8oz.vegan cream cheeseI like Trader Joe's version the best
1 1/2tsp.vanilla extract
For the chai concentrate:
Add the 1 cup of nondairy milk & the teabags to a small saucepot. Bring to almost a simmer (small bubbles will form and the milk will be steaming, but not boiling), then turn off the heat, cover, and let sit for 30 minutes. After the 30 minutes, squeeze the teabags to get all the flavor, then let cool.
For the cake:
Preheat oven to 350℉.
Sift together the flour, baking soda, salt, & spices (cinnamon, nutmeg, allspice, & ginger).
Add the brown sugar and mix well.
Add the milk, chai concentrate, olive oil, vanilla, & vinegar and mix until smooth, being careful not to overmix.
Pour the batter into a greased and parchment-lined 8x8 square baking pan.
Bake for 35-45 minutes until golden brown and a toothpick inserted in the center comes out clean.
For the frosting:
Add the butter & cream cheese to the bowl of a stand mixer and beat on medium speed until creamy.
Add the vanilla & cinnamon.
Gradually add the powdered sugar on a low speed and mix until smooth.
The cream cheese frosting is not as solid as a regular buttercream, so be sure to chill the cake thoroughly between the crumb coat & full frost.