Chai Spiced Apple Cake
A fragrant chai infused apple cake. Filled with sweet cinnamon, moist stewed apples and a kick of Liquid Chai. This is the most delicious chai apple cake ever!
Yield: 8 people
Materials
- 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
Instructions
- 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.
Notes
If you are worried about turning the pan, loosen the sides with a knife. This will help, but it usually comes out perfect.
This recipe is dairy free and can easily be made vegan by replacing the eggs. I recommend using aquafaba as a vegan egg replacement. Aquafaba is the water found in a can of chickpeas. Whisk this up and it mimics the fluffy properties of regular egg whites.