Vegan Chai Coconut Cake Recipes

VEGAN CHAI SPICE LOAF CAKE

Steps:

• Preheat the oven to 350 ºF and grease a loaf pan (approximately 9" x 5") by lightly spraying with oil.
• Bring the plant milk to a low boil on the stove. Add the masala chai tea and steep for 5 minutes, then strain.
• In a small mixing bowl stir to combine 1 1/4 cup (300g) of the prepared masala chai milk along with the oil, yogurt, and vanilla extract. Reserve the remaining chai for the glaze.
• In a large mixing bowl whisk together the flour, sugar, cornstarch, baking powder, baking soda, salt, ginger, cinnamon, cardamom, clove, and black pepper to combine.
• Once the oven has preheated, add the wet ingredients to the dry and stir with a wooden spoon to make a thick batter, taking care to not over mix. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a tester comes out of the center clean or with a few crumbs.
• Let the cake cool for 10 minutes in the pan, then remove it and cool completely on a wire rack.
• Make the glaze: sift the powdered sugar into a mixing bowl, add 2 tbsp of the chai steeped plant milk and mix to make a thick but pourable glaze.
• When the cake has cooled, pour the glaze overtop to cover.

VEGAN CHAI COCONUT CAKE RECIPE

Steps:

• 1. Prepare the Chai ahead of time by steeping two teabags in one cup of boiling water until cool.
• 2. Preheat oven to 350°F Grease and flour a 8-inch square baking pan.
• 3. Combine the dry ingredients (oatmeal through sugar) in a medium-sized mixing bowl.
• 4. Add the Chai, applesauce, vinegar, vanilla, syrup, pecans and all but the 2 tablespoons of coconut.
• 5. Mix well, and pour the batter into the prepared pan. Sprinkle with the reserved coconut and bake for about 25 minutes, or until a tester inserted into the center of the cake comes out clean.
• 6. Serve warm or at room temperature.