Chai Almond Cake with Frosting
Ingredients
Cake
- 200 gr (2 cups) almond meal/ ground almonds
- 100 gr (1/2 cup) spelt flour - or use a gf flour blend/ buckwheat flour to make it gluten free
- 2 flax eggs (2 Tbsps flax meal mixed with 100 ml water) or vegan egg replacements
- 80 ml coconut oil melted
- 100 ml maple syrup
- 2 heaping tsps chai masala spice blend - adjust to your own taste. I like a lot of spice!
- 100 ml strongly brewed chai tea (just the chai tea bags, no milk)
- 50 ml plantbased milk
- 1 1/2 tsps baking powder
- 1/2 tsp baking soda (natron)
- 1 Tbsp lemon juice
- 1/2 Tbsp lemon zest
Frosting
- 150 gr vegan cream cheese
- 150 gr vegan butter
- 3-4 tbsp powdered sugar
- 1 Tbsp maple syrup
- 1 Tbsp lemon juice
- 1 tsp chai masala spice blend (optional)
Toppings
- 4-5 fresh figs
- Chai Masala spice blend - optional
Preparation
Preheat the oven to 180°C and line a small loaf pan with parchment paper.
In two separate bowls combine all dry and all wet ingredients. Mix the wet very well and then add it to the dry ones. Fold gently until well combined, but do not overwork it.
Add the batter into the loaf pan and bake for 35-45 minutes or until a wooden pick comes out fairly clean. Let cool for a bit and then take it out of the loaf pan and let it cool completely on a rack.
Meanwhile make the frosting by mixing the cream cheese and the butter. Then add the sweeteners and at the end the lemon. Make sure it is nice and whipped, then let it get firmer in the fridge until the cake is cooled and ready to be frosted.
Slice the figs into any shape you like, then top the frosted cake with them. Finish the cake with a dusting of chai spice if desired and serve.
