This recipe caused a debate at our house. Our dilemma: Can you call a cake that contains tea, coffee cake? The one thing we all agreed on was that it was the best cake we have ever eaten for breakfast!
This cake contains chai tea and the topping includes chai spices. It is a delicious combination!
- 1 cup milk (I use almond milk to make this dairy-free)
- 4 Chai tea bags
- 1¼ cup brown sugar
- ¼ cup butter (or dairy-free margarine)
- ¼ cup applesauce or pear sauce
- 1 egg
- 1 tsp. vanilla
- 1¼ cup brown rice flour
- ½ cup tapioca flour
- ¼ cup potato starch
- 1 tsp. xanthan gum
- 1 tsp. baking soda
- ½ tsp. salt
- ½ cup brown sugar
- ½ cup pecans, chopped
- 2 tablespoons butter or df margarine, cold
- ½ teaspoon cardamon
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- Heat the milk, but stop before it reaches a boil. Add tea bags to milk. Steep for 5 minutes. Squeeze the milk out of the teabags.
- Cream together brown sugar, butter and applesauce. Add egg and mix well. Then, add in the milk and vanilla.
- Mix the flours, xanthan gum, baking soda and salt together and add to the creamed mixture.
- Mix the topping ingredients together in a small bowl.
- Pour into a greased 9×13 glass baking dish. Sprinkle the topping with cinnamon and sugar.
- Bake at 350 for about 50 minutes until the center of the cake is set.
- Let sit for 15 minutes. Serve with coffee…or tea.
More Chai Recipes: