This mug cake is like eating chai in a cake form. Each bite is soft and is aromatic with chai spices like green cardamom and cinnamon.It is an eggless cake that comes together with basic pantry ingredients. Mug cakes are hugely popular with my kids and every time I made them, I always wondered how to make them a bit more unique and adult friendly. If you are a fan of milky chai, this cake is for you. The inspiration for this mug cake came from this recipe on Maria’s blog, I used her amazing idea, but developed my own recipe measurements.
This cake is so fluffy and it tastes of chai. It is quick to make and definitely a keeper recipe. I like my chai on the less sweet side so this cake isn’t very sweet.
What are mug cakes? Mug cakes are simple cakes baked in the mug in a microwave. All the ingredients are added to the mug, mixed and cooked in the microwave. They are quick, small portion and satisfy the cake cravings.
What kind of tea to use? I simply use plain orange pekoe tea bags from the indian grocery stores. You can use english black tea bags as well. Just make sure to use the unflavored ones.
Can it be made nut free? Yes. I add fine ground almond meal to this cake for a nutty bite and also because I love almonds, but I have tested the recipe with just flour as well and you can skip the almond and replace with equivalent flour.
What kind of milk? Can I use Mylk? I use regular 2 percent milk here but you can use whole milk as well. Avoid using fat free milk since the fat in the milk does add to taste and moistness of cake. I haven’t tested this recipe with non dairy milk so I cannot say how the taste or texture will be.
Can I use oil in place of ghee? Yes. Absolutely. But ghee does add to the taste and aroma of the cake. You can use unsalted butter or any neutral oil as well.
Can I add ginger since I like adrak chai? I tried adding ground ginger to the recipe and I found it a bit overpowering. You can add a few thin slices of ginger to hot milk while you steep the tea bags and a mild ginger flavor does come through.
How to serve? I simply dust it with powdered sugar but my kids loved it with whipped cream. You can also add a dollop of spiced buttercream as well. You decide 🙂
Chai Mug Cake
- 1 mug tall enough to not overflow when cake rises in the microwave.
- 1/3 cup boiling hot milk
- 2 plain black tea bags, I use wagh bakri
- 3 tbsp all purpose flour
- 1 tbsp fine ground almond meal see notes if you want to just use flour
- 1/4 tsp baking powder
- 2 tbsp granulated sugar
- 2 tbsp melted ghee or unslated butter or neutral oil
- pinch of ground cinnamon & green cardamom
- Add the tea bags to the mug. Pour over boiling hot milk over the tea bags. Alternatively you can first warm up the milk in the mug in the microwave and then add the tea bags to it. Set aside to let the tea bags steep for 8-10 minutes for a strong flavor of tea.
- Once the tea bags have steeped, squeeze them very well using a spatula or back of spoon to strain all the milk. Discard the tea bags. Do not skip this part else the quantity of milk will be less in the recipe.
- To the tea flavored milk, add the flour, almond meal, sugar, baking powder, melted ghee and ground spices. Using a spoon mix very well until the batter is not lumpy. After adding all the ingredients, your mug should be half full, this will ensure that the cake will not overflow when it rises in the microwave.
- Microwave for 1 minute + 25-30 seconds in a full power mode (My microwave is 1000 watts) Every microwave is different, so you might need to tweak the time a bit. Use a long skewer inserted in the center of the cake to check for doneness if you arent sure if the cake is cooked.
- Dust with powdered sugar and enjoy while still warm.
- If you don’t want to use almonds, simply used 1/4 cup of flour.
- Measure the ghee when its melted. Use any neutral oil like canola or vegetable if you don’t want to use ghee.