Your favorite spiced tea transformed into a soft, frosted, date-sweet slice–this healthy Chai Spiced Quick Bread is the perfect cozy sweet treat! Vegan, gluten-free, oil-free.
A quick bread without frosting I can handle. Some quick breads are possibly even better that way. But a frosting without a quick bread or a cake or some sort of soft, baked spot to call home…we can’t let that happen! So with all that creamy vanilla frosting from yesterday’s post on hand, I really had no choice but to do a bit of fall-flavored bread-baking.
While I do like coffee, I don’t drink it regularly. It’s not a habit I want to start, so I only have it if I am at some sort of cute cozy cafe where someone much more skilled will make it for me. But if there is a chai latte on the menu I will pick that in an instant over any sort of coffee beverage. And while I’ve been known to drink a non-iced chai latte even in the middle of summer, it’s these chillier months when the flavors of warm chai tea are the most enticing.
The spices that make up chai seem to vary a bit depending on who you ask or what brand of tea you are using. Cinnamon, cardamom, and ginger are always in there, but the rest can vary to include allspice, cloves, anise, black pepper, or all of the above. To avoid complete spice jar overwhelm, I stuck with cinnamon, cardamom, ginger, and cloves. I would’ve added in anise as well, since I love that licorice-y flavor, but I didn’t have any on hand–ground or flower-shaped form.
In addition to the ground spices, I also used actual chai tea in this recipe to bump up the spice and cover any I left out. Since date paste is the sweetener and base for this quick bread recipe, I just swapped out the usual water for blending with chai tea. Easy and extra flavorful!
And all those lovely spices mingling in every soft, crumbly, spiced slice makes this quick bread the perfect pair for a thick layer of frosting…
Now I certainly wouldn’t say no to a hot chai mug alongside my slice of chai bread either if anyone here is really good at latte making and just wants to send one my way! Nope, no takers? Okay fine, I’ll make it for myself. As long as you go make this quick bread for yourself. And be sure to tag me @feastingonfruit and #feastingonfruit if you do!
Chai Spiced Quick Bread
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 slices 1x
Description
A spiced tea favorite transformed into a soft, frosted, date-sweet slice–this healthy Chai Spiced Quick Bread is the perfect cozy sweet treat! Vegan, gluten-free, oil-free.
Ingredients
- 12 pitted medjool dates
- 1 cup prepared chai tea
- 1 1/4 cup oat flour
- ¼ cup tapioca starch
- 1/4 cup nondairy milk
- 2 tsps baking powder
- 1 tsp baking soda
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp cardamom
- 1/4 tsp cloves
- Optional: Low-Fat Vegan Vanilla Frosting
Instructions
- Preheat the oven to 350F.
- Pour the chai tea over the dates and soak for 10 minutes. Blend the chai tea, dates, lemon juice, non-dairy milk, and vanilla on high until smooth.
- In a large mixing bowl combine the dry ingredients and mix briefly.
- Add the date mixture. Stir to combine.
- Lightly oil or line a loaf pan and pour in your batter, smoothing out the top.
- Bake for 35 minutes at 350F.
- Cool completely before frosting and slicing. Keep in the fridge. It is best fresh and will dry out over time.
Notes
This bread is not very sweet. If you want a sweeter loaf, you can add 1/4 cup maple syrup and an extra 1/4 cup oat flour to make up for the extra moisture.
Nutrition
- Serving Size: 1 slice
- Calories: 179
- Sugar: 24g
- Fat: 2g
- Saturated Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 3g
Click Below To Pin
I’m so in love with this bread already! The texture, the frosting, the spices, the ingredient list – just all of it <3 Extra excited that I have everything on hand so I can whip this up!! I've been craving a nice cozy loaf, but I'm no good at saving bananas for bread so this is just so perfect.
Also have some maple sea salt ice cream in the freezer that I think belongs on top of a toasted slice of this *heart eyes emoji x100*
MAPLE SEA SALT ICE CREAM!??!! Oh wow I need that in my life right now, on top of this or just with a big spoon–I’m up for either! Oh I have to buy a special bunch of bananas and put it in a special spot to ever have any left for baking so I know what you mean 😀 Happy cozy baking, still dreaming about your cinnamon roll!
