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    Salted Plains » Recipes » Pies, Cakes, & Tarts

    Chai-Spiced Cakes with Chocolate and Pomegranate

    Published: Jan 30, 2015 · Modified: Mar 15, 2022 by Tessa · This post may contain affiliate links · 8 Comments

    Jump to Recipe Print Recipe

    Chai-Spiced Cakes With Chocolate and Pomegranates #glutenfree | saltedplains.comThis 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.

    Chai-Spiced Cakes With Chocolate and Pomegranates #glutenfree | saltedplains.comA 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.

    Chai-Spiced Cakes With Chocolate and Pomegranates #glutenfree | saltedplains.comLike 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.

    Chai-Spiced Cakes With Chocolate and Pomegranates #glutenfree | saltedplains.comFor 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 #glutenfree | saltedplains.com

    Chai-Spiced Cakes With Chocolate and Pomegranates #glutenfree | saltedplains.com

    Chai-Spiced Cakes With Chocolate and Pomegranates #glutenfree | saltedplains.com

    Chai-Spiced Cakes With Chocolate and Pomegranates #glutenfree | saltedplains.com

    Chai-Spiced Cakes With Chocolate and Pomegranates (Gluten-Free)

    A little cake flavored with the warming spices of chai tea. Sweetened with coconut sugar and maple syrup. 
    4 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 28 minutes
    Total Time: 48 minutes
    Servings: 6 mini cakes
    Calories: 811kcal
    Author: Tessa

    Ingredients

    Chai-Spiced Cakes

    • ½ cup unsweetened almond milk
    • 1 ½ teaspoons apple cider vinegar
    • 1 cup sorghum flour
    • 1 cup almond flour
    • ¾ cup white rice flour
    • ½ cup arrowroot starch
    • 1 cup coconut sugar
    • 2 teaspoons baking soda
    • ½ teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • ½ teaspoon ground cardamom
    • ⅛ teaspoon ground cloves
    • 1 cup hot water plus 2 chai tea bags
    • ½ cup maple syrup preferably grade b
    • ½ cup unsalted butter, melted 1 stick
    • 2 teaspoons pure vanilla extract
    • 3 large eggs room temperature
    • 1 teaspoon lemon zest
    • 1 pomegranate de-seeded

    Chocolate Sauce

    • ¾ 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

    • 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.
    • In a medium bowl, steep two chai tea bags in the 1 cup hot water for at least 2 minutes.
    • In a large bowl, combine sorghum flour, almond flour, white rice flour, arrowroot starch, coconut sugar, baking soda, salt, and spices. Whisk to combine.
    • 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.
    • 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.
    • To make chocolate sauce, bring ¾ 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.
    • When ready to serve cakes, drizzle chocolate sauce over cooled cakes. Sprinkle pomegranate seeds on top of cakes.

    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.

    Nutrition

    Calories: 811kcal | Carbohydrates: 109g | Protein: 14g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 727mg | Potassium: 480mg | Fiber: 10g | Sugar: 47g | Vitamin A: 667IU | Vitamin C: 5mg | Calcium: 199mg | Iron: 5mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!

    Chai-Spiced Cakes With Chocolate and Pomegranates #glutenfree | saltedplains.com

    Chai-Spiced Cakes With Chocolate and Pomegranates #glutenfree | saltedplains.com

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    Comments

    1. Steph

      February 07, 2015 at 2:42 am

      4 stars
      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

      Reply
      • Tessa

        February 08, 2015 at 12:30 am

        Thank you, Steph! I love them too. I find myself using pomegranates in everything these days. Have a good weekend!

        Reply
    2. Sarah @ SnixyKitchen

      February 04, 2015 at 7:14 am

      You're so right - I could definitely use a little cake right now. I love these bejeweled chai-spiced pomegranate cakes!

      Reply
      • Tessa

        February 06, 2015 at 3:11 pm

        Cake all the time, I say. ;) Thanks, Sarah!

        Reply
    3. Christina @ Bake with Christina

      January 31, 2015 at 5:45 pm

      Omg those looks SO chocolatey, decadent, and just flat-out delicious!! Definitely something I have to try sooner or later!! Pinned :)

      Reply
      • Tessa

        February 01, 2015 at 6:22 pm

        Thanks, Christina! I took one to work to have as an afternoon snack and it didn't make it past 8am! ;)

        Reply
    4. Kathryn

      January 30, 2015 at 10:09 am

      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 : )

      Reply
      • Tessa

        January 31, 2015 at 5:10 pm

        I will certainly take warm weather whenever I can get it. ;) Thank you, Kathryn!

        Reply

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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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