• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • My Story
    • Portfolio
    • Subscribe!
    • Privacy policy
  • Recipes
    • By Diet
      • Vegetarian
      • Vegan
      • Gluten-free
    • By Series
      • 5 Ingredients or less
      • Table for two
      • BAKED not Fried
      • On-screen Food
    • By Meal
      • Breakfast
      • Appetizers
      • Lunch/Dinner
      • Desserts
      • Sauces and curry
      • Drinks & Beverages
      • Snacks
      • Dips and Sides
  • Resources
    • For Bloggers
    • Travelogue
    • Kitchen Wisdom
  • Perspective
  • Green Life
  • Shop
  • Contact

Love is in my Tummy

Plant-based flavor

May 2, 2017 By Tina Dawson 20 Comments

Ginger and Cardamom Chai Cake

Laced with Ginger and Cardamom, this Chai Cake is exactly what your tea time has always needed. Laced with Ginger and Cardamom, this Chai Cake is exactly what your tea time has always needed.

Imagine yourself drinking a hot cup of chai. No, not the coffee house non-fat half-soy latte crap. I’m talking about the real deal: tea leaves steeped with a little bit of crushed cardamom, a few slices of fresh ginger, topped with whole milk and sweetened with sugar.

You blow on the steam before you take that first sip and when you do, a whiff of cardamom and ginger hits you, transporting you to magical and simpler times and when that happens, memories of your mother float in. Whether you grew up drinking tea in the mornings or in the evenings, I bet some maternal figure was always involved.

Then you taste the warm, sweet tea, gushing down your throat – light, refreshing and grand! And as you sit back, sipping on your warm cup of tea, nothing in the world seems impossible.

That’s what it feels like to eat this Ginger Chai cake!

Laced with Ginger and Cardamom, this Chai Cake is exactly what your tea time has always needed.

Just as manners maketh man, ingredients maketh this cake. Use your favourite tea, freshest ginger, candied ginger that you actually love snacking on and I promise you, you’ll love every crumb of this cake.

Speaking of crumbs, this is not your usual sponge cake: it has a little almond flour mixed in, so the texture is incredibly rich and crumby.

Laced with Ginger and Cardamom, this Chai Cake is exactly what your tea time has always needed.

You don’t even need to take out your electric whisk for this. A hand whisk, even one of those mini ones would do quite nicely! Combine the dry ingredients and wet ingredients separately. And once the oven is preheated, mix them together, transfer to a greased and floured loaf tin, top with more of those candied ginger and some slivered almonds (or any other nuts you have at hand – I bet pistachios would be delectable on this cake) and bake!.

Laced with Ginger and Cardamom, this Chai Cake is exactly what your tea time has always needed.

Serve your Ginger Chai cake slightly warm, with a hot cup of tea, sit back, put your feet up and enjoy a few minutes of oblivion: don’t think about schedules, deadlines or the ever-growing chore list. These few minutes are yours and you know you deserve it!

Laced with Ginger and Cardamom, this Chai Cake is exactly what your tea time has always needed. #cake #dessert #tea

When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here!

Ginger Chai Cake

Created by Tina Dawson on May 2, 2017

Laced with Ginger and Cardamom, this Chai Cake is exactly what your tea time has always needed.

  • Prep Time:10m
  • Cook Time:30m
  • Total Time:40m
  • Serves: 4
  • Yield: 1 small loaf

Ingredients

  • 100 g all-purpose flour
  • 20 g almond flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 100 g butter, softened
  • 80 g sugar
  • 1 large egg
  • 1/4 c water + 1 tea bag
  • 5 g fresh ginger, grated
  • 40 g candied ginger (chopped) + for garnish
  • 2 cardamom pods (seeds only), crushed finely
  • Almond slivers, for garnish

Instructions

  1. Preheat oven to 350°F/180°C. Grease + flour a small loaf tin (8.5"x 4.5" or less).
  2. Steep the tea bag in hot water along with the grated ginger. Let it cool down to room temperature naturally.
  3. Combine all the dry ingredients in a bowl (all-purpose flour, almond flour, baking powder, baking soda). Set aside.
  4. In a medium mixing bowl, cream butter and sugar until creamy and smooth. Whisk in the egg.
  5. Strain the tea bag(squeezing every last drop from the bag) and ginger and add only the tea+ginger extract to the batter.
  6. Fold in the dry ingredients, along with the chopped candied ginger and cardamom seed powder. Transfer batter immediately into the prepared loaf tin. Drizzle the almond slivers on top.
  7. Bake in the preheated oven at 350°F/180°C for 30 minutes or until a skewer inserted into the center comes out clean.
  8. Keeps well at room temperature (wrapped in foil or brown paper) for a week. Tastes better the day after baking.
  • Print
Laced with Ginger and Cardamom, this Chai Cake is exactly what your tea time has always needed.