Hi would you reckon GF plain flour would work in place of oat flour? Also I don’t have tapioca so would corn starch or Arrowroot starch do the job (which of the 2 would be best?)☺️;
You could try them with GF flour! If you do that though you won’t need the starch, just use all GF flour 🙂
Oooooh, now we are talking lady!! Chai and cinnamon and pumpkin spice are all pretty much what I live for in life, haha! I love, love chai anything. It is actually my favorite tea to drink, so I imagine a nice hot mug of tea to drink with this would just make my chai dreams come true, haha! It’s beautiful and the texture looks awesome and I bet the dates do a good job of keeping it moist! I need to go read your frosting post next…I just saw it on Instagram. I really need to try a japanese sweet potato since I never have because my first thought would be that I would think it tastes like all potato, but I’ve heard that japanese potatoes are really different. This is such a pretty loaf and just perfect for the holidays!
My favorite too–extra spice please! I may even prefer this blend of spices to pumpkin spice, although that’s a tough call. It’s not as exclusively seasonal though, so that’s nice. Although I know pumpkin spice season is year round for you haha 🙂 I have been thinking of you and hope you are doing and feeling okay <3
CHAI!!!!!!! You had me at chai, and of course that dreamy frosting! I am a chai tea addict. There’s a local company here that makes a tea called “Cinnamonious Chai” and it is heavenly – we make lattes with it quite a bit. I’ll bring the latte if you bring this bread 😉 Looks amazing, Natalie! I guess I missed your frosting post…need to go check it out! <3
Just the name “Cinnamonious Chai” and I already know I will love it! Plus creativity points. I am an abysmal latte maker (it’s either not hot enough or not frothy enough or not sweet enough…I can never win!) so that’s a deal I would make in an instant. I drank so many chai lattes/drinks when I was in Oregon, there are lots of good coffee shops up there. I’ve made a few tea-less warm chai mugs lately too with just spices and maple syrup and coconut milk–so yum 🙂 Thanks Mandy!
Oh, I see whatcha did there.. 😉 Haha. Ya know, you’d pretty much be doing the frosting a huge disservice to not find it a cozy home atop this amazing quick bread. Really. 🙂 Coffee: how can we be besties without me knowing this about you?? And woah… when we hang out you might be a bit jarred by how much coffee I drink. But then I’ll just place a big, steaming cup of chai in front of you and all will be forgotten. 😉 I’ll bring the chai lattes, you bring the bread! 😉 Can’t wait to chat this weekend! xo
Yes you get me!! We certainly can’t have homeless frostings just wandering around, they deserve creature comforts too, of course 😉 Always looking out for those in need, that’s me haha! I’m open to coffee, no judgement, just not a regular part of my life. I LOVE the smell of it, so maybe hanging around you would be perfect I can just enjoy the aroma 🙂 Make that milk on top extra frothy please! Yes yes, chat we shall <3
This looks delicious 🙂 I don’t have any tapioca – is it possible to substitute for something else (plain all-purpose flour, for instance?)
If you use AP flour for all of the flour than the tapioca isn’t necessary since you have gluten in there to do the binding job. Or you can simply substitute cornstarch one-for-one in place of the tapioca and leave the oat flour in 🙂
Thanks for the quick reply! I’ll try it with flour and see how it goes… 🙂
Sounds great! Is there a substitute for oat flour? Perhaps coconut flour?
Coconut flour is really tricky in baking, I’m afraid it won’t work here. All purpose, spelt, or a gluten-free blend are the only others I can be pretty confident would work, almond flour may work as well but it would take some tweaking. Sorry, there’s no easy sub!
I can almost smell my mother’s kitchen full of chai spices. Love the aroma of these spices, and I can only imagine how heavenly your kitchen smells. Love this recipe, Natalie!
I absolutely adore the smell too, I just made another batch today and didn’t even want to leave the kitchen while it was baking and miss out on all those wonderful spiced aromas 🙂 Thanks for stopping by Nisha!
