Chocolate Spice Tea Cakes

  • ½ cup plus 2 tablespoons coconut oil
  • 3 large eggs
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ground cardamom
  • 1 teaspoon chocolate spice tea or other spiced tea, finely ground
  • ⅛ teaspoon kosher salt
  • 1 cup all-purpose flour
  • ½ cup finely ground almond flour
  • For the ganache:
  • 4 ounces heavy cream or coconut cream
  • 4 ounces dark chocolate
  1. Using 2 tablespoons of coconut oil, liberally grease 36 mini muffin tins. Apply a light coating of flour, and then set them aside. If your coconut oil is a solid, melt it slightly until liquid and then set aside.
  2. In a medium bowl beat the eggs until frothy, then add the sugar while mixing. Continue to beat on medium-high speed for about 5 minutes, until the eggs are thick and ribbons form when the beaters are turned off and lifted from the bowl.
  3. Stir in the vanilla, cinnamon, cardamom, tea, and the salt. Sift the flours into the bowl, ⅓ cup at a time, folding after each addition. Fold in the remaining ½ cup coconut oil.
  4. Fill the mini muffin or tart tins ⅔ full, about 1 tablespoon per mold. Preheat the oven to 375ºF. While the oven is preheating, place the tins in the freezer to chill slightly.
  5. Bake for 14 minutes or until golden brown around the edges. Remove from the oven, run a knife gently around the tins to release the cakes, and allow to cool completely.
  6. To make the ganache, place the cream into a small saucepan and heat over medium heat just until it simmers. Remove from the heat and pour over the chocolate. Whisk until thick and smooth.
  7. Allow the ganache to cool slightly so that it stiffens just a bit, and then dip the cakes into them. Place on a wire rack to allow them to set. Alternatively, you can simply dust the cakes with powdered sugar to finish them.
These cakes can be made in a madeleine pan. Simply follow the instructions as written, adding a generous tablespoon to each madeleine mold. The cooking time remains the same.
Author: Shaina Olmanson
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Recipe by Food for My Family at