Vegan Chai-Spiced Cake with American Meringue Buttercream
A flavourful cake and fluffy icing that is perfect for fall
Course Dessert
Cuisine American
Keyword buttercream, cake, chai, spiced
Prep Time 30minutes
Cook Time 1hour30minutes
Assembly 30minutes
Total Time 2hours30minutes
Servings 8portions
Ingredients
Chai spice mix
4tspground cinnamon
2tspground ginger
1tspground cardamom
1/2tspground allspice
1/4tspground cloves
¼tspnutmeg
Chai Cake
Wet ingredients
1 1/2 cups(375g )your favorite plant-based milk, I like to use soy milk
2chai tea bag
3 tbsp(40g) apple cider vinegar
3/4 cup(160g)A mixture of Cannabis-infused oil and vegetable oil,depending on your potency preferance
1 3/4 cups(360g)white sugar
1/2 cup(150g)vegan yogurt
1 tbspvanilla extract
Dry ingredients
2 3/4 cups(290g)unbleached flour
2 tspbaking powder
1 tbspbaking soda
4 tspchai spice mix
1 1/4 tspsalt
Vanilla Chai American Meringue Buttercream
2 cups (450g)vegan butter
7 cups(875g) powdered sugar
1 to 2tbspchai spice mix, to taste
2 tsppure vanilla extract
1/4 cup(60g)aquafaba
3 tbsp(65g)molasses
Instructions
Chai spice mix
In a small bowl, mix together all the spices and set aside.
Vegan chai cake
Preheat your oven at 350°F or 180°C. Grease and line with parchment paper three 6-inch cake pans or two 9-inch cake pans.
Bring the milk to a boil, turn off the heat and add the tea bags and let steep for 10 minutes. Add the vinegar to the milk. The mixture will curdle
In a large separate bowl, whisk the rest of the wet ingredients until homogenous.
Separately, mix together the dry ingredients. Add to the wet ingredients in 2 parts, while alternating with the chai milk.
Divide the batter evenly between the previously prepared cake pans. Cooke each layer between 30 and 35 minutes, or until a toothpick inserted in the middle comes out clean.
Chai American meringue buttercream
In either a stand mixer or a large bowl with a hand mixer, whip together, on low speed, the butter, and powdered sugar, one cup at a time.
Add the molasses, spice mix and vanilla to the buttercream and mix for 2 minutes on medium speed.
Add the aquafaba to the buttercream and whip on high for 5 to 10 minutes, until light and fluffy.
Assembly
Once the cake layers are cool to the touch, fill and frost the layers with the buttercream, smoothing out the top and the sides.
Using a Wilton Tip 6B and a piping bag, pipe little drops of icing of various sizes in a semicircle and decorate with cinnamon sticks, star anise, and cloves.
Enjoy.
Notes
I like to dose my edibles at 10 mg of THC per portion. Adjust the potency of your edibles by using a mixture of cannabis-infused oil and regular vegetable oil.