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Coconut Chai Cake

Chai Tea in a cake
Prep Time 30 mins
Cook Time 25 mins
Servings 8


  • 1 large bowls
  • Four 4" cake pans / 13x9 pan


  • ¾ cup chai tea, strained loose leaf chai tea. You'll only need ½ cup of tea for this recipe, but you'll want to make a little more to allow for evaporation. You can use the excess to add to a cream cheese frosting if desired.
  • 1 cup granulated sugar
  • cups all-purpose flour
  • tsp baking powder
  • 1 tsp ground cinnamon
  • ¼ tsp cloves
  • ¼ tsp all spice
  • ½ cup coconut oil, melted
  • 1 egg plus 3 yolks
  • 2 tsp vanilla extract


  • Using a tea kettle, bring water to 212 degrees. If you don't have a kettle bring water to a boil.
  • Pour water over loose leaf chai tea and let steep for at least 10 minutes.
  • Pre-heat oven to 350
  • Grease and flour a 3x19 pan or four 4" cake pans, set aside
  • While your tea steeps, add your dry ingredients to a large bowl. Whisk until well combined. Set aside.
  • Melt the coconut oil in the microwave or in a sauce pan over medium heat on the stove.
  • Strain your tea to remove the leaves and pour 1/2 cup of the strained tea in to a measuring cup.
  • Pour the melted coconut oil and tea into your dry ingredients. Mix briefly, until about 30% combined or 8-10 stirs.
  • In a small separate bowl, crack your egg plus 3 egg yolks. Pour eggs and yolks into your mixture and stir to combine.
  • Pour into your cake pan(s) and bake for 25 minutes or until a toothpick inserted in to the center of your cake comes out clean or with minimal crumbs.
  • Let cool and frost with cream cheese frosting