Description
This Chai Bread is a fragrant and moist vegan loaf infused with rich spices and a milky chai tea flavor. Perfectly spiced with cinnamon, cardamom, ginger, cloves, and nutmeg, this sweet bread is naturally vegan and dairy-free using soy milk and vegan yogurt. The addition of maple syrup and brown sugar creates a lightly sweet, autumnal treat finished with a luscious vegan glaze and orange zest for a citrusy brightness.
Ingredients
Scale
Chai Tea and Buttermilk Mixture
- 25 g loose chai tea
- 120 ml freshly boiled water
- 160 ml soy milk
- 1 teaspoon apple cider vinegar
Dry Ingredients
- 270 g all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (or allspice)
- ¼ teaspoon sea salt
- 120 g light brown sugar
Wet Ingredients
- 120 ml maple syrup
- 120 g vegan Greek-style yogurt (or unsweetened applesauce)
- 80 ml olive oil
- 2 teaspoons vanilla extract (or 1 tsp vanilla bean paste)
- 1 tablespoon freshly grated orange zest
Glaze
- 180 g powdered sugar (confectioner’s sugar/icing sugar)
- 1 tablespoon vegan Greek-style yogurt (or orange juice)
- 1 tablespoon non-dairy milk (or 2-3 tablespoons orange juice for thinner glaze)
- 1 teaspoon vanilla extract (or ½ tsp vanilla bean paste)
Garnish (Optional)
- Star anise
- Fresh orange slices
Instructions
- Prepare: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease a 1-pound loaf pan with oil and line it with parchment paper, leaving an overhang on the sides to easily lift the bread out after baking.
- Make the tea: Steep the loose chai tea in the freshly boiled water for 10-15 minutes using a small teapot or a bowl covered with a plate to keep it hot and infused.
- Make buttermilk: In a jug, mix the soy milk and apple cider vinegar, then pour this mixture into the steeped tea and let it steep for another 5 minutes to form a chai-flavored vegan buttermilk.
- Strain the tea: Using a fine-mesh sieve, strain the tea to extract the concentrated chai mixture. You should have about 220 ml of this milky chai; it may appear curdled but this is fine for the recipe.
- Combine dry ingredients: Sift together the all-purpose flour, baking powder, ground cinnamon, ground cardamom, ground ginger, ground nutmeg, ground cloves (or allspice), and sea salt into a bowl. Whisk to ensure even distribution of spices and leavening agent.
- Combine wet ingredients: In a large separate mixing bowl, whisk together the light brown sugar, maple syrup, vegan Greek-style yogurt (or applesauce), olive oil, vanilla extract, and freshly grated orange zest. Then whisk in the prepared buttermilk and chai tea mixture until fully combined.
- Make the batter: Add the dry ingredients to the wet ingredients in two parts, gently folding and whisking each time. Be careful not to over-mix; stir just until there are no visible pockets of flour remaining to maintain a tender crumb after baking.
- Bake: Pour the batter evenly into the prepared loaf pan. Bake in the preheated oven for 50-60 minutes. Begin checking for doneness at 45 minutes by inserting a toothpick or knife into the center; if it comes out with wet batter, continue baking for another 5-10 minutes until done. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a cooling rack to cool completely.
- Make the glaze: In a bowl, mix the powdered sugar with vegan Greek-style yogurt (or orange juice), non-dairy milk (or additional orange juice for thinner consistency), and vanilla extract until smooth. Once the bread is fully cooled, spoon or pour the glaze evenly over the top.
- Garnish: Decorate the glazed chai bread with star anise and fresh orange slices if desired, adding a visually appealing and aromatic finish.
Notes
- Use a good quality loose chai blend with a balanced mix of spices (cinnamon, cardamom, cloves, ginger) for the best chai flavor.
- Steeping the chai longer intensifies the spicy, aromatic notes in the bread.
- Light brown sugar adds a subtle caramel flavor and moisture to the bread; you may adjust sweetness according to taste.
- Maple syrup adds depth and a natural sweetness complementing the chai spices.
- Vegan Greek-style yogurt adds creaminess and moisture; unsweetened applesauce can be used as a lower-fat substitute.
- The batter should be gently mixed to prevent developing gluten, which keeps the bread tender.
- If you do not have vegan Greek yogurt for the glaze, orange juice provides a bright, citrusy alternative.
- The glaze thickness can be adjusted by adding more or less non-dairy liquid according to preference.
- Check the loaf after 45 minutes with a toothpick to avoid overbaking and drying out the bread.
- For a festive presentation, garnish with star anise and fresh orange slices; these can be omitted if preferred.
