Layered Cardamom Spice Cake with Chai “Buttercream” Frosting

By TAMMY-6

Ingredients

• 4 cups brown rice flour
• 2 cups garbanzo bean flour, sifted
• 4 teaspoons baking soda
• 1 teaspoon sea salt
• 1/2 teaspoon ground cinnamon
• 2 teaspoons cardamom
• 1 1/3 cups extra virgin olive oil or canola oil
• 3 cups water
• 1 teaspoon apple cider vinegar
• 4 teaspoons pure vanilla extract
• 3 cups agave syrup, maple syrup, or concentrated pear juice
• Chai “Buttercream” Frosting
• 2 cups palm oil
• 6 2/3 cups powdered organic whole cane sugar, sifted
• 1/4 teaspoon sea salt
• 1 tablespoon ground cinnamon
• 1 tablespoon plus 1 teaspoon ground cloves
• 3/4 cup hot, strongly steeped chai tea
• 1 tablespoon plus 1 teaspoon vanilla extract

Details

Servings 1
Adapted from eataplant.com

Preparation

Step 1

Directions:
Heat oven to 350º F. Prepare three 9 inch cake pans by lining with parchment paper, set aside.
In a large mixing bowl, combine the brown rice flour, garbanzo bean flour, baking soda, sea salt, cinnamon, cardamom. Use another large mixing bowl and combine the olive oil, water, apple cider vinegar, vanilla, and agave syrup. Whisk the flour mixture into the oil mixture until combined. Pour the batter into the prepared pans and bake about 30 minutes, or until the cake springs back when you push on it with your finger. Allow cakes to completely cool before assembling. Prepare the frosting and then use your cake assembly skills.

Chai “Buttercream” Frosting
2 cups palm oil
6 2/3 cups powdered organic whole cane sugar, sifted
1/4 teaspoon sea salt
1 tablespoon ground cinnamon
1 tablespoon plus 1 teaspoon ground cloves
3/4 cup hot, strongly steeped chai tea
1 tablespoon plus 1 teaspoon vanilla extract

In the bowl of a standing mixer, using the paddle attachment, beat the palm oil and powdered sugar until soft. With the mixer on medium speed, add the salt, cardamom, cloves, chai tea, and vanilla. Beat, scraping the sides of the bowl occasionally, until smooth and fluffy. For desired consistency, turn the mixer on high speed for 2-3 minutes.

Use right away. Or store in an airtight container in the refrigerator for up to 1 week. When you are ready to use the frosting, warm it slightly in a double boiler and whip again until it is fluffy.