Chai ANYTHING. I love. Bread form? EVEN BETTER. Wondering…would potato starch work instead of tapioca??
I know cornstarch would, not positive about potato starch since I don’t work with it very often but since it’s a small amount I imagine yes. Yes me too, chai is amazing!!
Tha page for the vanilla frosting recipe does not exist. Thanks for this amazing recipe anyway.
Oh no! It is just broken, I will fix it right now. Frosting is here: https://www.feastingonfruit.com/low-fat-vegan-vanilla-frosting/
This looks absolutely wonderful Natalie, I can also smell this beautiful loaf through the screen! Gorgeous photos too!
The smell is like it’s own treat! Ah how I love fall/winter baking for that 🙂 Thanks for hopping over to check it out Stacey!
I feel like we’re both in a quick version of quickbread kind of mode. This sounds delightful, and I love the icing option! A little sneaky extra treat 🙂
Yes I was thinking that too! I think we also just both love quick breads period 🙂 Thanks Laura!
This looks incredible. I am obsessed with the idea of that icing, especially. You are SO inventive. Pinning now!
The icing is my favorite part too!! Thanks Casey 🙂
Chai is everything i need in my life…and your amazing desserts of course. Natalie you are a genius!!! I need to do this asap, just a lil problem. I don’t have dates now.. it will work if i use coconut sugar or maple syrup?
Hi Liza! Chai is so good in every form, isn’t it!? If you want to make it without the dates, I recommend adding in either pumpkin or applesauce or even mashed banana otherwise it will be really dry. And then yes, use coconut sugar or maple syrup to sweeten. I would try 1/2 cup maple syrup, 3/4 cup pumpkin or applesauce (pumpkin is better!), and then increase the flour to 1 1/2 cup to make up for the addition of maple syrup. I hope that helps, let me know if you have any other questions 🙂
If I add a 1/4 cup maple sugar instead of maple syrup would I need to add the extra 1/4 cup of oats?
Hi Kelly! Maple sugar will be fine, you do not need to adjust any of the other ingredients. Happy baking 🙂
Hi! Wanting to make this delicious sounding bread but wondering…
The ingredients list mentions non-dairy milk, but the instructions do not. I would assume adding it when you add the dates/chai, but don’t want to put it in if it was in the ingredients inadvertently.
Thanks!
Oooops! My mistake, that’s what I get for retesting and tweaking the recipe at the last minute. Just add the non-diary milk into the blender with the dates and other wet ingredients, I will add that to the recipe right now. Thanks Adrienne and happy baking 🙂
Great! Thanks!
Ok, what is going on here, Natalie?! I’m catching up on some of your latest goodies, and I want to make EVERY. SINGLE. THING.!.!.!. What are you doing to me?! ? This bread, all those spices, and all that frosting — they all look insane!
I am totally digging the fall/winter flavors, ideas (and spices) are just flowing right now!?
Hi Natalie
I dont have the tapioca starch so if I use whole-wheat pasty flour in place of 1 1/4 cup oat flour and ¼ cup tapioca starch , must the qty be 1.5 cups of pastry flour or should I also be adding baking powder?
Hi Sam! If you use whole wheat pastry flour in place of the oat + tapioca, yes it will be about 1.5 cups total. Since it is a completely different protein/gluten content and will absorb liquid differently, if the batter seems excessively thin or thick adjust accordingly. And yes you do still need the baking powder. Hope that helps!
Oh this looks so lovely and timely for winter!
Indeed! All those warm spices are perfect right now 🙂
I cannot find the japanese sweet potato in any of my grocery stores, what can be a substitute?
Any type of sweet potato will be okay, it will just affect the color and texture slightly. With the regular orange you will probably need a little less non-dairy milk, but adjust accordingly.
Do you use real ginger or ginger powder?
I used powdered here, but either would be fine 🙂
Natalie, stop it, I’m drooling! I need to make this while I’m home over spring break!
Anything I can use instead of tapioca starch by chance? No worries if not.
