Go Back
+ servings
sliced loaf cake with icing, orange slices and star anise on cooling rack.
Print

Vegan Chai Bread

A fluffy, delicious loaf cake that's infused with orange zest and masala chai. This vegan chai cake is best served drizzled with an orange and cardamom glaze.
Course Dessert
Cuisine Indian
Diet Vegan, Vegetarian
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings 10
Calories 296kcal

Equipment

  • Loaf pan (20 x 20 x 8 cm)

Ingredients

Wet Ingredients

  • 4 tablespoons loose leaf masala chai tea or other chai tea of choice
  • 1 tablespoon chia seeds *see notes
  • cup soy milk
  • 1 teaspoon apple cider vinegar
  • ½ cup maple syrup
  • ¾ cup apple puree
  • ¼ cup olive oil
  • 2 teaspoons vanilla extract
  • 2 tablespoons orange zest

Dry Ingredients

  • 1 ¾ cups all purpose flour sieved
  • ½ cup coconut sugar
  • 2 teaspoons baking powder sieved
  • 1 teaspoon ground cinnamon sieved
  • 1 teaspoon ground cardamom sieved
  • ½ teaspoon ground ginger sieved
  • ½ teaspoon ground nutmeg sieved
  • ¼ teaspoon allspice sieved
  • Pinch sea salt

Glaze

  • 1 ½ cups icing sugar sieved
  • 2 teaspoons ground cardamom sieved
  • 4 tablespoons orange juice
  • 1 teaspoon vanilla extract

Instructions

  • Preheat your oven to 175°C (350°F). Line an 8" loaf tin with parchment paper and set it aside.
  • Add the loose-leaf chai tea to a cup and add 6 tablespoons of boiling water. Cover the cup and allow the tea to steep for 10-15 minutes.
  • Prepare the chia egg by mixing the chia seeds and 2 ½ tablespoons water and allowing them to sit and soak for at least 5 minutes.
  • To make the vegan "buttermilk" add the soy milk and apple cider vinegar to a small bowl, stir and allow to sit for 10 minutes.
  • Pass the chai tea through a sieve to separate the liquid and add it to a large bowl along with the prepared chia egg, vegan buttermilk mixture, and the remaining wet ingredients. Set aside.
  • Add all of the dry ingredients to a separate bowl and whisk to make sure everything is evenly mixed.
  • Add the dry ingredients to the wet ingredients in approximately 3-4 increments, gently folding the mixture each time. Be careful not to over-mix, a few pockets of the flour are fine.
  • Add the cake batter to the prepared loaf pan and bake for 50-55 mins. Check the cake is ready by inserting a knife or toothpick into it, which should come out clean.
  • Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack.
  • Meanwhile, prepare the glaze by adding the ingredients to a bowl and whisking until smooth.
  • Once the cake has cooled, place a sheet of parchment paper under the cooling rack to catch any icing. Pour the glaze on top of the cake, add more or less depending on your taste. Slice and serve.
  • Store this cake in an airtight container at room temperature.

Notes

  • Chia egg: Mix 1 tbsp chia seeds and 2.5 tbsp water and sit for at least 5 minutes before stirring.

Nutrition

Calories: 296kcal | Carbohydrates: 57g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 108mg | Potassium: 118mg | Fiber: 2g | Sugar: 35g | Vitamin A: 57IU | Vitamin C: 6mg | Calcium: 95mg | Iron: 1mg