Chai tea makes its annual resurgence this time of year and rightfully so. Heavily spiced with all of the warming herbs, it is comfort in a cup! This chai spiced snacking cake is intended to have the same effect. Best eaten with a strong cup of coffee, or a cup of chai, it is the perfect treat for fall mornings.

This can be made as directed below, or gluten-free. I do think it’s possible to use 1 cup of almond flour and 1 cup of brown rice flour as a substitute for the all-purpose flour. You will need to increase the baking powder to 2 teaspoons and beat your eggs well first. The dry spices can be replaced with pumpkin pie spice in the same yield.