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Vegan Chai-Spiced Brownies recipe

Vegan Chai-Spiced Brownies recipe

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  • Dish type
  • Cake
  • Traybakes
  • Chocolate traybakes
  • Brownies

Vegan chocolate brownies? Yes! They are absolutely delicious! They are lightly spiced and full of chocolaty goodness. If you enjoy chai, then you'll love these.

60 people made this

IngredientsMakes: 9 squares

  • 2 tablespoons unsweetened cocoa powder
  • 30g unsweetened desiccated coconut
  • 125g plain flour
  • 200g caster sugar
  • 4 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 125ml very strongly brewed chai tea
  • 125ml rapeseed oil
  • 1/2 teaspoon vanilla extract

MethodPrep:10min ›Cook:20min ›Extra time:1hr cooling › Ready in:1hr30min

  1. Preheat an oven to 180 C / Gas 4. Spray an 20cm square baking tin with cooking spray and dust lightly with the 2 tablespoons cocoa powder. Place the coconut in the bowl of a food processor, pulse until finely chopped; set aside.
  2. Whisk together the flour, sugar, 4 tablespoons cocoa powder, baking powder and salt. Stir in the brewed chai, rapeseed oil and vanilla extract, just until all ingredients are moistened. Fold in the coconut. Spread the batter in the prepared pan.
  3. Bake in the preheated oven until the top is no longer shiny, about 20 minutes. Allow to cool for 1 hour before cutting.

Cook's note

Make sure you use vegan sugar if you want the finished product to be 100% vegan.

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Reviews & ratingsAverage global rating:(54)

Reviews in English (46)

I used coffee instead of chai tea and added some cinnamon- amazing! Thanks for posting-30 Jun 2013

Some of the best brownies I've ever had. Might seem a bit oily when you are mixing it in the bowl and even half way through cooking but as the recipe says just keep cooking it till the top is overall matte. Leave for a while, maybe even refrigerate and you will be rewarded well Nom-13 May 2013

I've found good vegan cake recipes so hard to come by: some don't crisp on the top, some don't crumble, others arn't moist...this recipe was perfect! Delicious brownies! Thank you so much. We even threw in a bit of the chai mix for good measure-12 Apr 2013


Chai Spiced Blondies

Sweet, spicy and perfectly chewy, Chai Spiced Blondies chase away the winter blues!

Ingredients

  • 1 cup Butter (soft)
  • 2 cups Brown Sugar
  • 2 teaspoons Vanilla
  • 2 Eggs
  • 2-⅔ cups Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Ginger
  • 1-½ teaspoon Cardamom
  • 1 teaspoon Cinnamon
  • ¼ teaspoons Cloves

Preparation

1. Preheat the oven to 350ºF and prepare a 9吉 jelly roll pan (a sheet pan with sides) with parchment paper.

2. In the bowl of a standing mixer, cream together the butter and sugar until soft and fluffy.

3. Add the vanilla and the eggs and whip until fluffy.

4. In a separate bowl, combine all of the dry ingredients and mix well.

5. Add the dry ingredients to the butter and sugar and mix until you have a thick sticky dough.

6. Spread the dough out over the sheet pan in an even layer. (I smoothed mine with a damp offset spatula.)

7. Bake the blondies at 350ºF for 20 minutes.

8. Remove from the oven and let them cool completely before slicing them into bars.


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Substitution questions for these chai spiced cookies?

Almond flour is only really interchangeable with other nut flours so cashew or hazelnut meal would probably work.

Nope! There isn’t a really good sub for coconut flour. A few people have mentioned using oat flour (for a non-paleo version) with success but I haven’t tried it myself.

For these spice cookies, I definitely think almond butter is the best fit! I don’t think they’d taste too good with other types.

Subbing in a liquid sweetener won’t work. There’s no liquid to reduce to make up for the added liquid, so it’d made the cookies cakey. Any other granulated sweetener would probably work.

I’ve tried flax eggs but I don’t like the taste (people say that flax eggs don’t taste like anything but I think they do).

Yes, but I think they have a better texture when they’re baked as huge cookies. Several reviewers on the original recipe agree with me!

If you try these spice cookies, I’d love to hear how they come out!


The Method

The first thing you’re going to do is pick out a chai tea that you like to drink. The best way to figure this out is to buy some, make it, and drink it. And my favorite way to do this is to steep it in hot almond or oat milk with a touch of sugar added.

