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Turmeric Chai Cake

Guest Chef Recipe

Courtesy of The Spotless Leopard
cheap as chickpeas
freezable
1 spoon difficulty rating

Serves: 10-12

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.

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

Method: 

  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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Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

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