Masala Chai Sheet Cake

Recipe contributed by LingLing Deng

Serves 6-8

INGREDIENTS:

Chai syrup

• 2 tsp masala chai tea
• ½ cup coconut sugar
• ½ cup water

Chai cake

• ½ cup light coconut milk
• 1 tsp apple cider vinegar
• 1½ cups of gluten free flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• ½ tsp ground true cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger
• ⅛ tsp whole cloves, freshly ground
• ⅛ tsp whole cardamom, freshly ground      
• ⅛ tsp black peppercorns
• ¼ cup coconut sugar
• ½ cup deodorized coconut oil
• ⅓ cup of unsweetened applesauce

Chai buttercream

• ½ cup unsalted vegan butter, softened
• ½ can coconut whipping cream, refrigerated overnight
• ½ cup icing sugar, sifted
• 1 Tbsp chai syrup
• ground true cinnamon

Chai syrup

1. In a small saucepan, bring ½ cup of water to a boil. Add the masala chai blend, cover, and simmer for 5 minutes over low heat.
2. Add coconut sugar and simmer until completely dissolved stirring frequently, about 3-4 minutes.
3. Pour the chai syrup into a sealable jar through a fine tea strainer, close the jar and set aside in the fridge until cold.

Chai cake

1. Preheat the oven to 350ºF and line an 8 x 8 square cake pan with parchment paper.
2. In a medium bowl, whisk together the coconut milk and apple cider vinegar and set aside to curdle.
3. In a large bowl, sift together the flour, baking soda, baking powder, salt and spices.
4. Add the coconut sugar, deodorized coconut oil and applesauce to the curdled coconut milk and whisk until smooth.
5. Make a well in the middle of the dry ingredients then pour in the wet ingredients and combine with a spatula until the batter is smooth, being careful not to overmix.
6. Transfer the batter into the lined baking pan, distributing evenly.
7. Bake on the middle rack of the preheated oven for 20-25 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool in the pan for 5 mins before transferring onto a cooling rack.
8. Use a long toothpick to prick as many holes in the cake as possible, then brush ¼ cup of the chai syrup on top to soak the cake with more flavour and let cool completely before frosting.

Buttercream

1. Using an electric mixer, beat the vegan butter on med-high for about 1 min, then add the coconut whipping cream. Beat for another 1 min until smooth and fluffy.
2. Gradually add the icing sugar while beating on low. Once there are no more traces of icing sugar, add the chai syrup while beating on medium. Beat for another 2-3 minutess until smooth and fluffy.
3. Dollop the buttercream onto the cooled cake and use a spatula to create a rippled texture. Dust the top with ground True Cinnamon and serve at room temperature.