Description
This delightful Vegan Chai Cake combines the warm, aromatic spices of traditional chai tea with a moist, tender crumb made entirely from plant-based ingredients. Infused with chai spices and sweetened naturally with maple syrup and applesauce, this cake offers a perfect balance of flavors for a cozy treat. Optional vegan vanilla cream cheese frosting adds a luscious finish, making it ideal for gatherings or teatime indulgence.
Ingredients
Scale
Chai Mixture
- 5 tablespoons loose chai (or 5 chai tea bags)
- ⅓ cup oat milk (or other plant based milk)
- ½ cup water (boiled)
Wet Ingredients
- ½ cup smooth cashew butter (or smooth almond butter)
- ½ cup pure maple syrup
- ⅓ cup apple sauce
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 ½ cups all purpose flour (sifted)
- ¾ teaspoon baking powder (sifted)
- ¼ teaspoon baking soda (sifted)
- ½ teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- ½ teaspoon ground nutmeg
Optional
- ½ batch vegan vanilla cream cheese frosting
Instructions
- Prepare the Pan and Oven: Line an 8×8″ square pan with parchment paper to prevent sticking and preheat your oven to 175°C (350°F) to ensure even baking.
- Infuse the Chai Mixture: Combine the loose chai tea (or open and empty contents of tea bags) with oat milk and boiled water in a saucepan. Simmer gently over medium heat for 5 minutes, then remove from heat and steep an additional 5 minutes to fully extract the flavors. Strain the mixture through a sieve to remove tea leaves, reserving the liquid.
- Mix Wet Ingredients: In a large bowl, whisk together the chai liquid, cashew butter, pure maple syrup, applesauce, and vanilla extract until smooth and well combined, creating a flavorful wet base for the cake.
- Combine Dry Ingredients: Add all the sifted dry ingredients including flour, baking powder, baking soda, sea salt, and spices (cinnamon, ginger, cardamom, nutmeg) to the wet mixture. Gently fold with a spatula until just combined. It’s okay if a few pockets of flour remain; over mixing can toughen the cake.
- Bake the Cake: Transfer the batter into the prepared pan, smoothing the top evenly. Bake in the preheated oven for about 30 minutes. Test doneness by inserting a toothpick or knife into the center; it should come out clean. Remove and allow to cool in the pan for 20 minutes.
- Cool and Frost: Once the cake has cooled sufficiently, transfer it to a wire rack. If desired, spread the vegan vanilla cream cheese frosting evenly over the cake for added richness and flavor.
- Store Properly: Keep the cake in an airtight container at room temperature for up to 5 days. If refrigerated, bring to room temperature before serving to soften the frosting and restore texture.
Notes
- Use a fine sieve to strain the chai mixture to ensure no tea leaves remain in the batter.
- Do not over-mix the batter once dry ingredients are added to keep the cake tender.
- The vegan cream cheese frosting is optional but highly recommended for an extra creamy touch.
- For gluten-free option, substitute the all-purpose flour with a gluten-free blend suitable for baking.
- Storage at room temperature is fine for up to 5 days, but frosting texture may change if refrigerated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
