Gluten-Free dairy free chai spice cake with Russian Buttercream.

Ingredients
For the Chai Spice Cake:
ďż˝ 1 1/2 cups gluten-free all-purpose flour (ensure it contains xanthan gum)

ďż˝ 1/2 teaspoon baking powder

ďż˝ 1/2 teaspoon baking soda

ďż˝ 1/4 teaspoon salt

ďż˝ 1 teaspoon ground cinnamon

ďż˝ 1/2 teaspoon ground ginger

ďż˝ 1/4 teaspoon ground cardamom

ďż˝ 1/4 teaspoon ground cloves

ďż˝ 1/4 teaspoon ground allspice

ďż˝ 1/2 cup unsalted dairy-free butter, room temperature

ďż˝ 1 cup granulated sugar

ďż˝ 3 large eggs, room temperature

ďż˝ 1 teaspoon vanilla extract

ďż˝ 1/2 cup dairy-free yogurt (e.g., coconut yogurt)

ďż˝ 1/2 cup brewed chai tea, cooled

For the Russian Buttercream:
ďż˝ 1 cup unsalted dairy-free butter, room temperature

ďż˝ 1/2 cup sweetened condensed coconut milk

ďż˝ 1 teaspoon vanilla extract

ďż˝ 1 teaspoon ground cinnamon

ďż˝ 1/4 teaspoon ground ginger

ďż˝ 1/4 teaspoon ground cardamom

ďż˝ 1/4 teaspoon ground cloves

ďż˝ 1/4 teaspoon ground allspice

ďż˝ 2 cups powdered sugar, sifted

Instructions
1. Preheat your oven to 350�F (175�C). Grease and line the bottom of two 8-inch round cake pans with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and allspice. Set aside.
3. Cream butter and sugar: In a large mixing bowl, beat the dairy-free butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. Combine wet and dry ingredients: Alternately add the dry ingredients and the dairy-free yogurt to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Stir in the brewed chai tea.
5. Bake: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

For the Russian Buttercream:
1. Beat the butter: In a large mixing bowl, beat the dairy-free butter until smooth and creamy.
2. Add condensed coconut milk: Gradually add the sweetened condensed coconut milk, beating until well combined.
3. Add vanilla and spices: Mix in the vanilla extract, cinnamon, ginger, cardamom, cloves, and allspice.
4. Add powdered sugar: Gradually add the powdered sugar, beating until the frosting is smooth and fluffy.

Assemble the Cake:
1. Layer the cakes: Place one cake layer on a serving plate and spread a layer of buttercream on top. Place the second cake layer on top and frost the top and sides of the cake with the remaining buttercream.
2. Decorate: Optionally, sprinkle some extra chai spices on top for decoration.