Not-Gonna-Be-in-the-Wedding Chai Cake

Context: Lazy Sunday dedicated almost entirely to activity surrounding my sister's upcoming nuptials. Including, the ordering of several SUNO brand dresses (the most exciting fashion coming out of NYC according to my sis -- you may have seen it sported recently on a weeping-rehab-confessing Lilo on David Letterman) that may just suit as a bridesmaid/Maid of Honor dress... Kasey does *NOT* have colours for her wedding (how passé, how gauche, how completely matchy-matchy pedestrian *ordinary* I do believe is her take on the matter) but she most certainly DOES have a bare minimum level of "cool" fashion-forward sophistication expectation of her bridesmaid, namely: moi.

Anyway! Since we're making the cake for the wedding, this chai version was a tester trial run. It did not pass the test. Did not rise high enough. Wasn't intriguing and over-the-top tasty enough.

The Stats:

Started grinding chia seeds: Beginning of the third Radio West episode I tried listening to... the first two bored me within minutes, but this one, I actually stuck with -- an interesting talk with a now post-Mormon, bourbon "partaking" (his words, not mine)  Joshua James. He seems like a cool kid. He checked with the city of American Fork to see if his particular address could be its own incorporated little town -- so his address would read "Willamette Mountain" in lieu of American Fork. I would enjoy doing that! Declaring my own little tract of land to be a world/name/entire city of its own, with a representative name of my choosing! 

Finished taking cake out of oven: Probably within the last 10 minutes or so of said Joshua James Radio West interview (so, not quite an hour from start to finish)

Rating: 2 stars out of 5 stars (on *any* scale)

Improvements: Less Ground up chai tea... maybe not even any ground up chai tea --perhaps just steep the tea bags in the milk, which is what I believe the original recipe states, but the blogger I was referencing blended up the chai instead... which I had my doubts about, but she really praised the flavour she got as a result.

Not-Wedding-Worthy Vegan Chai Cake

This is a quartered and veganized version of Alisa Huntsman's Chai Cake from her Sky High: Irresistible Triple-Layer Cakes cookbook.  Some recipes veganize well, and I'm not sure this one did. All said, as it was, it came out tasting rather strongly spiced, but very one-note at the same time. There wasn't a lot of nuance. The texture was okay, but just okay. Moist, but not springy/fluffy/ooh-la-la. It reminded me more of a spice loaf than a layer cake.

 I quartered it because I have a lot of cake to test! So don't laugh at my measurements!

"Egg" Mixture:  Ground 2 tsp of chia seeds in coffee grinder and mixed with 6 T of warm water -- set aside

Whisked together in large bowl:

1/2 cup + 3 T cake flour

1/4 cup sugar

1 tsp + 1/8 tsp baking powder

1/8 tsp cardamom

1/8 tsp salt

3/4 T ground double spiced chai (I ripped open 3 Stash Double Chai tea bags, poured the contents into my coffee grinder, and then measured out well over 1/2 T into the batter -- but I'd say definitely use no more than 1/2 T.... and maybe just steep the tea bags in the soy milk rather than actually using the ground up tea -- see "improvements" note above)

Then blended in:

1/4 cup Earth Balance

1/4 cup soy milk

Mixed with a hand mixture, medium speed till thoroughly silky and combined

Then, to the sitting egg mixture, added:

1 T + 1/4 T + 1/4 tsp soy milk

1/2 tsp vanilla

blended on high speed for 45 seconds or so

Add the egg mixture to the large bowl of flour/milk/butter in THREE parts, till just mixed/incorporated each time.

Poured into coconut buttered/floured 8-inch cake pan and baked for 15 minutes at 350F -- rotating the pan after 7 minutes, and pulled out when the toothpick inserted in middle came out clean. This cake did not rise a ton!