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
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
FOR THE FROSTING
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.
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.