Vegan Chai, Maple and Almond Cake Recipe
Fits a 9×5-inch/23×12 cm loaf pan
Ingredients:
For the cake:
-1 cup almond milk
-2 masala chai tea bags (can be replaced with black tea)
-2 ¼ cups all-purpose flour
-½ cup sugar
-¼ tsp kosher salt
-1 tsp pumpkin pie spice/cinnamon
-2 tsp baking powder
-1 tsp baking soda
-1 tsp vanilla extract
-½ cup maple syrup
-2 tbsp apple cider vinegar/lemon juice
-⅓ cup melted coconut oil
-¼ cup chopped almonds (optional)
For the glaze:
-200 grams powdered sugar
-1 tbsp melted coconut oil
-4 tbsp almond milk
-1 tsp vanilla extract
-1 tsp maple syrup
-½ tsp pumpkin spice/cinnamon
-¼ cup chopped almonds, for decoration (optional)
Instructions:
For the cake:
1) Pour almond milk into a saucepan and gently heat for 5-10 minutes on low heat. Alternately, pour it into a microwave-safe bowl and heat in the microwave for 1-2 minutes. Transfer almond milk into a mug.
2) Place masala chai/black tea teabags to steep in the almond milk mug for 2-3 minutes, then remove the teabags.
3) Sift flour into a bowl and add sugar, kosher salt, baking powder, baking soda and pumpkin pie spice/cinnamon. Mix until combined
4) Into the flour mixture add the masala chai/black tea infused almond milk, coconut oil, maple syrup, vanilla extract and apple cider vinegar/lemon juice. Mix until thoroughly combined. You can mix chopped almonds into the batter.
5) Transfer the batter into a greased 9×5-inch/23×12 cm loaf pan. Bake in an oven preheated to 356° F/180° C for 30-35 minutes, or until golden. Let cool for a few minutes before adding the glaze.
For the glaze:
1) In a bowl, mix powdered sugar, coconut oil, almond milk, vanilla extract, maple syrup and pumpkin pie spice/cinnamon until thoroughly combined.
2) Pour the glaze over the cake. You can decorate it with chopped almonds.
