Ingredients
Cake Ingredients
- 1 ½ cups all-purpose flour
- ⅓ cup sugar
- 1 ½ teaspoons baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons oil
- ½ teaspoon vanilla extract or vanilla powder (if using powder, add with dry ingredients)
- 1 cup non-dairy milk
- ½ cup water
- 1 tablespoon grated ginger
- 2 teaspoons chai spice blend (or more, to taste)
- 4 teaspoons loose leaf black tea or 4 black tea bags
- 1 tablespoon sugar
Cardamom Cream Ingredients
- 2 cups non-dairy milk (such as oat milk, thick and heat-stable)
- 1 cup raw cashews (soaked in hot water for 10 minutes then drained)
- 15 oz can full-fat coconut milk
- ¾ cup non-dairy yogurt (almond, cashew, or cashew-coconut yogurt)
- 1 tablespoon cornstarch
- ½ teaspoon vanilla extract or vanilla powder
- ½ teaspoon ground cardamom
- ¼ cup sugar
Topping
- 2 teaspoons cocoa powder
- ½ teaspoon cinnamon, cardamom, or chai spice blend (for dusting)
Instructions
- Make the cake: Grease or line an 8×10” baking dish (or 9×9” equivalent). Preheat the oven to 350°F (177°C). Add all dry ingredients to a bowl and mix well, including vanilla powder if using. Add the wet ingredients and stir until fully combined. If batter is too thick, add more non-dairy milk one tablespoon at a time until flowy.
- Bake the cake: Transfer the batter into the prepared baking dish and even it out with a spatula. Bake for about 25 minutes, checking doneness by inserting a toothpick in the center. If clean, remove; if not, bake an additional 5-10 minutes until clean. Cool on the counter for 10 minutes, then cover and refrigerate to firm up for easier slicing.
- Prepare the chai tea: In a saucepan over medium heat, combine water, grated ginger, chai spice blend, tea leaves or bags, and sugar. Bring to a boil, then gradually add the non-dairy milk, bringing to a boil again. Reduce heat to low and bring to boil once more. Turn off heat, strain the chai, and let it cool.
- Make the cardamom cream: Blend soaked cashews, coconut milk, non-dairy yogurt, cornstarch, vanilla, ground cardamom, and sugar until very smooth. Let the blender sit for 3-4 minutes, then blend again. Repeat until creamy with no cashew pieces.
- Cook the cream: Transfer the blended mixture to a skillet. Rinse the blender with ¼ cup water and add to the skillet. Cook over medium heat, stirring until it bubbles slightly, then reduce to medium-low and continue stirring until thickened and smooth. Allow to cool to room temperature or refrigerate to chill and thicken further.
- Assemble the tiramisu: Slice the chilled cake horizontally into two layers with a serrated knife. Place one layer cut-side up in the baking pan. Poke holes gently if desired, soak with half the chai tea, and spread half the chilled cream evenly over the top. Repeat with the second cake layer, soaking and spreading the remaining chai and cream.
- Finish with topping: Mix cocoa powder with cinnamon, cardamom, or chai spice. Sift this mixture over the assembled cake. Optionally, use stencils for decorative patterns. Refrigerate the cake for at least 1 hour before slicing and serving to allow flavors to meld.
Notes
- This recipe is completely dairy-free and vegan.
- Using thick, heat-stable non-dairy milk like oat milk improves texture and flavor stability.
- Feel free to adjust chai spice blend quantity to taste for stronger or milder chai flavor.
- Chilling the cake after baking makes slicing and layering easier.
- The cream may become lumpy initially during cooking but will smooth out with continuous stirring.
- The cake can be served immediately after assembly but tastes best after chilling for at least an hour.
- Prep Time: 30 minutes
- Cook Time: 25-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion, Vegan
- Diet: Vegan
