How long should I soak the dried fruit for the best flavor?

For the most intense chai flavor, soak the dried fruit in boiling chai tea with oil for at least an hour, or even longer if time permits, as specified in step 1.

Can I substitute the chia egg in this fruit cake?

The recipe specifically calls for a chia egg (1 tablespoon chia seeds mixed with 3 tablespoons water) to bind the cake. Other egg substitutes might alter the texture.

What's the best way to ensure my cashew frosting is smooth and creamy?

After soaking the cashews for 30 minutes, process them on high with coconut milk, maple syrup, cinnamon, and vanilla extract in a food processor for 8-10 minutes until completely smooth, as described in step 4.

How do I know when the Chai Fruit Cake is fully baked?

Bake the loaf for 45-60 minutes at 350 degreesF, checking for doneness by inserting a skewer into the center; it should come out clean when the cake is ready.

How should I store leftover Chai Fruit Cake with cashew frosting?

Once cooled and frosted, store the Chai Fruit Cake in an airtight container in the refrigerator for several days, or freeze slices for longer storage.

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Chai Fruit Cake
[Vegan]

HP By: Harriet Porterfield

Author Bio

Bo is a plant-loving, herbal tea-hoarding foodie from the UK with a passion for vegan... Read More

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A slice of vegan Chai Fruit Cake topped with creamy cashew frosting and a dusting of cinnamon, served on a plate.

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Chai Spice

Chai Fruit Cake [Vegan]

6-8

Dairy Free

Vegan

Sit back and relax with a cuppa and a slice of chai fruit cake. Moist chai spiced cake studded with sultanas and dried apricots, topped with a creamy vanilla cinnamon cashew icing. The easiest recipe and comes together in one bowl!

Ingredients You Need for Chai Fruit Cake [Vegan]

Chai fruit cake

1 1/2 cups dried fruit (sultanas and chopped apricots)
1 1/2 cups boiling chai tea
2 tablespoons oil
1 chia egg (1 tablespoon chia seeds mixed with 3 tablespoons water)
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 1/2 teaspoons cinnamon
1 1/2 teaspoons mixed spice
1 1/2 cups plain flour
1 teaspoon baking powder
1/2 teaspoon baking soda

Cashew frosting

1 1/2 cups cashews
3 cups boiling water
1/4 cup coconut milk
1/4 cup maple syrup
1 teaspoon cinnamon
1 teaspoon vanilla extract

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How to Prepare Chai Fruit Cake [Vegan]

Turn oven to 350ºF and line a loaf tin with greaseproof paper. Soak dried fruit in boiling tea with the oil for at least an hour (longer the better). Soak cashews in boiling water for 30 mins.
Mix dry ingredients and add fruit and tea. Add chia egg and stir to combine.
Using a wooden spoon, gently fold everything together. The mixture should be just firm enough to drop from the spoon. Do not beat or overmix. Spoon batter into prepared tin and level out the top. Bake for 45-60 mins or until a skewer comes out clean. Allow to cool fully.
Prepare cashew frosting by draining cashews and adding to a food processor with coconut milk, maple syrup, cinnamon, and vanilla extract. Process on high until smooth and creamy, about 8-10 mins. Spread on top of loaf cake and dust with a little cinnamon before serving.