Ingredients

1 1/2 cup all-purpose flour, or use 1:1 Gluten Free Flour

1 cup pure cane sugar

5 teaspoons chai spice

1 teaspoon baking soda

1/2 teaspoon sea salt

1 cup unsweetened almond milk

1/4 cup extra virgin olive oil

1 teaspoon vanilla extract

1 tub vegan whipped cream

1 tablespoon orange juice

1 teaspoon orange zest

2 teaspoons maple syrup

1/2 teaspoon cardamon

1/4 cup toasted coconut flakes, for ganishing

Instructions

Preheat oven to 350 degrees. In a medium bowl, combine flour, sugar, chai spice, baking soda, and salt. Stir in milk, oil, and vanilla. Pour into a greased 8” x 8” baking dish. Bake for 30-35 minutes. Let cool. Combine whipped cream, juice, zest, maple syrup, and cardamon. Spread over cake. Sprinkle with coconut flakes.

Yield: 6-8 servings

This recipe is from Lydia Miller’s new book “WHAT’S COOKING?”. Her book has over 140 dairy free recipes with gluten free and vegan options.