Here is a recipe for a very easy chai tea loaf which is topped with a cinnamon buttercream and finished with chopped pistachios. Head over to @helens_vegan_kitchen for more delicious recipes. 

The cake is flavoured with our Higher Living Sweet Chai tea! This cake has no butter or oil whatsoever. If you are looking for a healthier option just miss out the icing.

Cake Ingredients:

225g dried fruit (I used half raisins and sultanas)

250ml sweet chai tea (2 teabag )

110g caster sugar

175g self raising flour

1 tsp cinnamon

1 tsp ground ginger

1/2 tsp bicarbonate of soda

Pinch salt

2 tsp apple cider vinegar

3 tbsp soya milk

Buttercream Ingredients:

50g vegan butter

200g icing sugar

1 tsp cinnamon

1 tbsp soya milk

Handful of chopped pistachios

1. Soak the fruit in the hot tea (with the teabags left in) for at least 6 hours (or overnight if easier).

2. Once the fruit has soaked up all the tea preheat the oven to 160C fan then remove the teabags and add all the other cake ingredients to the bowl and mix well.

3. Put the mixture into a greased and lined 2lb load tin and bake for 50 minutes until golden brown. 

4. Once cool, mix the buttercream ingredients together and top the cake and sprinkle on some chopped pistachios.