Chai Spiced Apple Cake (Gluten Free)

A couple of weeks back, the two of us and our resident taste tester, went to the Sydney Tea Festival held at Carriageworks here in Sydney. It was incredibly busy, but we got to try (and buy) so many teas.


One of our favourites brands was Tea Garden Co. They had a massive range with over 60 teas, but the one that caught our eye was the Vermont Chai. Spicy and warming chai, based on bold Indian Assam bursting with the sweetness of Maple. It also didn't contain pepper! We were inspired and came up with this recipe for an apple cake with a chai caramel.




INGREDIENTS

55min Cooking Time | Serves 10


For the cake:

  • 1/2 cup brown sugar

  • 1/2 cup coconut oil

  • 2 eggs

  • 1 cup unsweetened apple puree*

  • 1 1/2 tsp baking powder

  • 1/2 cups gluten free flour blend**

  • 1 tsp vanilla

  • 2 tsp cinnamon

  • 1 tsp ground ginger

  • 1/2 cup shredded coconut

  • 1 apple

For the caramel

  • 3 tbsp chai tea

  • 3/4 cup milk

  • 1 cup brown sugar

  • 1 pinch salt

  • 1 tbsp vanilla

  • 50g butter


METHOD

  1. Preheat oven to 180°C.

  2. In a large bowl whisk together brown sugar and oil. Add eggs one at time and then the apple puree.

  3. Mix in the flour, baking powder, vanilla, cinnamon and ground ginger, until there are no lumps. Fold in the coconut.

  4. Line or spray a cake pan. Add the batter and spread out.

  5. Thinly slice the apple, and gently place on top.

  6. Bake for 40mins until done.

To make the caramel

  1. In a small saucepan on low heat combine chai and milk. Allow to steep for 10mins.

  2. Strain to remove the tea and place back in the saucepan with the rest of the ingredients.

  3. Cook, while continuously whisking over a medium heat for 6-8 mins, until thicker.

  4. Serve hot over the cake. (Left over can be kept in the fridge and served over ice-cream).

* We used apple puree from the baby food section. To make your own, cut one apple into small pieces and microwave with a little bit of water until the apples starts falling apart.

** We like using a blend of millet and rice flours.




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