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7 November 2019

By 7th November 2019 No Comments

Ever tried Chai Cake? Chai cake is a delicious ginger spice cake perfect for November. This one was created for us by Ginger Vegan  Made with ginger, spices our ‘Very Vanilla’ protein powder and topped with coconut frosting. It packs a punch in more ways than one. Try it you’ll like it!



(Makes 1 large cake)


550ml soya milk


500g self raising flour


300g soft brown sugar or coconut sugar


180ml oil


50g ‘Very Vanilla’ protein


1 tbsp cider vinegar


1 tbsp ginger


1 tbsp cinnamon


1 tsp salt


1 tsp cardamom


1/4 tsp cloves


1/4 tsp nutmeg


1/4 tsp star anise






2 cans full fat coconut milk left in the fridge overnight


2 tbsp maple syrup


grated zest of 1/2 and orange



First mix the vinegar into the soya milk and leave while you measure the other ingredients.


Put the flour, salt, spices and protein in a bowl and mix.


Add the sugar and oil to the soya milk and mix well then pour over the flour mixture and stir to combine.


Bake at 180C for 30 minutes or until a skewer inserted in the middle comes out clean.


Turn out onto a wire rack to cool.



To make the frosting scoop out the solid part only of the coconut milk into a bowl.

Add the maple syrup and whip until it has the texture of whipped cream


Spread over the top of the cooled cake and sprinkle grated orange zest over.



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