Love that the frosting is made with SWEET POTATO- what the heck!! You are a creative genius. I miss making your recipes, but it’s tough at school without a blender or food processor (I know, how do I live!?). Can’t wait to make this bread though since I LOVE chai and bananas!
But really, how do you live!?!? Hahaha!! That would be tricky, but how wonderful it will be to be home over spring break with a full size kitchen and all the appliances! Cornstarch would be the next best thing in place of tapioca if you have it, that will be just fine. Let me know if you do get a chance to try it, always love hearing your thoughts Ellie. And enjoy your break (is it soon?)
Hi Natalie! I miss chatting with you! I’ve sort of fallen out of my blog and instagram now that I don’t have a kitchen 🙁
What did you do about that in college? Or did you always have a kitchen or blender?
I have been posting articles on Spoon University though, so I’m not totally out of the food loop!
I’m actually on spring break right now, so I’ll be making this today or tomorrow! It’s so nice to be able to make smoothies again, as well as lots of other treats. I feel like you right now, as I’m experimenting with putting spinach in cookies! All my friends think it’s disgusting though hahaha.
Woohooooo!!! Happy spring break! I hope you have epic stress-free study-free fun relaxing plans and warm weather to go with Ellie! Or at least some epic baking plans, those are always fun too. Ugh yes the kitchen issue would make blogging near impossible. I always lived off campus so I had a kitchen. I bet you have a TON of ideas and things to try while you are home for a week though! Spinach cookies–heck yeah!! Disgusting?? Um to me that means veggies in cookie form which I am all for haha!! Good luck and keep me updated on these beautiful cookies 🙂
Well the weather isn’t like yours in Florida, but it is sunny here so that is nice! This week has definitely been stress free (except I have done some homework haha). That’s so nice that you always had a kitchen! I will- they may or may not eventually end up on my blog 🙂
It’s in the oven (faints with spice aroma) …so I was going to ask if I can use normal sweet potato for frosting but you have answered that! (Don’t think we can get Japanese sweet potato but there are so many different kinds aren’t there? ) Also wanted to say that it was the video on F/b that drew me in – just in case it’s helpful to know what works to get people to your site. It was so quick to ‘see’ the whole process and it looked do-able. OK I’ll let you know how it comes out!
Mmm yes the smell is half the treat! Okay maybe not half, but still quite lovely 🙂 I hope the taste is just as delicious for you, and yes the normal sweet potato will be boldly orange but just fine. Thank you so much for the feedback on the FB video, yes that is VERY helpful to know!!
Hi Natalie! The loaf came out brilliantly and my friend asked for the recipe!! I really liked the frosting too, (and my fam, who are used to more unusual flavours as we are a vegan family) but my guest was not sure. I think it is as you say – there’s no pretending it ISNT sweet potato, but that is just fine if you are not expecting a mouthful of sugar!! Will be making this one regularly, great for the daughter’s daily school lunchbox! Thanks. 🙂
Thank you for the great feedback Jane! Ha I can totally understand why someone not used to more offbeat vegan things would be weirded out by the sweet potato frosting. Maybe same cake + vegan buttercream for guests 🙂
I made these into muffins and stirred some chocolate chips into the warm batter for a lovely swirl, topping it with chocolate ganache because… well, chocolate and chai tea is a match made in heaven. This recipe was lovely. My whole family loved these cupcakes. My husband accidentally dropped a cupcake on the floor at work… and still picked it up and ate it… it was that good.
★★★★★
Oh my goodness, I want one of your muffins now!! That sounds like a marvelous way to dress up this recipe, I am always on board with added chocolate. Haha 5 second rule! Or sometimes I will even extend it too depending on the food in question 😀 Thanks for the feedback Charity!
Hi,
I would like to make thhis for the upcoming Passover. However, during the Feast, we are not to have any leaven. Do you think this recipe will work without baking soda and baking powder?
Thank you and looking forward to your reply.
I’m afraid it will just be really dense and mushy without the leaveners, since it is vegan so there are no eggs or anything for rise. I do have a recipe in the works right now that is a cake without leaveners (hopefully posting next week) and from my experience with that the best way to make vegan cakes/breads fluffy without leaveners is by using nut butter actually. So maybe look for recipes like that?? I’m sorry I couldn’t be more of a help here, good luck!
