Chai tiramisu cake has a scrumptious, moist, chai-infused cake with layers of cardamom cream dusted with a cocoa-chai topping. It’s a completely fabulous fusion dessert excellent for Diwali or any big day! (soy-free with gluten-free or nut-free possibility)

We’re truly making a brilliant fast cake for this chai tiramisu, as an alternative of utilizing ladyfingers. The wealthy, creamy textures of the cake and cardamom cream provide the decadence of tiramisu with none eggs or dairy wanted.

You can also make this with vegan ladyfingers, if you could find these, or you should use vegan cake rusks. Cake rusks are like plain biscotti accessible in Indian shops, they usually work effectively as an alternative to ladyfingers. Simply soak them within the chai, and use them for layering. Or, you may make this straightforward cake with just some components.

I heard you about wanting a cake that used a cream topping that didn’t want a freezer to set. The cardamom cream for this chai tiramisu cake units up thick and spreadable at room temperature, no freezer wanted.

Whether or not you make the cake from scratch or use one of many substitutions, this extremely scrumptious chai tiramisu is a success at any ceremonial dinner. It additionally freezes effectively, so you may make it forward. Simply thaw it in a single day within the fridge.

Why You’ll Love Chai Tiramisu

• fast, simple, moist, scrumptious cake soaked in flavorful milk chai
• wealthy, decadent cardamom cream that units up with no freezer wanted
• cocoa-chai sprinkle on prime for further taste
• soy-free with gluten free or nut-free choices

Components

• all-purpose flour – for the cake. To make this gluten-free, use ¾ cup almond flour, ¾ cup oat flour, ¼ cup potato starch. Combine that collectively, then use all of it rather than the all-purpose flour. Exchange the 1 cup of milk with ¾ cup non-dairy milk and ¼ cup membership soda. If batter is skinny, add extra oat flour. You should use vegan ladyfingers or cake rusks as an alternative of baking the cake, for those who choose, and omit all the cake components.
• sugar – To sweeten the cake, the chai, and the cardamom cream.
• baking powder, baking soda, and salt – To situation the cake batter.
• oil – Provides moisture to the cake batter.
• vanilla extract – You should use vanilla powder as an alternative, for those who choose.
• non-dairy milk – Provides moisture to the cake and is the bottom for the chai. Select a non-dairy milk, like oat milk, that withstands a number of boiling with out altering taste or texture.
• spices – Within the chai, we’re utilizing recent ginger, chai spice mix, and black tea. You will want floor cardamom for the cardamom cream layer. And also you want cocoa powder and with cinnamon, cardamom, or extra chai masala for dusting the highest of the chai tiramisu.
• cashews and coconut milk – For the cardamom cream. You’ll be able to exchange the cashews with coconut cream for a nut-free possibility.
• non-dairy yogurt – Select soy-free and/or nut-free, if wanted.
• cornstarch – Helps the cardamom cream layer thicken.

The right way to Make Chai Tiramisu Cake

Grease or line an 8×10” baking dish (or use a 9×9” or similar-sized). Preheat the oven to 350°F (177° C). 

Add all of the dry components in a bowl, and blend effectively. For those who’re utilizing vanilla powder, add that in as effectively. Then, add the moist components. Combine till the dry components are integrated. If the batter is simply too thick, add extra non-dairy milk, 1 tablespoon at a time, till you get a flowy batter.

Switch the batter into your baking dish, even it out with a spatula, and bake. Test on the 25 minutes with a toothpick within the middle. If the toothpick comes out clear, take away the cake from the oven. In any other case, bake it for five to 10 minutes extra, till the toothpick inserted into the middle comes out clear. Metallic baking dishes bake sooner, whereas stoneware takes longer. Cool the cake on the counter for 10 minutes, then cowl the pan with a clear kitchen towel, and switch to the fridge to chill, so it is going to launch simply from the baking pan.

Add water, ginger, chai spice, tea, and sugar to a saucepan over medium warmth. Deliver to a boil, then progressively pour within the non-dairy milk.

Deliver to a boil once more, cut back the warmth to low, then carry to a boil once more. Change off the warmth, pressure, and set the chai apart cool.

Mix cashews, coconut milk, yogurt, cornstarch, vanilla, cardamom, and sugar till easy. Mix for a minute, then let the blender sit for 3 to 4 minutes, then mix once more for half a minute. Repeat till you’ve gotten a very easy, creamy combination with no items of cashew in any respect. 

Switch the cashew combination to a skillet. Rinse the blender with 1/4 cup water and add that to the pan, and cook dinner over medium warmth, stirring till it bubbles a bit of bit. Then, cut back the warmth to medium-low and proceed to cook dinner, stirring, till it thickens. It might get lumpy at first, then easy out. As soon as evenly thick and easy, flip off the warmth and let the combination cool. The combination will likely be fairly thick and you should use it to layer on the cake as soon as it reaches room temperature. To lock the method, refrigerate the cream to chill or to thicken extra

Slice the cooled cake into two layers utilizing a pointy, serrated knife. If the cake breaks a bit of bit, that’s okay, since we’re simply going to soak it in chai and slather it in cream in only a second. 

Place one slice cut-side-up in your baking pan. Poke holes into the cake, if you would like for further soaking, then soak it with half of the chai. Unfold half the chilled cream evenly excessive.

Then, add the second slice of cake on prime cut-side-up, poke holes once more, and soak with the remaining chai and unfold the remaining cream on prime. 

For the topping, combine the cocoa powder with chai spice, cardamom, or cinnamon, sift over the cake. You’ll be able to sift it on in all places or use stencils to make shapes on prime with the cocoa combination. Refrigerate at the very least 1 hour earlier than slicing and serving. You’ll be able to serve instantly, however the flavors meld because it sits.