Chai Spiced Apple Cake & Muffins

chai apple cake muffins

The recipe for chai spiced apple cake and muffins came about because I was / am desperately longing for the scents and taste of autumn. Oh, and also add in the cooler temperatures too.

Anyone else want to start a petition to start fall now? I know we are basically in the middle of summer, but I am done with these 90+ degree days. The high humidity can go buh-bye too.

So, yeah, I have been dreaming of cinnamony apple treats and creamy chai lattes. The thought of drinking something even lukewarm makes me start sweating though. Ugh

That’s when I thought it would be great to combine the two tastes into one. And if I put them into a dessert or snack, then I could cool it down with a big scoop of ice cream. YES! Chai spiced apple cake and muffins were created.

Luscious Cheesecake is also a Great Heat Beater! lol

 

Well first I actually had to create it, and for some bizarre reason that was not easy. I threw together the cake on the fly, and it was great the first time… except for a few (what I thought would be minor) tweaks. The next time I made it, with the adjustments, it was blah.

I did not want to eat another cake, but I still wanted to solve this mystery. Ok, and I really wanted my autumn treat to spite summer. The way to do that was to make these into jumbo muffins instead. Don’t ask why that makes a difference. It just does. ha

chai spiced apple cake muffins

For some reason that worked, so we now have one recipe for either chai spiced apple cake or muffins. The only thing you have to do is add a little more milk and white vinegar to the cake batter. Easy tweak for a very delicious dessert or snack.

 

Homemade Recipe for Chai Spice Blend

 

Let’s go over some helpful information before you make the recipe. The first is deciding what type of texture and taste you want. In the cake recipe, I cut the apples into finer diced chunks. You can really taste sweet and juicy apple with every bite.

The muffins above used shredded apples. Don’t they look yum? You can almost smell their autumnal spiciness too. Well, I still can because I made another batch yesterday. lol 

Shredded apples practically melt into tender little pockets. I did not add walnuts to that batch, but I did the next time. I also added some minced crystallized ginger. They are amazing additions. (Photo of those muffins are at the bottom, right before the recipe instructions.)

chai spiced apple cake muffins

You can see diced versus shredded in the photo above. I actually have used both versions in one cake, and I love the different flavor dimension it adds to both treats.

Sweetness level is another area I want to cover. I sprinkled about 2 tablespoons of brown sugar, mixed with some cinnamon, over top the cake before baking it. The crisp, delicate crust it forms is swoon worthy.

I LOVE it! But I only love it when it is still like a crust. It softens by the next day. My husband has absolutely no problem with that though, and you probably will not either.

Note: I am the type of person who really only enjoys banana bread the first day, while the top is still firm. Yeah, I know. haha So go for it if you fall into the former camp.

 

Speaking of Bananas, You Have to Try These Muffins

 

The amount of sugar in this recipe really is not high. I think the warm spices help elevate the flavor in this chai apple cake or muffins, so you do not need as much sweetener.

Braeburn apples are wonderful, but I have also used Honey Crisp and Fuji. I know many folks swear by Granny Smith, but my preference is for the ones with a tart, sweet + spicy type of flavor. Jonagold is also a fave. I use it, along with a mix of other apples, in pies and crisps.

chai spiced apple cake muffins

Here is a Handy Chart going over what apple types are best, depending on how you want to use them. When we lived up in New England, I found new apple loves… usually by picking names I thought were cool. haha I would also ask the owners more about them though.

I hope you enjoy this mix of a chai latte and apple treat. Here is to autumn dreaming!

 
P.S. Here is another fall treat–> Pumpkin Spice Cake with Vegan Cream Cheese Frosting

 

 

Chai Spiced Vegan Apple Cake or Muffins

Print Recipe
Serves: 1 cake or 6 jumbo muffins Cooking Time: 40 minutes to 1 hour

Ingredients

  • 1/2 tablespoon white vinegar (1 tablespoon for cake)
  • up to 1/2 cup creamy oat milk (up to 2/3 cups for cake)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 to 2 teaspoons chai spice blend, store bought or homemade
  • 1 large apple (or 2 small / medium)
  • 1 cup organic sugar**
  • 5 tablespoons vegan butter, cut up
  • 1/3 cup egg replacement
  • 3 tablespoons neutral tasting oil
  • 1 teaspoon pure vanilla extract
  • 1/3 cup finely chopped walnuts, optional
  • 2 tablespoons minced crystallized ginger, optional
  • Sugar and Spice Mix
  • 2 tablespoons organic brown sugar
  • 1/4 teaspoon ground cinnamon

Instructions

1

Add vinegar to a glass measuring cup, and then add enough milk to measure 1/2 cup (2/3 cup for cake); stir and set aside for 10 minutes.

2

For Muffins: Preheat oven to 425°F. Coat 6 jumbo muffin cups with non-stick cooking spray. I use the type with flour.

3

For Cake: Preheat oven to 325°F. Coat an 11 cup baking dish (you can use 9 x 13 inch, but the cake will be a bit thinner, also the baking time will be 10 to 15 minutes shorter).

4

In a medium bowl, whisk flour, baking powder, baking soda, salt, and chai blend; set aside. In another medium bowl, whisk sugar and spice mix; set aside.

5

Peel, core, and quarter apple. Chop into very small chunks or grate. Stir into the spice mix until coated; set aside.

6

Add the granulated sugar and butter to a large mixing bow, and press the butter into the sugar with a spatula. This will keep the sugar from flying outside the bowl while mixing. Cream the butter and sugar on medium high speed until light and fluffy, about 2 to 3 minutes. Add egg replacement and beat for another minute.

7

Stir in 1/3 of the flour. Add oil and vanilla to the "buttermilk" and stir into batter. Stir in remaining flour, and then fold in the apples (plus nuts and ginger if using). Distribute the batter evenly between muffin cups or into the prepared cake pan.

8

For Muffins: Place in oven, and immediately lower temperature to 350°F. Bake for 32-35 minutes, or until golden brown, top feels firm, and a toothpick inserted in the top comes out clean.

9

Cool in pan for 10 minutes. Gently run a knife around the edges of the muffins, being careful not to cut into them. Loosen and lift the muffins out. Place on a rack to finish cooling completely.

10

For Cake: Bake for about 50 minutes to 1 hour, until the top springs back when lightly pressed, and a toothpick inserted in the middle comes out clean- or with just a few moist crumbs. Remove to a cooling rack, and cool completely before slicing.

11

Store at room temperature for up to 3 days, or in the refrigerator for a week.

Notes

**I use organic raw cane sugar. It's unbleached and more coarse. If you're using caster or fine sugar, you may want to decrease the amount up to 1/4 cup.

chai spiced apple cake muffins

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