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Chai-Spiced Loaf Cake


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.