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Chai Cake with Orange Honey Glaze

  • 1 
cup soy milk
  • 5 teaspoons
chai tea
  • 2
 tablespoons raw honey (1tbsp for cake, 1 tbsp for glaze)
  • 3
  • 1/2 
cup vegetable oil
  • 1 
teaspoon vanilla extract
  • 2 
cups whole wheat durum flour
  • 1 
cup all purpose flour
  • 1/4 
teaspoon salt
  • 2 
cups sugar
  • 2 
teaspoons baking soda
  • 2 
teaspoons baking powder
  • 1 
inch piece of fresh ginger, finely grated
  • 1 
teaspoon orange zest
  • 1
 green cardamom crushed or ground
  • 1 
tablespoon cinnamon powder
  • 2 
cups grated zucchini skin on
  • 12 
inch spring form baking pan
  • juice from half an orange

Chai Cake orange glaze

Preheat oven to 350º.

Place chai tea bags and soy milk in microwave safe cup. Microwave for 1 minute. Add ginger, cinnamon, cardamom to mixture and let steep while you prepare the rest of the wet and dry ingredients.

In a large mixing bowl cream the eggs, sugar, oil, vanilla and 1 tablespoon honey until well blended. Strain chai mixture and add the liquid to the egg mixture. Mix on high for another minute.

In a separate bowl sift all dry ingredients or mix well with a fork. Add the dry ingredients to the wet slowly, keeping the blender on at low speed until well combined. Add orange zest and squash and fold in gently.

Grease the spring form pan and pour batter in. Turn and tap the pan on your counter top to get the bubbles out of the batter.

Bake until golden brown and toothpick comes out clean, about 40 minutes.

Remove cake from oven and make a few very small shallow holes with a toothpick. Mix remaining honey and orange juice to make glaze. Pour glaze on top. Let cool, remove from pan, and serve!

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