Price: From $4.95
Where to Buy: www.ohmychai.com.au
I don’t drink a lot of hot drinks but this recent cool snap has me downing several cups a day. When the guys from Oh My Chai offered to chuck a bag of their organic masala chai my way, it was simply an offer I could not refuse.
Oh My Chai Masala is a hand blended loose mix of 9 spices like cinnamon, fennel and ginger and is lightly sweetened thanks to our old friend dark agave. It’s smooth, subtle and can be made on your favourite non-dairy milk in no time.
This blend is available in 1kg or 250g bags but if you’re not quite sure that Oh My Chai is the right tea for you, they have 30g sample bags available too so you can give it a little chai (SORRY, SO SORRY).
I decided to spend my lazy Sunday baking and thought what better ingredient to use then Oh My Chai! This Chai Cake w/ Maple Walnut Glaze is the perfect treat to enjoy on an autumn afternoon plus it’s refined sugar free, so it’s kinda better for you than a regular cake I guess.
- 3 heaped tablespoons Oh My Chai Organic Masala Chai
- 1 1/2 cups almond milk
- 1 cup wholemeal spelt flour
- 1/3 cup plain flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1 teaspoon apple cider vinegar
- 1/3 cup coconut oil, melted
- 3/4 cup maple syrup
- 3/4 cup sultanas
- 1/2 cup walnuts
- 2 tablespoons coconut oil, melted
- 2 tablespoons maple syrup
- Preheat the oven to 180°C and grease a cake tin.
- In a small saucepan, bring the almond milk and chai to a simmer before removing from the heat, straining and allowing the chai to cool.
- Chuck the flours, baking powder, baking soda, cinnamon and cloves into a large bowl.
- Whisk the apple cider vinegar into the chai and allow to sit for a few minutes before adding /3 cup coconut oil and 3/4 cup maple syrup.
- Slowly pour the wet mixture into the dry and combine well so there are no lumps.
- Fold in the sultanas and pour into the greased cake tin.
- Bake for 30-40 minutes or until a skewer comes out clean. Remove and allow to cool completely before removing from the tin.
- While the cake is cooling, make your glaze by simply blending the walnuts and remaining coconut oil and maple syrup.
- Once the cake has cooled completely, drizzle the glaze onto the cake and serve!