Mother's Day Chai Cake (Vegan)

There comes a time in our youth when we feel the need to rebel against the rules. More specifically, against the rule setters - the rule setters being our parents. At 16 years old, we reached the conclusion that our generation knows the present decade better than anyone else. Our parents stop understanding us, and we turn to our friends for life advice as if they know us better than the folks who raised us. When we vent to them about how misunderstood we are by our parents (face it, we're the misunderstood generation), of course they're going to agree!

At 16, we fed our egos with the advice from the people whom we think know us the most. At 21, we realize how victoriously stupid we were to be conveyed by those who now know us the least, many of which we don't even speak to anymore.

Do you know who's still there?

Our parents.

After being an adult for a good few years, we hate to admit it, but our parents were right about a thing or two, or ten. It takes about a year to acknowledge and admit that we, the millennials who know everything, were wrong.

It varies from household to household, but I think young girls give the most of the "know it all" attitudes to their mothers. I sure did. And yea, I still do. Though, here's one difference between the then and the now. Then, it was my way or the highway. Silent treatments and a boot kick right out of my life for a good few days, weeks, maybe even months. Now, I agree to disagree; I understand differences, and I don't see a point in playing mind games back and forth.

If you fight fire with fire, you're only making a bigger fire.

Dear Mom,
Thank you for hanging on tight through all the flames. The least I can do is make you a cake on Mother's Day.

Dear world,
Here's the cake I made for my mom on Mother's Day.


Little Baker Jess

Chai Spice Cake (Vegan)
Adapted from: lovingitvegan
Yield: 1 loaf cake

For the chai cake- 
1-3/4 cups flour
1 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup almond milk
1/2 cup chai concentrate*
1/3 cup olive oil
2 teaspoons vanilla extract
1 tablespoon white vinegar

For the cinnamon frosting- 
1/4 cup earth balance (or use butter for a non-vegan option)
2-1/2 cups powdered sugar
2 tablespoons almond milk
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
(toasted walnuts for topping)*

  1. Preheat oven to 350 degrees. Grease and line a loaf pan with parchment paper. 
  2. Sift the flour, baking soda, and salt into a mixing bowl. Add the sugar mix. 
  3. Make a well in the center of the dry ingredients and add the almond milk, chai concentrate, olive oil, vanilla, and vinegar.
  4. Mix well using an electric mixer or a whisk until the batter is smooth.
  5. Add the cake batter to the prepared loaf pan and bake for about 35-40 minutes or until a toothpick into the center comes out clean. Halfway through baking, cover the pan with foil to prevent the top from browning. 
  6. Meanwhile, make the frosting. Cream the earth balance using an electric mixer. Then, mix in the powdered sugar all the way. Add the almond milk, vanilla, and cinnamon. Continue to mix until light and fluffy. 
  7. When the cake is completely cool, remove it from the loaf pan. Trim the edges and the top of the cake. Then, frost the cake and dress the sides with toasted walnuts. For a finishing touch, flick a very small amount of ground cinnamon over the top of the cake.
- Tazo chai concentrate can be purchased at the grocery store. I used kilogram chai concentrate from Intelligentsia Coffee.
- To toast walnuts, lay them on a sheet pan and bake at 350 degrees for 5-6 minutes. Keep a close eye on them (they burn easily)!

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© A Little Baker
Maira Gall