Chocolate Chai Mini Coffee Cakes
Prep time
Cook time
Total time
This is a favorite recipe that I make for family and friends around the holidays.
  • 4 to 5 chai tea bags
  • 1-3/4 cups warm vanilla coconut milk beverage
  • 3-1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • ⅓ cup almond oil (could probably substitute your favorite baking oil)
  • 1-1/2 cups coconut sugar or pure cane sugar
  • ½ cup + 2 tablespoons dairy-free coconut milk yogurt
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour
  • 6 tablespoons brown sugar
  • 3 tablespoons cocoa powder
  • 4 tablespoons dairy-free margarine
  • 1 cup dairy-free chocolate chips
  1. Preheat oven to 350ºF and lightly grease small mini pans with margarine, or oil or line it with parchment paper.
For Batter:
  1. In a small bowl steep tea bags in warm milk for 5 to 10 minutes. Squeeze out bags and let milk cool.
  2. In a large bowl combine flour, baking powder, baking soda, salt and cinnamon. In a medium bowl beat oil and sugar until creamy. Add yogurt, vanilla and cooled chai milk. Add wet ingredients to dry ingredients and combine until just mixed.
For Topping:
  1. In a small bowl combine flour, brown sugar, and cocoa. Cut in margarine with your fingers or a pastry until mixture is crumbly. Add chocolate chips.
For Assembly:
  1. Spread batter in mini baking pans. Sprinkle on topping and bake for 25 to 35 minutes or until cakes are set on the edges and toothpick or knife comes out clean.
Recipe by Go Dairy Free at