Love the H-E-B brand Chai, but if you’re not fortunate enough to have an H-E-B near you, I really like the Stash brand Double Chai, as well (it’s made with cinnamon and clove oil that pops really well in the cake, though it doesn’t contain black pepper – so add some if you want it spicier).

One batch of this recipe is going to take five tea bags worth of tea. So get five envelopes out, rip em open, and pull the bags out.

Using a pair of scissors, snip off the top of each bag. Keep in mind that the tea bag might actually just be a folded tube, so make sure you hold on tight or you’ll make a big mess! Once you snip one, dump the contents into a coffee/spice grinder before moving on to the next.

If you don’t have a grinder, that’s fine – just dump the tea into your flour mixture as is. Your cake will just have larger flecks instead of a smoother color. And if you don’t want to do that, then steep ten bags in your hot milk instead.

Once you’ve unloaded the contents of your five tea bags into the grinder, give it one nice sniff before closing it and buzzing it into a fine powder.

After grinding the tea, I advise letting it settle in the grinder for at least five to ten minutes before attempting to open it. It’s going to be a spicy cloud that will likely make you cough and gag if you open it before that. Direct inhalation of cinnamon and black pepper is never a good thing, people.

In the meantime, whisk your dry ingredients in a large mixing bowl – that would be your flour, sugar (yes, it counts as a dry ingredient in whacky cake recipes – which this is), baking SODA, and salt.

Once you’ve mixed your dry ingredients together and your chai powder has had the chance to settle, dump the contents of the grinder into your bowl.

Gently whisk your chai powder into your dry mix until it’s well combined.

Once your chai and dry are combined, make three wells in the mixture – one large and two small. Into the first small well, pour in your vanilla. The second small one will get your vinegar. And the large well is going to get your melted butter or oil.

Once you’ve made and filled your three wells, pour your hot milk over the entire bowl.

Gently stir the hot milk into your dry mixture until it’s just combined and you don’t see any dry patches anywhere.

Pour your batter into prepared cake pans or cupcake tins.

Bake cakes at 325F (162C) for 45 minutes, or until a toothpick inserted into the center of the cake comes out dry (the time will depend on the size and depth of your cake pans, as well as your individual oven). Cupcakes take around 17 minutes.

Let the cake cool completely before decorating with your preferred frosting. My favorite is my American Meringue Buttercream with 12 drops of LorAnn lavender oil added.

The cake can be stored covered at room temperature for up to a week, or wrapped well (double wrapped in plastic film) and frozen for up to six months.


Bean Chocolate Brownies

Chocolate brownies made with beans so they're high in nutrition and good for you. The hidden beans in this healthy brownie you really can't taste as they just add an amazing texture. Try my bean brownie to get a filling healthy brownie thats loaded with goodness, plant protein and fibre.


Chai Spice Apple Bread that’s Dairy-Free & Gluten-Free

This chai-spiced gluten-free apple bread recipe with photos comes from my friend Kim of Cook IT Allergy Free. It’s nutritious and breakfast-worthy, but also a real treat to make. Kim says it’s now in her family’s regular baking rotation.

This gluten-free apple bread contains a beautiful combination of flavors that will make your house heavy with all the smells of winter baking. Aromas of ground cloves, ginger, cinnamon, cardamom, and apples all come together to create a heady scent.

Almond flour and quinoa flour make up the base of this recipe, while the sweetness is imparted from the grated apples and organic coconut sugar. But the true magic comes from the warm blend of chai spices.

The streusel topping is also infused with these spices, in addition to the ground chia seeds, which are full of plant-based Omega 3’s. The rich complex taste of the coconut sugar ties it all together.


Masala Chai Infused Vegan Pumpkin and Chocolate Chip Brownies with a Nutty Chai Spiced Crumb

Mood: Crimson leaves, chilly evenings & Thanksgiving celebrations. You know what this means? It’s time for fall-inspired desserts! I want something comforting, traditional & pumpkin-y, but with a funky & unusual twist. Challenge accepted!

PS: I made these brownies for Thanksgiving dinner this year & they were a huge hit with everyone!

