I just love the taste and smell of chai tea during the winter months! It is just so relaxing. Chai tea consists of several spices including cinnamon, nutmeg, ginger and cloves, which are the primary spiced I use all winter long. So I thought why cant I pack all that chai flavor into my baked goods?? Well, here it is! This recipe is so delicious, It does not even need frosting.
To make these cupcakes I combined all the delicious chai spices with that perfect cupcake texture we all love, and not to mention their gluten free and vegan! What more could you ask for? Chai spices come together perfectly with delicious malty coconut sugar. Oat flour and sorghum flour lend a rich and hearty taste to these cakes, while coconut flour gives them a smooth texture. For the frosting I tried to keep it simple and easy: organic powdered sugar, coconut oil and vanilla. These cakes are perfect for a party and are very easy to whip up in a pinch!
To make these cupcakes I combined all the delicious chai spices with that perfect cupcake texture we all love, and not to mention their gluten free and vegan! What more could you ask for? Chai spices come together perfectly with delicious malty coconut sugar. Oat flour and sorghum flour lend a rich and hearty taste to these cakes, while coconut flour gives them a smooth texture. For the frosting I tried to keep it simple and easy: organic powdered sugar, coconut oil and vanilla. These cakes are perfect for a party and are very easy to whip up in a pinch!
Chai Spiced Cupcakes
Gluten Free and Vegan
Ingredients:
1/2 cup oat flour (I ground mine from rolled oats)
1/2 cup + 2 tbs sorghum flour
1/4 cup coconut flour
1 1/2 tbs ground flax or whole chia seeds
1/2 tsp sea salt
2 1/2 tsp chai spice mix (recipe below) or more to taste
2 tsp vanilla extract
1/3 cup coconut sugar
3 tbs coconut oil, melted
3/4 cup almond milk
1 tsp baking powder
1/2 tsp baking soda
3 tbs apple sauce
Icing:
1/4 cup coconut milk
4-6 tbs coconut oil, melted
2/3 -3/4 cup organic powdered sugar (I just ground organic sugar crystals in my blender)
1 scoop brown rice protein powder*
Chai spice mix:
2 1/2 tsp ground cinnamon
1 tsp ground ginger
1/4-1/2 tsp ground nutmeg
1/4 tsp ground cloves
Instructions:
Pre heat oven to 350F degrees. Combine the chia or flax seeds with 3 tbs water and set aside to gel up.
Combine all the dry ingredients, including the spices, in a mixing bowl. In a separate bowl, combine all the wet ingredients, including the chia/flax gel, and whisk to combine.
Add the wet to the dry and fold be careful not to over stir. Pour the mixture into paper lined muffin tins and bake for about 25-30 minutes.
For the icing, put the powdered sugar in a bowl and then add in the melted coconut oil, protein powder and vanilla, whisk to combine. Once the mixture is smooth throughout, place it in the refrigerator for about 20 minutes to let it firm up. If the mixture is still not firm add more melted coconut oil and put it back into the refrigerator, if the mixture is too firm add more coconut milk to thin.
To assemble, take a pastry bag or sandwich bag (with one corner slightly cut off) and stuff it with the icing. Pipe the icing on the cakes to the amount desired, and top with freshly ground cinnamon. Enjoy!
*You can omit the protein powder but you may have to add some more sugar in order to soak up some moisture, or just add less milk.
Ingredients:
1/2 cup oat flour (I ground mine from rolled oats)
1/2 cup + 2 tbs sorghum flour
1/4 cup coconut flour
1 1/2 tbs ground flax or whole chia seeds
1/2 tsp sea salt
2 1/2 tsp chai spice mix (recipe below) or more to taste
2 tsp vanilla extract
1/3 cup coconut sugar
3 tbs coconut oil, melted
3/4 cup almond milk
1 tsp baking powder
1/2 tsp baking soda
3 tbs apple sauce
Icing:
1/4 cup coconut milk
4-6 tbs coconut oil, melted
2/3 -3/4 cup organic powdered sugar (I just ground organic sugar crystals in my blender)
1 scoop brown rice protein powder*
Chai spice mix:
2 1/2 tsp ground cinnamon
1 tsp ground ginger
1/4-1/2 tsp ground nutmeg
1/4 tsp ground cloves
Instructions:
Pre heat oven to 350F degrees. Combine the chia or flax seeds with 3 tbs water and set aside to gel up.
Combine all the dry ingredients, including the spices, in a mixing bowl. In a separate bowl, combine all the wet ingredients, including the chia/flax gel, and whisk to combine.
Add the wet to the dry and fold be careful not to over stir. Pour the mixture into paper lined muffin tins and bake for about 25-30 minutes.
For the icing, put the powdered sugar in a bowl and then add in the melted coconut oil, protein powder and vanilla, whisk to combine. Once the mixture is smooth throughout, place it in the refrigerator for about 20 minutes to let it firm up. If the mixture is still not firm add more melted coconut oil and put it back into the refrigerator, if the mixture is too firm add more coconut milk to thin.
To assemble, take a pastry bag or sandwich bag (with one corner slightly cut off) and stuff it with the icing. Pipe the icing on the cakes to the amount desired, and top with freshly ground cinnamon. Enjoy!
*You can omit the protein powder but you may have to add some more sugar in order to soak up some moisture, or just add less milk.
