Chai Milk:

• 1 1/4 cup (300 mL) dairy-free milk, heated until boiling
• 1 black tea bag (decaf if needed)
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground black pepper

Chai cake:

• 1 1/2 cups (300 g) granulated sugar
• 3/4 cup (150 g) light brown sugar
• 1 cup (220 g) salted vegan butter, melted and cooled to room temperature
• 1/4 cup (60 mL) neutral oil, such as avocado oil, olive oil, or sunflower oil
• 1 cup (240 g) dairy free yogurt, room temperature*
• 1 tbsp vanilla extract
• 1/2 tbsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice
• 1/4 tsp ground black pepper
• 3 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 4 cups (500 g) cake flour (see notes for all-purpose flour or gluten free 1:1 baking flour)

Toffee Sauce:

• 1/2 cup (120 mL) creamy coconut milk or vegan heavy cream or cashew cream
• 1/4 cup (57 g) vegan butter, room temperature
• 1/2 cup (100 g) light brown sugar
• 1/4 cup (60 mL) maple syrup

Toffee Frosting & Assembly:

• 2 ounces freshly brewed espresso (decaf if desired)
• 1 batch of vegan vanilla cream cheese frosting
• 1/2 batch of the toffee sauce  from above
• 1 tsp flaky sea salt, to garnish