Vegan Chai Coffee Cake, I didn’t think you would taste this good. I have always been a big chai fan and there are also already very tasty chai porridge and chai truffles on this site. The cake still surprised me once again and I am happy that I still have a small piece in the fridge.
Vegan chai coffee cake
What does chai actually mean? The term can stand for very many different things. In Asia and South Asia, chai stands for a special tea preparation made from spices. Thereby it stands as an abbreviation for Masala Chai. However, there is no set recipe for the composition of chai and many families have all their own blend of spices. The common spices found in chai are cardamom, cinnamon, ginger, pepper, bay leaf, cloves and nutmeg.
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Simple vegan sponge cake
The preparation of the cake is very simple. First I put flour, cornstarch, raw cane sugar, ginger, cinnamon, bourbon vanilla, cardamom, cloves, pepper , salt, baking powder and baking soda in a baking bowl and mix until well combined. Add to this the melted margarine, vegetable yogurt and vegetable milk. Now mix everything together until smooth and put into the loaf pan. The rest is done by the oven.
Tip: If you want to make the cake completely oil-free, use apple pulp instead of margarine. However, I find the variant with margarine better. Thanks to the yogurt, the cake is oil-reduced anyway.
If you are not in the mood for Chai Coffee Cake today, I recommend the following cake creations:
- Pear pie
- Chocolate cake
- Jaffa cake
- Vanilla cake
- Swiss walnut cake
- Carrot cake
- Semolina cake
- Blackberry crumble cake
- Banana cake with cream
The Chai Coffee Cake is :
- Locker & Fluffig
- Perfectly sweet
- Easy to manufacture
Chai Coffee Cake
FOR THE CAKE:
- 350 g Flour I use fine spelt flour, for a gluten-free version use my gluten-free flour mix
- 2 tbspn Cornstarch
- 120 g Raw cane sugar
- ½ tbspn Ginger powder
- ½ tbspn Cinnamon
- ¼ tbspn Bourbon vanilla ground
- ¼ tbspn Cardamom ground
- ¼ tbspn Cloves ground
- 1/8 tbspn Pepper black
- A pinch of salt
- 1 tbspn Baking powder
- ½ tbspn Baking soda
- 75 g Margarine melted
- 120 g Vegetable yogurt
- 300 ml Plant milk
- Preheat the oven to 175 degrees (convection) 195 (upper-lower heat) and grease a loaf pan or line with baking paper.
- For the dough Combine spelt flour, cornstarch, raw cane sugar, ginger powder, cinnamon, bourbon vanilla, cardamom, cloves, pepper, pinch of salt, baking powder and baking soda in a large baking bowl and stir with a whisk until everything is well combined and any coarse lumps have dissolved.350 g Flour, 2 tbspn Cornstarch, 120 g Raw cane sugar, ½ tbspn Ginger powder, ½ tbspn Cinnamon, ¼ tbspn Bourbon vanilla ground, ¼ tbspn Cardamom, ¼ tbspn Cloves, 1/8 tbspn Pepper, A pinch of salt, 1 tbspn Baking powder, ½ tbspn Baking soda
- Add melted margarine, vegetable yogurt and vegetable milk and stir until a uniform dough is formed.75 g Margarine, 120 g Vegetable yogurt, 300 ml Plant milk
- If the dough is too liquid, add a little more flour, if too dry, add more vegetable milk.
- Pour batter into prepared loaf pan, smooth out, place in oven and bake for 50 minutes.
- Use a wooden stick to check if the muffins are baked through. If so, then the wooden stick comes out dry. If dough is still stuck, then bake for another 10 minutes and check again.
- Remove from the oven and allow to cool completely.
- In the meantime, make the frosting . To do this, put the powdered sugar in a bowl and pour the vegetable milk. Stir until a smooth frosting is formed. Spread over the cake and allow to set briefly.30 g Powdered sugar, 30 ml Plant milk
- Cut into pieces and enjoy!
- Can be stored in an airtight container in the refrigerator for up to 5 days.