Time: 60 mins (20 mins prep + 40 mins cook time)
Serving Size: 1 8࡮ or 9࡯ Brownie Pan
Category: Dessert
Author: Animagus Eats

Ingredients:
Dry
• 1/2 cup + 3 tbsp Vegan Powdered Sugar (I used Coconut Sugar)*
• 1/4 tsp Sea Salt
• 1/4 tsp Baking Soda
• 2 tsp Baking Powder
• 1 1/2 cups All Purpose Flour*
• 2 1/2 tsp Chai Spice: 1/4 tsp Nutmeg powder, 1/2 tsp Ginger powder, 1 1/2 tsp Cinnamon powder & 1/4-1/2 tsp Bengali Garam Masala Powder (ie. Cardamom, Cinnamon & Cloves)*
Wet
• 1/2 cup Almond Milk + 1-1/2 tsp Masala Chai Leaves/Powder*
• 1/2 tsp Vanilla Extract
• 1 cup Pumpkin Puree (super smooth!)*
• 1/2 cup Vegan Chocolate Chips
• 4 tbsp Mild Flavoured Oil (I used Grapeseed Oil)
• 1 tsp Lemon Juice
Crumb
• 1/4 cup Hazelnuts (chopped)*
• 1/2 cup Pecans (chopped)*
• 1/2 cup Vegan Chocolate Chips
• 1/4 cup Vegan Powdered Sugar (I used Coconut Sugar)
• 2 1/2 – 3 tbsp Mild Flavoured Oil (I used Coconut Oil)
• 6 tbsp All Purpose Flour
• 1 tsp Bengali Garam Masala Powder
• 1/4 tsp Sea Salt

My Secret Sauce:
While my mantra of Taste. Tweak. Repeat. still applies here, baking requires a lot more precision than savoury cooking, in terms of quantities, techniques & temperatures. It’s best to maintain the quantities of the core ingredients (flour, baking powder, baking soda, milk, oil etc.) because they will give the dish it’s structure. However, you can tweak the quantities of the ingredients that add the flavour (sugar, spices, chocolate, etc.) & adjust it to suit your tastebuds:)

Ingredients:
1. Heat the almond milk in a cup in the microwave for 1 minute 30 seconds. If it’s not hot enough, then heat it again for another 30 seconds. Put the Masala Chai in a tea infuser & infuse the Chai flavour into the milk for 3-5 minutes, until the milk has a strong Masala Chai flavour (it will turn brown in colour). Make sure the infuser mesh is very fine with no large holes, otherwise the Chai leaves/powder will escape into the milk. Once the tea has infused into the milk, place the cup in the freezer for 5 mins to cool it down.

2. Meanwhile, preheat the oven to 350 degrees F & line a cake/brownie pan with parchment paper. Lightly grease the parchment paper & set aside.

3. Combine all the dry ingredients in a large bowl & mix well.

4. Add all the wet ingredients (except the Chocolate Chips) to the dry mixture & mix gently, until the mixture is just about combined. Let it rest for 2-3 minutes. Then, mix again scraping the sides & making sure that all the ingredients are combined well into a thick aromatic orange batter.

5. Add the Chocolate Chips to the batter & gently fold them into the mixture without bruising them too much. Make sure the Chocolate Chips are not too soft or gooey (chilled ones work the best), because if they melt into the mixture while combining them, they will take over the taste & orange colour of the pumpkin batter.

6. Pour the mixture into the baking dish & spread evenly using a spatula make sure it gets into all the nooks & corners of the brownie pan.

7. Next, mix all the crumb ingredients in a bowl using your hands. You can use a spoon too, but hands are just more fun (don’t forget to wash them first though!). There’s nothing like digging your hands into a bowl of sweet & crunchy goodness:) The crumb will be a tad bit moist, but mostly dry & crumbly. Again, remember not to bruise the chocolate chips:)

8. Sprinkle the crumbly mixture all over the batter & make sure sure you spread it evenly throughout. Every bite needs to have some crunchy goodness:)

9. Put the cake pan into the oven & bake for 40-45 minutes. Start with 40 minutes & then if needed, bake it for another 5 minutes. Do the cake test: insert a toothpick right down the centre of the cake & if it comes out clean, then your brownies are done! But remember, the chocolate chips would have melted by now, so the gooey chocolate on the toothpick doesn’t count just the cake batter needs to be cooked:)

10. Take out the cake from the oven & cool it completely for about 15-30 mins. I know it’s hard to control yourself from eating just one ‘tiny’ piece..but trust me, your patience will be rewarded) Once it’s cool, gently remove the parchment paper & slice the cake into brownie squares & try not to disrupt the crumb toppings too much.

