor on their own.

Can this chai bundt cake be made egg-free?

Yes, absolutely. For an egg-free chai bundt cake, replace each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water). Let it sit for about 5 minutes to gel before adding it to the batter. You can also use unsweetened applesauce (¼ cup per egg) for a slightly sweeter result.

Can I add nuts or fruit to the recipe?

Yes! Chopped toasted walnuts, pecans, or even dried cranberries make great add-ins. Fold in ½ to ¾ cup just before baking. They add texture and contrast beautifully with the warm chai notes.

One-Bowl Chai-Spiced Bundt Cake – The Best Cozy Dessert Ready In 1 Hour

Description

This One-Bowl Chai-Spiced Bundt Cake is a warm, aromatic dessert packed with cozy spices like cinnamon, cardamom, and ginger—all made in a single bowl for easy cleanup. It’s soft, moist, and perfect for fall gatherings, tea time, or an elegant holiday table.

Ingredients

2 ½ cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp chai spice blend (or DIY with cinnamon, cardamom, ginger, cloves)
1 cup granulated sugar
½ cup light brown sugar
1 cup plain Greek yogurt or sour cream
¾ cup neutral oil (canola or vegetable)
3 large eggs
1 tbsp vanilla extract
½ cup milk (dairy or plant-based)
Optional: pinch of black pepper for boldness

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Instructions

Preheat and Prep: Preheat oven to 350°F (175°C). Grease and flour a 10–12 cup bundt pan thoroughly.
Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and chai spice blend.
Add Wet Ingredients: Add sugar, brown sugar, yogurt, oil, eggs, vanilla, and milk directly into the bowl. Stir until fully combined and smooth.
Pour and Bake: Pour batter into the prepared bundt pan. Tap gently to release air bubbles. Bake for 40–50 minutes or until a toothpick comes out clean.
Cool and Release: Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
Glaze and Serve: Once cool, drizzle with glaze of choice (vanilla, brown butter, or cream cheese) and enjoy.

Notes

For best flavor, use freshly ground spices. Let the cake cool fully before glazing to prevent melting. To make it dairy-free, substitute with plant-based milk and yogurt. For vegan, use flax eggs. Dust with powdered sugar for a simple finish or garnish with sugared cranberries during holidays.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American with Indian influence