Chocolate Layer Cake with Chai Cashew Buttercream Frosting
Ingredients
- 360g plain flour
- 100g cacao powder
- 300g coconut sugar
- 1/2 tsp salt
- 4 tsp baking powder
- 1 1/2 cups almond milk
- 1 1/3 cups grapeseed oil
- 2 tsp apple cider vinegar
- 1 tbsp pure vanilla extract
- frosting
- 1/3 cup loose leaf chai tea
- 4 cups boiling hot water
- 3 cups natural cashews
- 1 cup canned coconut milk
- 1/2 cup pure maple syrup
- 1/2 cup coconut oil, melted
- 2 tsp pure vanilla extract
- 1/3 tsp salt
- juice from 1 lemon
Preparation
Preheat oven to 170c/340f
Grease and line the base of 2 x 6 inch cake tins, set aside (note, it is best to start the cashew buttercream the night before, or early in the morning, see below)
In a medium mixing bowl, add milk and apple cider vinegar
Set aside for 5 minutes
Meanwhile, sift flour, cacao and baking powder into a large mixing bowl
Add coconut sugar and salt, and combine well
Add the oil and vanilla to the milk mixture, and whisk together
Pour this mixture into the dry mix bowl, and fold until everything just comes together
Pour evenly between the two cake tins, and bake for 40-45 mins (or until springy and a skewer inserted into the cakes comes out with only a few cake crumbs on it)
Allow cakes to cool 5 mins before turning on to a wire rack to cool completely
To make the buttercream
Brew the tea in the hot water for 5 mins, then drain and reserve the brewed tea
Soak cashews immediately in the hot tea for 1 hour, then drain
Add cashews and remaining ingredients to a blend and blitz until very smooth
Transfer to a large mixing bowl
Place mixing bowl in the freezer for 30 mins, then remove and beat with electric beaters for 1-2 mins
Repeat step 3 2-3 more times
Once buttercream texture is to your liking, allow to warm for 20+ mins on the bench before spreading between the cake and layers, and icing the outside of the cake
