Gluten free chai tea cake – gluten free, grain free, dairy free, refined sugar free, clean and paleo friendly.
If you love chai flavour then you will love this gluten free chai tea cake. Perfect for a mid afternoon snack with a cuppa. Soft, moist, lightly spiced and slathered with melted coconut oil on top and a sprinkle of coconut sugar.
You will need a 19 cm round cake tin for this recipe. Make sure you line your tin with baking paper and try to under cook it slightly so it will turn out perfectly moist. The way you can tell if it will turn out moist is to insert a toothpick into the cake and if it comes out slightly dirty then it’s time to take the cake out.
I find this with all my baking that involves almond flour. It can turn out dry so keep an eye on it towards the end of baking. I’ve used blanched or skinless ground almonds which gives a lighter flavour. I’ve also used arrowroot starch which helps give a lighter result. You can find almond meal in the health food aisle or baking section of most supermarkets or at health food shops and the arrowroot you can buy for under $2 a cylinder tub in the baking section of most supermarkets. You can also find it in larger quantities in health food shops. If your health food shop does not have any arrowroot, try tapioca (starch) instead.
As this is a gluten free cake, it won’t be as big as a normal cake, however it is nutrient dense and filling so you won’t need as much!..
Why this is so good for you
Almonds alkalize the body (good for fighting inflammation), nourish the nervous system, provide good brain function, build strong bones and teeth, provide healthy fats which aids in weight loss, reduce risk of heart disease and help protect against diabetes.
Arrowroot helps prevent neural-tube defect and other congenital malformation in offspring, helps regulate heart rate and blood pressure, aids in fat metabolism in the body, aids in digestion and regulates bowel movement, can relieve nausea and replaces nutrients that are lost due to diarrhea and vomiting.
Eggs are high in protein (which helps you keep full) and most of the nutrients are found in the yolk. Eggs help prevent macular degeneration and prevent cataracts, blood clots, stroke, heart disease and breast cancer; promote the growth of healthy hair and nails; and aid in the brain development of a growing foetus.
Coconut sugar is a natural, unrefined sweetener that’s not addictive like refined white sugar. It aids in digestive health and is low GI so it won’t spike your blood sugar levels and make you feel lethargic later on.
Himalayan salt contains all of the 84 elements found in your body. It is anti aging, increases hydration, promotes blood sugar health, prevents muscle cramping, strengthens bones, lowers blood pressure, improves circulation, helps expel toxins from the body, helps reduce acid reflux and helps the intestines absorb nutrients.
Vanilla aids digestion, regulates blood sugar, reduces nervous tension, helps prevent PMS and keeps the heart strong.
Cinnamon is anti-clotting, helps treat candida, helps reduce blood sugar levels, protects against heart disease, reduces risk of colon cancer, provides cold and flu relief, helps fight against bacterial and fungal infections and helps prevent Alzheimer’s Disease.
Ginger inhibits inflammation, helps relieve pain, relieves nausea, boosts immunity, reduces risk of heart attack, helps prevent and treat fatty liver disease and helps relieve gastrointestinal irritation.
Cardamom helps combat nausea, bloating, gas, constipation and heartburn; freshens breath, detoxifies the body, regulates heart beat and improves kidney health.
Nutmeg helps relieve pain, soothes indigestion, detoxifies the body, helps reduce insomnia, strengthens the immune system, improves blood circulation, improves digestive health and helps reduce the risk of Alzheimer’s Disease.
Allspice increases circulation, improves mood, boosts the immune system, lowers inflammation, helps relieve pain from arthritis, gout and muscle aches; promotes healthy digestion, stimulates regularity and reduces the risk of strokes and heart attack.
Let’s get cooking!
- 1/2 cup almond milk
- 2 eggs
- 2 teaspoons concentrated vanilla extract
- 1 1/2 cups blanched almond meal/flour (skinless ground almonds)
- 1/2 cup arrowroot (or tapioca)
- 1/2 cup coconut sugar (or other granulated sugar)
- 2 teaspoons baking powder
- 1/4 teaspoon fine pink Himalayan salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice (softer version of clove)
- Melted coconut oil, brushed over the top and a sprinkle of coconut sugar
- Preheat oven to 160 degrees C then grease and line a 19 cm round cake tin with baking paper.
- Place wet ingredients in a blender or food processor and blitz for 1 minute. Add dry ingredients and blitz for 30 seconds.
- Pour mixture into prepared tin and bake for 25 - 30 minutes or until a skewer comes out slightly dirty. Cool completely then brush melted coconut oil over the top and a sprinkle of coconut sugar.