نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Chai zero leches cake

Mexican 20 Mins Prep · 40 Mins Cook

Preheat the oven to 180°C, gas mark 4. Grease a large 20cm x 30cm cake tin or pyrex dish. Beat the eggs, oil, 80ml Oatly Zero Sugar Oat Milk and cake mix together and whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy. Pour the batter into the cake tin. Bake for 40 minutes or until a skewer inserted in centre comes out clean. Allow to cool completely.
Using a fork, poke holes all over the surface of the cake.
Add the chai spice mix, sweetener and vanilla extract to the box of oat milk (500ml), close the lid and shake well. Slowly pour the chai-spiced milk over the cake, making sure it soaks in evenly. Allow it to absorb for at least 1 hour, or overnight for best results.
When ready to serve, top the cake with vegan whipped cream and a dusting of cinnamon. Slice and serve chilled.