Go Back

Chai Spice Cakes

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 8
Author: Angela Marinelli, M.S. M.Ed.


  • 1 1/2 cups blanched almond flour
  • 1/4 cup tapioca flour
  • 1/4 tsp fine sea salt
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1 TBS chai spice blend*
  • 2 eggs
  • 2 TBS coconut palm sugar
  • 1/4 cup maple syrup or raw honey
  • 1 tsp vanilla extract
  • 1/4 cup coconut oil melted
  • 1/4 cup non-dairy yogurt or sour cream
  • 4 TBS chopped toasted nuts for topping optional
  • *If you don't have a chai spice blend you can use 3 teaspoons of a combination of cinnamon ginger, cardamom, allspice, black pepper, and cloves. See explanation in blog post above.


Ahead of Time

  • Preheat oven to 350 degrees.
  • Prepare silicone cake molds.
  • Melt coconut oil on lowest heat. Remove from heat.


  • In a medium mixing bowl combine almond flour, tapioca flour, sea salt, baking soda, baking powder, and chai spice blend, and whisk together until well mixed.
  • In another bowl with a mixer and a whisk attachment, beat the eggs, palm sugar and maple syrup until pale and creamy, about 2-3 minutes.
  • On low speed, add the melted coconut oil (it should not be hot) in a slow steady stream while blending and beat until everything is well mixed. Add vanilla.
  • On lowest speed, add the dry ingredients and then the yogurt until just until incorporated. Don't overbeat.
  • Stop and scrape down the sides with a spatula and finish mixing gently.


  • Spray silicone cake molds and pour batter evenly into prepared molds.
  • Bake in preheated oven until golden brown, when a toothpick comes out clean, and/or the cakes spring back when touched in the middle. About 20 minutes. (Baking time will change with different sized molds.)
  • Unmold and cool on a baking rack to bring the temp down as fast as possible.
  • If you are adding a glaze let cakes completely cool before topping them with glaze.


  • Cakes are best fresh but you can store cakes in an airtight container for 4-5 days. Or freeze for up to 2 months.


Copyright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2017