Go Back
+ servings
Chai Spiced Walnut Raisins Cake {Eggless} with Cinnamon Glaze
Print Recipe
No ratings yet

Chai Spiced Walnut Raisins Cake {Eggless} with Cinnamon Glaze

Chai Spiced Walnut Raisins Cake {Eggless} with Cinnamon Glaze
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 6 small bundt or 1 big bundt cake
Author: Sonal Gupta @ simplyvegetarian777

Ingredients

Make sure that all the ingredients are at the room temperature.

  • All Purpose flour - 2 cups
  • Butter unsalted - 1/2 cup or 1 stick
  • Brown sugar or Jaggery - 1 cup. I used jaggery
  • Honey or Maple syrup - 1/4 cup. I used Maple syrup.
  • Egg substitute for 2 eggs = 2 tbsp flax meal dissolved in 6 tbsp warm water for 2 minutes Refer the notes at the bottom
  • Salt - 1/4 tsp
  • Baking powder -1 tsp
  • Baking Soda - 1/4 tsp
  • Chai spice - 1&1/2 tbsp if strong mix or 3 tbsp if mild mix.
  • Yogurt or sour cream - 1 cup
  • Vanilla essence - 2 tsp
  • Walnuts - 1 cup chopped roughly
  • Raisins or Sultanas - 1/2 cup

Cinnamon Glaze

  • Confectioners sugar or powdered sugar - 1/4 cup
  • Milk - 2 tsp
  • Cinnamon powder - 1/2 tsp

Instructions

  • Preheat the oven to 350°F. Lightly grease a 9- or 10-cup bundt-style pan. OR use a 6 bundt cake mould of large muffin size.
  • In a large bowl, beat together the butter, brown sugar, and maple syrup until light and fluffy.
  • Add the flax meal jelly, beating for a minute or two and scraping the sides and bottom of the bowl.
  • Stir in the baking powder, baking soda, salt, and chai spice blend.
  • Stir in half the flour, followed by the yogurt and vanilla, and finally the remaining flour.
  • Mix until just combined, scraping the sides and bottom of the bowl between each addition.
  • Mix chopped walnuts and raisins in the batter.
  • Scoop the batter into the prepared pan, and bake for 50 to 55 minutes, until a cake tester or toothpick inserted in the center comes out clean. If using the 6 bundts pan, the cake should be done in 35-40 minutes or till the toothpick comes out clean on testing.
  • Remove the cake from the oven, and cool in the pan for 15 minutes before turning it out onto a rack to finish cooling.
  • Cool completely before slicing.

Making the Glaze

  • Take a small bowl and mix all the ingredients of glaze well. Drizzle on top of the slightly cooled cake.

Notes

1 Egg Substitute = 1 tbsp flax meal dissolved in 3 tbsp warm water. Set it aside for 1-2 minutes. It develops egg like jelly structure to bind the ingredients.