INGREDIENTS
ORGANIC BOLLYWOOD CHAI LATTE*
- 1 2/3 cups soy milk (or plant milk of your choice)
- 1 tbsp heaping loose leaf organic bollywood chai
CHAI SPICE LOAF CAKE
- 1 1/4 cup prepared Bollywood chai latte
- 1/3 cup grapeseed oil
- 1/2 cup plain unsweetened vegan yogurt*
- 2 tsp vanilla extract
- 2 1/2 cups all purpose flour, sifted
- 3/4 cups sugar
- 2 tbsp cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/4 tsp ground clove
- 1/8 tsp black pepper
BOLLYWOOD CHAI GLAZE
- 2 tbsp prepared chai latte
- 1 cup powdered sugar, sifted
INSTRUCTIONS
- Preheat the oven to 350 ºF and grease a loaf pan (approximately 9" x 5") by lightly spraying with oil.
- Bring the milk to a low boil on the stove. Add the organic bollywood tea and steep for 5 minutes, then strain.
- In a small mixing bowl stir to combine 1 1/4 cup of the prepared chai latte 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.
BOLLYWOOD CHAI CAKE
INGREDIENTS
ORGANIC BOLLYWOOD CHAI LATTE*
- 1 2/3 cups soy milk (or plant milk of your choice)
- 1 tbsp heaping loose leaf organic bollywood chai
CHAI SPICE LOAF CAKE
- 1 1/4 cup prepared Bollywood chai latte
- 1/3 cup grapeseed oil
- 1/2 cup plain unsweetened vegan yogurt*
- 2 tsp vanilla extract
- 2 1/2 cups all purpose flour, sifted
- 3/4 cups sugar
- 2 tbsp cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/4 tsp ground clove
- 1/8 tsp black pepper
BOLLYWOOD CHAI GLAZE
- 2 tbsp prepared chai latte
- 1 cup powdered sugar, sifted
INSTRUCTIONS
- Preheat the oven to 350 ºF and grease a loaf pan (approximately 9" x 5") by lightly spraying with oil.
- Bring the milk to a low boil on the stove. Add the organic bollywood tea and steep for 5 minutes, then strain.
- In a small mixing bowl stir to combine 1 1/4 cup of the prepared chai latte 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.