Looking for a festive cake recipe in time for Christmas? You have come to the right place. This Nana's Chai inspired cake makes for a quick and easy tea time treat or post-Christmas dinner dessert. If you love ginger, you will love this.
Ingredients
- 180ml oat milk
- 2 Nana's Chai pyramids
- 180g all-purpose flour
- 100g ground flaxseeds
- 2 tsp baking powder
- Pinch of salt
- 1 tsp ground ginger
- ½ tsp baking soda
- 110g unsalted butter, softened
- 150g castor sugar
- 2 large eggs
- 50g greek yoghurt
- 2 tsp vanilla extract
Frosting:
- 1 Nana's Chai pyramid
- 50ml hot water
- 50g cream cheese softened
- 70g butter softened
- 200g icing sugar
- 3 tsp ground ginger
Process:
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In a small saucepan, heat the oat milk gently over low heat until steaming, being careful not to bring to a boil. Add the Nana'c Chai pyramids and steep for 20 minutes. Allow to cool.
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Preheat the oven to 350ºF (177ºC). Grease an 8" or 9" round cake pan and set aside.
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In a large bowl, whisk together the flour, ground flaxseeds, baking powder, baking soda, salt, and ginger. Set aside.
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In a medium size bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, and then the yogurt, vanilla extract, and cooled milk and whisk again until smooth.
- Fold the dry ingredients into the wet, ensuring not to overtax the batter.
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Pour the batter into the cake tin and bake for 30-35 minutes or until a skewer inserted in the center comes out clean. Remove from oven and allow to cool before removing from the cake tin. Transfer to a wire rack for frosting.
- For the frosting, brew the Nana's Chai pyramid in 50ml of hot water, for 10 minutes. Allow to cool.
- In the meantime beat together the cream cheese, butter and icing sugar in a small bowl. Slowly mix in the ground ginger.
- Once cooled, add the Nana's Chai a tablespoon at a time until you reach your desired consistency.
- Evenly spread the frosting over the cake, slice and enjoy with a cup of Nana's Chai!