Chai Loaf Cake with Spiced Cream Cheese Glaze

The perfect afternoon treat with a little spice!

I love Chai Tea, it's such a warming wintry drink that I always crave and to have it in a cake version is just my cup of chai-tea (excuse the pun).  I think I could have made the chai a little stronger in this cake, so I'll leave that up to you. The cream cheese is so creamy with this, and the sponge is so moist, the combination is perfect. Add butter to the cream cheese to make it more of a frosting. 

Check out my other bakes for more dessert inspiration!

Banana Bread
Fruit Tea Loaf Cake
Honey Loaf Cake 

Recipe

Prep: 15 minutes
Cook: 40 minutes
Serves: 6-8 slices

Ingredients

250g Plain flour
200g Brown sugar
250ml Soya milk + 1 tbsp Apple Cider Vinegar
75g Vegan butter
3 Chai teabags
1 tsp Cinnamon
½ tsp Ginger
½ tsp Cardamom
¼ tsp Ground cloves
1 tsp Baking soda
Icing Glaze
200g Vegan cream cheese
3 tbsp Chai milk
1 tsp Cinnamon
400g Icing sugar
3 tbsp Cornflour

Method

✿Heat the soya milk in a saucepan and bring to the boil. Add the chai teabags and steep for 5-10 minutes, stirring occasionally so it doesn't form a skin. 
✿Preheat the oven to 180℃ and line a loaf pan with baking paper.
✿Using an electric mixer, beat together the brown sugar and butter until creamy. Add the chai milk saving some for the glaze, vanilla and apple cider vinegar and mix together.
✿Sift in the flour and spices and fold gently until you have a creamy cake batter.
✿Pour into the loaf pan and bake for 40 minutes. After 30 minutes remove from oven, cover with foil and place back in the oven for the remainder 10 minutes so the top doesn't burn.
✿Leave to cool in the loaf pan whilst you make the glaze.
✿Beat the cream cheese until smooth and more liquid-like. Add the chai milk, cinnamon and icing sugar and mix together until a glaze has formed. Add the cornflour gradually to determine how runny you would like it.
✿Drizzle over the loaf cake and leave to set. The loaf cake has to be completely cool before adding the glaze otherwise it starts to separate. Chill in the fridge until ready to slice. Enjoy!

Christina 

xx