For an extra layer of flavour, lightly toast the chai spices in a dry pan before adding them to the milk mixture
| Created by | Spinneys |
| Prep time | 20 minutes |
| Soaking Time | 1 hour to overnight |
| Cook time | 40 minutes |
| Serves | 8 |
| Cuisine | Mexican |
| Diet | Vegan |
| Preparation | Moderate |
| Calories | 354 |
| Fat | 14g |
| Saturates | 3g |
| Protein | 5g |
| Carbs | 52g |
| Sugars | 27g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat 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.
