Chai Spice Cake decorated with naturally died pear slices

• 2 cups minus 2 tbsp vanilla almond milk
• 2 tablespoons apple cider vinegar
• 3 cups unbleached cake flour
• 1/2 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cardamom
• 1/8 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 2 1/2 teaspoons ground ginger
• 1 teaspoon fine sea salt
• 1 1/2 cups raw sugar, processed until fine
• 1/4 cup canola oil
• 1/2 cup brewed chai tea
• 1 tablespoon vanilla extract
• 1/2 teaspoon almond extract

Vanilla Bean Frosting

• 2 cups (4 sticks) vegan butter, at room temperature
• 3 1/2-4 cups powdered cane sugar, sifted
• 1 vanilla bean, split down the middle and scraped
• 1 teaspoon vanilla extract
• 1-2 tablespoons vanilla almond milk (optional)

Directions:For the Cake

Preheat oven to 350 degrees.

Combine the apple cider vinegar and almond milk. Set aside (make sure it sits for at least 5 minutes).

Sift together the flour, baking powder, baking soda, spices, and salt. Set aside.

In a large bowl, beat together the sugar, oil, and chai tea. Stir in the vanilla and almond extracts.

Alternate adding the flour and the almond milk to the batter, starting with the flour. Before adding the last splash of almond milk, mix the batter enough to eliminate any lumps. Add the remaining milk, mixing until just combined.

Grease two 9-inch pans and line with parchment paper. Divide the batter between the two pans. Bake for 30-35 minutes. Let sit in the pan for at least 10 minutes before carefully flipping onto a cooling rack to cool completely. Wrap tightly in plastic wrap and place in the fridge until you're ready to frost.