Chai Chia Cake (gf)

This cake is vegan and gluten-free, but don’t let that fool you. It is also wickedly good, combining sweet warming spices with a tender crumb. Cut yourself a piece, poor yourself a cup of tea, settle in your favorite chair, and let the world get along without you for a little while.

INGREDIENTS

• 7½ ounces (1⅔ cups) gluten-free baking flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ¼ teaspoon xanthan gum
• 3 tablespoons ground chia seed mixed in 6 tablespoons water
• ½ cup silan (date syrup)
• ¼ cup packed light brown sugar
• ½ teaspoon salt
• 1 tablespoon chai spice
• 4 tablespoons vegan margarine, melted and cooled
• ½ cup plant-based milk (e.g. soy, oat, almond)
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• 1-2 tablespoons milk or plant-based milk

INSTRUCTIONS

1. Adjust oven rack to middle position and preheat to 325 degrees. Grease 8-inch square cake pan. Line bottom with parchment paper, and grease parchment with shortening or baking spray.
2. Whisk flour blend, baking powder, baking soda, and xantham gum in bowl to combine.
3. In large bowl, mix together silan, brown sugar, salt, chai spice, margarine, vanilla, plant milk, and vanilla. Mix into flour mixture with electric or hand-held mixer until batter is thoroughly combined and smooth.
4. Pour batter into prepared pan. Bake 25 to 30 minutes until a toothpick inserted into the center comes out clean, rotating the pan halfway through baking.
5. Let cake cool completely in pan on wire rack. Run thin knife around edge of cake to loosen. Remove cake from pan, discarding parchment, and transfer to platter.
6. Make a glaze by thoroughly mixing the powdered sugar and milk. Drizzle over the top of the cake.