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–+ servings
Flourless Chai Spice Cake

Cozy Up with This Moist Flourless Chai Spice Cake Recipe

Enjoy this Flourless Chai Spice Cake, a warm hug in dessert form combining comforting chai spices.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 2 cups Almond Flour Provides a gluten-free base and keeps the cake moist
  • 3 large Eggs Substitute with flax eggs for a vegan option (1 tbsp flaxseed + 3 tbsp water)
  • 1/2 cup Greek Yogurt For dairy-free, use coconut yogurt or cashew yogurt
  • 1/3 cup Honey or Maple Syrup Swap honey for coconut sugar for a lower-glycemic sweetener
  • 1/4 cup Coconut Oil or Butter Provide fat and richness; avocado oil is an excellent alternative
  • 1 tsp Vanilla Extract Always opt for pure vanilla for the best results
For the Spices
  • 2 tsp Ground Cinnamon Essential for warm chai flavor
  • 1 tsp Cardamom Use freshly ground for a stronger flavor
  • 1 tsp Ginger Provides a subtle heat
  • 1/2 tsp Nutmeg Freshly grated nutmeg works wonders
  • 1/4 tsp Cloves Use sparingly for a more balanced flavor
For the Rise
  • 1 tsp Baking Powder Adds leavening for a better rise
  • 1 pinch Salt Balances the sweet flavors in the cake

Equipment

  • 8-inch round cake pan
  • Mixing bowl
  • whisk
  • spatula
  • wire rack

Method
 

Step-by-Step Instructions for Flourless Chai Spice Cake
  1. Preheat your oven to 350°F (175°C) and prepare an 8-inch round cake pan by greasing it with coconut oil or butter and lining the bottom with parchment paper.
  2. In a large mixing bowl, crack in 3 large eggs and add ½ cup of Greek yogurt, ⅓ cup of honey or maple syrup, ¼ cup of melted coconut oil, and 1 teaspoon of vanilla extract. Whisk until smooth and creamy.
  3. Gradually add in 2 cups of almond flour, 1 teaspoon of baking powder, a pinch of salt, and the chai spices: 2 teaspoons of ground cinnamon, 1 teaspoon of cardamom, 1 teaspoon of ginger, ½ teaspoon of nutmeg, and ¼ teaspoon of cloves. Fold until just combined.
  4. Pour the batter into the prepared cake pan and spread it evenly. Bake for 30-35 minutes until golden and a toothpick inserted comes out clean.
  5. After baking, let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar or drizzle a light glaze if desired.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 15gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Keep the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. It can also be frozen for up to 2 months.

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