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Parve
Easy
1 Hour
Diets 
When I first heard about the flavor chai, I thought it was some ancient Asian flavor. Then I saw it all over coffee shops and tea bags. I had a chai latte and I loved it. Chai is so amazing, it’s like eating a hug! And the flavor and texture of this cake are simply incredible. Yield: 1 Bundt cake
2 eggs
1 cup sugar
1 cup oil
1 cup milk (I used Gefen Almond to keep it pareve)
1 teaspoon vanilla
3 cups Mishpacha Flour
4 teaspoons baking powder
4 teaspoons chai spice (see below)
2 tablespoons Gefen Cinnamon
1 tablespoon ginger
2 teaspoons ground cloves
2 teaspoons allspice
2 teaspoons nutmeg
2 cups Gefen Confectioners’ Sugar
2 tablespoons oil
4 tablespoons Gefen Maple Syrup
3 teaspoons hot water
Preheat oven to 350 degrees Fahrenheit.
In a mixing bowl, mix the eggs, sugar, oil, milk, and vanilla using a whisk or wooden spoon.
Add flour and baking powder and mix.
In a bowl, combine all chai ingredients.
Add chai spice to batter and mix well.
Grease a Bundt pan well. Pour batter into pan.
Bake for 45–50 minutes.
In a bowl, mix frosting ingredients (a whisk yields the smoothest texture). If frosting is too thick, you can thin it out by adding one teaspoon hot water at a time.
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