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Chocolate Chai Cake [Vegan, Gluten-Free]
This dessert starts with a chocolate chai-spiced cake. It's then topped with a thick glaze, made from dates with a unique hint of flavor from the barley malt. Top with blueberries and pecans for a dessert that's simply divine!
Ingredients You Need for Chocolate Chai Cake [Vegan, Gluten-Free]
How to Prepare Chocolate Chai Cake [Vegan, Gluten-Free]
For the Cake:
- Preheat oven to 356°F and spray a springform pan solidly.
- Mix your dry ingredients and then add your wet ingredients, stirring with a spatula until just combined.
- Pour into the pan and bake for 25-30 minutes until it bounces slightly to the touch and/or comes away clean with a toothpick.
- Let it cool completely on a rack before frosting.
- Store in the fridge for a super fudgy cake, or else keep in the pantry in an air-tight container.
- Blend until smooth, then spread over cooled cake. Thicken if desired with another 1/4 cup carob/cacao powder.
- Store in the fridge until ready to use.
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