Flourless Chai Spice Cake
A warmly spiced flourless chai spice cake made with almond flour and classic chai flavors. This gluten‑free dessert is moist, naturally sweetened, and perfect for cozy gatherings or tea time.
Ingredients
- 2 cups almond flour
- 3 large eggs room temperature
- 1/4 cup melted butter slightly cooled
- 1/2 cup monk fruit sweetener
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
Instructions
- Preheat oven to 350°F (175°C). Grease or line an 8‑inch cake pan with parchment paper.
- In a large bowl, whisk together almond flour, monk fruit sweetener, baking powder, cinnamon, ginger, cardamom, cloves, and nutmeg.
- In a separate bowl, whisk eggs, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until fully combined and smooth.
- Transfer the batter to the prepared cake pan and smooth the top evenly.
- Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before slicing and serving.
Notes
- Ensure baking powder is gluten‑free if required.
- You can substitute melted coconut oil for a dairy‑free version.
- Store leftovers in an airtight container for up to 5 days in the refrigerator.
- This cake freezes well for up to 2 months.