Chai spice eggless bundt cake

The winters are setting in and the best way to keep the house and body warm is by baking something nice and devouring it with a cup of ginger tea .This chai spiced cake has all warm spices that will fill the house with wonderful aroma. The cake is eggless and since I used banana as the egg substitute so it is low on sugar too, double treat right!i bought this beautiful @nordicware bundt pan from my last visit to Doha and it was love at first sight. There are six small bundt cakes pans of different shapes in the same tray.

This cake is amazingly delish and fragrant and another added bonus is it’s low on sugar and fat.It is super moist because of addition of bananas and you don’t miss eggs at all.i didn’t want the chai flavours to be overpowered and wanted to keep it healthy so didn’t use frosting rather used @sprigs dulche de Leche to spread on top for extra indulging.i also added some chopped cashews for extra nuttiness.Its a perfect fall cake and would be a show stopper at thanksgiving dinners once adorned with some buttercream frosting.

If you are a chai lover like me go ahead and give a try to this cake and you will surely thank me.

RECIPE

Dry ingredients:-

1 cup whole wheat flour
1/2 cup almond meal
2 tsp chai masala ( from Indian grocery store)
1/2 tsp cinnamon powder
1/2 tsp cardamom powder
1/4 tsp nutmeg powder
1 tsp baking powder
1/2 tsp baking soda
1/4 cup salt
Sift all the above ingredients twice and keep aside. Add 1/4 cup chopped cashew nuts and mix .

Wet ingredients:-
3 ripe mashed bananas
3/4 cup brown sugar
4 tbsp canola oil
3/4 cup curd
2-3 tbsp water if required to get the right consistency of the batter
Mix the w ingredients well with a hand blender. Add dry ingredients to wet in three batches and mix well. Do not over beat. Cook in a preaheated oven at 175 c for around 25-30 min or till the toothpick comes out clean.