Vegan Chai spices and Reishi Cake

Baking time!

We think Chai herbs and Mush powders complement each other very well. That’s why we turned our favorite drink into a delicious cake. Now you can enjoy both, at the same time.

Because Chai is one of our favorite drinks, we were quite curious about the history of Chai, other than the fact that we knew it originated from India, but that was about the only thing we knew.

History Chai Spices

What we found out is that the folklore around Chai dates back thousands of years ago (some say even more than 5000 years ago) to an ancient royal court – either in India or Siam (Thailand). It was said that the reigning king created the recipe as a cleansing and healing Ayurvedic beverage.

Later on, in 1835, the British founded tea plantations in Assam, India. It was then that the black tea was added to the mixture, and this is how we often drink it nowadays.

Reishi mushroom in Chinese medicine

We combined this ancient herb mixture with another ancient ingredient, Reishi Mushroom.

The ancient healers say Reishi or Lingzi can strengthen the liver, which may aid in the detoxification of harmful toxins and heavy metals from the body. In Chinese Medicine, the liver is also responsible in large part for our mood. Because Reishi is used in herbal medicine as an adaptogen, it helps your body adapt to stress. When consumed continuous, Reishi may help to support the body’s sleep cycles.

A standard time to drink Chai is around 4 p.m. with an afternoon snack.
Such as a piece of vegan chai cake with reishi mushroom.

Check out the ingredients below!

Chaga Mushroom chai latte or tea


-350g spelt flour
– 1 tbsp Reishi powder
-250g coconut sugar or another sweetener
-2 tsp baking Soda
-3/4 tsp salt
-1 tsp ground cinnamon
-1 tsp ground ginger
-1 tsp whole cardamom
-1/4 tsp ground clove
-1/8 tsp black pepper
-350 ml soy milk (or any other plant milk)
-2 tsp vanilla extract
-100 ml veg oil


Preheat the oven to 180C and grease a loaf pan (approximately 9″ x 5″).
In a large mixing bowl, whisk together all the dry ingredients.
Add the wet ingredients to the dry and stir with a wooden spoon to make a thick batter, taking care to not over mix. Pour the mixture into the prepared loaf pan and bake for 50-60 minutes, or until a tester comes out of the center clean or with a few crumbs.
Let the cake cool for 10 minutes in the pan, then remove it and cool completely on a wire rack.

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