Chai Tea Mini Cakes

These mini cakes are the cutest addition to your hosted family gatherings and coffee sit-downs with friends. I’ve created the recipe to be a healthier alternative to refined and sugar-loaded cakes, so you can enjoy these guilt-free.

Ingredients

Cake

• 1 cup spelt flour

• 1 tsp baking powder

• 1/2-1 tsp cinnamon (adjust to taste)

• 1/2 tsp cardamom

• 1/2 tsp ginger

• 1/4 tsp nutmeg

• 1/2 tsp vanilla extract

• 1/4 cup coconut sugar

• 3/4 cup plant-based milk

Frosting

• 1 cup cashews

• 1 tbs maple syrup

• 1/8 cup plant-based milk

Method

To make the cake, preheat oven to 180 degrees C. In a large mixing bowl, combine all the dry cake ingredients together. Pour in the milk and mix until a batter forms. Pour the batter in mini cake moulds lined with baking paper or lightly sprayed with oil. Bake for 10-15 mins or until a knife inserted in the middle of the cake comes out clean. 

To make the frosting, toss all the ingredients into a high speed blender and blend until smooth. 

Once the cakes have cooled down completely, spread the frosting on top and garnish with edible flowers or a sprinkle of cinnamon.