Any chai lovers out there? I especially love a good cup of warm spiced chai in the mornings to kick start my day. Here is an ode to my favourite tea in cake form!
This recipe is packed with fragrant spices, organic ingredients and can be made vegan!
1 cup all-purpose flour (or ½ cup all-purpose and ½ cup whole wheat four, for healthier option)
2 tsp baking powder
1 tsp baking soda
¼ cup brown sugar (or coconut sugar)
½ cup butter (or oil if vegan – Soyaben oil, Canola oil or Sunflower oil are good substitutes)
1 cup of The Royal Emperor’s Chai (recipe here)
¼ cup semi-sweet chocolate chips (optional)
Roasted hazelnuts for garnish (optional)
Preheat oven to 180°C (350°F).
In a large bowl, whisk together all the dry ingredients (flour, baking powder, baking soda and brown sugar).
Please note: if using coconut sugar, the taste may vary.
Swiftly mix in room temperature chai and butter (or oil) to the bowl. Continue to mix in a blender or manually until the batter is fluffy and non-grainy.
Optional: Add semi-sweet chocolate chips to the batter.
Transfer the batter into a non-stick pan and bake for 25 to 30 minutes, or until a toothpick inserted into the centre comes out clean.
Optional: Garnish with roasted hazelnuts (or other nuts of your choice).
Let it cool and enjoy it with an afternoon tea or as a dessert.