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White Chocolate Cherry Chai Cake
Ring in autumn with this lovely and light white chocolate cherry chai cake. Featuring natural maraschino cherries, chocolate cherry chai & white chocolate chips. Perfect for tea time!
Prep Time: 00:30
Cook Time: 00:50
1 tablespoon chai tea (st. fiacre's cherry city chai works best! )
1/2 c. boiling water
2 c. gluten free flour blend (krusteaz ap blend or bob's red mill)
1/4 c. cornstarch
2 tablespoons coconut flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cardamom
1/2 c. maraschino cherries plus 3 tablespoons juice reserved (royal harvest nature's or other non-dyed, corn syrup free variety)
1 1/2 sticks (12 teaspoons ) softened butter
1 1/2 c. sugar
1 whole egg
4 egg whites (3/4 c. )
1 teaspoon vanilla extract
1 teaspoon almond extract
1/4 c. plain whole milk yogurt (nancy's is great! )
1/2 c. white chocolate chips
1Preheat oven to 350 degrees Fahrenheit, and butter your choice of baking pans. I also sprayed them with Spectrum brand coconut oil spray to ensure easier removal.
2Steep 1 T. of Chai tea in 1/2 C. boiling water, covered with plate, for 10 minutes.
3Remove bag from steeped tea, set tea aside to cool.
4Combine GF flour, cornstarch, coconut flour, salt, baking powder, baking soda and ground cardamom in bowl. Wish to quickly combine, and set aside.
5In medium bowl, or mixer, add butter and sugar. Beat until well blended. Blend until combined for heavier pound cake texture. For a lighter cake cream for several minutes.
6Add egg and egg whites along with extracts and blend.
7Add the dry ingredient mixture. Blend until incorporated.
8Add 1/2 of steeped Cherry City Chai, 3 T. reserved maraschino cherry juice, and 1/4 C. whole milk yogurt. Blend.
9Rough chop 1/2 C. of maraschino cherries and stir into batter along with the 1/2 cup of white chocolate chips.
10Pour into prepared pan. Bake until toothpick inserted in center to test for doneness comes out clean.
11OPTIONAL: Ice or glaze cake while still slightly warm using small amount of powdered sugar with small amount of left over maraschino cherry juice or left over tea. Or simply dust with powdered sugar or leave plain.
12Let cake completely cook then slice and serve with a nice cup of coffee or St. Fiacre's Farm tea!
BAKING TIMES FOR PAN SIZE For Bundt Pan Bake at 350° for approx. 50 min. For Sheet Cake Bake at 350° for approx 40 min. For Cupcakes Bake at 350° for approx. 25 min. ** GF BAKING TIP! Gluten free baked goods can get dry when you bake them to the donees of non gluten free recipes. It is often better to pull them out of the oven slightly undone than let them cook all the way through.
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