This delicious cake showcases the sweet fragrant chai spice blend beautifully.
For the cake:
200 gr (2 cups) Bobs Red Mill Almond Meal/Flour
100 gr (1/2 cup) Orgran Gluten Free All Purpose Plain Flour
Orgran No Egg - Equivalent to 2 x eggs
80 ml Spiral Extra Virgin / Expeller Pressed Organic Coconut Oil melted
100 ml Pure Harvest Maple Syrup
2 heaping teaspoon Hari Har Chai Original spice blend - adjust to your own taste
100 ml strongly brewed Hari Har Chai Original Chai Tea Bags (just the chai tea bags, no milk)
50 ml Bonsoy Soy Milk
1 1/2 teaspoon Organic Times Gluten Free Baking Powder
1/2 tsp Bobs Red Mill Gluten Free Baking Soda
1 Tbsp lemon juice
1/2 Tbsp lemon zest
For the icing:
150 gr vegan cream cheese
150 gr vegan butter
3-4 tbsp Organic Times Organic Icing Sugar
1 Tbsp Pure Harvest Maple Syrup
1 Tbsp lemon juice
1 tsp Hari Har Chai Original spice blend (optional)
4-5 fresh figs
Hari Har Chai Original spice blend - optional
1| Preheat the oven to 180°C and line a small loaf pan with If You Care Unbleached Parchment Baking Paper
2| In two separate bowls combine all dry and all wet ingredients. Mixing the wet very well and then adding it to the dry ones. Fold gently until well combined, but don't overwork it.
3| Add the batter into your loaf pan and bake for 35-45 minutes or until a wooden pick comes out fairly clean. You don't want the cake to be too dry. Let cool for a bit and then take it out of the loaf pan and let it cool completely on a rack.
4| Meanwhile make the icing by mixing the cream cheese and the butter. Then add the maple syrup, icing sugar and chai before adding the lemon at the end. Make sure it's nice and whipped, then let it get firmer in the fridge until your cake is cooled and ready to be frosted.
5| Slice the figs into any shape you like and then top the frosted cake with them. Finish the cake with a dusting of chai spice if desired and dig in!