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Chocolate Chai Sheet Cake

Created by: Teri-Ann Carty

My decadent vegan Chocolate Chai Sheet Cake will take your Chocolate addiction to another level!

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First blog recipe of 2021 and boy it’s a doozy! I have been seeing sheet cakes all over the place and decided I needed to make my own. Chai spice is still very much alive and well being winter and all. I love the warm spices of cardamom, cinnamon, nutmeg and ginger, You MAY have noticed I use it quite often in recipes.

When I was a kid my mom used to make my grandmother’s sheet cake and I always remember her adding boiled water into the mix. You will notice I put the water in the dry section. I add the water AFTER the wet and dry are mixed. This step is crucial for a super moist cake. The olive oil also helps with that as you will see once you have made it. Lets GO!!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Chocolate Chai Sheet Cake

My decadent vegan Chocolate Chai Sheet Cake will take your Chocolate addiction to another level!

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Servings: brownies

Author: Teri-Ann Carty

Prep Time: 15

Cook Time: 30

Total Time: 45

Equipment

oven
9x13 inch pan

Ingredients

WET INGREDIENTS

1 cup cashew milk
1 tbsp apple cider vinegar
1 flax egg (1 tbsp ground flax+2 1/2 tbsp hot water)
1 tbsp vanilla
1½ cups coconut sugar
½ cup olive oil
scant 1/2 cup apple sauce

DRY INGREDIENTS

2 cups gluten-free flour blend
2 tbsp almond flour
½ cup cacao powder
1 tbsp chai spice
1½ tsp baking soda
2 tsp baking powder
¾ tsp sea salt
1 cup boiling water

GANACHE INGREDIENTS

1 can coconut milk chilled full fat
¼ cup icing sugar organic
1 85 gram bar 85% dark chocolate chopped

Instructions

CAKE INSTRUCTIONS

Place parchment in a 9 by 13 baking pan. Preheat the oven to 350.
Prepare flax egg and allow to gel for 10m minutes. The hot water will quicken the process.
In a large glass measuring cup place cashew milk and ACV. Whisk and set to the side the curdle.
In the meantime, in a separate bowl whisk together dry ingredients.
Add remaining wet ingredients into now “curdled” milk and whisk thoroughly.
Add wet to dry. Switch to a large spatula and fold the batter together. Slowly start to add boiled water. Stopping half way to mix completely and then continue with the rest of the water. The mixture may seem too thin but that is ok. Pour into the prepared pan. Tap the pan several times on the counter to release any air bubbles. Bake for 43-46 minutes until a toothpick comes out clean from the center of the sheet cake.
Once baked, allow to cool completely on a wire rack.

GANACHE INSTRUCTIONS

The night before, place the entire contents of the can into a blender and blend on high. Scrape the now blended coconut milk into a jar and place in the fridge overnight. When you are ready to make ganache, remove solidified milk from the fridge and place in a small saucepan with icing sugar. Heat until small bubbles appear. Remove from heat and add in chopped chocolate. Stir and then cover for 15 minutes. Once the ganache has cooled slightly, place in the fridge to cool and thicken.
Start with a crumb coat. A thin coat of ganache to cover the surface of the cake. I don’t worry about the sides. Place cake in the fridge to allow the crumb coat to set. Once set, continue icing your cake. I like to ice it in stages. After each coat, place it back in the fridge. Decorate with Cacao nibs or shaved chocolate would be lovely.

Nutrition

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

Close-up of apple pie baked oats drizzled with icing, with a spoonful already served from the dish

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