A Sweet Kind of Chai

Delicious Spicy Chai Cake with a Boost of Nutrients

Chai Spices are such a warming combination and this dense, delicious cake lets them shine. The addition of almond meal or ground flaxseed bumps up the nutrient count and makes this cake moist and unctuous.

If you’re looking to create a showstopper then the recipe can be doubled and the cake layered. Either way, I guarantee you’ll be asked to make it again by those who get the pleasure of sharing it with you - enjoy x Jax

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CHAI SPICE CAKE

INGREDIENTS

¾ cup milk any kind, any fat content

2 chai tea bags

1 and ½ cups all-purpose flour

¾ cup ground flaxseed or almond meal

2 teaspoons baking powder

1 teaspoon salt

1 and ½ teaspoons ground cinnamon

1 teaspoon ground ginger

¼ teaspoon ground cardamom

½ teaspoon baking soda

½ cup unsalted butter melted and allowed to cool

¾ cup sugar

2 large eggs room temperature

¼ cup plain yogurt or sour cream any fat content, room temperature

2 teaspoons vanilla extract

METHOD - CHAI CAKE

In a small saucepan, heat milk gently over low heat until steaming, being careful not to bring to a boil. Add chai tea bags and steep for 20 minutes. Allow to cool.

Once milk is cooled, remove teabags, cut open, and empty contents into spiced milk mixture.  Set aside.

Preheat the oven to 180c. Grease and flour an 8" or 9" round cake pan and set aside.

In a large bowl, whisk together flour, ground flaxseed or almond meal, baking powder, baking soda, salt, cinnamon, ginger, and cardamom. Set aside.

In a medium size bowl, whisk together the melted butter and sugar until no clumps remain. Add the eggs, yogurt, vanilla extract, and cooled milk and whisk again until everything is smooth.

Pour the wet ingredients into the dry ingredients and gently fold together, being careful not to overmix the batter, until no flour pockets remain.

Pour batter into prepared pan and bake for 30-35 minutes or until a toothpick inserted in the centre comes out clean. Remove from oven and allow to cool for 10 minutes in cake pan. Remove cake from cake pan and transfer to a wire rack to cool completely before frosting. You may want to level the cake before frosting, but this is not required.

SPICED CREAM CHEESE FROSTING

112g full fat cream cheese softened to room temperature

¼ cup unsalted butter softened to room temperature

3 cups powdered sugar

1 teaspoon ground cinnamon

½ teaspoon ground ginger

⅛ teaspoon ground cardamom

1 to 2 Tablespoons milk or cream

METHOD - FROSTING

In the bowl of a stand mixer fitted with the paddle attachment or in a medium bowl with a hand mixer, beat the cream cheese and butter until light and fluffy. Add the powdered sugar, spices, and milk and beat until combined. Add more sugar if frosting is too thin, or more milk if it is too thick.

Spread frosting evenly on top of cooled cake. Cake will stay fresh up to 5 days in an airtight container in the refrigerator or 3 days at room temperature. Cake freezes well, up to 3 months. Thaw in refrigerator overnight.

Note

To turn this into a layer cake: double the entire recipe.