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Chai Tea Gingerbread

Chai tea gingerbread infuses the sweet undertones of chai with a spicy ginger kick. Pureed dates create a candied, rich flavor and moist, soft texture—no sugar or oil is required in this gluten free vegan recipe. Each serving has 7 grams of fiber and 4 grams of protein, so this sweet bread doesn't even qualify as a dessert.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert
Servings 6 people


  • 2 chai tea bag
  • 1.25 cups water Make 2 cups of tea, use 1.25 cups for recipe and enjoy the rest
  • 12 Medjool dates pitted
  • 1 tsp. vanilla extract
  • 1 tsp. lemon juice
  • 1.25 cups oat flour
  • 1/4 cup tapioca flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 2 tsp. dried ginger substitute 4 tsp. fresh ginger, or 3/4 tsp. ground ginger
  • 2 tsp. apple pie spice or 2 tsp total of preferred combination of cinnamon, cardamon, allspice, cloves and nutmeg


  • Preheat oven to 400 degrees. Preheat with a baking stone if you have one. Line an 8x 4 in. bread pan with parchment paper (or use coconut oil to prevent sticking). Non-stick silicone baking molds are a great option too.
  • Boil 2 cups of water and steep with two bags of your favorite chai tea. Pour off 3/4 cup and enjoy for yourself. Add 1 1/4 cups to the blender.
  • Add pitted dates, vanilla and lemon juice to blender with the chai tea. Blend on high until creamy and smooth.
  • Add remaining dry ingredient to a mixing bowl. Stir. Pour in the wet ingredients and mix until there are no lumps.
  • Pour batter into bread pan. Bake for 30 minutes. Remove from hot pan immediately and allow bread to cool before cutting.


I love a spicy ginger kick. If you prefer to dial it back, reduce the amount of ginger by half and taste the batter. Adjust to preference.
Gluten Free baking can be unpredictable. I have found that preheating a stone in the oven and cooking on convection produces the most consistent results (no gooey middle). The hot stone ensures the bread cooks from all sides, not just top-down. If also cooking with convection, reduce heat by 25 degrees.
Apple Pie Spice: My favorite blend is from Fort Wayne's Fresco Spice Blends. They make cooking with seasonings a no-brainer. Their apple pie spice blend has cinnamon, nutmeg, allspice and cloves.
Want more of my gluten free, oil free and sugar free recipes?