This Chai Cake in a Mug is like enjoying a hot cup of Chai with spoon!!! A soft and fluffy cake flavored with chai, cardamom and ginger, this chai mug cake tastes exactly like Indian chai. It is UNBELIEVABLY GOOD!
Fall weather screams hot beverages with warm spices!!!! We are not talking about pumpkin spice latte (sorry to see few disappointed faces). Instead, it is a steaming cup of Indian chai tea flavored with cardamom and ginger <--- SO GOOD
Better yet, if all those flavors are made into a warm mug cake!
If you are familiar around here then you know, we love mug cakes!!! It is easy, quick, great way to satisfy your sweet tooth and my favorite part is that it makes just one serving, like the Nutella mug cake.
Chai Cake in a Mug is our new family favorite mug cake recipe, because-
- Tastes exactly like a hot cup of chai
- Quick & Easy
- Authentic flavors
Standard chai ingredients - Black tea bags, milk, sugar, cardamom and ginger
Other ingredients to be made into a cake - All purpose flour, baking powder, vegetable oil and a pinch of salt
How to make chai mug cake?
This cake takes an additional step of steeping tea when compared to the standard mix and bake mug cake recipes.
Pour milk into a microwave safe mug, and microwave for about 1 minute to bring to a boil. Remove and submerge tea bags into the milk and leave aside for 15-20 minutes for the tea to steep.
Remove tea bags (squeezing off as much milk as possible) and discard. Add all other ingredients to the chai infused milk and stir well, until smooth and lump free.
Microwave for about 90 seconds and enjoy piping hot!!
Do not let milk boil over - When microwaving milk in step-1, keep a close watch after about 40 seconds and remove as soon the milk begins to foam up. If milk boils over, then the milk will reduce which will result in affecting the cake texture.
Use authentic black tea bags - I used Taj mahal tea
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.
Squeeze out as much of milk as possible - When removing tea bags, try to squeeze out as much of the milk as possible. Otherwise, the milk will reduce which will result in affecting the cake texture.
Ground cardamom - Use freshly ground cardamom powder for best taste (refer notes below on making cardamom powder)
Ground ginger - Ginger and cardamom gives the authentic chai flavor, hence it is highly recommended not to skip both spices. However, If you don't have ginger powder, then you can add couple of thin fresh ginger slices along with the tea bags. Remove and discard the ginger along the tea bags.
Stir batter until lump-free - Using a spoon, stir the cake batter until smooth and no lumps remain.
Microwaves differ - This recipe was tested in two different microwaves and it took 90 seconds in one and 95 seconds in the other.
Best eaten hot - Enjoy this chai spice cake HOT as you would a steaming cup of chai. As with mug cakes, some might dry out a little when left at room temperature.
Enjoy chai tea cake hot as soon as you remove from the microwave. Some mug cakes (depending on the type of microwave used) might get a little dry if left at room temperature for a long period of time.
Frequently asked questions:
Chai literally translates to "tea" in hindi. It is a tea beverage made my boiling milk, water along with Indian black tea and spices. This incredibly popular beverage is enjoyed many times a day all over India just as coffee in western countries. It is usually paired with hot deep fried crispy snacks or sweet biscuits.
Grind some green cardamoms to a fine powder in a dry grinder (coffee grinder / spice grinder / Nutri bullet are all great options). I usually grind about ¼ cup green cardamoms and store cardamom powder in a sealed zip lock bag and place in the freezer and use as required. This stays fresh for months.
Chai Cake in a Mug
- ¼ cup milk
- 2 black tea bags I used Taj Mahal
- ¼ cup all purpose flour
- 3 tablespoons sugar
- 2 tablespoons vegetable or corn oil
- ¼ teaspoon baking powder
- ¼ teaspoon cardamom powder
- ¼ teaspoon ginger powder
- 1 pinch salt
- Steep tea - Pour milk into a microwave safe coffee mug and microwave for 45 to 60 seconds, until the milk begins to foam up (PLEASE KEEP A CLOSE WATCH, so that the milk does not boil over. If the milk boils over, it will reduce the quantity of milk in the recipe which will end up affecting the cake texture).
- Remove hot milk from microwave and place 2 tea bags submerged into the milk and leave aside (uncovered) for 15 to 20 minutes for the tea to steep well.
- After 15 to 20 minutes, remove the tea bags, MAKING SURE TO SQUEEZE OUT AS MUCH OF THE MILK AS POSSIBLE and discard tea bags.
- Make mug cake - Add all remaining ingredients into the milk and stir very well with a spoon, until smooth and NO LUMPS REMAIN.
- Microwave for about 90 seconds (DO NOT OPEN THE MICROWAVE IN BETWEEN). This recipe was tested in two different microwaves and it took 90 seconds in one and 95 seconds in the other. Remove and enjoy HOT!!!
Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.
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