Vegan Thai Tea Sheet Cake With Whipped Coconut Cream | VegNews

Ingredients

• For the sponge cake:
• 2 cups water
• ¼ cup black Assam or Ceylon tea leaves
• 4 whole star anise
• 1 tablespoon apple cider vinegar
• 3 cups all-purpose flour
• 1⅓ cups
• sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon ground cardamom
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 1 cup olive oil
• 1 tablespoon vanilla extract
• For the condensed coconut milk syrup:
• 1 (14-ounce) can full-fat coconut milk
• 1 cup powdered sugar
• For the whipped coconut cream:
• 1 (14-ounce) can full-fat coconut milk, chilled