Chocolate Layer Cake with Chai Cashew Buttercream Frosting is a decadent masterpiece, combining rich chocolate layers with a spiced cashew buttercream frosting for an indulgent treat. The infusion of chai spices adds a delightful warmth and depth to the velvety cashew frosting, creating a harmonious blend of flavors. This cruelty-free cake not only satisfies chocolate cravings but also showcases the creative and luxurious possibilities of vegan baking in every slice.
Ingredients:⠀
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Cake
- 360g plain flour⠀
- 100g cacao powder⠀
- 300g coconut sugar⠀
- ½ tsp salt⠀
- 4 tsp baking powder⠀
- 1 ½ cups almond milk⠀
- 1 ⅓ cups grapeseed oil⠀
- 2 tsp apple cider vinegar⠀
- 1 tbsp pure vanilla extract
Frosting:
- ⅓ cup loose leaf chai tea⠀
- 4 cups boiling hot water⠀
- 3 cups natural cashews⠀
- 1 cup canned coconut milk⠀
- ½ cup pure maple syrup⠀
- ½ cup coconut oil, melted⠀
- 2 tsp pure vanilla extract⠀
- ⅓ tsp salt⠀
- Juice from 1 lemon
Instructions:
To Make the Cake:
- Preheat oven to 170ºC/340ºF. Grease and line the base of 2 x 6 inch cake tins, set aside (note, it is best to start the cashew buttercream the night before, or early in the morning, see below)⠀
- In a medium mixing bowl, add milk and apple cider vinegar. Set aside for 5 minutes.⠀
- Meanwhile, sift flour, cacao, and baking powder into a large mixing bowl. Add coconut sugar and salt, and combine well.⠀
- Add the oil and vanilla to the milk mixture, and whisk together.
- Pour this mixture into the dry mix bowl, and fold until everything just comes together.
- Pour evenly between the two cake tins, and bake for 40-45 mins (or until springy and a skewer inserted into the cakes comes out with only a few cake crumbs on it).
- Allow cakes to cool 5 mins before turning on to a wire rack to cool completely.
To Make the Buttercream:
- Brew the tea in the hot water for 5 mins, then drain and reserve the brewed tea. Soak cashews immediately in the hot tea for 1 hour, then drain.⠀
- Add cashews and remaining ingredients to a blend and blitz until very smooth. Transfer to a large mixing bowl.⠀
- Place mixing bowl in the freezer for 30 mins, then remove and beat with electric beaters for 1-2 mins.⠀
- Repeat step 3 2-3 more times.
- Once buttercream Texture is to your liking, allow to warm for 20+ mins on the bench before spreading between the cake and layers, and icing the outside of the cake.
