Servings: 1 cake
Preparation time: 1 hour 30 minutes
Ingredients:
- 100 ml plant-based milk
- 2 tbsp chai spice mix
- 1 tsp vanilla extract
- 1 black tea bag
- 120 ml neutral olive oil
- 2 eggs or egg substitute
- 250 g plant-based Greek-style yoghurt
- 160 g white soft sugar
- Pinch of salt
- 350 g self-raising flour
- 5 tbsp La Vida Vegan hazelnut spread
Chai glaze:
- 160 g icing sugar
- 1–2 tbsp water
- 1 tsp chai spice mix
Preparation:
- Preheat the oven to 170°C and grease a loaf tin or line it with baking paper.
- Heat the milk with the chai spice mix and vanilla extract, but do not let it boil.
- Add the tea bag and leave to infuse for 5 minutes.
- Mix the oil, eggs or egg substitute, yoghurt, sugar and salt.
- Add 60 ml of the chai milk and mix briefly.
- Add the self-raising flour and mix until you have a smooth batter.
- Fold 5 tbsp La Vida Vegan hazelnut spread into the batter and spoon it into the loaf tin.
- Bake for approximately 50–60 minutes, until the cake is cooked through.
- Leave the cake to cool completely before removing it from the tin.
- Mix the icing sugar with 1 tsp chai spice mix. Gradually add the water and stir until you have a thick, smooth glaze.
- Spread the glaze over the cooled cake. If desired, sprinkle some extra chai spice mix or cinnamon over the top and enjoy!
