Chai Spiced Tea Cake

This chai spiced tea cake is a warm and cosy dairy free cake with a crunchy brown sugar topping and simple glaze, filled with the flavours of ginger, cinnamon, cardamon, nutmeg and cloves.

Course Dessert

Cuisine Australian

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 515kcal

Author Sally

Equipment

Ingredients

For the cake:

180 grams (¾ cup) dairy free butter softened
1 cup white sugar/granulated sugar
1 teaspoon vanilla extract
2 eggs room temperature
1 ½ cups plain flour/all purpose flour
1 ¾ teaspoons baking powder
2 teaspoons chai spice mix
½ cup dairy free milk
2 chai tea bags

For the crumble topping:

½ cup plain flour/all purpose flour
½ cup brown sugar
¼ cup (60 grams) dairy free butter
1 teaspoon chai spice mix

For the glaze:

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

Instructions

Preheat oven to 180°C (160°C fan-forced). Grease a 22cm springform pan with cooking oil and line the base with baking paper.
Heat the dairy free milk in the microwave for 30 seconds until warm (not boiling). Add the chai tea bags and let steep while preparing the batter.
Make the crumble topping. In a small bowl, mix the flour, brown sugar, and chai spice. Add the dairy free butter and rub it in using your fingers or a fork until the mixture resembles coarse crumbs. Place in the freezer to chill while making the cake.
In a large mixing bowl, beat the dairy free butter and white sugar using an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Remove the chai tea bags from the cooled milk, and squeeze the bags to release all remaining milk.
Sift the flour, baking powder, and chai spice mix into the bowl. Gradually add the milk to the bowl and continue to mix until the batter is smooth and creamy.
Pour the batter into the prepared cake pan and spread evenly. Sprinkle the chilled crumble topping over the batter.
Bake for 45 minutes, or until a skewer inserted in the centre comes out clean. Let the cake cool in the pan for 10–15 minutes, then release from the springform pan and transfer to a wire rack to cool completely.
In a small bowl, make the glaze by mixing the icing sugar, chai spice mix, and warm water (adding a little at a time) until smooth and pourable but not too thin.
Drizzle the chai glaze over the cooled cake, slice, and enjoy!

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