Infusing the warming & grounding effects of masala chai into the comfort of a piece of coffee cake, and you have the perfect treat. This is one of my favorite baked goods I've made to date, and I've done a lot of baking in my day, so that's saying a lot. Having this with a hot cup of coffee or a matcha latte... or if you want to get really meta and have it with a chai latte, and you will be transported into heaven.
For the cake:
1 stick (1/2 cup) vegan butter, at room temperature (I used Miyokos)
1 cup coconut sugar
2 large eggs, room temperature
1 cup 1:1 gluten free baking flour, spooned into measuring cup and leveled off with a knife ( I used Bob's Red Mill)
1/2 cup almond flour (I used flour, not almond meal)
2 tsp masala chai tea blend (finely ground in a spice grinder or food processor)*
1 teaspoon baking soda
3/4 teaspoon salt
1 cup mashed very ripe bananas, from 2-3 bananas
1/2 cup coconut yogurt (can sub coconut cream)
1 teaspoon vanilla
1/2 cup chopped walnuts (optional)
*If you do not have a masala chai spice mix, make it yourself with:
3/4 teaspoon ground cardamom
3/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon allspice
For the Crumble topping:
1 tbsp masala chai spice mix
1/4 cup almond meal
1/4 cup coconut sugar
1 tbsp coconut oil (or vegan butter), melted
Preheat your oven to 350 degrees Fahrenheit. Grease a springform pan or 9x5 loaf tin with some coconut oil, and place parchment into it, covering the bottom, and reaching up the sides of the tin.
In a large bowl with a hand mixer or in a standing electric mixer, beat the butter and sugar together until the consistency is whipped and fluffy. Mix in your eggs one at a time, incorporating well after adding each. Scrape down the sides of your bowl as necessary.
In a medium bowl, whisk together the gluten-free and almond flours, baking soda, chai spice, and salt. Add to the sugar-butter mixture and beat gently until just combined. Add bananas, coconut yogurt, and vanilla and mix on low speed until just combined. If using, gently fold in nuts.
Pour batter into your pan and bake for 60-70 minutes (depending on the power of your oven) until deep golden brown and a toothpick inserted into the center comes out clean.
Let rest in pan for about 10 minutes, then turn out onto a rack to cool completely.
This bread is best enjoyed warm out of the oven or toasted! Have it with your morning coffee or dare I say, a chai latte 🤤😉