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Honey Chai Tea Cake Recipe


  • 2 cups of Plain Flour
  • 1/3 cup of packed Brown Sugar
  • 1 teaspoon of Baking Powder
  • 2 Eggs
  • 1/2 teaspoon Vanilla Bean Paste
  • 1/3 cup of Grape Seed Oil

For the Chai Milk (only 1 cup required)

  • 1/4 cup of loose Chai Tea mix (roughly 23 grams)
  • 1 1/2 cup of Milk (or Soy Milk)
  • 1/2 cup of Honey

For Sprinkling

  • 64 grams of Toasted Pistachios (crushed)
  • Icing Sugar
  • Ground Cinnamon Powder
  • Honey


  • Pre-heat the oven to 170ºC (or 150ºC fan-forced).
  • To make the chai milk, start by combining the chai tea, milk and honey in a small saucepan and bring to boil.
  • Turn heat off and let chai milk infuse for a further 10-15 minutes. Strain the mixture and let cool.
  • Wet mixture: In a bowl or mixing jug, lightly beat the eggs whilst adding in the grape seed oil. Stir in the vanilla bean paste and 1 cup of cooled chai milk.
  • Dry mixture: In a large mixing bowl, combine flour, sugar and baking powder.
  • Add the wet mixture to the dry mixture and mix thoroughly.
  • Pour the combined mixture into a lightly greased springform tin and bake for 45-55 minutes. Once done, skewer the cake to check if it's cooked.
  • Remove from oven and let cool in tin for 5 minutes before removing to cool on wire rack.
  • To serve, dust some icing sugar and cinnamon powder. Toss some crushed pistachio and drizzle with honey before serving.


Allow Chai Milk to cool before adding to avoid "cooking" the egg mixture.