Vegan Masala Chai and Cranberry Fruit Cake

So its the weekend and I started watching the new season of The Great British Baking Show on Netflix. They start off the season with baking a fruit cake. With some inspiration from the new home cooks, I immediately started looking for a vegan recipe of a Chai Fruit Cake.

MASALA CHAI AND CRANBERRY FRUIT CAKE I found a recipe that I was able to adapt to my liking and ended up with a Masala Chai and Cranberry Fruit Cake. I made it vegan but you can opt-out of my using regular milk and regular plain unsweetened yogurt.

Masala Chai and Cranberry Fruit Cake

Servings: 12
Time: 2hrs
Difficulty: Easy
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A perfect recipe for fall which is Masala Chai and Cranberry fruit loaf cake that pairs perfectly with a cup of chai tea.

Credit: thecuriouschickpea.com

Ingredients

PREPARED MASALA CHAI MILK

1 2/3 cups non-dairy milk
3 teabags of Masala Chai

CHAI SPICE LOAF CAKE

1 1/4 cup prepared Chai Milk
1/3 cup Canola Oil
1/2 cup Vegan, plain unsweetened yogurt
2 tsp Vanilla Extract
2 1/2 cups all-purpose flour, whisked to fluff before measuring*
3/4 cups Sugar
2 tbsp Cornstarch
1 tsp Baking Powder
1/2 tsp Baking Soda
3/4 tsp Salt
1/2 tsp Ginger, grated
1/2 tsp Ground Cinnamon
1/8 tsp black pepper

MASALA CHAI GLAZE

5 tbsp prepared masala chai milk
1/2 cup Powdered Sugar, sifted
2 tbsp Coconut Sugar

Directions

Preheat the oven to 350 ºF and grease a loaf pan by lightly spraying with oil and lining it with parchment paper.
Bring the plant milk to a low boil on the stove. Add the masala chai tea and steep for 5 minutes, then strain and cool for 15 mins.
In a mixing bowl stir to combine all of the wet ingredients: 1 1/4 cup of the prepared masala chai milk along with the oil, yogurt, and vanilla extract. Reserve the remaining chai for the glaze.
In a mixing bowl whisk together the dry ingredients: flour, sugar, cornstarch, baking powder, baking soda, salt, ginger, cinnamon, and black pepper to combine.
Once the oven has preheated, add the wet ingredients to the dry and stir with a wooden spoon to make a thick batter, taking care to not over mix.
Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a tester comes out of the center clean or with a few crumbs.
Let the cake cool for 10 minutes in the pan, then remove it and cool completely on a wire rack.
Make the glaze: sift the powdered sugar and the coconut sugar into a mixing bowl, add 5 tbsp of the chai steeped plant milk and mix to make a pourable glaze. I didn’t want my glaze to be that thick.
When the cake has cooled, pour the glaze over top to cover.

xoxo,