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Brown Sugar Chai Latte Cake

This Brown Sugar Chai Latte cake is filled with aromatic chai spice flavor and topped with a delicious vegan White Chocolate Buttercream! Makes three 6" layers or two 8" layers.
Author: Jamison Joy

Ingredients

Cake

  • 225g (1 cup) Plant-Based Yogurt*
  • 1 cup Plant-Based Milk*
  • 2 tsp Apple Cider Vinegar
  • 150g (¾ cup) Sugar
  • 150g (¾ cup) Light Brown Sugar
  • 2 tsp Vanilla
  • cup Oil*
  • 320g (3 cups) All Purpose Flour
  • 32g (¼ cup) Cornstarch
  • 1 tsp Baking Soda
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 1 Tbsp Ground Cinnamon
  • 2 tsp Ground Ginger
  • 2 tsp Ground Cardamom
  • 1-½ tsp Ground Allspice
  • ½ tsp Ground Black Pepper

Buttercream

  • 1 serving White Chocolate Buttercream

Instructions

  • Preheat oven to 350F. In a medium mixing bowl combine the yogurt, milk, vinegar, brown and white sugar, vanilla and oil and whisk ingredients well. Set aside.
  • In a large mixing bowl, combine the dry ingredients (flour, cornstarch, baking soda, baking powder, salt and spices) and whisk well.
  • While whisking the dry ingredients, slowly add the wet ingredients. Continue adding and stirring until the batter is combined and contains no lumps.
  • Grease and flour your pans (I used three 6" pans for this recipe) and pour the batter evenly into the pans and bake 25-30 minutes or until a toothpick comes out of the middle cleanly.
  • Let cakes cool in the pans for 10 minutes and then removed from pans and let cool completely. While your cakes are cooling, make the buttercream according to the instructions.
  • Once your cake is cooled, frost and decorate however you would like! Store in an airtight container for up to a week.
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Notes

*My favorite yogurt is SoDelicious coconut yogurt in vanilla or unsweetened.
*I usually use unsweetened almond or oat plant-based milks.
*Use a mostly flavorless oil for best results, I always use canola oil.