When it comes to baking, the secret often lies in seeing the familiar through a fresh lens. Take, for example, the humble cup of loose leaf tea, specifically, our rich and aromatic Vanilla Chai blend. At Brew Planet, we believe that this simple ingredient can transform your baking into something extraordinary. This isn’t just about brewing a cuppa; it’s about integrating these aromatic leaves into your cooking, starting with our unique Vanilla Chai Cake recipe.
Why Bake with Loose Leaf Tea?
Using loose leaf tea instead of teabags opens up a world of culinary potential. The full-bodied flavour of our Vanilla Chai tea infuses your cake with a depth and richness that teabags simply can’t match. It’s a small choice that speaks volumes about reducing waste and appreciating quality. At Brew Planet, each blend we offer, including our Vanilla Chai, embodies our commitment to ethical sourcing and environmental care.
Cake is so much more than just a treat; it’s a conversation starter. Over generations, countless tales have unfolded over slices of cake, creating cherished memories and shared moments. Enjoying a piece of Vanilla Chai Cake can link us together, whether around the family table, at a local community event, or during those quiet, reflective pauses with a warm cup of tea. It acts not merely as a culinary pleasure but as a spark for dialogue and unity. Every mouthful of this spiced, aromatic cake is an invitation to keep alive the rich tradition of storytelling and togetherness.
Coming to a kitchen new you!
Ready to transform your baking? This cake is perfect for tea lovers and bakers alike, combining the comfort of homemade baking with the sophistication of gourmet tea.
The Cake:
2 Teaspoons of Brew Planet Vanilla Chai Tea
1 Teaspoon of Cinnamon
1 Teaspoon of Mixed Spice
60ml of Milk
225g of Soft Butter
225g of Caster Sugar
225g of Self-Raising Flour
2 Teaspoons of Baking Powder
3 eggs
The Cream:
2 Teaspoons of Brew Planet Vanilla Chai Tea
180g of Butter
400g of Icing Sugar
2 Teaspoons of Milk
The Method:
1. Preheat your oven to 180°C/160°C fan and line two 8"/20cm cake tins with parchment paper.
2. In a jug, heat up your milk and infuse two tea - spoons of Brew Planet Vanilla Chai into the milk. You can do this via a tea strainer, however we found the best method was with a reusable cotton tea bag. Leave to infuse & cool for a few minutes whilst you prepare your other ingredients, steeping every minute or so.
3. Place the butter and sugars in a large mixing bowl, and whisk until fluffy and smooth. Then add self-raising flour, baking powder, cinnamon and mixed spice. Crack the eggs one at a time and then add to the bowl. 4. Remove the tea strainer from the milk, if you’ve used a reusable cotton teabag you can squeeze the flavour out of the teabag. Add the milk to the mixing bowl. 5. Using the electric mixer on slow speed, beat for 2 minutes until smooth. The mixture will be soft enough to drop off the beaters when you lift them up. 6. Divide the mixture equally between the prepared tins and level the surfaces with a palette knife or spatula. Place in the oven and bake for 20-30 minutes. 7. The cakes are ready when they are risen and pale golden. The tops should spring back when lightly pressed. Cool for about two minutes; loosen the edges with a knife. 8. Remove the cakes from their tins and cool the cakes the right way up on a rack.
Want to go Plant Based? We’ve got you!
The Cake:
3 Teaspoons of Brew Planet Vanilla Chai Tea
1 Teaspoons of Cinnamon
1 Teaspoons of Mixed Spice
450g Self Raising Flour
150g Light Brown Sugar
150g Caster Sugar
1 Teaspoons Baking Powder
1 Teaspoons Bicarbonate of Soda
400ml Dairy Free Milk
175ml plant-based oil of your choice (we recommend Olive or Avocado oil)
1 Tablespoon White Wine Vinegar or Cider Vinegar
The Cream:
2 Teaspoons of Brew Planet Vanilla Chai Tea
180g Dairy Free Butter
400g Icing Sugar
2 Tablespoons of Dairy Free Milk
The Method:
1. Preheat your oven to 180°C/160°C fan and line two 8"/20cm cake tins with parchment paper.
2. In a jug, heat up your milk and infuse two tea - spoons of Brew Planet Vanilla Chai into the milk. You can do this via a tea strainer, however we found the best method was with a reusable cotton tea bag. Leave to infuse & cool for a few minutes whilst you prepare your other ingredients, steeping every minute or so.
3. In a large bowl, add your cinnamon, mixed spice, flour, sugars, bicarbonate of soda and baking powder and mix until it's all mixed together evenly. 4. Remove the tea strainer from the milk, if you’ve used a reusable cotton teabag you can squeeze the flavour out of the teabag. 5. Add to the bowl your dairy free milk, vegetable oil, vanilla and white wine vinegar. 6. Mix as little as possible, until combined. 7. Split evenly between the two tins and bake for 35-45 minutes. Keep an eye on it when baking, we first check if it’s cooked at 35 mins to cage the oven. The skewer will come out clean when baking – but cooling in the tin helps the sponge not break apart as it’s so soft! 8. Once baked, leave to cool fully in the tins.
Enjoy!
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