![Tea and Chocolate Cake with Cocoa Crumble [Vegan]](https://cookingrecipesmedia.com/wp-content/uploads/2025/04/cake1-1068x580.jpg "cake1.jpg")
This vegan Tea and Chocolate Cake with Cocoa Crumble is decadent as it’s towering. The method doesn’t at all times go easily nonetheless. It positive appeared like an terrible lot of batter to pour into an 11″ x 7″ baking pan – particularly with that large one tablespoon of baking powder and the large heaping pile of chocolatey crumble on high – however who was I to query? Into the oven went the cake. Fingers crossed. Oven door slammed shut. Over the following half-hour, I watched the cake rise and rise above the edges of the glass pan, hoping the contents wouldn’t spill down onto the oven flooring and burn into cinders.
By the way, additionally too late, I noticed that I had just one chai tea bag (the recipe requires 4 – 5). Decided to go ahead, I settled on utilizing a black tea bag, the lone chai tea bag, and two teabags spiced equally to chai. The outcome labored completely – a mildly spicy and aromatic cake. The coconut milk yogurt makes for a really tender, moist crumb. Even should you aren’t a “nook” individual, you’ll need the nook items of this cake on account of their additional coating of crumble.
It is a recipe tailored from The 100 Greatest Vegan Baking Recipes by Kris Holechek. I used some entire wheat flour as a substitute of one hundred pc white flour and, as a substitute of a whopping 1 1/2 cups sugar, I used 1/4 cup maple sugar and powdered stevia; small tweaks to the topping included subbing entire wheat for white flour and decreasing the sugar by half.
Tea and Chocolate Cake with Cocoa Crumble [Vegan]
Serves
1 11″x13″ cake
Elements You Want for Tea and Chocolate Cake with Cocoa Crumble [Vegan]
- 4-5 chai tea baggage
- 1 3/4 cups almond milk, warmed
- 1 1/2 cups white entire wheat flour
- 2 cups all-purpose flour
- 2 tsp. powdered stevia
- 1 tbsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. cinnamon
- 1/4 cup maple sugar
- 1/3 cup sunflower oil
- 1 6 oz. carton coconut milk (or soy or almond) yogurt
- 1 tsp. vanilla
For the Topping
- 1/2 cup entire wheat flour
- 3 tbsp. maple sugar
- 2 packets crystallized stevia (or 3 further tbsp. maple sugar)
- 4 tbsp. vegan butter
- 1 cup chocolate chips
Easy methods to Put together Tea and Chocolate Cake with Cocoa Crumble [Vegan]
- Preheat oven to 350F and calmly oil an 11″ x 13″ pan.
Make the Batter
- In a glass measuring cup, heat the milk, then steep the teabags for at the least 5 minutes.
- Gently squeeze the luggage and let the milk cool fully.
- In a big bowl, combine the flours, stevia, baking powder, baking soda, salt and cinnamon.
- In one other bowl, whisk collectively the sunflower oil and the maple sugar till clean.
- Whisk within the yogurt, vanilla and cooled tea-milk combination.
- Add the moist components to the dry components and stir till simply mixed.
Make the Topping
- In a small bowl, mix the cocoa powder, brown sugar and flour.
- Minimize the butter into small items and work into the cocoa combination till crumbly.
- Stir within the chocolate chips.
- Pour the batter into the ready pan, high with the crumble combination and bake for 35-40 minutes. The sides of the cake ought to be agency and the highest springy.
- Enable to chill within the pan on a wire rack earlier than reducing into beneficiant items.
