Spiced Chocolate Chai Tea Cakes/Gâteau épicé au chocolat et au thé chai

How do you like your tea? Piping hot or iced cold? With a few sugars or a splash of milk? Well how about in a cake? Yep! You heard me right and I’m not talking about the light buttery kind that you eat with your tea, I mean hot brewed tea in a spiced chocolate cake.

Call me mad if you will but seriously, what could be more fitting in a blog about baking written by a Brit than a cake with tea inside?

Chai tea to be precise, full bodied rich assam tea, blended with pure chocolate, peppered with invigorating, warming spices. Perfect for a dark. cold winter’s day.

Traditional chai tea is sweetened with jaggery, which is another recent ‘sugar’ discovery of mine.  It comes from India and is made by extracting the sap from the palm tree. It looks like toffee coloured volanic rock or giant sugar crystals, is packed full of iron and has a wonderful burnt caramel-like taste.


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!

Spiced Chocolate Chai Tea Cakes


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.

Edit: 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 🙂

Makes 12 cupcakes

1/2 cup/100ml  hot water & one assam teabag

1/2 cup/100ml  coconut milk

2 tbsps flaxseed

1/4 cup/35g brown rice flour

1/4 cup/35g quinoa flour

1/4 cup/25g cocoa powder

1/4 cup/30g almond meal

1 tsp baking powder

1/2 tsp baking soda

3/4 cup/160g jaggery(in powder form) or Demerara sugar

1/3 cup/65g oil

1 tsp vanilla extract

1/4 tsp salt

a pinch/1/16 tsp of black pepper

a dash 1/8 tsp cloves

a dash 1/8 tsp cinnamon

a smidgen 1/16 tsp ginger

I didn’t use a huge amount of spices because I didn’t want them to overpower or take away from the taste of the tea, but I may spice it up more next time because the spices have quite a delicate flavour here.

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).

Place on a cooling rack to cool.

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Gâteau épicé au chocolat et au thé chai


le jagré/sucre de palme intensifie le goût du chocolat et donne le gâteau une saveur exquise et assez unique. Mais si vous en trouvez pas, le. sucre roux (Demerara) marche aussi bien mais vous allez devoir le faire fondre en caramel d’abord pour éviter une texture sableuse.

Edit: J’avais precisé des sachets de thé assam, mais au fait, je l’ai fait aussi avec un sachet de thé normal déca et c’était aussi bon que celui que j’ai fait avec le thé assam.

100ml d’eau chaude & un sachet de thé assam

100ml de lait de coco

2 c à s de  graines de lin

35g de farine de riz complet

35g de farine de quinoa

25g de cacao

30g de poudre d’amandes

1 c à c de poudre à lever

1/2 c à c de bicarbonate de soude

160g de jagré (sucre de palme) (sous la forme de poudre) OU du sucre roux complet(Demerara)

65g de l’huile

1 c à c de l’extrait de vanille

1/4 c à c de sel

1/16 c à c de poivre noir

1/8 c à c de clou de girofle moulu

1/8 c à c de cannelle moulu

1/16 c à c de gingembre moulu

J’avais pas utilisé beaucoup d’épices,  car je voulais que le goût du thé soit plus marqué que celui des épices, mais la prochaine fois j’en rajouterai encore plus pour une saveur moins délicate.

Préchauffez le four à 180 °C

Mettez l’eau à chauff puis mettez 100ml d’eau dans un petit bol avec un sachet de thé assam.

Dans un saladier,  fouettez le lait de coco et les graines de lin et laissez de côté.

Tamisez les fariner,es, les épices, le cacao, le poudre à lever, le bicarbonate de soude et le sel. Ajoutez le poudre d’amandes en dernier, puis fouettez le tout.

Battez le jagré au mixer jusqu’à ce que le sucre devienne poudreux.

Fouettez le jagré poudreux, l’huile, l’extrait de vanille avec le lait de coco, les graines de lin et le thé infusé (après avoir enlevé le sachet de thé!)

Versez doucement les ingrédients liquides avec les  ingrédients secs


Divisez la pâte dans des moules à cupcakes/muffins.

Enfournez pendant 20 à 25 minutes ou jusqu’à ce que les gâteaux reprennent leur forme après une légère pression du doigt (N’oubliez pas que ces gâteaux doivent avoir une texture moelleuse et souple).

Laissez refroidir avant de servir.

Le post d’Haïti est toujours en ligne, c’est pas trop tard de laisser vos commentaires. Vos messages seront bien appreciés! Merci! 🙂

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17 thoughts on “Spiced Chocolate Chai Tea Cakes/Gâteau épicé au chocolat et au thé chai

  1. I must try these! I made some vegan spiced chai brownies once that were terrible, but I loved the concept of the chai-chocolate dessert, so I have been dying to try something similar.

    • ah Z. Siempre la primera 🙂 Baking vegan and gluten free can be tricky, cos you often need eggs to help bind the gfree flours…I got one word for you: Flaxseed! It’s a gluten free vegan’s best friend 😉

    • A girl after my own heart. Isn’t it fun to seek out new ingredients? You should definitely try it! I have to stop myself from over-using it now, cos I’m getting a bit too jaggery happy, I found it in my local indian corner shop, it has a lot of a.k.a’s so you might find it as palm sugar. Have fun!

    • I noticed on your blog that you don’t have much of a sweet tooth….or maybe just a little one! So if these tea cakes can make that sweet tooth a little bigger….my work is done! lol!

  2. That looks so decadent! I think I’ve gained weight just looking at it! Great combination, and I love the expo on chai there.
    Rosie of BooksAndBakes

  3. Tried the Chai tea cake and it was totally amazing! You can taste the tea but its not overpowering and the chocolate is lovely. I absolutely loved it.

  4. Pingback: Gluten free Madeira Cake/Gâteau Madeira sans gluten « The Curious Baker

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  6. yum yum…i’m kind of a newbie at baking but love to try out n i’v got 2 try this…jaggery has a richer taste…i use it for my chocolate puddings :):)

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