Description
This aromatic Chai Cake blends warm spices like cinnamon, ginger, cardamom, and nutmeg with a moist, tender crumb made from olive oil and coconut cream. Perfect for tea time or dessert, this cake offers a fragrant, flavorful treat with a unique chai twist.
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 1 cup sugar
- 1 1/2 tsp sea salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp cinnamon
- 2 tsp ginger
- 2 tsp cardamom
- 1/2 tsp nutmeg
Wet Ingredients
- 1 1/3 cups extra virgin olive oil
- 1 1/4 cups coconut cream
- 3 large eggs
- 1 tsp vanilla extract
For Garnish (Optional)
- Powdered monk fruit sweetener
- Additional chai latte spice mix
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F. Spray a 9-inch springform pan with coconut oil spray and line the bottom with parchment paper to ensure the cake doesn’t stick during baking.
- Mix dry ingredients: In a large bowl, whisk together all-purpose flour, sugar, sea salt, baking powder, baking soda, and the chai latte spice mix (cinnamon, ginger, cardamom, nutmeg) until well combined and evenly distributed.
- Mix wet ingredients: In a separate large bowl, whisk together the extra virgin olive oil, coconut cream, vanilla extract, and eggs until fully blended to create a smooth wet mixture.
- Combine wet and dry mixtures: Slowly add the dry ingredient mixture into the wet ingredients while whisking gently to combine. Mix just until the batter is uniform—avoid overmixing to keep the cake tender.
- Pour and bake: Pour the batter into the prepared springform pan. Place it in the preheated oven and bake for one hour, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully baked.
- Cool in pan: Remove the cake from the oven and allow it to cool in the springform pan for 30 minutes. This resting time helps the cake set properly.
- Invert and cool completely: After resting, carefully invert the cake onto a cooling rack and allow it to cool completely before serving to enhance the texture and flavor.
- Garnish and serve: If desired, sprinkle the top with powdered monk fruit sweetener and an additional dusting of chai latte spice mix to add extra sweetness and aroma before slicing and serving.
Notes
- Ensure the coconut cream is well-mixed before measuring, as it can separate in the can.
- Use a toothpick test to check doneness; cake should come out clean or with a few moist crumbs.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a dairy-free and vegan version, use flax eggs instead of eggs and ensure the sugar is vegan-certified.
- The olive oil gives a unique flavor, but you may substitute with a neutral oil if preferred.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
