Description
This Vegan Chai Cake is a flavorful and aromatic plant-based dessert infused with classic chai spices and smooth cashew butter. Moist and tender, it combines brewed chai tea, warm spices like cinnamon and cardamom, and natural sweeteners such as maple syrup and apple sauce to create a richly spiced, healthy treat. Perfectly baked to golden perfection and optionally topped with vegan vanilla cream cheese frosting, it makes an inviting cake for tea time or special occasions.
Ingredients
Scale
Chai Infusion
- 5 tablespoons loose chai tea (or 5 chai tea bags)
- â…“ 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
- â…“ 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 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 and preheat your oven to 175°C (350°F), ensuring it reaches the correct temperature for even baking.
- Brew the Chai Mixture: Place the loose chai tea into a saucepan along with the oat milk and boiled water. If using tea bags, cut them open and empty the leaves into the saucepan. Bring this mixture to a simmer over medium heat and maintain simmering for 5 minutes to fully extract the chai flavors. Remove from heat and let steep for an additional 5 minutes to intensify the infusion. Strain through a sieve to remove all tea leaves, leaving you with a clear chai liquid.
- Combine Wet Ingredients: Pour the brewed chai mixture into a large mixing bowl. Add the cashew butter, pure maple syrup, apple sauce, and vanilla extract. Whisk these together until you achieve a smooth and uniform mixture, ensuring all wet ingredients are thoroughly incorporated.
- Add Dry Ingredients: To the wet mixture, gently fold in sifted all-purpose flour, baking powder, baking soda, sea salt, and all the ground spices: cinnamon, ginger, cardamom, and nutmeg. Use a spatula to fold carefully, mixing just until combined. It’s important not to over-mix the batter; a few small pockets of flour should remain visible to keep the cake tender.
- Bake the Cake: Transfer the batter into the prepared parchment-lined pan, smoothing the top lightly. Place the pan in the preheated oven and bake for about 30 minutes. Check doneness by inserting a toothpick or knife into the center, which should come out clean when the cake is fully baked.
- Cool and Frost: After baking, allow the cake to cool in the pan for approximately 20 minutes. Then transfer it onto a wire rack to cool completely. If using, prepare the vegan cream cheese frosting during this time. Once cooled, spread the frosting evenly over the top of the cake as desired.
- Storage Instructions: Store the cake in an airtight container at room temperature for up to 5 days. If refrigerated, bring the cake back to room temperature before serving to allow the frosting to soften and enhance flavor.
Notes
- For best chai flavor, allow the tea to steep fully and strain carefully to avoid gritty texture.
- Do not over-mix the batter to maintain a light, tender crumb in the cake.
- This cake is naturally vegan and pairs beautifully with a simple vegan vanilla cream cheese frosting, but frosting is optional.
- Use smooth nut butters for better texture and easier mixing.
- If you want a gluten-free version, substitute the all-purpose flour with a gluten-free baking flour blend.
- Let the cake come to room temperature before serving if refrigerated to improve taste and frosting texture.
