Spiced Chocolate Chai Tea Cakes Recipe

Name: Spiced Chocolate Chai Tea Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 milliliters hot water and one assam teabag; 100 milliliters coconut milk; 2 tablespoons flaxseed; 1/4 cup brown rice flour; 1/4 cup quinoa flour; 1/4 cup cocoa flour; 1/4 cup almond meal; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 3/4 cup jaggery; 1/3 cup oil; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1 pinch black pepper; 1 dash cloves; 1 dash cinnamon; 1/16 teaspoon ginger

Servings: persons

100 milliliters hot water and one assam teabag
100 milliliters coconut milk
2 tablespoons flaxseed
1/4 cup brown rice flour
1/4 cup quinoa flour
1/4 cup cocoa flour
1/4 cup almond meal
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup jaggery
1/3 cup oil
1 teaspoon vanilla extract
1/4 teaspoon salt
1 pinch black pepper
1 dash cloves
1 dash cinnamon
1/16 teaspoon ginger

1
Preheat the oven to 180 u00b0C/350 u00b0F
2
Boil the kettle and place 1/2 a cup/100ml of hot water in a small bowl with one assam tea bag.
3
In another bowl whisk coconut milk and flaxseed together then leave to sit.
4
Sift together brown rice flour,quinoa flour, baking powder, baking soda, salt, spices and cocoa powder. Add the almond meal once the other ingredients have been sifted then whisk together.
5
Pulse the jaggery into a powder like form, using a dry blender, grinder or food processor
6
Whisk the powdered jaggery, oil, vanilla and the brewed tea (after removing the tea bag!) into the coconut milk and flaxseed.
7
Carefully add the wet ingredients to the dry.
8
Mix all ingredients together well.
9
Divide the mixture evenly between the cupcake cases.
10
Bake for 20 - 25 minutes or until risen and slightly firm to the touch. (Remember these cakes should have a tender, sticky texture).
11
Place on a cooling rack to cool.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 100 milliliters hot water and one assam teabag, 100 milliliters coconut milk, 2 tablespoons flaxseed, 1/4 cup brown rice flour, and more.

Yes, Spiced Chocolate Chai Tea Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Spiced Chocolate Chai Tea Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions