Juicy vegan chai coffee cake or coffee cake with fine chai spices and a tempting icing. An ideal snack for the whole family and very popular with children. Vegan, + gluten free option.
Prep Time 15 minutesminutes
Baking time 50 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 12Piece
Calories 220kcal
Ingredients
FOR THE CAKE:
350gFlourI use fine spelt flour, for a gluten-free version use my gluten-free flour mix
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.