Saturday, February 28, 2015

Chocolate Chai Layer Cake (Grain Free & Dairy Free Cake with a Vegan Frosting)

I was introduced to Dirty Chais by my brother-in-law, who is a chef in D.C. It's a shot of espresso in the chai tea latte, which makes it not only sweet, spiced, and creamy but also rich and earthy. So so good. I've been meaning to try out more cake recipes and I really want to explore frosting recipes that don't use butter and powdered sugar (even though I love love love buttercream frosting). This frosting uses powdered palm sugar. As far as I know you can't buy it, so to make it blend the 1/2 C of palm sugar in a coffee/spice grinder until very fine. I don't have a coffee/spice grinder so I used my mini food processor which only ground about half of the palm sugar really fine, so the frosting ended up with some texture (It was okay in a pinch but I'm planning on buying a coffee/spice grinder).

To make this recipe I started with my Cardamom Bundt Cake and substituted the butter with coconut oil to make it dairy free. To create more of a Chai spice I looked at AllRecipes Chai Tea Mix recipe. The dirty chai flavor combo was inspired by these Dirty Chai Mini Bundt Cakes by BubbleGirlBakes on D*S and then I was really excited to try this vegan frosting from DollyandOatmeal!

I like this cake but my husband didn't love it. He thought the chocolate and the chai flavors didn't match, or that there needed to be more chocolate. Maybe a vegan ganache filling would help? He also thought the coffee flavor was really mild and could be left out entirely or enhanced. We both agree that the cake is really good with the spices and the amount of moisture while still holding its shape. I used strong decaf black tea in place of water, but you could omit, use coffee or something like milk or yogurt instead. I really like the vegan frosting with powdered palm sugar and I'd like to try it again as a caramel or vanilla version. The frosting only makes what you see in the photo, so if you'd like enough to cover the sides of the cake then double the frosting recipe.

Dairy-Free Chai Layer Cake
serves 12

1/2 C cooled melted coconut oil
1/2 C strong decaf black tea (or strong decaf coffee for more of a dirty chai flavor in the cake)
3/4 C honey
1/2 C coconut palm sugar
4 eggs
1 tsp vanilla
3 C blanched almond flour
1 tsp baking soda
1/2 tsp salt
2 tsp ground ginger
2 tsp cinnamon
1 tsp ground cloves
1 tsp ground cardamom

Vegan Chocolate Coffee Frosting

1 C palm shortening
1/4 C cocoa powder
1/2 C powdered palm sugar
2 tsp vanilla
1 1/2 T strong decaf coffee

Preheat the oven to 350 and line two cake pans with parchment circles, then grease them with coconut oil
Make the cake batter by mixing the cooled melted coconut oil, strong decaf black tea or coffee, honey, coconut palm sugar, eggs and vanilla
In a separate bowl mix or sift the rest of the dry ingredients together
Mix the wet and dry ingredients together until smooth and blended
Pour into the two prepared cake pans and bake 25-35 minutes until the cake layers are browned, not jiggly and the edges pull away from the pans
Place on a rack to cool completely

While the cake cools make the frosting by placing all of the ingredients in a bowl and use a hand mixer to blend until smooth and creamy, scrape down the sides of the bowl and blend again until thoroughly mixed

To assemble the cake use a knife to loosen the edges of the cake and gently shake up and down. Repeat until you feel confident that the cake is completely loosened!
Have a cardboard cake circle, flat plate or cake stand ready and place on top of the cake then swiftly turn over so that the cake falls into place, remove and discard the parchment circle
Then repeat with the second cake circle onto a separate flat surface
Spread half of the frosting onto the first cake circle and spread out to the edge
Top with the second cake circle and spread on the remaining frosting

1 comment:

Rohan Kirve said...

Nice cake. I love chocolates and chocolate cakes are awesome so I often order them from Monginis online cake shop. They provide fresh ad best cakes. I will try this recipe. Thanks for the recipe Mollie.