The chai tea-jaggery combo made these cakes glisten with moisture, giving them a smooth tender texture with subtle coconut undertones. If you need a winter pick-me-up or are just interested in a rich, moist chocolate cake that’s also gluten free, or maybe you’re just wondering what a chocolate cake with chai tea tastes like. Give these a go and they’ll put a smile on your face till summer!
Jaggery intensifies the chocolate taste and gives the cake an exquisite flavour,that’s quite unique so it’s worth seeking out. But if you can’t get hold of it, Demerara/turbinado sugar works well but you may have to melt it down first to avoid a gritty texture in the cake.
I’ve specified assam tea bags in the recipe but I’ve also made it with decaf normal teabags and it tasted just as good —The Curious Baker
12 tea cakes
hot water and one assam teabag
brown rice flour
In This Recipe
Preheat the oven to 180 °C/350 °F
Boil the kettle and place 1/2 a cup/100ml of hot water in a small bowl with one assam tea bag.
In another bowl whisk coconut milk and flaxseed together then leave to sit.
Sift together brown rice flour,quinoa flour, baking powder, baking soda, salt, spices and cocoa powder. Add the almond meal once the other ingredients have been sifted then whisk together.
Pulse the jaggery into a powder like form, using a dry blender, grinder or food processor
Whisk the powdered jaggery, oil, vanilla and the brewed tea (after removing the tea bag!) into the coconut milk and flaxseed.
Carefully add the wet ingredients to the dry.
Mix all ingredients together well.
Divide the mixture evenly between the cupcake cases.
Bake for 20 – 25 minutes or until risen and slightly firm to the touch. (Remember these cakes should have a tender, sticky texture).