Spice up your life: Vegan Chai Spice Cake

It’s the most wonderful time of the year ya’ll. Not only is this month full of beauty and bounty it also brings on weeks and weeks of festivities. Over the weekend, many Canadians celebrated Thanksgiving and yesterday was the start of Navaratri, a nine night Hindu festival [stay tuned for more on this…].

No matter where you are, over the course of the next few months you will undoubtedly be surrounded by festivities. Regardless of the occasion, at this time of the year you can never go wrong with bringing some spice cake along to share. [Read: you can never go wrong with spice cake any time of the year]

vegan chai spice cake

I used Vaishali’s recipe for Pumpkin Chai Spice Cake from Holy Cow! and it was perfectly straightforward. The only change I made was to use acorn squash instead of pumpkin because that’s what I had roasted. It’s a vegan cake so no dairy or eggs needed. If you’ve never tried vegan baking, it’s really easy and the most delicious cakes don’t require any fancy ingredients. It’s great if you know anyone with dairy allergies or anyone who is a “strict” vegetarian [read: no eggs]. As a bonus, you can leave vegan cakes sitting out on the counter, and after a day or so they don’t become ‘crusty’ and crumbly like their egg-laden cousins.

vegan chai spice cake

But I digress…back to this cake: seriously- WOW! Vaishali is a genius. My home smelled incredible and when we took a wedge of cake in the car [because it’s essential one always has cake in the car] we had the smell of cinnamon, cardamom, cloves and ginger teasing us the whole journey.

vegan spice cake and chai saladforbreakfast
Cake & chai for breakfast

I had a slice with an amazing cup of chai and was in chai heaven… Whichever way you slice it, try the recipe, enjoy and whenever possible- spice up your life with some of this cake.

Now, please excuse me as I go back to singing along with the Spice Girls (especially at 2.04)…

Day 1: Cabbage and Kale salad with Maple Ginger Vinaigrette

Kale Red Cabbage Salad
Red Cabbage & Kale Salad with Maple Ginger Vinaigrette

Here we go friends!

It’s 21 Days of Salad for Breakfast time (or whatever dare you’ve given to yourself).

If you’re joining me on this fun journey remember that all you really need to do is keep your morning meal vegetable-centric.

Now I’ve been getting some questions on what vegetable-centric means and I insist on allowing you to be the judge of that. This is an opportunity (or, dare I say ‘challenge’)  to incorporate more vegetables into your breakfast. So do whatever is going to get you there.

Vegetables on toast? Why not! Vegetable-centric omelette? Sure if that’s your thing!

Let this be your own authentic 21 Days of Salad for Breakfast. I’ll share my journey with you, and I welcome your stories too.

To kick start this dare, I ate a Red Cabbage & Kale Salad with a Maple Ginger Vinaigrette. I also topped it with some slivered almonds for added crunch!

The sweet vinaigrette is a great match for the slightly bitter kale, and if you let the salad sit in the dressing for a day it will break down the vegetables a little and soften them.

I’m already craving a second helping!

Kale Red Cabbage Salad
Red Cabbage & Kale Salad with Maple Ginger Vinaigrette

This was a non-recipe. About 2/3 cup of chopped cabbage, 1/3 cup of kale, some fresh torn parsley. For the vinaigrette: 1/4 cup each of maple syrup, olive oil and balsamic, 2 tsp grated ginger, 2 tsp Dijon mustard. Throw in a jar and shake it up. Add as much as you like.

See you tomorrow! #21daysofsaladforbreakfast

21 day