This week the East Coast got hit with a major snowstorm and Kansas City had 75 degree weather (what the?) in January. No matter where you are, I think we’re all ready for a little cake.
A little cake flavored with the warming spices of chai tea. Sweetened with coconut sugar and maple syrup. Drizzled in maple-sweetened dark chocolate. Bejeweled with tart and juicy pomegranate seeds.
Like the weather these days, these little cakes can make an appearance at any time. For breakfast. Dessert. With afternoon tea. It’s cake time, after all. Throw in a handful of chocolate chips in the batter. I won’t stop you. I’d probably even encourage it.
For those of you battling the elements, stay warm and safe. Have a happy weekend, all. And a little cake.
Chai-Spiced Cakes With Chocolate and Pomegranates (Gluten-Free)
Ingredients
Chai-Spiced Cakes
- 1/2 cup unsweetened almond milk plus 1 1/2 teaspoons apple cider vinegar
- 1 cup sorghum flour
- 1 cup almond flour
- 3/4 cup white rice flour
- 1/2 cup arrowroot starch
- 1 cup coconut sugar
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
- 1 cup hot water plus 2 chai tea bags
- 1/2 cup maple syrup preferably grade b
- 1/2 cup 1 stick unsalted butter, melted
- 2 teaspoons pure vanilla extract
- 3 eggs room temperature
- 1 teaspoon lemon zest
- 1 pomegranate de-seeded
Chocolate Sauce
- 3/4 cup unsweetened almond milk
- 4 ounces unsweetened chocolate 100% cacao, chopped (I used Baker's brand)
- 1 tablespoon unsalted butter
- 3 tablespoons maple syrup
Instructions
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Preheat oven to 350 degrees Fahrenheit. Spray 6-inch mini cake pans with cooking spray. In a small bowl combine unsweetened almond milk and apple cider vinegar to make non-dairy buttermilk and set aside.
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In a medium bowl, steep two chai tea bags in the 1 cup hot water for at least 2 minutes.
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In a large bowl, combine sorghum flour, almond flour, white rice flour, arrowroot starch, coconut sugar, baking soda, salt, and spices. Whisk to combine.
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Once the chai tea is no longer hot, add maple syrup, melted butter (make sure it is not hot), vanilla extract, and eggs. Whisk until well blended.
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Slowly add liquid to dry ingredients, stirring until mixture is well blended. Add in lemon zest. Fill cake pans a little more than halfway. Bake for 25-28 minutes or until a toothpick comes out clean. Invert cakes onto wire rack to cool.
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To make chocolate sauce, bring 3/4 cup almond milk to a boil in a small saucepan. Remove from heat. Add unsweetened chocolate and butter, whisking until smooth. Whisk in maple syrup. If the sauce seems too thick, add additional almond milk until you reach the desired consistency.
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When ready to serve cakes, drizzle chocolate sauce over cooled cakes. Sprinkle pomegranate seeds on top of cakes.
Recipe Notes
Cakes adapted from Epicurious. Chocolate sauce adapted from Food and Wine.
For tips on how to cut and de-seed a pomegranate, check out Simply Recipe's post here.
These little cakes sound fabulous! Such a good combination of flavours and I love the brightness and crunch that the pomegranate adds. I hope the warm weather in KC continues through the weekend : )
I will certainly take warm weather whenever I can get it. ;) Thank you, Kathryn!
Omg those looks SO chocolatey, decadent, and just flat-out delicious!! Definitely something I have to try sooner or later!! Pinned :)
Thanks, Christina! I took one to work to have as an afternoon snack and it didn’t make it past 8am! ;)
You’re so right – I could definitely use a little cake right now. I love these bejeweled chai-spiced pomegranate cakes!
Cake all the time, I say. ;) Thanks, Sarah!
A party without a cake is just a meeting. Thanks for sharing this wonderful recipe. I love to use POMEGRANATES. Yummie…. Thanks for sharing and happy baking. Love, Steph
Thank you, Steph! I love them too. I find myself using pomegranates in everything these days. Have a good weekend!