There’s something about chai spices baked into a soft, fluffy cupcake that just feels like a hug, warm, cozy, and a little nostalgic. These gluten‑free chai protein cupcakes are my latest obsession, and they’re the perfect example of how simple ingredients can still taste indulgent. They’re lightly sweet, perfectly spiced, and made with a scoop of Ka’Chava Chai for an extra boost of protein and flavor.
If you love chai lattes, warm baking spices, or just want a cupcake that won’t leave you feeling weighed down, these belong in your kitchen.
Ingredients
Dry Ingredients
- 2 cups gluten‑free 1:1 flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
Wet Ingredients
- 1 cup water
- 1/2 cup avocado oil
- 1 egg
- 3/4 cup coconut sugar
- 4 1/2 tsp apple cider vinegar
- 1 tbsp vanilla extract
Add‑In
- 1 scoop Ka’Chava Chai protein powder
How to Make Gluten‑Free Chai Protein Cupcakes
- Preheat your oven to 350°F and line a cupcake tin with liners.
- Whisk the dry ingredients together in a medium bowl: gluten‑free flour, salt, baking powder, and baking soda.
- In a separate bowl, mix the wet ingredients: water, avocado oil, egg, coconut sugar, apple cider vinegar, and vanilla.
- Combine wet and dry ingredients, stirring until just incorporated.
- Add the Ka’Chava Chai protein powder and mix again until smooth. If batter is incredibly thick with the protein powder, add a additional tbsp of water if needed.
- Fill cupcake liners about 2/3 full.
- Bake for 20–25 minutes, or until a toothpick comes out clean.
- Let cool completely before frosting or enjoying as‑is.
Tips for the Best Gluten‑Free Cupcakes
- Don’t overmix, it keeps the crumb tender.
- Apple cider vinegar helps activate the baking soda for extra lift.
- Let them cool fully so the texture sets (gluten‑free baked goods love a rest).
- These pair beautifully with a simple vanilla frosting or a chai‑spiced buttercream.
