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Chai Cake with a Choc Brownie Base

21 April, 2015

By Nicole Frain

Chai, a combination of cinnamon, nutmeg, ginger, clove, allspice, cardamom, pepper. A wellness combination with amazing properties that compliments vanilla and a little chocolate. Chai is packed full of antioxidants with anti-cancer properties and immune boosting benefits. These spices are known to have a calming effect, help decrease bloating and increase your digestive enzymes to help boost your metabolism for extra slimming effects! Chai comes with a strong and delicious aroma and large amounts are not needed to achieve the subtle flavor of spice.

This cake also has good fats from the nuts and the low GI sweetness of coconut nectar makes this tasty sweet treat not nearly as naughty as it appears to be!

Raw | Low GI | Vegan | Dairy, Gluten, Refined Sugar Free
Makes: approximately 1 mini cake + some left over (see notes)
Level of Difficulty: Medium
Time Taken: 20 minutes + soaking time

Magical Ingredients:

For the base
• 2 tsp coconut nectar
• 1 tbsp coconut oil, melted
• 2tbsp coconut flour
• 1 tbsp almond meal (or additional coconut flour/vegan protein powder)
• 2tsp water
• 2tbs cacao powder

For the filling
• 45g raw cashews, soaked for minimum 2 hours
• 45g raw macadamias, soaked for one hour
• 1/4 cup coconut cream (thick component)
• 3 tbsp coconut oil, melted
• 1 tsp vanilla bean paste
• 1-2tsp chai spice mix* (depending on taste preference)
• 1 tbsp coconut nectar


• Cacao nibs to garnish

What to do:

1. Combine your base ingredients in a bowl and mix well. Press into a lined mini cake tin and set aside until ready to use. I made this the morning of to make the rest that night.
2. Drain and wash the soaked nuts, rinse well
3. To make the filling add your drained nuts to a food processor with all your other fillings. Blend until well combined and nice and smooth. This may take some time. Add only 1tsp of chai mix to begin with then taste and add more.
4. Pour over your base mix, level off and place in the fridge to set for a min. 2hrs or best over-night.
5. Run a hot knife around the outside before removing cake tin and slice with a clean sharp knife.
6. Garnish. Best stored in the fridge but freezes well!

Chai is a combination of cinnamon, clove, nutmeg, cardamom, all spice, ginger and pepper you can make your own at home or buy pre mix powder.

If you have left over mix like I did, don’t throw it away! Make some Chai spices balls out of it! Just add enough almond meal, coconut flour and/or vegan vanilla protein powder to the mix to make a roll able consistency. Add some cacao nibs, chopped dates as well for some texture if you like! Store in the fridge.

Enjoy ☺