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 may make this with vegan ladyfingers, if you will discover these, or you should use vegan cake rusks. Cake rusks are like plain biscotti out there in Indian shops, and so they work nicely as an alternative to ladyfingers. Simply soak them within the chai, and use them for layering. Or, you may make this easy cake with only a few elements.
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 successful at any ceremonial dinner. It additionally freezes nicely, so you may make it forward. Simply thaw it in a single day within the fridge.
Why You’ll Love Chai Tiramisu
- fast, straightforward, moist, scrumptious cake soaked in flavorful milk chai
- wealthy, decadent cardamom cream that units up with no freezer wanted
- cocoa-chai sprinkle on high for additional taste
- soy-free with gluten free or nut-free choices
For the Cardamom Cream Layer
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Make the cake.
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Grease or line an 8×10” baking dish (or use a 9×9” or similar-sized). Preheat the oven to 350°F (177° C).
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Add all of the dry elements in a bowl, and blend nicely. Should you’re utilizing vanilla powder, add that in as nicely. Then, add the moist elements. Combine till the dry elements are integrated. If the batter is just too thick, add extra non-dairy milk, 1 tablespoon at a time, till you get a flowy batter.
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Switch the batter into your baking dish, even it out with a spatula, and bake. Examine on the 25 minutes with a toothpick within the heart. 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 can launch simply from the baking pan.
In the meantime, make the chai and the cardamom cream.
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Add water, ginger, chai spice, tea, and sugar to a saucepan over medium warmth. Deliver to a boil, then regularly pour within the non-dairy milk. Deliver to a boil once more, scale back the warmth to low, then carry to a boil once more. Swap off the warmth, pressure, and set the chai apart cool.
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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 might have a very easy, creamy combination with no items of cashew in any respect.
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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 little bit bit. Then, scale 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 can 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.
Assemble the chai tiramisu.
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Slice the cooled cake into two layers utilizing a pointy, serrated knife. If the cake breaks a little bit bit, that’s okay, since we’re simply going to soak it in chai and slather it in cream in only a second.
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Place one slice cut-side-up in your baking pan. Poke holes into the cake, if you’d like for additional soaking, then soak it with half of the chai. Unfold half the chilled cream evenly excessive. Then, add the second slice of cake on high cut-side-up, poke holes once more, and soak with the remaining chai and unfold the remaining cream on high.
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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 every single place or use stencils to make shapes on high with the cocoa combination. Refrigerate at the least 1 hour earlier than slicing and serving. You’ll be able to serve instantly, however the flavors meld because it sits.
The additional boiling step helps the chai flavors higher infuse the milk, so don’t skip it! Select a non-dairy milk that withstands boiling. Some nut milks will get a metallic taste with intense boiling, in order that they gained’t work nicely on this recipe. Oat milk works nicely.
Chai tiramisu retains within the fridge for 4 days or may be frozen. Thaw in a single day within the fridge.
For variation, you’ll be able to high with simply cinnamon or cocoa. You may as well regulate the flavour of the cake by adjusting the flavour of the tea. Select a model of chai spice that you simply actually love, since that taste comes by means of loads within the completed cake. I prefer to make this with my household’s chai masala mix, which is cardamom-heavy and works completely right here.
To make gluten-free: Use ¾ cup almond flour, ¾ cup oat flour, ¼ cup potato starch. Combine that collectively, then use all of it instead of 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.
To make nut-free: Use 1 cup coconut cream as an alternative of the cashews, plus the can of full-fat coconut milk, and a nut-free yogurt. Coconut cream is the thick half that separates out in a can of full-fat coconut milk. Additionally be certain that your non-dairy milk and yogurt are nut-free.
Can’t be made gluten-free and nut-free on the identical time.
For soy-free, select a soy-free non-dairy milk and yogurt.
Energy: 337kcal, Carbohydrates: 46g, Protein: 7g, Fats: 15g, Saturated Fats: 3g, Polyunsaturated Fats: 3g, Monounsaturated Fats: 8g, Sodium: 119mg, Potassium: 234mg, Fiber: 3g, Sugar: 20g, Vitamin A: 21IU, Vitamin C: 3mg, Calcium: 227mg, Iron: 3mg
Diet data is robotically calculated, so ought to solely be used as an approximation.
Elements
- 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 instead of 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, should you favor, and omit the entire cake elements.
- 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, should you favor.
- 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 loads of boiling with out altering taste or texture.
- spices – Within the chai, we’re utilizing contemporary 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 substitute 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.
💡Ideas
- We’re slicing the cake into two layers, so that you need it to bake tall. Be sure to select a baking dish that’s 8×10”, 9×9” or similar-sized.
- The additional boiling step helps the chai flavors higher infuse the milk, so don’t skip it! Select a non-dairy milk that withstands boiling. Some nut milks will get a metallic taste with intense boiling, in order that they gained’t work nicely on this recipe. Oat milk works nicely.
How one can 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 elements in a bowl, and blend nicely. Should you’re utilizing vanilla powder, add that in as nicely. Then, add the moist elements. Combine till the dry elements are integrated. If the batter is just 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. Examine on the 25 minutes with a toothpick within the heart. 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 can 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 regularly pour within the non-dairy milk.
Deliver to a boil once more, scale back the warmth to low, then carry to a boil once more. Swap 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 might have 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 little bit bit. Then, scale 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 can 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 little bit 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’d like for additional soaking, then soak it with half of the chai. Unfold half the chilled cream evenly excessive.
Then, add the second slice of cake on high cut-side-up, poke holes once more, and soak with the remaining chai and unfold the remaining cream on high.
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 every single place or use stencils to make shapes on high with the cocoa combination. Refrigerate at the least 1 hour earlier than slicing and serving. You’ll be able to serve instantly, however the flavors meld because it sits.
Ceaselessly Requested Questions
For soy-free, select a soy-free non-dairy milk and yogurt.
This cake can’t be made gluten-free and nut-free on the identical time.
To make gluten-free: Use ¾ cup almond flour, ¾ cup oat flour, ¼ cup potato starch. Combine that collectively, then use all of it instead of 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.
To make nut-free: Use 1 cup coconut cream as an alternative of the cashews, plus the can of full-fat coconut milk, and a nut-free yogurt. Coconut cream is the thick half that separates out in a can of full-fat coconut milk. Additionally be certain that your non-dairy milk and yogurt are nut-free.
