This chai spiced cake loaf is moist, flavoursome, zesty, fresh and sweet. Subtle notes of South Asian inspired masala chai is married with fresh zesty orange and fragrant cardamom to make this cake irresistible, whether or not you’re a lover of chai.
If you haven’t yet tried infusing your baking with tea then you’re in for a treat! Adding tea to both baked and no-bake desserts is one of my favourite ways to create delicious and interesting flavour combinations.
When we think of autumn, the most popular flavours that come to mind are pumpkin spice, apple pie and s’mores, but chai is also a wonderful wholesome flavour that can be enjoyed during fall and well into the colder months. Chai spices are probably the most underrated flavours of autumn in my opinion!
Ahead of preparing the ingredients for this recipe first preheat your oven to 175°C (350°F).
Get your loaf tin ready by lining the inside with some parchment paper. Allow the parchment paper to hang over the sides of the loaf pan to act as a sling.
Giving the tea at least 10-15 minutes to steep before using it in this recipe is the key for getting a flavoursome “chai” taste in your finished loaf. I like to let the tea cool before combining it with the rest of the ingredients as this really allows the flavours of the tea to come out.
Chia seeds are the egg replacer for this loaf. To prepare the “chia egg” simply mix the seeds with water and allow them to sit until they form a gel.
To make the vegan “buttermilk” add the soya milk and apple cider vinegar to a small bowl, stir and allow to sit for 10 minutes.
Pass the cooled chai tea through a sieve to separate the liquid and add it to a large bowl along with the prepared chia egg, vegan buttermilk mixture and the remaining wet ingredients. Set aside.
To prepare the dry ingredients, first sieve the flour, baking powder and spices. Add all of the dry ingredients to a bowl separate from the wet ingredients and whisk to make sure everything is evenly mixed.
Next you’ll want to carefully fold the dry ingredients into the wet ingredients. Don’t just dump the entire bowl in with the wet ingredients at once though! Add the dry to the wet in increments whilst gently folding with your spatula in between.
Add the cake batter to the prepared loaf pan and bake for 50-55 mins. Check the cake is ready by inserting a knife or toothpick into it, which should come out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack.
To make the glaze, simply add the icing sugar, ground cardamom, orange and vanilla extract to a bowl and whisk until the ingredients form a smooth paste.
To glaze the cake, place a sheet of parchment paper under the cooling rack to catch any icing. Pour some of the glaze on top of the cake, wait a minute and allow the glaze to soak into the cake. Add more or less layers of glaze depending on your taste. Slice and serve.