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| It's not even my birthday! Chocolate cake with Banana Chai Tea Ice Cream! |
I used to go to a coffeehouse that had this amazing Chocolate Chai Milkshake. Just big gigantic scoops of vanilla ice cream with chai concentrate and chocolate syrup topped with whipped cream and cinnamon. Talk about a huge calorie and fat machine, especially seeing as it came in only one size for $5! Wow!
I recreated that addictive flavor in a delicate, delicious, cruelty free cake format.
With signature basic chocolate cake amped with one of my favorite beverages- Bolthouse Farms Vanilla Chai Tea, it appears to be a match as wonderful as chocolate and peanut butter bliss. Warm, fragrant, moist, and inviting to both awakened nostrils and mouth watered tongue, this is the kind of cake chocoholics like me could indulge in over and over again ( you know like one small slice a day) sans the monstrous affects that Chocolate Chai Shake surely cost.
However, I only feel that familiar guilt if eating cake with ice cream... ahem.
Vegan Chocolate Chai Cake Ingredients and Preparation
2 1/2 cup flour
2/3 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup cocoa
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon coriander
1 teaspoon vanilla
1/3 cup coconut oil (or applesauce)
1 1/2- 2 cup Bolthouse Farms Vanilla Chai Tea
1 tablespoon apple cider vinegar
Preheat oven to 350 degrees and prepare cake pan.
Sift dry ingredients together.
Add vanilla, coconut oil, and vanilla chai tea.
Stir in the apple cider vinegar.
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| Extra cinnamon never hurt. Pour into pan & bake for 25-30 minutes. |
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| Let cool. |
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| Light, fluffy, sweet, & spicy- perfect than the average chocolate cake! |
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| Especially paired with a lovely complementing ice cream! |
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