Chai Latte Cupcakes with Vanilla Chai Protein

Name: Chai Latte Cupcakes with Vanilla Chai Protein
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 9 Servings
Ingredients: For the batter; 3 chai tea bags or black tea; 1 1/4 cup almond or coconut milk; 1 flax egg (1 tbsp flax meal mixed with 3 tbsp water – sit for 10 mins); 1 1/2 cups gluten-free all-purpose flour; 2 scoops Ora Organic Vanilla Chai Protein Powder; 2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground allspice; 1/2 teaspoon ground clove; 2 tablespoons arrowroot powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/3 cup coconut oil; 3/4 cup coconut sugar; For the whipped cream; 2 cans full-fat coconut milk, chilled in the fridge overnight; Sprinkle of cinnamon

Total 45 min
Makes 9 Servings
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High protein
Gluten-free
Vegan

The chai and cinnamon in these Chai Latte Cupcakes are giving us major #fallvibes!

But these cupcakes are not your typical cupcakes. They're 100% vegan and gluten-free. We also added our vanilla chai protein powder and made coconut milk “whipped cream” for these ones! It's the best of both worlds - delicious and nutritious.

Chai Latte Cupcakes with Vanilla Chai Protein

Made with

Organic Plant-based Protein PowderVanilla Chai / 20 Shop product

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Ingredients

For the batter

3 chai tea bags or black tea
1 1/4 cup almond or coconut milk
1 flax egg (1 tbsp flax meal mixed with 3 tbsp water – sit for 10 mins)
1 1/2 cups gluten-free all-purpose flour
2 scoops Ora Organic Vanilla Chai Protein Powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground clove
2 tablespoons arrowroot powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup coconut oil
3/4 cup coconut sugar

For the whipped cream

2 cans full-fat coconut milk, chilled in the fridge overnight
Sprinkle of cinnamon

Directions

Start by preheating your oven to 350F. In a small saucepan, heat the almond milk and add in the tea bags – let steep for about 10 minutes, infusing the milk.
Add all the remaining batter ingredients into a mixing bowl. Now add in the chai-almond milk and whisk until the batter is smooth with no lumps. Evenly pour the batter into cupcake liners – fill them all the way to the top – it should make about 9 cupcakes. Bake for 18 minutes until the tops are nice and golden.
While the cupcakes bake, make your whipped cream by simply adding all the ingredients into a mixing bowl. Be sure to only scoop out the hardened cream from the coconut milk, not the liquid – it will have separated in the fridge. Whip until smooth and creamy.
Once the cupcakes have cooled, spread the coconut whip on top of the cupcakes and sprinkle a little cinnamon on top. Enjoy!

Nutrition per serving

Makes 9 servings

Calories: 1746
Carbs: 251g
Fat: 81g
Protein: 28g
Sugar: 180g

Per serving. Nutrition is an estimate calculated from the listed ingredients, provided for general information only. Actual values vary with brands, substitutions and serving size. This is not a Nutrition Facts panel and is not medical or dietary advice.