Remember a couple weeks back when I posted this delicious spelt espresso vegan cake recipe, well when I was enjoying a bite of this dense and moist cake I though about how great it would be with chai spice rather than espresso, and so I busted one out to take to a lovely dinner party, and I was right… it was FABULOUS with a spicy chai kick. My daughter picked little purple pop up pansies from all over the garden and they were the perfect finish for this divine vegan dessert.
I didn’t tweak too much from my original post but I did double the batch to yield a whopping 12” spring form pan that made for 12 hearty portions (easily could have served 24)
I used in this recipe both a chai concentrate liquid as well as a chai spice blend. If you don’t have both I am sure just the concentrate (or a stiff brewed chia tea) would do, but you may want to add a pinch of a few chai essential spices from your pantry; especially cardamom and cinnamon and clove.