Say hello to our delicious chai-infused cake. It’s beautifully sweet, it’s moist and it’s wonderfully fragrant. Enjoy!
- If you only have cardamom pods, add 3 pods to a pestle and mortar and grind gently to open them up. Then remove and discard the pod skins and grind the seeds a little more until ground.
- Simply avoid using soya milk to make this recipe soy-free.
Did You Make This Recipe?
Don't forget to share your SO VEGAN creations on Instagram and tag us at @SOVEGAN!
16 Comments
Hi I’m going to adapt your Chai Cake using gf flour and maybe adding some physillium husks to keep it together! Will give it a go.
Yum! Let us know how it goes 🙂
This looks amazing . Makng it tomorrow . Question: when you pour the chia milk into dry ingredients is that all of it or just 200ml that ypu added to vinegar? Thanks
I had the same question!
I made it. Chia tea absorbed liquid so there was 200ml left It was lovely.
Hey Jo! It’s just the 200ml. The reason is the volume will reduce when it’s heated – so it’s important to then measure the exact amount you need for the recipe – hope that makes sense 🙂
Why does it mention vegetable oil in the ingredients, yet when combing all there is no mention of adding vegetable oil.
Hey Danny – we add the vegetable in step 6 hope that helps!
Hi,
This cake looks great! I wanted to make it for my sisters birthday as she loves chai. I’d like to make it into a double layered cake, would you suggest doubling the ingredients or would that make way too much cake ?! Either that or do the suggested amount from the recipe and slice the cake in half horizontally and layer the icing ?
Omg! This is the best evening snack. The recipe is so easy simple quick to make. And oh so delicious.
This turned out so delicious, even considering I didn’t have cardamom, vinegar or milk. Or a scale to measure the flour and brown sugar lol. I was able to mix up enough milk using the powdered dry milk that I keep on hand for some yeast bread recipes. And my Chai Tea was expired too. But I’m never afraid to try and I’m so glad I did! If it’s this good with the glitches I had, I can’t wait to try it again when I’m fully prepared. Great recipe!
Love your recipes. Do you have nutritional info for your recipes? I am counting my calories. thanks
Should the oil really be in grams or millilitres? Would also love to know nutritional values. Thanks
heyy! I’m very excited to try out this recipe. Can we have the conversions in cups, please?
Love this recipe, I’m would like to try it with another frosting, preferably without margarine and less sugar. Do you have any suggestions? Thank you
Hey Laura. You could try a coconut yoghurt frosting. Some brands will be thick enough to work on their own, but others will require whipping with some icing sugar so it firms up. But it won’t store for as long because it’s a yoghurt. Hope that helps!