I have to tell you that I am in love with this cake!!! I am literally baking a second batch in less than a week! I’m pretty sure I am going to make this Evey week in the fall time! Thank you so so much!!!
★★★★★
YAY that makes me so happy to hear! The second batch as soon as the first one is gone is always a good sign 🙂 Thanks for the feedback Stephanie!
Hey Natalie,
Just came across this recipe and can’t wait to try it! I was actually looking for a healthy smash cake for my son’s first birthday. Do you think this would work in a 9 inch cake pan? And do you think it is “smashable”? And THANK YOU for a frosting recipe that is vegan and coconut free!
Not gonna lie I just had to google “smash cake” haha! And was met with many very adorable photos 🙂 But now that I know what you mean by “smashable”, yes I do think it would work. Just so you know, it is a bit denser than you typical birthday cake texture because of all the dates. One batch this size fills a 6″ round cake pan quite well, but you will need to 1.5 time the amounts for a 9″ pan. Or I have this vanilla cake with similar ingredients that is already made for a 9″ pan: https://www.feastingonfruit.com/healthy-vanilla-cake-chocolate-fudge-frosting/ Hope that helps!
I made this today but i added a touch of honey and brown sugar to my loaf to make it a bit sweeter, and it did the trick. I also made a bittersweet chocolate ganache to spread on top, and topped it off with some chopped walnuts. It couldn’t have been any better. I was a bit skeptical about this recipe, but I was proved wrong when I bit into this cake. It’s so moist an delicate, maybe due to the fact I only baked it for 20 min to avoid over-baking. Definitely will be trying more of your recipes!!
★★★★★
I am very happy to hear it turned out so well for you Neha! Mmm bittersweet chocolate ganache with all those spices sounds marvelous, I need to try that next time I make it. Thank you for sharing and for the feedback, I hope whatever you choose next turns out just as well 🙂
can I sub tapioca with arrowroot?
Yep, absolutely 🙂 Hope you enjoy!
Thanks!!! same amount?
Yep!
Great recipe! I didn’t have a cake pan so I made muffins (6 huge ones) and they are so good. They are not too sweet and the spices work so well together.
★★★★★
I am so happy you liked it Debby! Ginormous muffins are my favorite 🙂
Hi,
I was wondering what the difference is between the tsp and tsps? I know the tbsp, but not the tsps 😉 van you help me?
★★★★★
Oh sorry for the confusion, tsp just stands for teaspoon 🙂 Or tsps if there is more than one teaspoon. Hope that helps!
I made this last night. I was surprised at how well it baked up. I did bake it for an extra 10 minutes and that was perfect, moist but firm. I added the 1/4 cup maple syrup and oat flour as suggested to sweeten it a bit more. I also added about 1/2 cup of fresh blueberries to the batter and topped with shredded coconut and coconut sugar before baking. My husband and I really liked it, the blueberries and coconut went very nicely with the chai flavor and the texture.
★★★★★
I’m so happy it was a success! Oooh I love the sound of blueberries with all these spices too, great idea. Thanks for the feedback and enjoy the rest, Kendra!
Not sure what went wrong here, but this turned out really awful for me. 🙁 The only thing I changed was substitute cornstarch for tapioca (didn’t have any) in the same amount, as you mentioned in the comment section. The bread was flat, crumbly and gummy/sticky in texture. Was really hoping to love this!
Hi Kara! Hmm so sorry to hear it didn’t turn out right. The cornstarch shouldn’t be an issue, did you over mix perhaps or mix it all in the blender? Oat flour can turn gummy quite easily which is actually why in my more recent recipes I tend to use almond flour or quinoa flour much more. I’ve still had many reader makes and love this one, but if you want a more surefire texture perhaps try this recipe instead: https://www.feastingonfruit.com/pumpkin-spice-cupcakes/ You can still add all the same spices and even make it as a loaf if you bake it longer, but the almond flour texture is much better in my opinion. Hope that helps!
