This Irresistibly Cozy Flourless Chai Spice Cake combines warm chai spices with moist almond flour for a gluten-free treat that's perfect for any occasion. Sweetened naturally with honey or maple syrup and enriched with Greek yogurt and coconut oil, this cake is comforting, fragrant, and delightfully tender.
Total Time:50 minutes
Yield:8 servings
Ingredients
Cake Batter
2 cups almond flour
3 large eggs
1/2 cup Greek yogurt or dairy-free alternative
1/3 cup honey or maple syrup
1/4 cup coconut oil or butter, melted
1 tsp vanilla extract
2 tsp ground cinnamon
1 tsp ground cardamom
1 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp cloves
1 tsp baking powder
Pinch of salt
Instructions
Preheat the oven and prepare the pan: Preheat your oven to 350°F (175°C). Grease and line an 8-inch cake pan with parchment paper to ensure the cake doesn’t stick.
Mix wet ingredients: In a large bowl, whisk together the eggs, Greek yogurt (or dairy-free alternative), honey or maple syrup, melted coconut oil or butter, and vanilla extract until smooth and well combined.
Add dry ingredients: Add the almond flour, baking powder, salt, and all the chai spices (cinnamon, cardamom, ginger, nutmeg, and cloves) to the wet mixture. Stir gently until the batter is completely combined and smooth.
Bake the cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Allow the cake to cool in the pan for about 10 minutes, then remove and transfer to a wire rack to cool slightly more. Slice and serve warm or at room temperature.
Notes
For a dairy-free version, use coconut yogurt and coconut oil instead of Greek yogurt and butter.
You can substitute maple syrup for honey to make the cake vegan-friendly.
Make sure to measure the almond flour properly to avoid a dense cake.
This cake pairs beautifully with a cup of chai tea or a dollop of whipped cream.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
