Chai Latte Dessert Loaf

This recipe is an adaptation of Isa Chandra Moskowitz’s recipe for Vegan Chai Latte cupcakes. I have made this recipe gluten-free in the past and it always comes out sort of sticky. I wanted a bread that I could make and freeze to stop myself from eating all of it in a day and so I made some adjustments. The resulting product is still moist and delicious, but not at all sticky. It’s a hearty bread that would go well with tea and coffee. Have at it alone or with some Earth Balance spread after lightly toasting.

Gluten Free Chai Latte Dessert Loaf

1 cup soy milk
4 black tea bags
¼ cup canola oil
½ cup plain or vanilla soy milk
¾ raw cane sugar
1 teaspoon vanilla extract
1/3 cup of ground flax seed (aka flax seed meal)
3/4 cup Bob’s Red Mills Gluten-free All Purpose Flour
¼ Brown rice flour
¼ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
½ teaspoon ground ginger
¼ teaspoon ground cloves
Pinch of black or white pepper

1.  In a microwave safe bowl, heat the cup of soy milk for about 2 minutes. When it is piping hot, drop in the four tea bags and cover to steep. Let stand for about 10 minutes or so. While this is steeping start with the other ingredients and preheat the oven to 350 degrees.

2. In large bowl, combine the soy yogurt, vanilla, sugar and oil.  Let that sit while the tea mixture is doing its thing.

In another bowl, sift the flour and all the spices and the baking soda and powder together. By the time you do all this, the tea mixture will be ready.

3. Remove the tea bags one by one carefully as they will be hot. Give them all a little squeeze to remove the excess milk and release more black tea flavor. Add tea mixture to the bowl with the wet ingredients and mix for 2 minutes.

4. Add the dry ingredients to the wet ones and mix on medium until everything is combined.

5. Pour the mixture into a greased loaf pan or a non-stick silicone loaf pan and bake for 35-40 minutes.  The loaf is done when a knife comes out clean when stuck in the middle.

Do not attempt to cut this baby until it has completely cooled.  I mean it. Completely cooled. The knife may stick in places. Just be patient and use your fingers to dislodge the parts stuck to the knife (and eat them) before finishing your cut.

2 Comments Add yours

  1. Hakima says:

    I have almost the exact same recipe recipe for my vegan chai latte cupcakes but mine isn’t gluten free though. All the spices is what makes it nasty yummy not to mention the vanilla soy milk. But the cardamon is so expensive why are the good spices so expensive?

  2. Nicole says:

    This loaf looks delicious. The thought of eating anything called “loaf” that is Gluten Free is delightful.

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