Chai Cake with Chocolate Date Tahini Frosting
This recipe is a go-to for any sweet moment in your life and can be made into cupcakes or a cake. By adding the Chai Caramel, these little gems are spicy and warming like a gingerbread but are rich and buttery like a coffee cake. The best part is, these are vegan, gluten-free and refined sugar-free! Depending on how you dress them, they can go from a breakfast bread to a fancy birthday celebration easily.
12 Tbsp Miyokos Butter
1 cup Just Date Chai Caramel
2 eggs or egg-replacement equivalent
1 1/2 cup dairy-free milk
2 cups GF 1:1 flour mix
1 tsp salt
2 tsp baking powder
1/2 tsp baking soda
Cream butter and Just Date Chai Caramel in a stand mixer on medium until fluffy. Add eggs and mix for 2-3 minutes more. Sift flour with baking powder, soda and salt. Add to mixer with speed on low. Once combined, add milk and mix on low until just combined.
Fill prepared cupcake tin or silicon mold 3/4 full. Bake at 350 for 20-25 minutes, or until cake tester comes out clean and edges are golden brown.
Drizzle with more Chai Caramel or Chocolate Date Tahini for a shiny mirror-glaze like frosting.