Blueberry Chai Loaf Cake Recipe

A fluffy and moist blueberry cake with cosy, warming chai spice

This blueberry chai cake has the yummiest, fruity and gently chai spiced flavour! The moist blueberries in the sponge work so well with the warming spices to create a really delicious cake, perfect for this time of year.

This loaf cake is incredibly simple to make. There's just twelve easy steps and minimal equipment needed. Just throw everything into one mixing bowl, stir together and bake in your loaf tin until golden, fluffy and incredibly yummy! There's also the option to add a beautiful, naturally purple blueberry glaze!

It's perfect to eat by itself or equally as tasty slightly warmed and served with a scoop of ice cream or vegan custard as well!

This recipe makes one 2lb loaf cake, but you could make cupcakes or a round cake instead if you like. You'll just need to adjust the baking times.

This cake is best eaten within about four days while it is freshest or you can freeze the whole cake or slices of cake for longer. Store in an airtight food container in a cool and dry place.

It's dairy free, egg free, nut free, easily gluten free and of course, completely vegan!

Makes one 2lb loaf cake

Sponge ingredients;

240g plain flour

145g caster or granulated sugar

15g baking powder

1 tsp cardamom

1 tsp cinnamon

¾ tsp ginger

½ tsp nutmeg

¼ tsp cloves

70g sunflower or neutral oil

7g apple cider vinegar

250g soya milk

100-120g fresh or frozen blueberries

Glaze ingredients;

30g thawed frozen blueberries

140g icing sugar

Extra fresh blueberries to decorate - optional

You will also need; mixing bowl, 2lb loaf tin, baking paper, whisk, fork, spoon

---

How to make your cake;

1. Preheat the oven to 170°C / 320°F and line your baking tin with baking paper, this will make sure your cake does not stick

2. In a mixing bowl, add the flour, sugar, baking powder and all the spices. Use a whisk to roughly mix together

3. Add the sunflower oil, soya milk and apple cider vinegar to the dry ingredients in the mixing bowl and whisk again making sure there are no lumps of flour

4. Add the blueberries and gently fold them through the batter

5. Add the cake batter to the baking tin

6. Bake for around 35-45 minutes until golden and a cocktail stick comes out clean

7. Leave to cool in the baking tin

8. Make your blueberry glaze. Add the thawed blueberries to your mixing bowl or a small dessert bowl and mash them with a fork. I don't mind some larger blueberry pieces, but if you want your glaze completely smooth, blend the berries instead

9. Add the icing sugar a little at a time and mix until you have a smooth glaze

10. Pour the glaze over the top of the cooled loaf cake and smooth out using the back of the spoon

11. If you would like to, you can add some extra fresh blueberries to decorate the top of your cake

12. Now your cake is ready to slice and eat!

Tips & Tricks!

• This is a very moist and soft cake, so let it cool completely in the tin before trying to slice it or it may crumble

• If you're not a fan of all the spices in chai, you could just add a little cinnamon to the sponge mixture instead

• Instead of blueberries, this recipe would also be delicious with raspberries, chopped cherries or blackberries instead!

• To make your cake gluten free, use gluten free plain flour and add 1g of xanthan powder for every 100g of flour. It doesn’t sound like much but it makes such a difference to the sponge texture! This is the xanthan powder is use - https://link.amazon/B0fN4GmzA

• This is my Lakeland loaf tin; https://amzn.to/4cpWFVp

• I just used baking paper to line my tin, but these are loaf tin liners; https://amzn.to/41dqh2X

• These are my mixing bowls - https://amzn.to/489iB6s

• These are similar to my wooden lidded spice jars; https://link.amazon/B0aDDAXzO