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
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.

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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.