You might also like

  • ‘Shhhh don’t tell’ Chocolate Beet cake‘Shhhh don’t tell’ Chocolate Beet cake
  • Eggless Chocolate Cake {Steamed}Eggless Chocolate Cake {Steamed}
  • Walnut CakeWalnut Cake
  • Magnolia Bakery Chocolate CupcakesMagnolia Bakery Chocolate Cupcakes
  • VEGAN Vanilla Masala  ChaiVEGAN Vanilla Masala Chai
  • VEGAN Gulab Jamun (using leftover almond pulp)VEGAN Gulab Jamun (using leftover almond pulp)

Filed Under: All Recipes, American, Asian style, Cuisines, Desserts, Table for two Tagged With: almond flour, cardamom, chai, ginger, tea, tea cake

Previous Post: « Lemonade made 4 ways
Next Post: Mini Taco Bowls »

Reader Interactions

Comments

  1. Susan says

    October 5, 2019 at 7:20 pm

    This recipe sounds so good. Can I double the amounts to make a larger loaf? I’m visiting a friend would like to take this loaf as a gift but need a more ample size. Thank you for your response. Susan

    Reply
    • Tina Dawson says

      October 7, 2019 at 10:04 am

      Absolutely you can. Good luck!

      Reply
  2. Asma says

    August 18, 2017 at 7:07 pm

    Hi Tina ..

    Your work is amazing .. inspiring ?

    If I may ask .. what domain did u use to create this website ?

    Thanks in advance !!

    Reply
    • Tina Dawson says

      August 21, 2017 at 10:02 am

      I don’t understand the question. But I believe you’re asking for the platform. This is a self-hosted WordPress blog.

      Reply
  3. Siree says

    May 4, 2017 at 12:02 pm

    Lovely cake with flavours…what is substitute for egg…I wanna try this…but I’m a vegetarian
    Pls help…

    Reply
    • Tina Dawson says

      May 4, 2017 at 1:31 pm

      Oh Siree, thanks so much, but I’ve never tried baking this cake eggless. I know there are vegan substitutes for egg – like Aquafaba (chickpea cooking liquid). A little bit of research on that should help you.

      Reply
  4. Christine says

    May 3, 2017 at 10:37 am

    Oh, I just love the flavors in this cake. I love snacking on candied ginger so I bet it’s great in this cake!

    Reply
    • Tina Dawson says

      May 3, 2017 at 10:42 am

      It really is, Christine! I hope you give it a try!

      Reply
  5. Amanda says

    May 3, 2017 at 10:36 am

    This is going on my Mother’s Day menu. I love all of the flavors!

    Reply
    • Tina Dawson says

      May 3, 2017 at 10:43 am

      I bet your mom would LOVE it, especially if she’s a tea person!

      Reply
  6. Felesha Bell says

    May 3, 2017 at 10:33 am

    What a gorgeous loaf!!! Wish I could have a bite right now!!

    Reply
    • Tina Dawson says

      May 3, 2017 at 10:43 am

      Come on over, Felesha!

      Reply
  7. Platter Talk says

    May 3, 2017 at 10:18 am

    I love your exotic combinations of flavors and the added almond flour. Looking forward to trying!

    Reply
    • Tina Dawson says

      May 3, 2017 at 10:43 am

      Let me know how you like it, Dan!

      Reply
  8. Lucy @ Supergoldenbakes says

    May 3, 2017 at 10:09 am

    I especially love the candied ginger in this loaf – it adds that extra element of sweet luxury. It must smell absolutely gorgeous.

    Reply
    • Tina Dawson says

      May 3, 2017 at 10:43 am

      Gorgeous doesn’t begin to cover it, Lucy!

      Reply
  9. Meeta says

    May 3, 2017 at 10:04 am

    Tina what a lovely and flavorful cake. These are the best cakes ever – no fancy frills just pure flavor!

    Reply
    • Tina Dawson says

      May 3, 2017 at 10:44 am

      So true, Meeta! Thank you so much!

      Reply
    • Divya says

      January 31, 2020 at 11:28 pm

      Hi..lovely blog you have..I was wondering if this can be made egg less..if so then how? Thanks

      Reply
      • Tina Dawson says

        February 12, 2020 at 9:04 am

        I’m working on a vegan version of this cake Divya. Stay tuned!

        Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Tina Dawson Profile Picture

Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

Read More…

Let’s Connect!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Subscribe to Email Newsletter

5 Ingredients or Less Ebook Cover

The Blank Canvas Store - Food Photography Backgrounds and Props Store

BUY CUSTOM FOOD PHOTOGRAPHY BACKGROUNDS + PROPS

Don’t Miss These!

VEGAN Pumpkin Shaped Rolls

VEGAN Pumpkin Shaped Rolls

Caramelised Onions in a plate

Caramelized Onions

VEGAN Iced Mocha Latte on wooden plate with coffee beans strewn on table

VEGAN Iced Mocha Latte

Raspberry Iced Tea

Raspberry Iced Tea

Dairy-free Mocha Hazelnut Cappuccino

[V] Mocha Hazelnut Cappuccino

Puff Pastry Voodoo dolls on a table with Halloween things

Puff pastry Voodoo Dolls

Copyright © 2023 · LOVEISINMYTUMMY · PRIVACY POLICY · CONTACT · StudioPress Themes

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.AcceptReject Learn More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.

SAVE & ACCEPT