Chai Flourless Chocolate Cake

Chai Flourless Chocolate Cake

We know - everyone's got a chocolate cake on their counter. The ultimate indulgence, it's not a hard upsell to get your coffee drinkers to order a little sliver of chocolatey goodness, too.

Ours is pretty special, though. Set yourself apart from the crowd: our cinnamon and cardamom hinted Masala Blend goes so very well with the intense dark chocolate. And as this is flourless, it's a great gluten free option too!


  • 2 tablespoons of Prana Chai Masala Blend
  • ¼ cup / 60ml of milk
  • 200g of dark chocolate, chopped
  • 150g of butter, diced
  • ¾ cup / 150g of caster sugar
  • 5 eggs
  • 150g of ground almonds
  • ½ teaspoon of ground cardamom
  • cocoa for dusting 


  1. Preheat the oven to 170˚C. Line a 20cm springform round cake tin with baking paper.
  2. In a small saucepan, place the Prana Chai and the milk. Slowly bring to the boil then turn off the heat and allow to sit for 10 minutes before straining.
  3. Place a heatproof bowl over a saucepan of simmering water, place the chocolate, butter and sugar, and stir through the strained chai milk until melted and combined.
  4. Separate the eggs into yolks and whites, and whisk the egg yolks until pale and fluffy. Clean the beaters and then whisk the egg whites in a separate bowl until you have soft peaks.
  5. Fold the egg yolks into the chocolate mixture, then add the almond meal and cardamom until combined.
  6. Gently fold the egg whites with the chocolate almond mixture, then pour into prepared cake tin.
  7. Bake the cake for 40–50 minutes. Allow to stand for 10 minutes (or more), then remove sides from the tin and allow to cool before serving.