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Chai Spiced Tea Cake

This chai spiced tea cake is a twist on a classic that brings new and exciting flavours into each mouthful and makes afternoon tea feel that little bit fancier.
Course Dessert
Cuisine Australian
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 8 people
Author Sally

Ingredients

  • 180 grams dairy-free spread*
  • 1 cup white sugar
  • 1 teaspoon vanilla
  • 2 eggs , room temperature
  • 1 1/4 cups (185 grams) self-raising flour
  • 1/4 cup (40 grams) plain flour
  • 2 teaspoons chai spice mix (see notes)
  • 1/2 cup vanilla almond milk
  • 2 chai tea bags

Crumble Topping

  • ½ cup plain flour
  • ½ cup brown sugar
  • ¼ cup (60 grams) dairy-free spread*
  • 1 teaspoon chai spice mix

Glaze

  • 3 tablespoons icing sugar
  • ¼ teaspoon chai spice mix
  • 2-3 teaspoons warm water

Instructions

  • Preheat oven to 160°C and spray a 22cm springform pan with cooking oil and line the bottom with baking paper.
  • In a small bowl or mug, warm the milk in the microwave for 30 seconds and place in two chai tea bags and set aside to steep.
  • Make the crumb. In a small bowl place crumb ingredients and mix together using a fork or your hands to rub the dairy-free spread into the dry ingredients to create a crumb. Place in fridge to chill.
  • Make the cake. In a large bowl, beat together butter, sugar, with an electric handheld mixer or a stand mixer with a paddle attachment fitted. Add in eggs one at a time and vanilla and continue beating until light and creamy. Stir in sifted flour and milk, beat lightly until smooth.
  • Remove tea bags from cooled milk. Sift flour and gradually mix through batter alternating with milk until the batter is creamy and smooth.
  • Spread mixture into prepared cake pan and bake for 1 hour or until a skewer when inserted comes out clean. Remove from oven and allow to cool for 10-15 minutes before releasing from the pan to cool completely.
  • Make the glaze. In a small bowl, combine icing sugar, chai spice and a little water at a time and mix together until glaze is the desired consistency, being careful not to be too thin. Drizzle over cooled cake and serve.

Notes

I make my own chai spice mix using the following combo: 3 tsp ground ginger, 2 tsp ground cinnamon, 1 tsp each of ground cloves, ground nutmeg, and ground cardamom. Any remaining spice mix can be kept in a airtight container in the pantry.
 
*I use Nuttelex Buttery to replace butter in most of my recipes as it is dairy-free and gives a 'buttery' flavour without being greasy. As this is an Australian product, the closest US alternative I believe is Earth Balance. Otherwise any dairy-free spread will work
 
Adapted from Taste.