Chai Cake
Servings: 16
Calories: 445kcal
Equipment
- 2 (9-inch) round cake pans
Ingredients
- 2 ½ cups all-purpose flour
- 1 ⅓ cups organic light brown sugar
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cardamom
- ½ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup unflavored and unsweetened non-dairy milk
- ⅔ cup vegetable oil
- ½ cup unsweetened applesauce
- 1 tablespoon vanilla extract
- 1 batch vegan cream cheese frosting, or frosting of choice
Instructions
- Preheat the oven to 350°F.
- Grease and flour the bottom and sides of two 9-inch round cake pans, then line the bottoms with parchment paper.
- Whisk the flour, brown sugar, baking soda, cinnamon, ginger, cardamom, black pepper, nutmeg, cloves, and salt together in a large mixing bowl.
- In a separate container, such as a liquid measuring cup, stir together the milk, oil, applesauce, and vanilla.
- Add the milk mixture to the bowl with the flour mixture. Stir the ingredients together until fully blended.
- Divide the batter among the two prepared baking pans.
- Bake the cake layers for 22 to 24 minutes, until a toothpick inserted into the center comes out clean.
- Transfer the pans to a cooling rack and let the layers cool completely before removing the cakes from the pans.
- Once the cake layers have cooled, invert one of the layers onto a plate. Remove the parchment paper, then spread the top with a layer of frosting. Invert the second layer onto the first layer, then spread the remaining frosting over the top and sides of the cake.
- Slice and serve, or chill for later.
Nutrition
Serving: 1slice (1/16 of cake) | Calories: 445kcal | Carbohydrates: 69g | Protein: 3g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 268mg | Potassium: 61mg | Fiber: 2g | Sugar: 53g | Vitamin A: 273IU | Vitamin C: 0.2mg | Calcium: 51mg | Iron: 1.2mg