Depression Era Cake *Chai version*

This version of my Depression Era Cake takes it up a notch! By using Chai tea in place of water, and using whole wheat flour, every bite gives you all the good Fall vibes. 🍂 But you don't need my permission to eat this any time of the year! 

In case you missed my Original Depression Era Cake recipe, this type of cake started in the Depression Era, when dairy and eggs were rationed. However, I jokingly call them "Depressed No More! cakes" because it's hard to feel sad when eating them. 😉

Depressed Era Cake - *Chai/Fall Version*- VegWithMandy.com

Preheat oven to 350F

Spray 8x8 pan with cooking spray.

In small bowl, place:

• 2 bags Chai tea; Add:

• 1 c. boiling water over.

Steep x 5-10min.

Meanwhile, In large mixing bowl, add dry ingredients:

• 1 and ½ c whole wheat flour

• scant 1c. Sugar

• 1 tsp baking soda

• 1/2 tsp salt.

Mix well.

Make three “depressions” in center; Add into them (wet ingredients):

• 1 tsp Apple Cider Vinegar

• 1 tsp vanilla extract

• 6 Tbsp canola oil 

Then pour over:

• 1c steeped Chai tea (tea bags removed)

Stir again.

Pour batter into sprayed 8x8 pan.

Bake at 350F x 28-35 min, until knife comes out without any runny bits.

Allow cake to cool.

Add “icing”/puree (below) to each slice immediately before eating.

Apple, Pumpkin, Pecan-Maple Puree/”APP-MaP Icing”

*Needs to be refrigerated, so add this “icing” to each slice as you serve it, but 

store cake itself at room temp for up to 3-4 days. (Cake's high moisture content with lead to mold if it is kept out much longer than that...but it never lasts that long in our house. 😉)

Mix well in blender or food processor:

• 3/4 c pecans

• 1/4 c maple syrup

• 2 Tbsp coconut oil (melted in microwave first)

• 6 Tbsp applesauce

• 4 Tbsp pumpkin puree

Notes: This "icing" could also be used on my Chocolate Chip Pumpkin muffins, if you really want to pile on the Fall flavors!