This soft cake, infused with autumn spices and inspired by a Pumpkin Spice Latte, is both fragrant and comforting. Made with vegan ingredients, it is light and delicious. It is then topped with a creamy coconut frosting and yacon syrup for a perfectly indulgent result.
Optional: 2 tbsp cornstarch (diluted in a little cold water)
Recipe
Preheat the oven to 180°C (fan setting) and line a 20 cm square pan with parchment paper.
Mix the plant-based milk with the apple cider vinegar and let it sit for 5 minutes to create a vegan buttermilk.
In a large bowl, combine the chestnut flour, coconut sugar, baking powder, and baking soda.
Add the plant milk mixture and the Chai Almond–Pecan Nut Butter. Mix until smooth and well combined. (Add cinnamon if you want a stronger spice flavor.)
Pour the batter into the pan and bake for 25 to 35 minutes, until a toothpick inserted comes out clean. Let cool completely before frosting.
Prepare the frosting: gently heat the coconut cream over low heat without boiling. Add the yacon syrup and vanilla. For a thicker texture, add the diluted cornstarch and let it thicken for a few minutes. Let cool slightly.
Spread the frosting over the cooled cake and refrigerate until it sets slightly before serving.
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Chai latte
