Flourless Cinnamon Chai Fruit Cake

Cake that's healthy enough for breakfast! Cinnamon Chai Fruit Cake {Gluten-free, Dairy-free} Are almonds, eggs, raisins and honey all healthy enough to eat for breakfast? If you think so, then so is this cake! The ingredients are simple and healthy yet the result is so satisfyingly delicious – you wouldn’t know it.

I’ve added some chai tea flavour to this cake as the mixed spice flavours compliment fruit cakes so well. Plus, it makes the fruit extra moist and tasty! I’m not usually a tea drinker but I do enjoy a few different herbal and fruit teas and so I was pleased to recieve some samples from Higher Living Herbs. I’m especially enjoying this sweet chai tea, which I used in this recipe. Their cinnamon tea would also work very well. Both make very warming and delicious beverages, perfect for the current weather situation…

                     

Cake that's healthy enough for breakfast! Cinnamon Chai Fruit Cake {Gluten-free, Dairy-free}

Cinnamon Chai Fruit Cake
 
Prep time
Cook time
Total time
 
A healthier twist on traditional fruit cake with a chai tea infusion... Suitable for gluten-free, dairy-free, specific carbohydrate and paleo diets.
Serves: 8
Ingredients
  • 180g organic raisins/sultanas
  • 1 cup of chai tea (or just plain water)
  • 170g ground almonds
  • 1 tsp ground cinnamon
  • ½ tsp ground mixed spice (or pumpkin spice mix)
  • ½ tsp bicarbonate of soda
  • Pinch of salt
  • 4 medium free-range eggs
  • 1 generous tbsp olive oil or coconut oil
  • 2 tbsp honey (or maple syrup)
  • 1 tbsp lemon zest
  • 1 tbsp orange zest
Instructions
  1. Add one cup of chai tea to the raisins and let infuse for at least an hour (or preferably overnight.) Drain and leave to dry on some kitchen towel until they are just moist and not wet.
  2. Preheat oven to 170c. Grease and line a small 7" cake tin (or loaf tin.)
  3. Combine the ground almonds, cinnamon, mixed spice, bicarbonate of soda and salt in a large bowl.
  4. Mix in the eggs, one at a time and follow with the honey, oil and zest. Whisk until everything is well combined.
  5. Scoop the batter into the prepared cake tin and bake for 20-25 minutes until the top is golden brown and when pricked with a cake tester - it comes out clean.
  6. Leave to cool on a wire rack before serving. Store in a tin at room temperature for up to 3 days. Enjoy!
Nutrition Information
Serving size: 1 slice Calories: 264kcal Fat: 17g Carbohydrates: 20g Fiber: 2g Protein: 10g

 And it goes without saying, but this cake is amazing served with a mug of warm chai tea :-)

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Comments

  1. says

    I want to make this just so I can eat it for breakfast! Hardly any fat added (the ones in the almonds don’t count!) and only a smidge of sugar from the honey – there must be more goodness in this than a bowl of cereal or some toast surely?! Not that I’m looking for excuses or anything =)
    Laura recently posted…Dark Chocolate MuffinsMy Profile

    • says

      Not bad for a cake, huh? And you’re totally right – it’s acceptable to eat nutritionally null (and dull) toast and cereal so why not have some of this cake instead!

    • says

      Fruit cakes are always such a comforting and wholesome treat. It’s a super easy recipe to make and is perfect for taking with you to work so let me know if you give it a try!

    • says

      A cake for breakfast is a great start to the day and might even encourage me to get out of bed earlier! I won’t force you to eat the raisins ;-) Although they do add some extra sweetness so I would take Kate’s suggestion and add some dried cherries or apricots. That would be delish!

  2. says

    Such beautiful photos – I need this with a cup of brekkie tea! I love infused chai tea desserts – I used chai tea powder to make my waffles spicy and full of spices! Raisins are yummy in fruit cakes – that looks really easy to veganize!

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