Dirty Chai Latte Cake with Toffee Cream Cheese Frosting

Method

1. 1
   Preheat the oven to 350°F and line a 9x9-inch baking pan with parchment paper.
2. 2
   Heat the dairy-free milk until boiling, then steep the black tea bag in the hot milk for 3 minutes. Stir in 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, and 1/4 tsp black pepper. Set aside to cool to near room temperature (about 15 minutes).
3. 3
   In a large bowl, whisk together melted vegan butter, neutral oil, granulated sugar, light brown sugar, dairy-free yogurt, and vanilla extract. Add 1/2 tbsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg, 1/2 tsp allspice, 1/4 tsp black pepper, baking powder, baking soda, and sea salt; whisk again. Add cake flour and pour in cooled chai milk, gently whisking just until incorporated. Do not overmix.
4. 4
   Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted comes out clean and the cake springs back when lightly touched with a golden top.
5. 5
   While the cake bakes, make the toffee sauce: In a medium saucepan, combine coconut milk (or vegan cream/cashew cream), vegan butter, light brown sugar, and maple syrup. Bring to a boil over medium heat, whisking constantly. Let boil for 1 minute, then remove from heat and cool completely. Also prepare espresso and let it cool to room temperature.
6. 6
   Let the cake cool completely before assembling. Ensure all components are at room temperature.
7. 7
   Brush the top of the cake with the cooled espresso using a pastry brush. Using a large skewer, poke holes about 1/2 inch deep into the cake (do not go all the way through). Fill a piping bag with 1/3 of the cooled toffee sauce and pipe it into the holes.
8. 8
   Prepare the vegan cream cheese frosting according to your recipe. Add 1/3 of the remaining toffee sauce to the frosting and whisk until incorporated.
9. 9
   Frost the cake with the toffee cream cheese frosting. Drizzle the remaining toffee sauce on top and garnish with flaky sea salt.
10. 10
    Store leftovers in an airtight container in the fridge for up to 7 days or in the freezer for up to 2 months.