Description
A gluten-free almond flour cake filled with cozy chai spices and topped with an optional chai glaze — perfect for fall or anytime you’re craving comfort.
Ingredients
Dry: 200g almond flour, 30g coconut flour, 1 ½ tsp baking powder, ½ tsp salt, 1 tsp cinnamon, ½ tsp cardamom, ½ tsp ginger, ¼ tsp cloves, ¼ tsp nutmeg
Wet: 3 eggs, 80ml coconut oil, 100ml maple syrup, 1 tsp vanilla, 60ml almond milk
Glaze: 60g icing sugar, 1 tbsp chai tea, ¼ tsp cinnamon, splash almond milk
Instructions
Preheat oven to 175°C. Mix dry ingredients. In another bowl, whisk wet ingredients. Combine and pour into pan. Bake 30–35 min. Cool. Whisk glaze and drizzle over cooled cake.
Notes
Cool fully before glazing. Don’t overmix. Substitute with other plant-based milk or oils. Store well in fridge or freezer.
- Prep Time: 10
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-Free