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.
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
- ⅔ 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.
Tried this recipe?Mention @jamison_joy or tag #jamisonjoy!
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.