Ingredients
Units
Scale
- 250g all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 65g oat milk
- 1 tsp apple cider vinegar
- 70g vegan butter, meltd
- 130g granulated sugar
- 184g vegan greek yoghurt
- 2 tsp chai spice
Chai glaze
- 56g vegan cream cheese, room temperature
- 28g vegan butetr, room temperaturee
- 60g icing sugar
- 1/2 tsp chai spice
- 1 tsp vanilla extract
Instructions
- Pre-heat the oven to 190°C/374°F and line loaf tin with parchment paper.
- Muffin batter: Combine the oat milk and lemon juice in a small jug and set aside for 5 minutes until slightly curdled. Toss the chopped apples with 20g of the flour and set aside.
- In a medium bowl, whisk together the remaining flour, baking powder, baking soda, salt, and chai spice. Mix the wet ingredients: In a large bowl, whisk together the melted vegan butter, vegan Greek-style yogurt, and brown sugar until smooth and creamy.
- Pour in the prepared vegan buttermilk and whisk until fully combined. Add the dry ingredients to the wet mixture and gently fold with a spatula until just combined. Do not overmix. Gently fold in the flour-coated apples, including any excess flour, until evenly distributed throughout the batter.
- Transfer the batter to a parchment paper lined loaf pan and smooth the top.
- Baking: Bake uncovered at the specified temperature for 30–40 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs.
- Allow the loaf to cool in the tin for 10–20 minutes, then gently lift it out using the parchment paper and transfer to a wire rack to cool completely.
- Chai glaze: Beat the vegan cream cheese, vanilla extract, and vegan butter until smooth. Fold in the icing sugar and chai masala until creamy. Once cool, drizzle or spread the chai glaze over the loaf before slicing and serving. Slice & enjoy!