11. Voila! Your Masala Chai Infused Vegan Pumpkin & Chocolate Chip Brownies are ready! The aromatic kick from the Chai & the spices, coupled with the gooey chocolate chips, the sweet pumpkin flavour & the crunch from the crumb, makes these brownies DELICIOUS! Serve them immediately to enjoy the gooey chocolate goodness, but they taste great even after they’ve been stored in the fridge. These brownies are going to be a definite hit with your friends & family! Happy Eating:)


Notes:

* If you found yourself going, “Wait, sugar isn’t vegan?!”, then click here to know more. And, if you can’t get your hands on Vegan Sugar, then Maple/Agave Syrup is a good vegan substitute for sugar.
* You can possibly substitute a part of the flour with whole wheat or gluten free flour. I have only tested this recipe with All Purpose Flour. If you test it successfully with other flours, let me know:)
* I’m originally from Kolkata, West Bengal in India & as a Bengali, I love my Bengali Garam Masala Powder:) It’s mainly used in savoury dishes & has a beautiful aroma. You can easily make your own Bengali Garam Masala Powder at home using Cloves, Cinnamon & Cardamom & a spice/coffee grinder. Check out this easy recipe by Saffron Streaks.
* You can also use other non dairy milk like Soy Milk, Coconut Milk, etc.
* I used canned Pumpkin Puree, but you can also make your own Pumpkin Puree using this easy recipe by Inspired Taste.
* You can also substitute Hazelnuts & Pecans with other nuts like Almonds, Walnuts, etc.

Inspiration: Adapted from Vegan Richa’s Pumpkin Cake recipe.


11 Vegan Recipes to Make with Your Sourdough Starter

Has your sourdough starter survived quarantine? If you&rsquore still feeding your homemade &ldquopet&rdquo regularly, you may be getting a bit bored with basic boules and loaves. And then there&rsquos the discard to consider&mdashsome must die in order for the whole to survive. It&rsquos an emotional project no doubt, so the results better be worth it. We compiled our favorite recipes that incorporate both the starter and discard&mdashbetween small-batch pancakes to a full tray of cinnamon rolls, nothing will go to waste. No starter? Follow these basic instructions and you can have one of your own in just five days.

1. Small Batch Sourdough Pancakes by Wes Hook
Anyone who has maintained a sourdough starter knows the gut-clenching feeling that comes with throwing away the discard on the weekly (or daily, if your starter is counter-dwelling). This simple pancake recipe repurposes that discard so you can avoid waste and make breakfast at the same time. Slightly sweet, fluffy, and stackable, these pancakes are fantastic with a pat of vegan butter and fruit preserves.


2. Aloo Kulcha (Potato-Stuffed Indian Flatbread) by Holy Cow! Vegan
Here&rsquos another recipe to reuse that discard&mdashthis time for dinner. Aloo kulcha is akin to naan that&rsquos stuffed with a smooth, spiced potato filling. Like most sourdough recipes, you&rsquove got to plan a bit ahead, but the rising time for this recipe (two to three hours) pales in comparison to some overnight proofing requirements of other sourdough-based breads. Start around 4pm, and you could be sitting down to your new favorite meal around 7:30 or 8pm.


3. Vegan Sourdough Cinnamon Rolls by The Sasha Diaries
If you&rsquore one of those people who start thinking about weekend brunch on Friday, this recipe will serve you well. It requires an overnight rise, but if you do the prep work the night before, you can look forward to one of the best cinnamon rolls you&rsquove ever had Saturday morning. Thanks to the tang of the sourdough and the unique chai-spiced filling, these rolls aren&rsquot overly sweet. They are, however, wonderfully warm, fluffy, and delicious. Even if you&rsquore just baking for one, make the full batch and freeze the unfrosted leftovers.


4. Vegan Sourdough Soft Pretzels by Nuts for Greens
Stressed out? The methodical motions of shaping pretzels can be meditative. Once you nail the recipe, get creative with toppings such as flaked sea salt, cinnamon sugar, or everything bagel seasoning. Sure, baking a huge sourdough boule may look impressive, but nothing beats a warm soft pretzel (even if it&rsquos slightly misshapen).


5. Vegan Sourdough Brownies by Top with Cinnamon
You bet you can bake more than just bread with your starter! We love this recipe because there is no proofing required&mdashfrom start to finish, you can get super fudgy, crackly topped, sea salt-flaked brownies on the table in about 45 minutes. It&rsquos up to you if you want to tell your friends and family what the secret ingredient is. They&rsquoll never guess.


