Chocolate-Chai Cake Bites

Gluten-free Chocolate Chai Bites

These gluten-free Chocolate-Chai Bites are a thoughtful and delicious addition to your tea menu when a guest has a gluten allergy.

Chocolate-Chai Cake Bites
Yield: 15 cake bites • Preparation: 20 minutes • Bake: 11 to 12 minutes • Cool: 20 minutes
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  1. ½ cup sugar
  2. ¼ cup natural unsweetened cocoa powder
  3. 1 tablespoon finely ground white cornmeal
  4. 1 teaspoon ground ginger
  5. ½ teaspoon ground Vietnamese cinnamon
  6. ½ teaspoon ground cardamom
  7. ¼ teaspoon ground cloves
  8. ⅛ teaspoon salt
  9. 2 large eggs, lightly beaten
  10. ¼ cup salted butter, melted
  11. 1¼ teaspoons vanilla extract
  12. 1 recipe Sweetened Whipped Cream (recipe follows)
  13. Garnish: grated chocolate
  1. Preheat oven to 325°.
  2. Spray 15 wells of a 24-well, shallow mini muffin pan* with nonstick cooking spray. Set aside.
  3. In a large bowl, combine sugar, cocoa powder, cornmeal, ginger, cinnamon, cardamom, cloves, and salt, whisking well. Set aside.
  4. In a medium bowl, combine eggs, melted butter, and vanilla extract, whisking well. Add to cocoa mixture, whisking until incorporated. Fill prepared wells of pan approximately three-quarters full (approximately 1 tablespoon batter per well).
  5. Bake until puffed, 11 to 12 minutes. (Surface will look slightly dry but will still be moist in center.) Let cool in pan for 5 minutes. Carefully transfer to a wire rack, and let cool completely.
  6. Place Sweetened Whipped Cream in a piping bag fitted with an open-star tip (Ateco #848). Pipe cream onto cooled cake bites.
  7. Garnish with grated chocolate, if desired.
  8. Serve immediately.
  1. *We used a Chicago Metallic mini muffin pan with shallow wells (approximately ¾ inch in depth), which is available at
  2. .
TeaTime Magazine
Sweetened Whipped Cream
Yield: 1 cup • Preparation: 5 minutes
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  1. ½ cup cold heavy whipping cream
  2. 1 tablespoon confectioners’ sugar
  3. ¼ teaspoon vanilla extract
  1. In a small bowl, combine cream, confectioners’ sugar, and vanilla extract. Beat at high speed with an electric mixer until thickened and creamy.
  2. Refrigerate in an airtight container until needed.
TeaTime Magazine
From Tea & Sweets, published 2014


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