Healthy, vegan dessert recipe for Rooibos and Chai Cake – made with almond milk


For the Cake:
2 1/2cups of Cassava Flour
2tsp Bicarbonate Soda
1tsp Baking Powder
1 1/2cups Organic Brown Sugar
1/2cup Coconut Oil
1 1/2cup Almond Breeze Almond Milk
1/2cup Unsweetened Applesauce
2tsp Apple Cider Vinegar
1tsp Vanilla Extract
1/4cup Water
2 Rooibos Teabags (2tbsp loose tea leaves)

For the Icing:
2 1/2cups Icing Sugar
1/2cup Vegan Butter
2tbsp Almond Milk
1/2tsp Vanilla Extract
1/4tsp Ground Ginger
1/2tsp Cinnamon
1/4tsp All Spice
(3tbsp reserved Rooibos Tea)

How to

Preheat oven to 180 degrees Celsius.

In a large bowl combine your flour, bicarbonate soda, baking powder, and sugar.

Whisk gently.

In a separate mixing bowl, cream your sugar and coconut oil together until light and fluffy.

Add the almond milk, applesauce, vinegar, rooibos (keeping 2tbsp aside for the icing) and vanilla, making sure that all the ingredients are fully combined.

Using a spoon stir your wet ingredients into the dry ingredients, being careful not to overmix and cause the mixture to collapse.

Line 2 20cm cake tins with baking paper and pour batter evenly between the 2. Bang them on the counter a few times to even out the batter.

Bake on the centre rack for 35-40min or until a toothpick comes out clean.

Once the cakes are done baking remove them and let them cool in their tins.

Once they are completely cooled remove from the tins and place on a wire rack/plate for icing.

For the icing:
Using an electric hand mixer cream butter and icing sugar together. Once light and fluffy add the milk, vanilla, rooibos, and spices to the bowl and mix well.

If a dome has formed on top of your cakes; use a flat palette knife to remove, leaving your cakes with flat tops.

Place one layer of your cooled cake on a plate and spoon and spread the icing evenly.

Add the next layer and repeat.

Use the remaining icing to ice the sides of the cake. Don’t worry too much if it gets messy, just keep going. You won’t even notice it in the end.

Finally, decorate your cake with any seasonal flowers you have. If they’re edible, great. If not, that’s okay too. Just remember to warn people before they munch them.


*Originally published 11 July 2019

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Recipe and image provided by Blue Diamond Almond Breeze in partnership with Give a Fork Food Blog – visit their website or Facebook page for more recipe ideas.