Description
This vegan Chai Bread is a fragrant, spiced loaf infused with the warm flavors of traditional chai tea and accented by a zesty orange glaze. Moist and tender, it’s sweetened naturally with maple syrup and brown sugar, making it a perfect treat for breakfast or afternoon tea. The bread combines a blend of aromatic spices like cinnamon, cardamom, and cloves with a creamy vegan yogurt and olive oil base, topped with a lightly sweetened, tangy orange glaze for a delightful finish.
Ingredients
Scale
Chai Tea Mixture
- 25 g loose chai (see notes 1+2)
- 120 ml water (freshly boiled)
- 160 ml soy milk
- 1 teaspoon apple cider vinegar
Dry Ingredients
- 270 g all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (or allspice)
- ¼ teaspoon sea salt
Wet Ingredients
- 120 g light brown sugar (see notes 3+4)
- 120 ml maple syrup
- 120 g vegan Greek-style yogurt (or unsweetened applesauce, see note 5)
- 80 ml olive oil
- 2 teaspoons vanilla extract (or 1 teaspoon vanilla bean paste)
- 1 tablespoon orange zest (freshly grated)
Glaze
- 180 g powdered sugar (confectioner’s sugar/icing sugar, see notes)
- 1 tablespoon vegan Greek-style yogurt (or orange juice)
- 1 tablespoon non-dairy milk (or orange juice, 2-3 tablespoons for thinner frosting)
- 1 teaspoon vanilla extract (or ½ teaspoon vanilla bean paste)
Optional Garnishes
- Star anise
- Fresh orange slices
Instructions
- Prepare the oven and pan: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease a 1-pound loaf pan with some oil and line it with parchment paper, leaving an overhang on the sides to help lift the bread out later.
- Steep the chai tea: Place the loose chai in freshly boiled water and let it steep for 10 to 15 minutes, using a small teapot or a bowl covered with a plate to trap the heat.
- Prepare vegan buttermilk: In a jug, mix the soy milk with apple cider vinegar. Pour this mixture into the steeped chai tea and allow it to rest for another 5 minutes to curdle, enhancing the flavor and texture of the bread.
- Strain the tea mixture: Using a fine-mesh sieve, squeeze and strain the chai tea to extract about 220ml of the concentrated milky chai liquid. Don’t be concerned if it appears curdled; this is expected.
- Combine the dry ingredients: In a bowl, sift together the all-purpose flour, baking powder, ground cinnamon, cardamom, ginger, nutmeg, cloves, and sea salt. Whisk them to ensure even distribution of spices.
- Mix the wet ingredients: In a large separate bowl, whisk the light brown sugar, maple syrup, vegan Greek-style yogurt (or applesauce), olive oil, vanilla extract, and freshly grated orange zest until smooth. Then whisk in the vegan buttermilk and strained chai tea mixture, combining all wet components thoroughly.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients in two parts, gently whisking between additions. Stir only until no pockets of flour remain—do not over-mix to avoid a dense bread.
- Bake the bread: Pour the batter into the prepared loaf pan and bake in the preheated oven for 50 to 60 minutes. Begin checking for doneness after 45 minutes by inserting a toothpick or knife; it should come out clean or with a few crumbs. If batter sticks, continue baking for 5 to 10 more minutes as needed. Once done, let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Make the orange chai glaze: In a bowl, mix the powdered sugar with vegan Greek-style yogurt (or orange juice), non-dairy milk (or orange juice), and vanilla extract until smooth. Adjust consistency with additional non-dairy milk or orange juice if needed.
- Glaze and garnish: Once the loaf is fully cooled, pour the glaze generously on top. Decorate with optional star anise and fresh orange slices for an extra festive presentation.
Notes
- Use a black chai blend that contains cinnamon, cardamom, ginger, and cloves for the closest traditional flavor.
- If loose chai is unavailable, chai tea bags can be used; adjust steeping times accordingly.
- Light brown sugar adds moisture and depth to the bread; dark brown sugar may be used but will deepen flavor.
- Maple syrup is an excellent vegan sweetener choice that complements the chai spices beautifully.
- Unsweetened applesauce can replace vegan Greek-style yogurt to keep the bread moist while being allergen-friendly.
- For a thinner glaze, add more non-dairy milk or orange juice gradually until reaching the desired consistency.
- If you don’t have a fan-forced oven, bake at conventional 180°C (356°F).
- The bread keeps well stored in an airtight container for up to 3 days and also freezes well.
