All recipes / Bubble tea cake
Bubble tea cake
This bubble tea cake is pure joy with its chiffon like milk tea cake layers and delicious boba! You can taste the milk tea in every bite. Thank you Rainbow Nourishment for this incredible recipe.
Here we go...
Ingredients
MILK TEA
375g Califia Farms Vanilla Oat milk
3-4 black teabags or black tea leaves, to taste
CAKE INGREDIENTS:
375g plain flour
250g sugar
3 tsp baking powder
⅛ tsp baking soda
125g liquid oil
180g aquafaba (brine from a can of chickpeas)
BUTTERCREAM INGREDIENTS:
225g vegan butter, room temperature
300-400g icing sugar, to taste
1 teaspoon vanilla extract
TO DECORATE:Black tapioca pearls, cooked to packet instructions
Directions
01
MAKING THE TEA:
1) Heat the milk in a saucepan then remove from heat
02
Add the tea bags and infuse for 30 minutes
03
2) Remove the tea bags and squeeze out excess milk
04
Add more milk to the tea so it comes to 375g
05
Set aside 30g of the tea for the buttercream
06
MAKING THE CAKE:
1) Mix the flour, 125g of sugar and raising agents in a large bowl
07
Add the cooled tea and oil
08
Mix until just combined
09
2) Preheat oven to 180C
10
Line 2 x 20cm cake pans with baking paper
11
3) Whisk the aquafaba until soft peaks form
12
Gradually add the remaining sugar and whisk until firm peaks form
13
4) Add ¼ of the aquafaba to the cake batter
14
Fold through
15
5) Add the remaining aquafaba
16
Fold until combined
17
6) Divide the batter between the cake pans
18
7) Bake for 30-35 minutes
19
Cool the cakes in their pans for 30 minutes then on a wire rack
20
MAKING THE BUTTERCREAM & DECORATING:
1) Beat the butter in a large bowl until pale
21
Add the sugar, reserved tea and vanilla
22
Beat until fluffy
23
2) To decorate, spread buttercream on one cake
24
Top with the other cake
25
Use the remaining buttercream to decorate the sides and top
26
3) Just before serving, top the cake with the tapioca pearls
27
4) The cake without the pearls can be refrigerated for 3 days
28
Consume the pearls before refrigerating
