Chai Spiced Pound Cake | Refined Sugar-Free

Pound Cake

My early Christmas gift for you is this chai spiced pound cake recipe. The best part you ask – no refined sugar!

The struggle to eat desserts by keeping them healthy continues. I am an almost fitness freak as well as a foodie (split personality symptoms?!). While working out I am quick to promise myself to not indulge in too much food the next time. But when I am in the kitchen, trying to whip up something delicious, I forget that promise almost as quickly. I am yet to figure out which part of my split personality outweighs the other.

For now, it is the health-conscious me planning to indulge in a slice of this refined sugar-free Chai Spiced Pound Cake for breakfast tomorrow. I researched a couple of recipes online to create this one. After taking a little bit from all my research, I ended up creating my own flavor with aromatic spices and Twinings Darjeeling Tea. All the spices are not necessary, but they do make the cake very flavourful.

You can eat this pound cake as is or top it with some cream cheese frosting. A perfect dessert for your Christmas table too! Scroll down to read the full recipe for you to try.

Pound Cake

Pound Cake

Chai Spiced Pound Cakes


  • For the cake:
  • Flour- 241gm
  • Light Brown Sugar-213gm
  • Unsalted Butter, softened-22gm
  • Honey-85gm
  • Cardamom powder-2 teaspoons
  • Cinnamon powder-1 tablespoon
  • Clove powder- ¼ teaspoon
  • Black pepper powder- ¼ teaspoon
  • Nutmeg powder- ½ teaspoon
  • Ginger powder-2 teaspoons
  • Saffron-2 strands
  • Eggs(at room temperature) -2 large, whites and yolks separated
  • Baking powder- 1 teaspoon
  • Baking soda- ¼ teaspoon
  • Salt- ¼ teaspoon
  • Full fat yogurt- 200 gm
  • Black tea at room temperature (I used Twinings Darjeeling Tea bags)-4 tablespoons
  • Orange zest-2 tablespoons
  • Vanilla extract-2 teaspoons
  • For the frosting:
  • Cream cheese (at room temperature)- 220gm
  • Unsalted butter (at room temperature, softened)- 75gm
  • Castor sugar (or regular sugar ground fine)- 50 gm or to taste (I kept the sugar really low)
  • Milk- 6-8 tablespoons
  • Orange zest-1 teaspoon
  • Vanilla-1 teaspoon
  • Chopped pistachios- 2 tablespoons


  1. For the cake:
  2. Preheat your oven to 350 degrees Fahrenheit and grease an 8 inch Bundt pan (or you can use a regular cake pan if you do not have a bundt at hand) and set aside
  3. Seep two tea bags of the desired tea in a teacup of hot water for 10 minutes. Squeeze the tea bags well before discarding and let the tea come to room temperature; set aside
  4. Add saffron into the yogurt and set aside
  5. In a deep bowl sift together the flour, baking powder, baking soda, salt to achieve uniform distribution of ingredients. Then add the spices to this and mix well
  6. In another bowl whisk the egg white until soft peaks form and set aside (see here a visual guide to soft peaks-
  7. In a separate bowl beat the butter on medium-high for a minute until soft, and then add brown sugar and honey till smooth and a homogenous color is achieved. This takes around 2-3 minutes on medium speed
  8. Add the egg yolks one at a time, beating for a minute or two and scraping the sides between additions followed by orange zest and vanilla
  9. Then in three alternate additions add the dry ingredients from Step 4 and yogurt, starting with the dry ingredients. Mix for 30 seconds on medium high between two additions. Scrape the sides between two additions. When a smooth batter is achieved, add 4 tablespoons of tea and give it one final mix
  10. Fold in the egg whites into the above batter slowly being very careful not to over mix (see here the correct technique of folding in egg whites- )
  11. Pour the batter into the prepared pan and bake at 350 degrees Fahrenheit for 50-60 minutes or until a tooth pick inserted into the center of the cake comes out clean
  12. Remove the cake from the oven, and cool in the pan for 15 minutes then turn it out onto a rack until completely cool before frosting
  13. For the frosting:
  14. In a deep wide bowl blend the cream cheese and butter until smooth
  15. Add sugar and blend for another minute
  16. Add orange zest and vanilla and blend for 30 secs
  17. Finally add milk, a tablespoon at a time till a pouring consistency of frosting is achieved
  18. Pour the frosting over the cake after it has cooled down completely, garnish with chopped pistachios. The cake is ready to be served and enjoyed with a hot cuppa 🙂


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  • Reply
    December 9, 2017 at 2:39 am

    This looks AMAZING! I love a good spice cake, and chai, and will make this for my guests this holiday season. Thank you!

    • Reply
      December 9, 2017 at 9:54 am

      Thank you so much Rachel !

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