Pumpkin Chai Chocolate Chip Mini Cakes are perfect for breakfast (yes, cake for breakfast!) or dessert! A hint of molasses and a heavy dose of cinnamon and cardamom come together with a bit of chai and a sprinkling of mini chocolate chips in an easy quick bread-style cake. And the best part is, you don’t even need a special cake pan to make adorable mini cakes. Oh, no, wait, the best part is the chai icing and the chocolate chips, right?
This is one of those days that I just can’t believe is here [noted I’m writing on Sunday, Oct 12th]. Our anniversary.
What?!
Seriously, a whole year has passed since the most beautiful day in my whole life. I can’t fathom that. It was just so beautiful and I hold it on a pedestal in my mind. I’ve never felt more beautiful either. Well, at least we have gorgeous photos from that day (thank you Elizabeth!) and a big ol’ hunk of cake (my parents have a whole layer in their freezer and my mom said she was saving it to eat on our anniversary too! Cake for everyone!). I even saved the sugar flowers from the cake. How could I not?!
Anyways! I had an awesome weekend. We finally found rugs we loved for our house. 2 of the 3 were out of stock, so at least we get one of them, right? My home is going to look like a friggin Turkish bazaar. Woohoo!
We also attended our small town’s “Water Tower Festival”…which in a small town is basically a stage for middle-aged men in a cover band and 1 funnel cake stand and 2 beer stations. Fall festivities at their finest. We walked around the town square a couple times, went and ate dinner, then went home to watch the DVR. We’re so fun.
Insert terrible transition here…
And so here’s some cake for you! Because I know you’ll want to pop champs and toast to us [right?]. This cake is amazing. It’s basically the consistency of banana bread or pumpkin bread. And it tastes like chai and is studded with chocolate chips! You could totally eat it for breakfast if you wanted to. Please do. And it’s based off of my Baked Pumpkin Donuts recipe, so you know it’s going to be amazing!
You don’t need mini cake pans either! Just use tin cans. Wash them really really well, remove the labels, and make sure they’re well greased before you pour in any batter. Mini cakes, done!
You’re so impressive. You’re welcome!
Cheers! [to autumn, to our anniversary, to 5 years of blogging, to small towns, to cake]
oh baby hello deliciousness!
Linz @ Itz Linz recently posted…weekend
ooh how fun are these!!!!!! anything mini cake has my heart
love the idea of baking them in the cans!!!! sometimes i bake them in a regular cake pan and then use cans as cookie cutters… but this just eliminates like a zillion steps! happy monday, dear!
molly yeh recently posted…mini chicken pot pies
Thanks Molly! Yeah, I totally do the cut-out thing when I’m doing 6″ layer cakes, but I just didn’t feel like momofukuing with these and baking them in the can was just fine by me! Especially when I don’t care about the dome top. Easy peasy.
I always want to eat your food!
These look delicious!!
Erin @ Her Heartland Soul recently posted…A Plaid Shirt Alternative
Hi Melissa! I Love that you made these healthy by using oat flour and coconut oil. AND I love the addition of chai- yummy! I just found your blog and I love it
Thank you Vedika! Glad you found me