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Chocolate & fresh chai cake

Chocolate & fresh chai cake

We love a good chai inspired recipe and couldn't resist sharing this divine looking choc chai cake - healthy styles. 

Guest blog by Rebecca O'Mahoney of Clean Living in Style


This divinely delicious and rich cake is the perfect Valentine’s Day treat, or for that matter any celebration.

Its gluten, sugar and dairy free, high in nutrition and will give your taste buds a treat.

Chai Syrup Ingredients:

4 teaspoons chai tea (I use Calmer Sutra Vegan Chai, it’s a wet chai mix, fructose free and sweetened with rice malt syrup. )

1 small pinch of cracked black pepper

4 cardamom pods

Place all ingredients in a small saucepan and cover with water, on a medium heat simmer for 4 minutes. Turn off and strain, reserving the liquid and returning to the pan. Watching very closely simmer the liquid on a medium low heat, for approximately 4 minutes, until it’s just covering the bottom of the pan and starting to  thicken. Be careful not too take it to far, it will burn very quickly at this stage.

Allow to cool completely.


Preheat fan forced oven to 170 degrees Celsius

Grease and line two 20 cm cake pans with melted coconut oil

Cake Ingredients:

100g dark 70% or sugar free chocolate

200g coconut oil

250g rice malt syrup or honey (sweetener of choice)

3 eggs

200g almond meal

75g arrowroot flour

1 teaspoon baking powder

1/2 teaspoon of ground cardamon

2 tablespoons organic cacao powder

Pinch of pink salt

150ml unsweetened almond milk

Gently melt the chocolate, and set aside.

In a mixer whip coconut oil and rice malt syrup till well combined, the one at a time add the eggs.

Stir in the almond meal, arrowroot, cacao, baking powder, ground cardamon and a pinch of pink salt.

Once combined, add almond milk and melted chocolate and  gently fold through to combine.

Divide batter between the two pans evenly, bake for 20 -25 minutes or until skewer comes out clean.

*please note all ovens are different and cooking times may vary.

Allow cakes to cool in the pans for 5 minutes once out of the oven, then transfer to a cake cooling rack to cool completely.


Chai Infused Coconut Yoghurt

250g unsweetened plain coconut yoghurt

4 tablespoons of the chai syrup (approximately)

Gently fold the syrup through the yoghurt, taste as you go to infuse the chai syrup flavour into the yoghurt to your liking.

To assemble, spread a layer of the coconut yoghurt on top of one cake, top with the second cake and then spread the top cake with the remaining yoghurt.


*For a stronger and richer chai flavour, sprinkle any remaining syrup on the top of the first cake before topping with the first yoghurt layer, the continue as per the instructions.

*Alternatively, as you cut your cake you can top with a dollop of the yoghurt, instead of covering the entire cake.

By Rebecca O'Mahoney