Chai Cake with Buttercream Frosting | Roxy and Ben
Chai Cake with Buttercream Frosting
20 mins prepServes 9
An insanely delicious chai-infused cake that’s gloriously sweet, perfectly moist, and has a wonderful fragrance from the tea. This beautiful creation makes 9 squares and is topped with a rich buttercream frosting and chopped walnuts.
1: To make the chai milk, pour the milk into a small saucepan on a medium heat. Bring to a simmer, then turn off the heat and add the loose leaves or tea bags. Stir, then leave the tea to brew in the milk for 10 minutes.
2: Squeeze the tea against the side of the saucepan to extract all the flavour then discard.
3: Measure out 200ml of the chai milk and stir in the apple cider vinegar. Leave the mixture to sit while you carry out the next steps.
4: Preheat the oven to 160°C fan / 350°F and line a 20cm (8") square cake tin with baking paper.
5: Combine the flour, sugar, baking powder, baking soda, ginger, cinnamon and cardamom together in a large mixing bowl.
6: Next pour in the chai milk and oil and stir until you get a smooth cake batter.
7: Pour the batter into the lined cake tin and bake for 25-35 minutes or until a toothpick comes out clean when inserted into the middle of the cake.
8: Leave the cake to cool completely.
9: Meanwhile, to make the frosting, add the vegan margarine and icing sugar to a mixing bowl. Use a fork to bring them together to a buttercream. Once mostly combined, add a splash of plant-based milk to the mixture if it’s too thick.
10: Once the cake is fully cooled, spread the frosting all over the top and finish with a sprinkling of chopped walnuts. Now simply cut into slices and serve.