I recently made this and it was DELICIOUS! I didn’t have tapioca starch and thankfully didn’t read the comments before researching on my own. Apparently if you sub other starches like cornstarch or arrowroot for tapioca, you need to reduce by half. So I used 2 tbs of arrowroot starch and it was perfect! I also opted to do a very simple cinnamon sugar crumble toppling instead of the frosting…it was basically a mix of oat flour, cinnamon sugar and a little bit of coconut oil. It’d be just as yummy with rolled oats instead of the flour (I just happened to have extra from another recipe I made). Oh and I opted for the slightly sweeter version with the extra maple syrup and oat flour.
★★★★★
Oh that sounds amazing with the crumble topping, I’m so happy you liked it! And yep, other starches can always be swapped in, tapioca is just my go-to. Thanks for the feedback Perri, and enjoy the rest!
My 14 years old daughters (twins) made this recipe & it turned out to be very tasty. We finished the chai bread before we could snap a photo to share.😁 Thanks for the recipe.☺
★★★★★
Ah what a fun project! I am so happy they decided to try it and that you all loved it. No time for a photo = a very good sign🤗 Thanks for the feedback Nancy!
Hi I love this, SO tastey 🙂
Just wondering, Is this whole 30 approved?
Unfortunately not, oats aren’t paleo/whole30😕
that was delicious, thank you for the recipe!!! Will do it again for sure!
★★★★★
Woohoo! I am so happy you liked it, Marie🤗
Hey Natalie! Can these be made into muffins instead of a quick bread? And can whole wheat flour be substituted as oat flour? Will the tapioca starch still be needed? Thanks!
Yes they will definitely work as muffins, although reduce the cook time to about 30 minutes. And wheat flour should be fine too, no you will not need the tapioca in that case. Hope you enjoy😊
If I don’t have a chai tea bag on hand, I was wondering about using a Constant Comment tea bag (my fav and has lovely spices)? What about a ginger tea bag also? Thanks.
Any tea will work, whatever you love! Hope you enjoy😊
What is the difference between Chai Tea and Chai Latte? I work in a cafe here in New Zealand with chai powder from West Coast Cocoa that we put a spoonful into a glass/mug and then put hot steam milk over and its classed as a chai latte. I would love to make this for in our cabinet but not sure how it will work with what i have on hand…! We also dont have a food processor/blender as yet, we have only been open for 2wks, so this would have to go on my to make list one day..! I have a few customers asking for Gluten Free or Vegan Friendly items. The frosting sounds interesting, looking at the pictures of the Japanese Sweet Potato is the same as what we call Red Kumara here; thought wonder if Gold Kumara would be better its more sweeter in taste. We have around 7 different types here! Couple have been bred by our Plant and Food Research company.
In my experience, the difference is milk or no milk. Chai tea is just the brewed tea, no milk. Chai latte has milk added so it’s creamy. You could try this recipe with either though, the milk shouldn’t mess it up😊 I hope you give it a try and it works out perfectly for you!
I guess it’s working out water to powder ratio then.
Yes! Just brew it as you would normal tea, or maybe a little stronger depending on how spiced you want it 🙂
I’m really keen to try this as I now need gf recipes. But isn’t oat flour not gluten free? All I can find say may contain gluten? Am I looking in the wrong places? Could I just use gf plain flour?
I tend to prefer the texture with oat flour as opposed to GF blends, plus they can vary so I try not to call for them too much in recipes, but you can definitely try that here! I buy certified GF oats and grind my own oat flour in the Vitamix, but you can buy certified GF oat flour (Bob’s Red Mill makes one) here anyways too 🙂
This looks amazing! If I already have pre-made date paste/syrup, do you have any idea how much I should use? I’m thinking maybe 1 cup, but not sure if that would be too much…I feel like 12 medjool dates might process down to 1 cup of liquid or more, but I’m not sure. I have D’Vash Date Nectar and the only ingredient is organic dates, so it is very thick liquid, not runny like maple syrup. Thanks in advance for any pointers! 🙂
Date syrup/nectar is different than date paste, because the syrup is boiled down and has the fiberous parts strained out. They aren’t 1-for-1 subs for one another so I’m not sure it will work unfortunately. You can try it but try less, probably around 2/3 cup. Good luck!
