Description
This Vegan Chai Cake is a fragrant, spiced treat perfect for tea lovers and those seeking a dairy-free, plant-based dessert. Infused with a warm blend of chai spices and smooth cashew butter, this cake is moist, naturally sweetened with maple syrup and apple sauce, and optionally topped with a creamy vegan vanilla frosting. It’s baked to perfection in under an hour, making it an ideal homemade dessert for any occasion.
Ingredients
Scale
Chai Mixture
- 5 tablespoons loose chai tea (or 5 chai tea bags)
- â…“ cup oat milk (or other plant-based milk)
- ½ cup water (boiled)
Batter
- ½ cup smooth cashew butter (or smooth almond butter)
- ½ cup pure maple syrup
- â…“ cup apple sauce
- 2 teaspoons vanilla extract
- 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 Frosting
- ½ batch vegan vanilla cream cheese frosting
Instructions
- Prepare the Pan and Oven: Line an 8×8 inch square baking pan with parchment paper to prevent sticking, then preheat your oven to 175°C (350°F) to ensure it reaches the perfect temperature for baking.
- Make the Chai Infusion: In a saucepan, combine the loose chai tea or opened tea bag contents with oat milk and boiled water. Heat this mixture on medium until it simmers, then let it steep off the heat for 5 minutes. Strain through a sieve to remove the tea leaves, leaving a flavorful chai-infused liquid.
- Mix Wet Ingredients: Transfer the chai mixture into a large mixing bowl. Add smooth cashew butter, pure maple syrup, apple sauce, and vanilla extract. Whisk these ingredients together thoroughly until the mixture is smooth and uniform.
- Add Dry Ingredients: Gently fold in the sifted all-purpose flour, baking powder, baking soda, sea salt, and the chai spices—cinnamon, ginger, cardamom, and nutmeg—using a spatula. Mix just enough to combine, leaving some pockets of flour visible to avoid overmixing and tough cake texture.
- Bake the Cake: Pour the batter into the prepared baking pan, spreading it evenly. Bake for approximately 30 minutes. Test doneness by inserting a toothpick or knife into the center; it should come out clean. Once baked, let the cake cool in the pan for 20 minutes before removing it to a wire rack to cool completely.
- Frost the Cake (Optional): If using vegan cream cheese frosting, prepare it while the cake cools. Once the cake is completely cooled, spread the frosting evenly over the top as desired.
- 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 for the best texture and flavor.
Notes
- Using chai tea bags is a convenient alternative to loose chai leaves; just be sure to cut and empty them for maximum flavor extraction.
- For a nut-free version, substitute cashew butter with a seed butter like sunflower or tahini.
- If you prefer a sweeter cake, you can increase the maple syrup slightly, but be cautious not to alter the moisture balance too much.
- Make sure not to overmix the batter once the dry ingredients are added to keep the cake tender and light.
- The optional vegan cream cheese frosting adds richness but the cake is delicious on its own or dusted lightly with powdered sugar.
- Letting the cake cool before frosting prevents the frosting from melting and sliding off.
