Triple Ginger Tea Cakes With Ginger-Infused Vodka

Name: Triple Ginger Tea Cakes With Ginger-Infused Vodka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tea Cakes; 2 cups organic whole wheat pastry flour, like Bob's Red Mill; 1 1/2 teaspoons baking powder; 1/2 teaspoon sea salt; 1/2 teaspoon cinnamon; 3 packets chai tea bags; 1/2 cup ginger-infused vodka; 1 teaspoon vanilla; 1/2 cup coconut oil, melted; 1/2 cup coconut sugar (palm sugar); 1/2 cup almond milk; Ginger Icing; 1/2 cup organic non-hydrogenated vegetable shortening, like Spectrum; 1 cup powdered sugar (vegan), and more as needed; Pinch ginger, ground; 1 packet lemon tea bag; 1 teaspoon vanilla; Splash almond milk; 9 pieces Crystallized or candied ginger, for cake topping

Servings: persons

Tea Cakes
2 cups organic whole wheat pastry flour, like Bob's Red Mill
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
3 packets chai tea bags
1/2 cup ginger-infused vodka
1 teaspoon vanilla
1/2 cup coconut oil, melted
1/2 cup coconut sugar (palm sugar)
1/2 cup almond milk
Ginger Icing
1/2 cup organic non-hydrogenated vegetable shortening, like Spectrum
1 cup powdered sugar (vegan), and more as needed
Pinch ginger, ground
1 packet lemon tea bag
1 teaspoon vanilla
Splash almond milk
9 pieces Crystallized or candied ginger, for cake topping

1
Preheat the oven to 350u00b0. Line a muffin pan with parchment cups.
2
In a small bowl, combine the flour, salt, baking powder, cinnamon, and chai tea. (If you are using actual tea bags, snip them open and pour out the tea.) Set aside.
3
In a large mixing bowl, cream the sugar, coconut oil, and vanilla. Add the almond milk and ginger-infused vodka until ingredients are incorporated. (It will be pretty soupy.)
4
Slowly add the dry ingredients to the mixing bowl.
5
Using a 1/4 cup as a scooper, scoop the batter into the cupcake liners. Fill them almost 2/3 full. (I like bigger tea cakes, so I filled them a little higher. My recipe yielded 9 larger tea cakes.)
6
Bake the tea cakes for about 20 minutes. Insert a toothpick and make sure it comes out clean. Place on a cooling rack and let them cool completely.
7
for the icing, cream the shortening, ginger, lemon tea leaves, and vanilla. While mixing, slowly add the powdered sugar until you reach a stiffer consistency. If it gets too stiff, add some almond milk to the mixture.
8
Once you are done mixing and everything is incorporated, scoop the icing into a piping bag (or a sandwich bag if that's all you have.) Ice the cupcakes and top with crystallized ginger.

1085

kcal

Calories

Fat

157

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 19 ingredients. The key ingredients include: Tea Cakes, 2 cups organic whole wheat pastry flour, like Bob's Red Mill, 1 1/2 teaspoons baking powder, 1/2 teaspoon sea salt, and more.

Yes, Triple Ginger Tea Cakes With Ginger-Infused Vodka 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!