4 years ago5,000+ Views
INGREDIENTS Chai-Spice Cake Vanilla Bean Frosting 2 cups (4 sticks) vegan butter, at room temperature 3½-4 cups powdered cane sugar, sifted 1 vanilla bean, split down the middle and scraped 1 teaspoon vanilla extract 1-2 tablespoons vanilla almond milk (optional) INSTRUCTIONS For the Cake Preheat oven to 350 degrees. Combine the apple cider vinegar and almond milk. Set aside (make sure it sits for at least 5 minutes). Sift together the flour, baking powder, baking soda, spices, and salt. Set aside. In a large bowl, beat together the sugar, oil, and chai tea. Stir in the vanilla and almond extracts. Alternate adding the flour and the almond milk to the batter, starting with the flour. Before adding the last splash of almond milk, mix the batter enough to eliminate any lumps. Add the remaining milk, mixing until just combined. Grease two 9-inch pans and line with parchment paper. Divide the batter between the two pans. Bake for 30-35 minutes. Let sit in the pan for at least 10 minutes before carefully flipping onto a cooling rack to cool completely. Wrap tightly in plastic wrap and place in the fridge until you're ready to frost. For the Frosting
The vanilla bean frosting sounds really delicious. I love using real vanilla bean!
I love how thick the icing is in this picture! The buttercream sounds absolutely amazing!
The mix of spices that go into the cake batter already has me assured I'd absolutely love this cake. Maybe I'll slide this recipe over to a friend for my birthday cake next month lol