Chocolate Chai Cake

I recently celebrated my birthday with the love of my life, Gerald, who treated me like a princess. When we ended the day I had a hankering for something chocolate and sweet. What a perfect day to make a chocolate cake! I started out with a chocolate cacao cake but felt like it was missing something. With the stars aligned in my favor this day....I recalled a delicious dirty chai I had the other day and thought...that is it! The missing ingredient....chai. We ❤️‍ Chai Lattes and my sister just so happened to send us a homemade mix that was to diiiieee forrr...okay well at least wrestle for! I told her she could patent it.  It took the cake to a whole new level. I didn't stop there either, I decided to make a chai frosted glazed that was sensational! This cake is 100% vegan, gluten-free, moist, and sure to please! I'll be making this again and again. Join me in a delicious recipe and enjoy a slice or slab of it.

Ingredients:

• 1 cup cashew milk (or favorite non-dairy milk)
• 1 tsp apple cider vinegar
• 1/4-1/2 cup brown rice syrup (agave, or favorite sweetener)
• 1/2 cup macadamia oil (see below...or can use favorite)
• 1 1/2-2 tsp pure vanilla extract
• 1 cup gluten-free flour mix
• 1/2 cup raw cacao powder
• 1/4 teaspoon pink Himalayan salt
• 2 tbsp dry chai latte mix

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Frosting:

• 1/2 cup dry chai latte mix
• 1 tbsp cashew milk
• 1/2 tsp pure vanilla extract
• 1 tbsp coconut oil, melted

The cake:

1. Preheat the oven to 350 F. Lightly grease a cake pan or 8" spring-form pan. May also place a piece of parchment paper down to prevent sticking.
2. Whisk the milk and vinegar together and set aside to curdle. Then add the balance of the wet ingredients and mix well.
3. In another bowl mix together the dry ingredients. Add to the wet in two to three batches and beat until very smooth and few small lumps remain if any.
4. Pour batter into the pan and bake for 35 minutes until a toothpick comes out clean.
5. Allow to cool completely and then release from pan.

The glaze:

1. Sift the chai latte mix into a large bowl, add the milk, vanilla and oil and mix until smooth.
2. Pour over cooled cake if you can wait.... I couldn't wait hah! :)

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Also right in time for my birthday was a generous gift from Hawaii! The Oils of Aloha was by far my favorite! Rich, smooth and sensational. I actually used it in this recipe. It may be why it was so incredibly moist. I'm having the hardest time not making another batch, yum! The Da Kine spice is also quite clever and has added a tasty new spice to our meals! Who made this possbile? The wonderful Aloha spirit of Mulvadi, aloha and Mahalo!!!!

Thank you ALL for your continued support!!! May you shine brightly with unconditional love!

Christa                                                           &                                                   Jerry