Dirty Chai Latte Cake
Four layers of perfectly moist and lightly spiced sponge, layered with gooey caramel and creamy espresso buttercream. There’s something about this cake that is so cosy and autumnal with a delightful blend of creamy latte and warming chai flavour.
Dirty Chai Latte Cake
Here’s Why You’ll Love This Dirty Chai Latte Cake:
This cake has all the flavour of the coffee shop classic
Simple ingredients and very little equipment needed - you literally only need a bowl and whisk to make the sponge!
Lots of warm spiced flavours - perfect for the colder months!
Easy enough for all beginner cake makers
Made without eggs or dairy it can be made vegan and adapted for allergies
Key Ingredients
Flour: The trick to a well risen eggless cupcakes is self raising flour, in combination with levelling agents (trust me!)
Light and Dark Brown Sugar: Packed with molasses offering depth of flavours, more robust richness and moisture to your cake.
Dairy free Butter Milk: I recommend using milk with at least 2% fat content. Making a dairy free buttermilk is super easy - just combine milk and vinegar!
Yoghurt - this acts as our egg replacer, helping to bind the ingredients together and create that ulta moist texture.
Coffee: because you can't have Dirty Chai Latte without coffee! A Dirty Chai is a mix of coffee and chai spice, named 'dirty' because of the addition of coffee muddying up the colour of the chai.
Chai Spices: A blend of 6 spices, ground cardamom, cinnamon, ginger, all spice, nutmeg and black pepper for the perfect chai flavor.
The first step is to make your buttermilk - and honestly it couldn't be easier! All we do is add vinegar or lemon juice to milk, letting it curdle and thicken to a consistency similar to dairy buttermilk. Soy milk is the best option to use for a creamy buttermilk as it curdles the best, but almond also works (it will just be a lot thinner!)
