chai cake

Chai Latte Cake! VEGAN. GLUTEN FREE. REFINED SUGAR FREE. LOW FODMAP. TASTY BUMS.

Ingredients:
Wet:
½ cup brewed chai tea
1 cup almond milk (or any other plant based milk)
2 flax ‘eggs’*

Dry:
2 cups gluten free self raising flour*
1 cup almond meal
½ cup coconut sugar
Lots of cinnamon & all spice (as desired)

*1 flax 'egg’ = 1tbsp flax meal mixed with 3tbsp of water and left to set for five minutes.
*You can sub this flour for regular flour, buckwheat flour, rice flour, sorghum flour etc, just add 2tsp baking powder to ensure it rises.

Method:
1. Preheat the oven to 180 degrees c (fan forced) & grease a cake tin.
2. In a bowl, whisk together the brewed chai tea, almond milk, coconut sugar and flax 'eggs’.
3. Next, whisk in the almond meal.
4. Gradually whisk in the gluten free self raising flour.
5. Lastly, stir through the cinnamon and all spice (the more you use, the more chai taste).
6. Pour the cake mixture into the prepared baking tin and pop into the oven, bake for approx 1 hour until golden and a skewer comes out clean.
7. Remove from the oven and allow the cake to cool!
8. If desired, top with the 'Maple icing’ from my Banana cake recipe, all I did was add some cinnamon and walnuts on top :)

Enjoy xxx

4

To celebrate Spring (and an abundance of chai tea and pistachios), I decided to make a pistachio chai cheesecake! It turned out quite nicely and I thought I’d post the recipe before I forget what I did. The original recipe is a New York Cheesecake from an old Kraft Philadelphia Cream Cheese cheesecake book, but I MADE SOME CHANGES.


Crust:

1c crumbled graham crackers 

3tbs sugar 

3tbs melted Parkay Spread Sticks WTF IS THAT EVEN? I USED GENERIC SALTED BUTTER 


 Filling: 

4 (8oz) pkgs Philadelphia Brand cream cheese, softened OR WHATEVER IS CHEAPEST 

1c sugar 

3tbs flour I ACTUALLY DID 5 BECAUSE I ADDED MORE LIQUID 

1tbs vanilla I REPLACED THIS WITH 3tbs OF OPRAH CHAI TEA THAT I HAD ALREADY BREWED AND CHILLED. YOU CAN MAKE YOUR OWN OR USE A MIX.

 4 eggs 

1c sour cream 

GROUND CARDAMOM 

CINNAMON 

GROUND OR POWDERED GINGER 


 TOPPING: 

HALF CUP CRUSHED PISTACHIOS 

1/8 c POWDERED SUGAR 

SOME MILK 

SOME CARDAMOM, GINGER, CINNAMON 


 Heat oven to 325*F. 

Crust: Mix crumbs, sugar and Parkay spread; press onto bottom of 9 inch springform pan. Bake 10 mins 

 Filling: Beat cream cheese, sugar, flour and vanilla at medium speed with electric mixer until well blended. Add eggs, 1 at a time, mixing at low speed after each addition, just until blended. 

Blend in sour cream; pour over crust. ALSO ADD CARDAMOM, CINNAMON, GINGER UNTIL DESIRED FLAVOUR. I THINK I HAD 1.5tbs CARDAMOM, 2tsp CINNAMON, 2tbs GINGER. 

Bake 1 hour and 5 mins to 1 hour and 10 mins or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. 

 TOPPING: AFTER REMOVING THE CAKE FROM THE PAN AND PUTTING IT ON A PLATTER, I MIXED SOME POWDERED SUGAR WITH SOME CARDAMOM AND ADDED SOME MILK TO MAKE A GLAZE (ANY CONSISTENCY YOU WANT) WHICH I DRIZZLED OVER THE CAKE. THEN I ADDED THE CHOPPED PISTACHIOS AND WHATEVER GLAZE I COULD SCRAPE FROM THE SIDES OF THE BOWL AND SPOON TO MAKE THE NUTS STAY IN PLACE AND TASTE NICE. AFTER THAT I JUST ADDAD THE SPICES UNTIL IT TASTED AND LOOKED LIKE A THING I WANTED TO CONSUME AND ALSO SERVE TO OTHER HUMANS. 

A+

 BON APETIT!