Chai latte cake
Forget the plain sponge cakes–this dessert is packed with chai masala, topped with icing, and sprinkled with cinnamon to maximize flavor. Simply prep, mix, whisk, and ice the cake, then snap a photo to share with your loved ones!
Ingredients
- 2 ½ cups flour
- 2 tbsp. baking powder
- 1 tsp. ground cinnamon
- 1 tsp. ground cloves
- 1 tsp. ground cardamom
- 1 cup granulated sugar
- 2 ½ cups plant milk
- 1 tbsp. vanilla extract
- 4 tbsp. canola oil
- Ground cinnamon (for sprinkling)
For the icing:
- 1 ¾ cup plant-based butter or margarine
- 3 cups and 1 tbsp. icing sugar
- 1 tsp. vanilla extract
- 1 tbsp. almond milk
Preparation
- Prep: Preheat the oven to 350° F.
- Mix: Mix all dry cake ingredients together in a bowl.
- Whisk and separate: In another bowl, add the vanilla extract to the plant milk, then slowly add in the canola oil while you whisk the mixture. Whisk together until you have a smooth batter. Separate into two equal size cake tins and bake for 35 minutes.
- Make the icing: Meanwhile, combine the plant-based butter, icing sugar, vanilla, and almond milk, then beat until smooth.
- Assemble: When the cake has cooled completely, sandwich the halves together with icing and use the rest to top the cake. Sprinkle it with ground cinnamon and enjoy!
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