Eggless Chai Cake Loaf

on

Eggless Chai Cake Loaf


There’s something undeniably comforting about the scent of chai spices drifting through the kitchen. That mix of cinnamon, ginger, cardamom, and cloves instantly evokes warmth—like wrapping your hands around a steaming mug on a crisp morning. This chai loaf cake captures all those cozy, aromatic flavours in a tender, moist slice that's perfect for sharing (or keeping all to yourself).

Whether you’re winding down on a rainy afternoon or setting the table for a relaxed weekend brunch, this loaf is a beautiful addition to the moment. It's easy to make, naturally fragrant, and pairs perfectly with—you guessed it—a cup of chai.



Ingredients:

  • 20g chai tea (chai patti - about 6)
  • 125ml boiled water 
  • 160ml milk 
  • 110g brown sugar 
  • 100g white sugar 
  • 125g yogurt 
  • 80ml oil 
  • 1 tsp vanilla extract 
  • 275g all purpose/plain flour 
  • 1 tbsp baking powder 
  • 1 tsp cinnamon powder 
  • 1/2tsp cardamom powder 
  • 1/4 tsp salt 
Crumble topping (optional but highly recommend):
  • 1/3 cup all purpose/plain flour
  • 1/4 cup brown sugar 
  • 1/2 tsp cinnamon 
  • pinch of salt
  • 3 tbsp (45g) cold and cubed butter 
Glaze (optional):
  • 1/4 cup (30g) powdered sugar
  • 1 tbsp brewed chai or milk 
  • pinch of cinnamon (for dusting)

Instructions:

  1. Steep the chai: Brew the tea in boiling water for 5-10 minutes, strain and then stir in your milk. 
  2. Add in the brown sugar, white sugar, yogurt, oil and vanilla. Mix well.
  3. Sift in the dry ingredients - flour, baking powder, cinnamon, cardamom, and salt. Using a spatula, fold in the ingredients gently. 
  4. To make the optional crumble: In a small bowl, mix the flour, brown sugar, cinnamon, and salt. Add the cold butter and use your fingertips or a pastry cutter to rub the butter into the dry ingredients until the mixture resembles coarse crumbs. Keep chilled in the fridge until ready to use.
  5. Pour into a lined loaf tin and then spread the crumble on top of the cake.
  6. Bake at 370F or 180C for 40-45 minutes or until a toothpick comes out clean. 
  7. If using the optional glaze: Whisk powdered sugar with a little brewed chai or milk until you reach a pourable consistency. Drizzle over the cooled cake and sprinkle with a pinch of cinnamon.
  8. Let it cool completely before slicing.  

Tips & Variations

  • Swap in oat milk or almond milk for a dairy-free or vegan version
  • Try folding in some chopped nuts for a nice twist 
  • This loaf tastes even better the next day as the flavours develop—store in an airtight container at room temperature for up to 3 days.

This chai loaf cake is more than just a treat—it’s a little slice of comfort that brings the warmth of your favourite tea into your baking. Serve it with a drizzle of glaze, a dusting of cinnamon, or simply as it is with a cup of something warm nearby. However you enjoy it, this recipe is sure to become a cozy go-to for cooler days, teatimes, and everything in between.

Comments

Post a Comment