Ah got it; I may just wait until the next time I have dates, then. Thank you so much for taking the time to reply and for the awesome recipe! xoxo
Just tried this and I think I did something wrong! It barely rose, it’s gritty, and it tastes like baking soda. I did substitute cornstarch for tapioca starch – could that be why?
Oh no!! Hm the cornstarch should be fine, how new/old is your baking powder and soda? Maybe try doing 1 tbsp baking powder and skipping the baking soda next time. I’m not exactly sure what happened, sorry it didn’t work out😬
Hi Natalie,
I want to try make this later today, but I only have 11 dates…. any suggestions on what I can sub? Maybe some extra maple syrup or coconut sugar?
Yes, just use the dates you have and add like 1/4 cup coconut sugar!
Thank you! I ended up making it to bring to a friend’s party and topped it with my own dairy free cream cheese frosting recipe. It was a huge hit!
★★★★★
YAY!! I am so happy it was a success, and sounds delish with cream cheese too😋
Thank you Natalie, this recipe is crazy delicious, easy and not too sweet (I did use the maple syrup tho no frosting). I have a family with multiple food allergies and they loved it, as did everyone at the party. Wasn’t a crumb left. Thanks so much
★★★★
YAY!! I am so happy you guys loved it, appreciate the feedback🤗
Do you have the gram measurements for this recipe? It looks so good.
I do not for this one unfortunately, this is before I started baking by weight🙈 Is there an ingredient in particular you wanted the grams for, I can figure it out for you real quick!
The oat flour, dates and tapioca, if you wouldn’t mind. Thanks 😊
Dates is about 200g, oat flour is 150g, tapcioa is 30g. Hope that helps!
Thanks!
Hello, I made this recipe yesterday, the spices and flavor was amazing however it was extremely gummy (top to bottom throughout).
This is my first attempt at baking a vegan and gluten free quick bread. I know my leaveners are good, could it be there was too little flour or too much liquid? Or not baked long enough? It does seem like 35 min is a very short time to cook a quick bread… your thoughts would be much appreciated.
Hmm that’s not right, I’m sorry it turned out that way. Did you mix by hand or with an electric mixer? Sometimes that can make the texture more gummy esp with low fat oat flour recipes. Sounds like it needed to bake longer, yet. Another option would be to bake in muffins or a cake pan, loaf pans have a higher risk of not baking through properly than either of those. Hope that helps!
I’ve made these into muffins – perfect! just have to watch the cook time, but even a little over bakes they were delish. Just made them into mini muffins for holiday treat boxes and they are so cute and still turned out great! awesome. thanks for a great healthy go to!
I love the idea to make muffins, I bet they were cute and delish! But yes, for mini muffins I usually find the bake time to be around 15 mins✌️
Hi! I am new here. Got a silly question: what kind of chai tea do you use? I can make up my mind what to buy for this recipe.
Oh boy, I think it was a local blend my friend gifted me from Oregon if I remember correctly. So really any kind will be fine, I prefer a strong one!
This cake is amazing!! We tried a little piece last night after baking it and we had a big piece for breakfast this morning with fruit and cashew cream, so delicious! I baked it in a shallow pie dish and it came out perfect. I added the zest of 1 small organic clementine to the blender when making the batter (I think this really brings it to the next level) and a little bit of salt as well. I didn’t have any plant-based milk so I just blended 1 tablespoon of hempseeds together with the liquids and the dates, turned out great. And instead of the medjool dates I used 250 grams of a block of date paste that I get from an Arabic store (it’s pressed pitted dates and it’s a lot cheaper). The cake is super moist and fluffy, and plenty sweet! Thanks for this amazing oil-free recipe 🙂
★★★★★
Sarah!! I am so so happy you guys loved this one🤗 And wow I love the sound of your citrusy addition, I am absolutely trying that next time I make it too! Thank you so so much for sharing your feedback and variations. Enjoy the rest!