Sweet Chai Nut Cake
This delicious and comforting vegan treat infuses Yogi Honey Chai Turmeric Vitality tea to spice up your day and support your overall wellness.
Indulge with this delicious and comforting vegan treat.
Move over banana bread, there’s a new loaf in town. The perfect pairing with your afternoon tea, this sweet and spiced vegan treat will have you feeling good from the inside out.
Topped with Vegan Cream Cheese Icing, this nutrient-packed Sweet Chai Nut Cake is infused with organic, spicy-sweet Yogi Honey Chai Turmeric Vitality tea.
Yogi Honey Chai Turmeric Vitality tea is an intriguing Chai tea blend that combines Turmeric, traditionally used in Ayurveda for its abundant health-promoting qualities, with naturally sweet Organic Honey Flavor and rich, warming spices including Cinnamon, Cardamom, Ginger, and Clove.*
Try this recipe on a cold winter’s day and delight in the flavorful and warming qualities of a slice of Sweet Chai Nut Cake.
*These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure, or prevent any disease.
Sweet Chai Nut Cake
- Total Time: 60 min + cooling time
- Yield: 1 loaf tin 1x
Ingredients
Scale
Sweet Chai Nut Cake:
- 2 tbsp ground Flaxseed + 6 tbsp water
- 3/4 cup Walnuts
- 3/4 cup Almonds
- 1/2 cup Coconut Oil (liquid)
- 1/2 cup raw Cane Sugar
- 2 cups Flour
- 1/3 cup Cornflour
- 1 teaspoon of Baking Powder
- 2 bags of Yogi Honey Chai Turmeric Vitality tea
- 3/4 cup + 1 tbsp boiling Water
Vegan Cream Cheese Icing:
- 3/4 cup Vegan Cream Cheese
- 1/3 cup + 1 tbsp Icing Sugar
- Dash of Lemon Juice
Instructions
To Prepare the Sweet Chai Nut Cake:
- Preheat the oven to 350°F and grease a loaf tin or line it with baking paper.
- Mix the Flaxseed with the water in a small bowl and leave to swell for ten minutes.
- While the Flaxseed is soaking, chop the Walnuts and Almonds very finely.
- Pour 3/4 cup + 1 tbsp. boiling Water over two Yogi Honey Chai Turmeric Vitality tea bags and leave to infuse for ten minutes.
- In a bowl, mix the tea with the Flaxseed, Coconut Oil and Sugar.
- Stir in the Flour, Baking Powder and Corn Flour and mix to form a smooth batter.
- Fold the nuts into the mix and pour the batter into the loaf tin.
- Bake the cake in the oven for 40-45 minutes and then leave to cool completely.
- Meanwhile, sift the Icing Sugar and mix with a dash of Lemon Juice and the Vegan Cream Cheese to form a smooth icing. Keep in the fridge until needed.
- Smooth the icing over the cooled cake and serve.
