Chai Latte Cupcakes with Vanilla Chai Protein


The chai and cinnamon in these Chai Latte Cupcakes are giving us major #fallvibes!

But these cupcakes are not your typical cupcakes. They’re 100% vegan and gluten-free. We also added our vanilla chai protein powder and made coconut milk “whipped cream” for these ones! 

It’s the best of both worlds – delicious and nutritious. 


  • Spice it up!

    Chai is a specialty spice-forward tea originating from India. The spices contained in chai are cinnamon, ginger, cardamom, fennel seed, black pepper, and clove. The spices in chai are known to aid in digestion, support the immune system, and are also incredible sources of antioxidants (we’re looking at you – cinnamon!) (1). We love chai so much that we included chai flavor in our vanilla chai protein. 


For the Batter:

3 chai tea bags or black tea

1 1/4 cup almond or coconut milk

1 flax egg (1 tbsp flax meal mixed with 3 tbsp water – sit for 10 mins)

1 1/2 cups gluten-free all-purpose flour

2 scoops Ora Organic Vanilla Chai Protein Powder

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground allspice

1/2 teaspoon ground clove

2 tablespoons arrowroot powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/3 cup coconut oil

3/4 cup coconut sugar


For the Whipped Cream:

2 cans full-fat coconut milk, chilled in the fridge for overnight

Sprinkle of cinnamon

Serves 9

  • Calories1746
  • Carbs251g
  • Fat81g
  • Protein28g
  • Sugar180g


  1. Start by preheating your oven to 350F. In a small saucepan, heat the almond milk and add in the tea bags – let steep for about 10 minutes, infusing the milk.
  2. Add all the remaining batter ingredients into a mixing bowl. Now add in the chai-almond milk and whisk until the batter is smooth with no lumps. Evenly pour the batter into cupcake liners – fill them all the way to the top – it should make about 9 cupcakes. Bake for 18 minutes until the tops are nice and golden.
  3. While the cupcakes bake, make your whipped cream by simply adding all the ingredients into a mixing bowl. Be sure to only scoop out the hardened cream from the coconut milk, not the liquid – it will have separated in the fridge. Whip until smooth and creamy.
  4. Once the cupcakes have cooled, spread the coconut whip on top of the cupcakes and sprinkle a little cinnamon on top. Enjoy!
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