3 flax eggs (3 TBSP ground flaxseed + ⅓ cup Rishi Chocolate Chai Tea Leaves, steeped in hot water for 5 minutes)
1 cup unsweetened applesauce
1 15-oz can coconut milk lite
1 heaping cup unrefined coconut sugar
3 cups gluten-free all-purpose baking flour
2 tsp ground cinnamon
1 tsp powdered ginger
1 tsp allspice
¼ tsp nutmeg
1 tsp baking powder
First, steep 1.5 TBSP Rishi Chocolate Chai Tea Leaves in 12 oz of boiling water for 5 minutes. Set aside and allow to cool.
Preheat the oven to 350°F and lightly grease a 9 x 13 inch baking pan with coconut oil.
In a large mixing bowl, whisk together the ground flaxseed meal and ⅓ cup of the steeped tea and let them sit for ~5 minutes to gel.
Next, add in the applesauce, coconut milk, and coconut sugar.
Sift in the flour, cinnamon, ginger, allspice, nutmeg, and baking powder and mix well to combine. The batter should be thick but pourable.
Pour the batter into the greased baking pan and spread into an even layer.
Place the baking pan in the oven and bake for ~35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is bouncy to the touch. Allow the cake to cool completely before frosting with cashew chai frosting.
While the cake is cooling, prepare cashew chai frosting. Add all ingredients to a high-speed blender or food processor and process until smooth and creamy, stopping to scrape down the sides as needed to recombine. Add a splash more of Chocolate Chai Tea, as desired, if the icing is too thick. The frosting should be thick but spreadable.
Once the cake is cooled, spread the cashew chai frosting on top in an even layer. Top with optional chopped pecans and sprinkled cinnamon. Slice the cake into squares and serve immediately.
Store leftover cake in an airtight container in the refrigerator for up to one week, though best when fresh.
Cashew Chai Frosting
● 1 ½ cups cashews, soaked in boiling water for 30 mins, then drained and rinsed
● ¼ cup coconut oil, melted
● ¼ cup pure maple syrup
● 1 tsp lemon juice
● ¼ – ½ cup Rishi Chocolate Chai Tea Leaves, steeped in hot water for 5 minutes
● Pinch of Himalayan sea salt
● ½ cup chopped pecans, for serving
● Dash of cinnamon, for serving