Imagine your favorite cozy chai tea latte, transformed into a warm, incredibly moist cake. That’s exactly what you get with this simple slow cooker recipe! Forget turning on the oven; this cake practically makes itself, filling your home with the intoxicating aroma of cinnamon, cardamom, and ginger. It’s a guilt-free indulgence, too. Packed with nutrient-dense macadamia nuts, this gently spiced cake is the perfect low-carb treat for a chilly afternoon or a sweet, healthy finish to any meal.
Ingredients
• Chai Spice Mix
• 1/2 teaspoon vanilla powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ginger powder
• 1/4 teaspoon fennel seeds
• Cake
• 3/4 cup / 188 g / 6.6 oz coconut butter (coconut manna)
• 1 cup / 134 g / 4.7 oz macadamia nuts
• 1/2 cup / 100 g / 3.5 oz granulated erythritol, Swerve, or brown sugar substitute
• 1 cup / 240 ml coconut milk, at room temperature
• 4 large eggs
• 2 teaspoons gluten-free baking powder
• Pinch of fine sea salt
• Optional: few drops of liquid stevia
Instructions
1. Prepare the slow cooker by lining it with a large piece of heavy-duty parchment paper, allowing some to overhang the sides to act as handles. Preheat the cooker on the low setting.
2. In a small bowl, combine all the for the Chai Spice Mix and set aside.
3. In the bowl of a food processor, combine the coconut butter and macadamia nuts. Process until a smooth, creamy butter forms.
4. Add the prepared chai spice mix, erythritol, coconut milk, eggs, baking powder, salt, and optional stevia to the food processor. Pulse until the batter is just combined and smooth.
5. Pour the batter into the prepared slow cooker and spread it evenly. Cover and cook on low for 2 to 3 hours, or until a toothpick inserted into the center comes out clean.
6. Turn off the slow cooker. Remove the lid and let the cake cool completely in the pot. Once cooled, use the parchment paper handles to lift the cake out. Slice and serve.
7. Store the cake in an airtight container at room temperature for up to 3 days, or freeze for up to 6 months.
Nutritional Information
• MAKES: 13 servings
• PREPARATION TIME: 10 minutes
• COOKING TIME: 2 to 3 hours + chilling
• NUTRITION PER SERVING: Calories: 217 kcal | Fat: 21 g | Protein: 4 g | Total Carbs: 6.3 g | Fiber: 3.4 g | Net Carbs: 2.9 g
Pro Tips
• To prevent condensation from dripping onto the cake, place a clean tea towel or a layer of paper towels under the lid of the slow cooker before cooking.
• For the cleanest slices, chill the cake in the refrigerator for at least an hour before cutting.
• Feel free to customize the chai spice mix to your preference. Add more ginger for a spicier kick or more cinnamon for extra warmth.
• Ensure your coconut milk and eggs are at room temperature to prevent the coconut butter from seizing and to ensure a smooth, even batter.
FAQ
Q: Is this chai cake recipe keto-friendly
A: Yes, this cake is very keto-friendly. Each serving contains only 6.3g of total carbs and 3.4g of fiber, resulting in just 2.9g of net carbs, making it a perfect low-carb treat.
Q: Can I use a different type of nut instead of macadamia nuts
A: The recipe is specifically developed with macadamia nuts to create a smooth, creamy butter base. While you could experiment with other low-carb nuts like pecans or almonds, it may alter the final texture and nutritional information.
Q: What is coconut butter and can I substitute it
A: Coconut butter, also known as coconut manna, is pureed coconut flesh and is essential for the cake’s structure and moistness. It is not the same as coconut oil, and substituting it is not recommended as it will significantly change the result.
Q: How do I prevent my slow cooker cake from getting soggy
A: To prevent condensation from dripping onto the cake, the recipe includes a pro tip: place a clean tea towel or a layer of paper towels under the lid of the slow cooker before you start cooking. This will absorb the excess moisture.
