I am so excited about this cake! It’s totally delicious, and so easy to make. Feel free to bake it in your choice of pan. For the cake in the picture, I used a fluted silicone mold from Demarle At Home, but I’ve also baked it in a glass Pyrex 11 x 7 and a 9 x 13 baking dish. It will also work in a 9-inch pan too, although it may be a little higher. Mine took about 70 minutes to bake in the silicone ring pan, and about 55 to 65 minutes in the glass baking dish. It’s totally your call here. It would also make delectable muffins too!
Here’s the recipe:
Julie’s Original Chai Tea Cake with Carrots and Zucchini (gluten-free and vegan)
1 package of Julie’s Original White Cake Mix
1 1/2 cups of non-dairy milk (I used plain soymilk)
The contents of 3 chai black tea bags (such as Stash)
1/3 cup canola oil
3/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup shredded carrots, packed
1/2 cup shredded zucchini, packed
Mix everything (except for the carrots & zucchini) together in a bowl. Beat until smooth. Stir in the carrots and zucchini. Follow the directions on the back of the package, baking the cake until a tester comes out clean (about 60 minutes). Let cool completely and enjoy!
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