This vegan chai cake is a delightful twist on traditional spice cakes, perfect for those who love the warm, aromatic flavors of chai tea. It’s an excellent choice for vegans looking for a comforting dessert that doesn’t compromise on taste or texture. The cake is moist and flavorful, while the buttercream frosting adds a creamy, indulgent touch.
Ingredients:
For the cake:
- 300ml plant-based milk
- 2 chai tea bags
- 280g self-raising flour
- 200g caster sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 120ml vegetable oil
- 1 tbsp apple cider vinegar
For the buttercream:
- 200g vegan butter
- 400g icing sugar
- 1 tsp vanilla extract
Method:
- Preheat the oven to 180°C (356°F) and line two 8-inch cake tins.
- Steep the chai tea bags in hot plant milk for 5 minutes, then remove bags and let milk cool.
- Mix dry ingredients (flour, sugar, baking powder, and spices) in a large bowl.
- Add cooled chai milk, oil, and vinegar to the dry ingredients. Mix until just combined.
- Divide batter between cake tins and bake for 30-35 minutes.
- Let cakes cool completely before frosting.
- For the buttercream, beat vegan butter until creamy, then gradually add icing sugar and vanilla extract.
- Once cakes are cool, spread frosting between layers and on top.
Don’t hesitate to try this delicious vegan chai cake! It’s the perfect blend of comforting spices and sweet indulgence that will satisfy both vegans and non-vegans alike. Whether you’re enjoying it with a cup of tea or serving it at a gathering, this cake is sure to impress with its unique flavor and moist texture.