CHAI SPICED APPLE CAKE
A deliciously fragrant Chai Spiced Apple Cake made from scratch. This soft and tender cake is filled with fresh moist apples and aromatic chai, topped with a sweet syrup drizzle.
Apples and chai are a match made in heaven. The soft juicy apples absorb the naturally sweet tasting cinnamon. So yummy 😋
This is one of mum’s recipes. She has been baking her whole life, always perfecting delicious cakes. She was one of those mums that made every dinner, always had food on the table for guests and made every single birthday cake for her four kids.
Mum almost always uses coconut oil instead of butter or other vegetable fats. Coconut oil is a healthier alternative and allows all the dairy free eaters to enjoy this cake too. It also makes a more fluffy cake, rather than too dense, which is usually the result of using butter. You can also easily substitute the eggs for a vegan egg replacement, and then the whole cake is vegan.
Aquafaba is a great vegan alternative to eggs. It is the water found in a can of chickpeas. Whip it up until it has stiff peaks like eggs whites. Fold it into the cake as you would normal eggs.
- This recipe is for intermediate home cooks
- You can use any apples you’d like, but we use granny smiths
- Try not to over mix the cake, it can stop it from rising properly and you don’t want to miss out on the fluffy texture
- Bake until golden and a skewer inserted into the middle comes out clean
Chai Spiced Apple Cake
- 4 green apples
- 1 cup brown sugar lightly packed
- 1 cup water
- 4 tbsp Liquid Chai
- 125 grams coconut oil
- 1/2 cup raw sugar
- 2 eggs
- 2 cups self-raising flour
- 1 tsp cinnamon
- 1/2 cup soy milk
- Peel, core and quarter apples. Cut them into 1cm slices.
- Put apples, brown sugar and water into a pan and stir until all the sugar has dissolved. Bring to boil, reduce heat, simmer uncovered until the apples are just tender (about 7 minutes). Drain the apples and reserve the syrup.
- Cream coconut oil and sugar in a large bowl until light and fluffy. Beat in eggs.
- Measure out soy milk and add Liquid Chai.
- Place a sift over the large bowl. Fold in sifted flour and cinnamon, alternately with soy milk mix.
- Grease a 23cm springform tin.
- Spread half the cake mixture evenly over the base of the tin. Top this with half of the stewed apples. Spread remaining cake mixture evenly over the apple layer. Arrange remaining apples decoratively over the top.
- Bake in the oven at 180°C for 50 minutes to 1 hour.
- Allow the cake to cool for at least 10 minutes, then remove it from the tin and place on a plate.
- Boil the reserved syrup rapidly until it has reduced to about half. Pour the hot syrup over the top of the cake.