Chocolate Chai Cake [Vegan, Gluten-Free]

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Discover more recipes with these ingredients Chocolate Chai Cake [Vegan, Gluten-Free] Ingredients You Need for Chocolate Chai Cake [Vegan, Gluten-Free] How to Prepare Chocolate Chai Cake [Vegan, Gluten-Free]

Discover more recipes with these ingredients

Chocolate Chai Cake [Vegan, Gluten-Free]

This dessert starts with a chocolate chai-spiced cake. It’s then topped with a thick glaze, made from dates with a unique hint of flavor from the barley malt. Top with blueberries and pecans for a dessert that’s simply divine!

Ingredients You Need for Chocolate Chai Cake [Vegan, Gluten-Free]

For the Cake:

1/2 cup brown rice flour
3/4 cup all-purpose, gluten-free, or whole wheat flour
3/4 cup sugar of choice
Big pinch of salt
1/4 cup carob powder or cacao
1/4 cup vegan protein powder with 1 teaspoon each cinnamon, cloves, ginger, and nutmeg
1 teaspoon baking soda
1 cup of water
2 tablespoons blackstrap molasses
2 teaspoons vanilla essence
1/3 cup oil of choice
2 tablespoons of apple cider vinegar

For the Frosting Glaze:

1/2 cup dates, soaked then drained
1/4 cup barley malt powder
1/8 cup vegan protein powder with 1 teaspoon each cinnamon, cloves, ginger, and nutmeg
A pinch of salt
2 teaspoons good-quality coffee powder (optional)

How to Prepare Chocolate Chai Cake [Vegan, Gluten-Free]

For the Cake:

Preheat oven to 356°F and spray a springform pan solidly.
Mix your dry ingredients and then add your wet ingredients, stirring with a spatula until just combined.
Pour into the pan and bake for 25-30 minutes until it bounces slightly to the touch and/or comes away clean with a toothpick.
Let it cool completely on a rack before frosting.
Store in the fridge for a super fudgy cake, or else keep in the pantry in an air-tight container.

For the Frosting Glaze: