Chocolate Layer Cake with Chai Cashew Buttercream
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 the oven to 170 degrees C and grease and line the base of two 6-inch cake tins, then set aside.
In a medium mixing bowl, add the almond milk and apple cider vinegar and set aside for 5 minutes.
Meanwhile, sift the flour, cacao powder, and baking powder into a large mixing bowl, add the coconut sugar and salt, and combine well.
Add the grapeseed oil and vanilla extract to the milk mixture and whisk together, then pour into the dry ingredients and fold until just combined.
Pour the batter evenly into the two cake tins and bake for 40-45 minutes or until springy and a skewer inserted comes out with only a few crumbs.
Allow the cakes to cool for 5 minutes before turning out onto a wire rack to cool completely.
To make the buttercream, brew the chai tea in the boiling water for 5 minutes, then drain and reserve the brewed tea.
Soak the cashews in the brewed tea for 1 hour, then drain.
Add the soaked cashews, canned coconut milk, maple syrup, melted coconut oil, vanilla extract, salt, and lemon juice to a blender and blend until smooth.
Place the mixture in the freezer for 30 minutes, then remove and beat with electric beaters for 1-2 minutes.
Repeat the freezing and beating process 2-3 times, then allow the buttercream to warm for at least 20 minutes at room temperature before spreading between the cake layers and icing the outside.
Tips
It is best to start the cashew buttercream the night before or early in the morning to allow for soaking and chilling time.
