Turmeric Chai Cake

Whoever said vegan cakes were dry needs to try this recipe! Think moist and comforting rather than your traditional light and fluffy, with plenty of spice and creamy icing.

Freezable
Cheap

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Meal

  • vegan-desserts

Servings

10-Dec

Ingredients

  • 65g/½ cup sunflower spread
  • 265g/1⅛ cups golden granulated sugar
  • 400g/1½ cups soya yoghurt
  • 240g/2 cups plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp ground turmeric
  • Contents of an Assam teabag
  • ½ tsp ground cloves
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp salt

Instructions

  1. Preheat oven to 180ºC (fan)/350ºF/Gas Mark 4.
  2. Grease and flour a 9″ cake tin (or line with greaseproof paper if you’re fancy).
  3. Cream the sunflower spread and sugar together.
  4. Add the yoghurt and mix well.
  5. Mix all dry ingredients in a separate bowl.
  6. Add dry ingredients to wet and mix well. (It may be a thicker cake batter than you’re used to).
  7. Pour into the tin and smooth the top so that it’s level-ish.
  8. Bake for about 45 minutes before checking how it’s doing. Stick a toothpick into the centre – if it comes out clean, your cake is ready! If not, try another few minutes and check again. Ovens vary!
  9. Allow to cool in the tin before removing for icing.
  10. Ice however you wish or sprinkle with icing sugar. We use a vegan buttercream made with margarine, lots of icing sugar and some spices.
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