Bubble Tea Cake

BUBBLE TEA CAKE

A recipe from Rainbow Nourishments and Califia Farms

 

"This bubble tea cake is pure joy with its milk tea sponge cake layers and of course brown sugar boba! You can taste the milk tea in every bite and those boba are just so fun to eat! I'd recommend a high-quality milk for this recipe such as Califia Farms Vanilla Oat Milk. It's perfect for baking and I love having it with homemade bubble tea or smoothies!" says Anthea Cheng (Rainbow Nourishments).

 
Ingredients

Milk Tea
375g Califia Farms Vanilla Oat milk
3-4 black teabags or black tea leaves, to taste

Cake
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

225g vegan butter, room temperature
300-400g icing sugar, to taste
1 teaspoon vanilla extract

To decorate
Black tapioca pearls, cooked to packet instructions

 
Method

 Making the tea:
1. Heat the milk in a saucepan then remove from heat. Add the tea bags and infuse for 30 minutes.
2. Remove the tea bags and squeeze out excess milk. Add more milk to the tea so it comes to 375g. Set aside 30g of the tea for the buttercream.

Making the cake:
1. Mix the flour, 125g of sugar and raising agents in a large bowl. Add the cooled tea and oil. Mix until just combined.
2. Preheat oven to 180C. Line 2 x 20cm cake pans with baking paper.
3. Whisk the aquafaba until soft peaks form. Gradually add the remaining sugar and whisk until firm peaks form.
4. Add ¼ of the aquafaba to the cake batter. Fold through.

5. Add the remaining aquafaba. Fold until combined.
6. Divide the batter between the cake pans.
7. Bake for 30-35 minutes. Cool the cakes in their pans for 30 minutes then on a wire rack.

Buttercream and decorating:
1. Beat the butter in a large bowl until pale. Add the sugar, reserved tea and vanilla. Beat until fluffy.
2. To decorate, layer and frost the cake as desired. Top with tapioca pearls.
3. The cake without the pearls can be refrigerated for 3 days. Consume the pearls before chilling.

 

Anthea Cheng is a recipe creator and cookbook author specialising in plant-based desserts. Follow her Instagram here: @rainbownourishments For more details on Califia Farms visit: califiafarms.com.au or head to @califiafarmau