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Eggless Spiced Tea Cake


Yesterday I was sitting in my garden and was enjoying this rainy season with a cup of tea in my hands. In that amazing weather, I recognised how amazing cinnamon and cardamom flavours are in my tea. That time I realised what if I bake a cake with the these flavours infused in it so properly that it can be shared with everyone. So keeping that thing in my mind, I started worked on this recipe.

Eggless masala tea cake
Eggless Masala Tea Cake

As you start making the batter you will be surprised how easy the recipe is and it will take only 10 min to prepare the batter. All the spices we are using in tea are the ones which you use on daily basis. If you don't have a hand blender not to worry, use can make this batter using your hands(spend 3-4 min extra while beating butter and condensed milk).

Mostly we rely on eggs to make the cake light and fluffy. The good news is that we can replace eggs with a lot of other options like applesauce, vinegar, yogurt, tofu etc depending upon the recipe. But I found out the that with the condensed milk you can get perfect amount of sugar and texture. Sometimes it becomes tricky but with the perfect ingredient you can beat it.

What pre preps are needed?

To get best of the flavour out of the cake it is necessary to have all your ingredients at room temp. Boil your tea ahead of the time so that it can come to room temperature. I also made sure that my butter and condensed milk are at room temp(you should be able to squeeze butter and it retains its shape - not melted). I believe you can always use powdered spices but the true flavours of spices comes from the whole ones. They are more powerful and refreshing than the powder ones(Until the powder is homemade).

Spiced Tea Cake
Spiced Tea Cake


  1. 240 gm flour

  2. 2 tsp baking powder

  3. 1 tsp baking soda

  4. 1/2 tsp lemon zest

  5. 1 tin (400 gm condensed milk)

  6. 150 gm soft room temp butter

For Tea:

  1. 3/4 th cup of water

  2. 2 tsp chai powder

  3. 1/2 inch stick cinnamon

  4. 4-5 tsp cardamom pods

  5. 2-3 cloves

  6. 1/8th tsp nutmeg powder


  1. Prepare tea with all spices and let it come to room temp. At the end you should have 1/2 cup prepared tea.

  2. Preheat your oven at 180C.

  3. In a bowl sift flour, baking powder and baking soda. Set it aside.

  4. In another bowl beat butter and condensed milk for 3-4 min using hand mixer. You can do this by hand also. Now add lemon zest and prepared tea and mix well.

  5. Now fold in dry ingredients with wet using very light hand. Do not knock out air out of the batter.

  6. Prepare a bundt pan by applying butter and pour the batter. Bake the cake at 180C for 45-50 min. Until inserted skewer comes out clean.

  7. Cream cheese frosting is optional. (If you need its recipe then please comment).

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