INGREDIENTS 

Prepared Masala Chai Milk*
* 1 2/3 cups (390g) plant milk
* 1 tbsp heaping loose leaf masala chai (or 2 teabags)

Chai Spice Loaf Cake
* 1 1/4 cup (300g) prepared chai milk
* 1/3 cup (75g) neutral flavored oil
* 1/2 cup (120g) plain unsweetened vegan yogurt*
* 2 tsp (10g) vanilla extract
* 2 1/2 cups (350g) all purpose flour, whisked to fluff before measuring*
* 3/4 cups (145g) sugar
* 2 tbsp (18g) cornstarch
* 1 tsp (4g) baking powder
* 1/2 tsp (2g) baking soda
* 3/4 tsp (4g) salt
* 1/2 tsp ground ginger
* 1/2 tsp ground cinnamon
* 1/4 tsp ground cardamom
* 1/4 tsp ground clove
* 1/8 tsp black pepper

Key Lime Drizzle
* 2/3 cup lime juice about 1.25 lbs key limes
* 2 tsp. lime zest
* 2/3 cup water
* 1 1/3 cups sugar

Vanilla Vodka Buttercream
* 1 stick butter - room temperature
* 1/2 cup Vanilla flavored vodka(I used Absolute)
* 1 teaspoon vanilla extract
* 4-5 cups powdered sugar

•••

RECIPE

Cake
Preheat the oven to 350 ºF and grease a loaf pan (approximately 9” x 5”) by lightly spraying with oil.

Bring the milk to a low boil. Add the masala chai tea and steep for 5 minutes, then strain.

In a small mixing bowl stir to combine 1 1/4 cup (300g) of the prepared masala chai milk along with the oil, yogurt, and vanilla extract.

In a large mixing bowl whisk together the flour, sugar, cornstarch, baking powder, baking soda, salt, ginger, cinnamon, cardamom, clove, and black pepper to combine.

Once the oven has preheated, add the wet ingredients to the dry and stir to make a thick batter, taking care to not over mix. Pour the batter into loaf pan and bake for 50-60 minutes, or until a tester comes out of the center clean.

Cool for 10 minutes in the pan, then remove it and cool completely on a wire rack.

Drizzle
Combine all ingredients. Simmer for 5 minutes and cool. Drizzle over the cake.

Buttercream
Place butter vodka, vanilla and two cups of the powdered sugar in the bowl of a stand mixer and mix on low until everything is combined.

Add the rest of the powdered sugar one cup at a time.