6. Vegan Sourdough Milk Bread by The Floral Vegan
In contrast to super crusty, dark and hearty sourdough, milk bread is a popular Japanese-style soft roll. While there is virtually a vegan version of everything, animal-free milk bread is one of those elusive products that are nearly impossible to find. Do what the vegans of the &lsquo90s did and make your own. Pro tip: these pillowy rolls are best eaten hot out of the oven and slathered with vegan butter and jam.


7. Easy Sourdough Pizza by Veecoco Eats
Mastering a stellar dough is the first step to becoming an at-home pizzaiolo. You may not have a wood-fired pizza oven, but you can still approximate a quality pizza with a solid crust recipe. As all pizzaiolos know, pizza teaches patience. Your dough will need an overnight rise, so plan ahead!


8. Vegan Sourdough Banana Bread by Stephie Cooks
Many of us mastered our banana bread recipes during quarantine, but this unique recipe really deserves a shot. The sourdough component (you can even use the discard) sets this staple apart from your basic banana bread in terms of taste and texture. This recipe is also ideal for those who have a starter but not a lot of patience or time on their hands. Just like any traditional quick bread, it comes together in about an hour.


9. Focaccia by Weeknight Vegan
Picture a cross-section of a thick, chewy, perfectly aerated piece of focaccia studded with cherry tomatoes. Are you drooling yet? Focaccia is one of our favorite uses for our sourdough starter&mdashwe even use it as a pizza crust. Get creative with your toppings and top your bread with sliced tomatoes, different herbs, olives, or flaky sea salt. Focaccia is truly the best edible canvas.


10. No-Knead Sourdough Bread by A Virtual Vegan
Settle in for a good read, because this is a very comprehensive guide to baking the perfect sourdough boule. We love this particular blog, because it offers different directions for the &ldquoworkday bake,&rdquo &ldquotake your time bake,&rdquo and &ldquoone day bake.&rdquo Essentially, she does the planning for you, no matter what your schedule looks like. Trust in A Virtual Vegan, and you&rsquoll gain the confidence of a seasoned bread baker.


11. Vegan Sourdough Biscuits by Vegan Yack Attack
Don&rsquot throw away your discard! Make biscuits instead. There&rsquos no proofing time needed, so really there&rsquos no excuse not to make these buttery vessels for vegan fried chicken or mushroom gravy. Take plain biscuits to the next level by mixing vegan cheese into the batter, or go the sweet route by rolling the dough in cinnamon sugar just before baking. No matter how you choose to enjoy your biscuit, there is one universal rule: it must include butter.

Tanya Flink is a Digital Editor at VegNews as well as a writer and runner living in Orange County, CA.

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Paleo Chai Spiced Cookies (grain-free, gluten-free, dairy-free)

I came across these grain-free thick and chewy snickerdoodles from A Clean Bake last week and knew that I had to make them! But being as it’s October, I wanted to fall-them-up a little, so I used maple syrup instead of honey and added quite a bit of chai spice to turn them into paleo chai cookies.

I looked up different recipes for chai spice mix and all the recipes were different and used different spices so I just threw in some ginger, cinnamon, cardamom and cloves. I thought it was a perfect mix but you can use whatever spices in whatever proportions you want.

The first time I made them paleo chai spiced cookies, I used the chai spice mix in the dough and in the sugar I used for rolling the cookie dough balls in. That was kind of overkill. The cookie itself is spicy enough without rolling them in even more spice. But I still rolled them in sugar because… why not? )

At first, I rolled them in coconut sugar, which totally worked, but I preferred them with granulated sugar, because of texture and taste. Raw sugar would also work well! But of course, if you want to keep these chai spiced cookies paleo, use coconut sugar!

I LOVE how chewy these chai cookies are. Have you ever tried these soft and chewy ginger cookies? They’re just like those in size, shape, and texture but with a totally different flavor.

Out of all the types of grain-free goodies (cakes, brownies, muffins, etc.), cookies are definitely my favorite. While the texture is different from cookies with all-purpose flour or whole wheat, they’re still nice and chewy and not at all funky. And from a recipe development standpoint – they’re the easiest and therefore the least likely to make me frustrated. :D

Wondering what to drink with your chai cookies? This hot spiced apple cider or pumpkin chai latte would be perfect!

And for another great Christmas cookie, try these gluten-free cut out sugar cookies!