Chai Spiced Cakes with Ginger Icing

This recipe may seem long and daunting but it’s really easy and worth it! Most the ingredients are spices that you hopefully already have. 

This makes a lot of cupcakes so I keep them in a bag in the fridge. Pop one out and place in microwave for 10 seconds and then top with frosting when done. These are great to have in the house for a delightful yet healthy treat when you have a sweet tooth. 

Cake

• 1/3 cup maple syrup
• 1/3 cup coconut sugar
• 3/4 cup almond milk (use my fresh almond milk recipe)
• 1 tbsp apple cider vinegar
• 1/2 cup runny almond butter
• 1 tsp vanilla extract
• 1 cup almond flour 
• 1 cup oat or gluten free flour
• 1 tsp baking soda
• 1/4 tsp salt
• 2 tsp cinnamon
• 1 tsp cardamom
• 1 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp cloves

Frosting

• 3/4 tsp cinnamon
• 1/2 tsp cardamom
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1/8 tsp cloves
• a small pinch of black pepper
• 1 ¾ cup raw cashews, soaked 3 hours and drained
  
• 1/2 cup coconut cream + 2 tbsp (as needed)
• pinch of salt
• 1 tbsp lemon juice
• 2 tsp vanilla extract
• 2-3 tbsp maple syrup

Preheat the oven to 350ºF.

Combine maple syrup, coconut sugar, almond milk, apple cider vinegar, almond butter, and vanilla. Melt in the microwave or stovetop, whisking until smooth.

Transfer to a mixing bowl, and add dry ingredients. Whisk to combine.

Scoop into a cupcake pan lined with paper liners, filling each 3/4 of the way (makes 8).

Bake 20 minutes at 350ºF.

Cool completely before frosting.

For the frosting, drained soaked cashews and add to a blender along with remaining ingredients. Blend on high until very smooth, adding more coconut cream if needed.

Transfer to a container and chill for at least 2 hours (preferably overnight for a thicker, pipe-able frosting).

Frost cooled cupcakes and enjoy!