This Chai Mug Cake is like enjoying a hot cup of chai with a spoon! A soft and fluffy cake infused with chai and complimented with ground cardamom and ginger, this microwave cake tastes exactly like Indian chai. So good!
What is chai? The word chai translates to tea in hindi language. It is a popular beverage made by brewing black tea leaves in milk and water along with a mixture of aromatic spices such as cardamom, ginger, cinnamon and cloves.
Chai is often sweetened with sugar and enjoyed steaming hot. It has gained popularity worldwide for its unique blend of spices and comforting warmth.
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Why you'll love this?
- Ultra soft and fluffy cake
- Cooks in 2 minutes
- Authentic flavors of Indian chai
- Flavored with aromatic cardamom and spicy ginger
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Flour - Just a ¼ cup of all purpose flour gives stability for the cake.
- Sugar -White sugar lets the flavors of tea and spices shine.
- Milk - Black tea bags are steeped in milk for this recipe. Opt for either whole or skim milk. However, I advise against using plant-based milks. This is because the milk needs to reach a full boil to steep the tea bags effectively, which could lead to curdling if using plant-based alternatives.
- Oil - Couple of tablespoons of vegetable oil prevents the chai mug cake from being rubbery.
- Baking powder- Helps to lift it up and not be dense.
- Cardamom - It adds a wonderful aroma to chai mug cake, infusing it with floral and slightly sweet notes. Refer notes on how to make cardamom powder. Looking for more ways to leftover
- Ginger - Authentic chai recipes always begin with fresh ginger, which is either grated or smashed along with the tea leaves, allowing it to steep and infuse the chai with its spicy essence while also aiding digestion. I prefer to use ground ginger, but please refer to the notes for instructions on incorporating fresh ginger into the recipe.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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Pro tip: Stir batter until lump free! Using a spoon, stir the batter until smooth and no lumps remain.
How to serve?
Like the mocha mug cake or pumpkin mug cake Savor this chai cake piping hot, just like you would enjoy a steaming cup of ginger chai! And for an extra indulgence, a dollop of whipped cream is always a delicious addition.
Tip: Enjoy it hot! As with microwave cakes, some might dry out a bit if you leave them at room temperature.
Helpful tips
- Do not let milk boil over - When microwaving the milk, closely monitor it after about 40 seconds and remove it as soon as it begins to foam up. If the milk boils over, it will reduce, potentially affecting the texture of the cake.
- Use authentic black tea bags - I've tried this recipe with Taj mahal tea and Tetley brands.
- Do not use flavored tea bags - Use plain black tea bags since the recipe calls for ground cardamom and ginger. If the tea is already flavored, then it might become overpoweringly spicy.
- Ground ginger - If you don't have ginger powder, you can substitute it by adding a couple of thin slices of fresh ginger along with the tea bags. Remember to remove and discard the ginger along with the tea bags before proceeding.
- Microwaves differ - This recipe was tested in two different microwaves and it took 90 seconds in one and 95 seconds in the other.
- Cardamom powder - Grind few 2 to 3 tablespoons of green cardamom in a dry grinder, until it becomes a fine powder. Use ½ teaspoon for the recipe and use remaining to make mango clafoutis, cardamom cookies or store in the freezer to maintain freshness.
More recipes using cardamom
Chai Mug Cake
Equipment
Ingredients
- ¼ cup + 1 tablespoon milk
- 2 black tea bags I used Taj Mahal
- ¼ cup all purpose flour
- 2 tablespoons sugar
- 2 tablespoons vegetable oil
- ¼ teaspoon baking powder
- ½ teaspoon cardamom powder
- ¼ teaspoon ginger powder
- 1 pinch salt
Instructions
Steep tea
- Pour milk into a microwave safe coffee mug and microwave for 45 to 60 seconds, until the milk begins to foam up. Keep an eye on it to make sure the milk doesn't boil over.
- Remove hot milk from microwave, add the 2 tea bags submerged into the milk and set aside, uncovered for 15 to 20 minutes for the tea to steep well.
Microwave chai cake
- Remove the tea bags, squeezing off most of the milk.
- Add all remaining ingredients and stir very well, until smooth and no lumps remain.
- Microwave for 90 seconds. Enjoy hot with a dollop of whipped cream. Pro tip: This recipe was tested in two different microwaves, taking 90 seconds in one and 95 seconds in the other.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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Victoria
Hello! I found your almond flour mug cake recipe and also found the chai mug cake recipe. Can the chai mug cake be converted with almond flour?
Maria Doss
Hi Victoria, I'm sorry to say that it won't work. Almond flour works very differently in a microwave and needs a good binding like egg - Maria