Turmeric Chai Cake (vegan)

Authorcrumbs

Self-taught chef Louise is the woman behind popular Bristol food van The Spotless Leopard, which you can usually find on Alma Road in Clifton. Louise adopted a plant-based diet 10 years ago and moved from her native Yorkshire to our harbour city to start her vegan food business. And rather well-received it’s been, too, even featuring in Lonely Planet’s cookbook, Around the World in 80 Food Trucks, published earlier this year. This cook isn’t only creative in her van, though, and along with pal Olivia has released a DIY lifestyle zine complete with vegan recipes, called The Introverts’ Guide to Being Quiet in a Noisy World. All the profits go to the Dean Farm Trust animal sanctuary, and you can get a copy by sending a message to the email address on the website.

Yields10 Servings
 115 g Sunflower spread
 300 g Golden granulated sugar
 400 g Soya yoghurt
 300 g Plain flour
 1 tsp Bicarbonate of soda
 1 tsp Baking powder
 1 tsp Ground turmeric
 ½ tsp Ground cloves
 ½ tsp Ground cinnamon
 ½ tsp Ground ginger
 ¼ tsp Salt
 1 Assam teabag
For the buttercream
 100 g Trex vegetable fat
 100 g Sunflower spread
 750 g Icing sugar
 1 tbsp Soya milk (if needed)
For the turmeric drip
 50 g Icing sugar
 1 tsp Turmeric
 1 tsp Soya milk
1

Preheat the oven to 180C/350F/gas mark 4 and grease and flour a 9-inch cake tin (or line it with greaseproof paper).

2

In a bowl, cream the sunflower spread and sugar together well, then add the yoghurt and mix thoroughly.

3

Mix all the dry ingredients together in a separate bowl, emptying the contents of the teabag in. Add this all to the wet ingredients and mix well. (It may be a thicker cake batter than you’re used to.) Pour into the tin and smooth the top so that it’s level-ish.

4

Bake for about 45 minutes then check how it’s doing by sticking a toothpick into the centre; if it comes out clean, your cake is ready. If not, try another few minutes and check again.

5

When cooked, remove the cake from the oven and allow it to cool in the tin. When cool, turn it out and slice horizontally through the middle, so you have a top half and bottom half.

6

Mix the Trex and sunflower spread together thoroughly.Mix in the icing sugar bit by bit until the icing forms stiff peaks –add a splash of soya milk to soften it, if it’s too thick to work with. Spread of the mix on top of the bottom part of the cake, then place the second half on top. Using a palette knife, coat the cake evenly all over with the remaining buttercream.

7

For the drip, mix the ingredients together thoroughly. You may need to add more icing sugar or a tiny splash more milk to get the consistency you want. Add to the top of the cake around the edge, teasing it over the sides to give the dripping effect. We finish with seasonal fruits and flowers on top.

Category

Ingredients

 115 g Sunflower spread
 300 g Golden granulated sugar
 400 g Soya yoghurt
 300 g Plain flour
 1 tsp Bicarbonate of soda
 1 tsp Baking powder
 1 tsp Ground turmeric
 ½ tsp Ground cloves
 ½ tsp Ground cinnamon
 ½ tsp Ground ginger
 ¼ tsp Salt
 1 Assam teabag
For the buttercream
 100 g Trex vegetable fat
 100 g Sunflower spread
 750 g Icing sugar
 1 tbsp Soya milk (if needed)
For the turmeric drip
 50 g Icing sugar
 1 tsp Turmeric
 1 tsp Soya milk

Directions

1

Preheat the oven to 180C/350F/gas mark 4 and grease and flour a 9-inch cake tin (or line it with greaseproof paper).

2

In a bowl, cream the sunflower spread and sugar together well, then add the yoghurt and mix thoroughly.

3

Mix all the dry ingredients together in a separate bowl, emptying the contents of the teabag in. Add this all to the wet ingredients and mix well. (It may be a thicker cake batter than you’re used to.) Pour into the tin and smooth the top so that it’s level-ish.

4

Bake for about 45 minutes then check how it’s doing by sticking a toothpick into the centre; if it comes out clean, your cake is ready. If not, try another few minutes and check again.

5

When cooked, remove the cake from the oven and allow it to cool in the tin. When cool, turn it out and slice horizontally through the middle, so you have a top half and bottom half.

6

Mix the Trex and sunflower spread together thoroughly.Mix in the icing sugar bit by bit until the icing forms stiff peaks –add a splash of soya milk to soften it, if it’s too thick to work with. Spread of the mix on top of the bottom part of the cake, then place the second half on top. Using a palette knife, coat the cake evenly all over with the remaining buttercream.

7

For the drip, mix the ingredients together thoroughly. You may need to add more icing sugar or a tiny splash more milk to get the consistency you want. Add to the top of the cake around the edge, teasing it over the sides to give the dripping effect. We finish with seasonal fruits and flowers on top.

Turmeric Chai Cake (vegan)