Black Chai, Date & Caramel Cake

A beautifully fragrant gluten-free cake infused with black chai, naturally sweet dates, silky caramel icing and finished with edible gold leaf. This is the kind of cake that feels a little bit luxurious but still wonderfully comforting. Perfect for afternoon tea or a special bake. 

Ingredients: 

For the cake

200g pitted Medjool dates, chopped

200ml boiling water

2 tsp Steenbergs Organic Black Chai tea

150g unsalted butter, softened

150g soft light brown sugar

2 large eggs

1 tsp organic vanilla extract

200g gluten-free self-rising flour blend

½ tsp bicarbonate of soda

¼ tsp fine sea salt

For the caramel icing

120g soft butter

200g icing sugar (sieved)

3 tbsp thick caramel or dulce de leche

1–2 tbsp milk (if needed)

To finish

Edible gold leaf ✨

Method: 

 Infuse the chai

Place the chopped dates in a bowl. Pour over the boiling water and stir in the Steenbergs Organic Black Chai.

Leave to steep for 10 minutes so the dates soften and the chai flavour infuses beautifully.

 Prepare the batter

Preheat oven to 170°C fan. Line a 20cm cake tin.

In a mixing bowl, cream together the butter and brown sugar until light and fluffy.

Beat in the eggs one at a time, then add the vanilla.

 Add the chai date mixture

Lightly mash the soaked dates with a fork, then fold them (and all the liquid) into the batter.

 Add the dry ingredients

Fold in the gluten-free flour, bicarbonate of soda and salt until smooth.

 Bake

Pour into the prepared tin and bake for 35–40 minutes until risen and a skewer comes out clean.

Allow to cool completely before icing.

🍯 Caramel Icing

Beat the butter until creamy.

Add the icing sugar gradually, then beat in the caramel.

Add a splash of milk if needed to create a soft, spreadable frosting.

To Decorate, spread the caramel icing generously over the cooled cake.

Finish with delicate flakes of edible gold leaf for a beautiful bakery-style finish.