Chai Masala Cake
This Vegan Chai Masala Cake is like a chai latte in cake form, but better because its cake. This cake is full of warm spices, flavorful and easy to make!
- 2 1/2 Cups All Purpose Flour
- 1 Tbsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1 Tbsp Ground Cinnamon
- 1 1/2 tsp Ground Ginger
- 1/2 tsp Ground Cardamom
- 1/2 tsp Ground Allspice
- 1/4 tsp Ground Cloves
- 1 1/3 Cups Granulated Sugar
- 1/2 Cup Canola Oil
- 1 1/2 Cups Non-Dairy Milk I used So Delicious Unsweetened Original Coconut Milk
- 1 Tbsp White Vinegar
- 2 tsp Vanilla
- 2 tsp Molasses
For the Frosting
- 1/4 Cup Non Dairy Butter room temperature
- 1/4 Cup Palm Shortening room temperature
- 2 Cups Powdered Sugar sifted
- 2 tsp Lemon Juice
- 1 tsp Vanilla
- Pinch Salt
- 1 tsp water if needed
Preheat oven to 350* F. Grease and flour a 9x13 inch pan.
In a small bowl, combine flour, baking powder, baking soda, salt and spices. Whisk to combine.
In a large bowl, combine sugar, oil, plant milk, vinegar, vanilla and molasses. Whisk well to combine.
Add the dry ingredients into the bowl with the wet ingredients and whisk to combine.
Pour batter into prepared pan and spread with a spatula to distribute batter.
Bake in a 350* oven on the middle rack for 30-35 minutes or until a toothpick comes out with only a few crumbs attached. Let cool completely.
For the Frosting
In a small bowl combined room terperature non dairy butter and shortening with a spatula until well combined.
Add powdered sugar and stir carefully to combine. Add lemon juice and vanilla and stir until smooth. If you need more liquid, add a bit of water, a 1/2 teaspoon at a time until you reach a creamy and thick but spreadable consistency.
Spread frosting on top of the completely cooled cake, slice and serve!