You discover some things way too late in life. I have always been a tea person but it is only recently that I discovered the wonderful masala chai. It quite literally means mixed spiced tea and, as you can imagine, it is really flavorful and easy to make when you have the right spices on hand.
With the sweet, spicy and aromatic masala chai, it was an obvious next step to bake it into a cake. And it was love at first bite (or even first smell really). It is of course vegan, so no eggs or other nasties whatsoever. Made with whole wheat flour, very little oil and no refined sugars (uses maple syrup), this is a feel-good cake. Here is the recipe:
- 3/4 cup water
- 1/2 cup almond milk
- 1/2 tablespoon loose black tea
- 1 to 3 tablespoon maple syrup
- 1/4 teaspoon grated ginger
- 1/4 teaspoon nutmeg grated
- 6 cardamom pods cracked, seeds removed, and pods discarded.
- 1/2 inch cinnamon stick
- 4 pepper corns
- 2 whole cloves
- 2 1/4 cup whole wheat flour
- 3/4 cup raw cashews soaked overnight and drained
- 1/2 cup maple syrup
- 1/4 cup vegan butter melted
- 5 tablespoon unsweetened apple sauce.
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- Pinch of salt
- 1/4 cup roughly chopped walnuts
Crush the spices.
Put the water in a saucepan, add the spices and boil for a few minutes.
Turn the heat off and add the loose leaf tea. Let it brew for 5 minutes.
Strain and discard the tea leaves and the spices.
Add the almond milk.
Put the cashews, chai masala, maple syrup, vanilla extract, vegan butter and apple sauce in the blender. Blend until smooth.
In a large bowl, mix the flour, baking powder, baking soda and salt.
Add the wet ingredients and mix the batter.
Pour the batter in a cake mold lightly coated with oil.
Bake at 350 F for about 45 minutes.
Keep an eye on it during baking and do the toothpick test (toothpick inserted in the middle of the cake should come out clean) to judge when it is done.