Chai Cake with Coconut–Orange Frosting

Servings: 12–16 pieces
Preparation time: ± 1 hour
Baking time: 28–30 minutes

Cake Ingredients

  • 200 g whole wheat flour
  • 180 g cane sugar
  • 2½ tsp chai spice mix
  • 1 tsp baking soda
  • ½ tsp salt
  • 240 ml unsweetened almond milk
  • 60 ml extra virgin olive oil
  • 1 tsp vanilla extract
  • 1 tbsp apple cider vinegar

Frosting Ingredients

  • 1 can full-fat coconut milk (chilled – use only the solid coconut cream)
  • 2 tbsp fresh orange juice
  • 2 tbsp La Vida Vegan white coconut spread
  • 1 tsp grated orange zest
  • ½ tsp ground cardamom
  • 2–3 tbsp toasted coconut flakes (for garnish)

Instructions

  1. Preheat the oven to 175 °C (350 °F) and grease or line a 23×23 cm (9×9 in) square baking tin with parchment paper.
  2. In a large bowl, combine the whole wheat flour, cane sugar, chai spice mix, baking soda, and salt.
  3. Add the almond milk, olive oil, vanilla extract, and apple cider vinegar. Mix until you have a smooth batter.
  4. Pour the batter into the prepared tin and bake for 28–30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely on a wire rack.
  5. For the frosting, scoop out the solid coconut cream from the chilled can (reserve the coconut water for another use). Whip the cream with a mixer for about 1 minute, until light and fluffy.
  6. Add the orange juice, La Vida Vegan white coconut spread, orange zest, and cardamom. Beat for a few more minutes until creamy and smooth.
  7. Spread the frosting evenly over the cooled cake and sprinkle with toasted coconut flakes.
  8. Cut into 16 squares and serve.