If you have a soft spot for warm spices and comforting sweets, then you are going to fall absolutely in love with this Vegan Chai Cake Recipe. This cake bursts with the fragrant, cozy flavors of chai spices like cinnamon, cardamom, and ginger, perfectly balanced with the creamy texture from cashew butter and the subtle sweetness of maple syrup. Moist, tender, and naturally dairy-free, it’s a delightful treat that feels like a warm hug on a plate. Whether you’re a seasoned vegan or just curious about plant-based baking, this cake will quickly become one of your favorites to make and share.
Ingredients You’ll Need
The magic of this Vegan Chai Cake Recipe lies in its simple but thoughtfully chosen ingredients. Each one plays a vital role—from infusing the batter with chai’s signature spicy notes to ensuring the cake’s tender crumb and beautiful color.
- Loose chai or chai tea bags: The star flavor base, these bring the authentic chai spice blend to your cake.
- Oat milk (or other plant-based milk): Adds creaminess and keeps the cake vegan-friendly without overwhelming flavors.
- Boiled water: Used to steep the chai, unlocking those beautiful spice aromas.
- Smooth cashew or almond butter: Provides richness and a slight nuttiness that enhances the chai spices.
- Pure maple syrup: Natural sweetness that complements spices without being overpowering.
- Apple sauce: A great binding agent that adds moisture and subtle fruitiness.
- Vanilla extract: Brightens the overall flavor and balances the spice intensity.
- All-purpose flour (sifted): The structure of your cake—sifting ensures a light, airy texture.
- Baking powder and baking soda (sifted): The leavening duo that guarantees a nice rise and fluffy crumb.
- Sea salt: Enhances all the sweet and spicy flavors.
- Ground cinnamon, ginger, cardamom, and nutmeg: The heart of the chai flavor profile, carefully balanced for that perfect spice blend.
- Vanilla cream cheese frosting (optional): Adds a luscious, tangy finish if you want to take this cake to the next level.
How to Make Vegan Chai Cake Recipe
Step 1: Prepare Your Pan and Chai Infusion
Start by lining an 8×8-inch square pan with parchment paper so your cake can easily come out after baking. Preheat your oven to 175°C (350°F) for the perfect baking environment. Next, bring your chai to life by adding the loose chai leaves or the contents of your tea bags to a saucepan with oat milk and boiled water. Simmer gently for 5 minutes and then let it steep for another 5 minutes off the heat. This infusion step is crucial because it allows the chai flavors to fully develop and infuse the liquid base of the cake.
Step 2: Mix the Wet Ingredients
Pour your beautifully steeped chai mixture into a large bowl and add the cashew butter, maple syrup, apple sauce, and vanilla extract. Whisk everything together until you have a smooth, uniform mixture. This creates the creamy, flavorful base that not only adds moisture but also carries those rich chai flavors throughout the cake.
Step 3: Incorporate the Dry Ingredients
Now, fold in the sifted flour, baking powder, baking soda, sea salt, and the full complement of chai spices. It’s important to fold gently with a spatula rather than stirring vigorously—this ensures your cake has a tender crumb, with a little texture from some pockets of flour remaining visible. Over-mixing here can lead to a dense cake, so take it easy.
Step 4: Bake to Perfection
Transfer your batter to the prepared pan and slide it into the oven. Bake for about 30 minutes, but keep an eye on it and test doneness by inserting a toothpick or knife into the middle; it should come out clean. Once baked, let your cake cool in the pan for around 20 minutes before moving it to a wire rack. Cooling the cake properly helps it to set beautifully and improves the texture.
Step 5: Frost (Optional) and Enjoy
If you’re going for the full indulgence, whip up a batch of vegan vanilla cream cheese frosting while your cake cools. Once cool, slather the frosting over the top and slice generously. This frosting adds a creamy contrast to the spicy chai flavor that’s simply unforgettable.
How to Serve Vegan Chai Cake Recipe
Garnishes
Sprinkle your cake with a pinch of cinnamon or crushed toasted nuts like walnuts or pistachios just before serving to add a delightful crunch and visual appeal. Fresh fruit like sliced pear or figs complements the warm spices beautifully and brightens the plate.
Side Dishes
This cake pairs wonderfully with a steaming cup of chai tea or your favorite vegan latte, enhancing the chai experience. For a complete snack, serve it alongside a dollop of coconut yogurt or a scoop of vegan vanilla ice cream for an extra indulgent treat.
Creative Ways to Present
Cut your cake into small, bite-sized squares for elegant tea party finger food or layer it with vegan cream cheese frosting to create a layered cake centerpiece. You can also dust it with powdered sugar for a simple yet classy finish that makes every slice feel special.
Make Ahead and Storage
Storing Leftovers
This Vegan Chai Cake Recipe keeps beautifully at room temperature in an airtight container for up to five days. If you’ve added frosting, refrigeration is best, but make sure to bring slices back to room temperature before serving so the frosting softens and the flavors open up.
Freezing
You can freeze this chai cake either frosted or unfrosted. Wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. It freezes well for up to two months. When you’re ready to enjoy, thaw it overnight in the fridge and bring it to room temperature before serving.
Reheating
Since this cake is moist and tender, reheating is simple. Warm a slice in the microwave for about 15 seconds or toast it lightly to revive that fresh-baked feel. If the cake is frosted, warming gently helps bring out the creamy texture of the frosting without melting it too much.
FAQs
Can I use any other nut butter instead of cashew butter?
Absolutely! Almond butter is a great alternative and will provide a slightly different nutty flavor while maintaining the cake’s moist texture. Just make sure it’s smooth for even mixing.
Is it necessary to use loose chai or can I use chai tea bags?
Both options work beautifully. If using chai tea bags, break them open and use the loose tea inside for a more intense chai flavor. Loose chai tends to be more aromatic, but tea bags are a convenient substitute.
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure. The texture may vary slightly, but the flavors will remain wonderfully chai-spiced.
How long does it take to steep the chai?
The chai should simmer for 5 minutes and then steep off heat for another 5 minutes. This total of 10 minutes ensures the flavors are fully extracted without becoming bitter.
Do I have to frost the cake?
No, frosting is optional. The cake is delicious on its own with a naturally sweet and spicy flavor. Frosting adds richness and a creamy contrast but the cake without it is equally satisfying.
Final Thoughts
If you’re searching for a dessert that combines warmth, spice, and indulgence in a plant-based treat, this Vegan Chai Cake Recipe is your new go-to. It’s comforting and sophisticated all at once, perfect for cozy afternoons or sharing with friends at your next gathering. I can’t wait for you to try it and discover how wonderfully chai spices elevate a simple cake into something truly unforgettable.
Print
Vegan Chai Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Chai Cake is a fragrant, spiced treat perfect for tea lovers and those seeking a dairy-free, plant-based dessert. Infused with a warm blend of chai spices and smooth cashew butter, this cake is moist, naturally sweetened with maple syrup and apple sauce, and optionally topped with a creamy vegan vanilla frosting. It’s baked to perfection in under an hour, making it an ideal homemade dessert for any occasion.
Ingredients
Chai Mixture
- 5 tablespoons loose chai tea (or 5 chai tea bags)
- â…“ cup oat milk (or other plant-based milk)
- ½ cup water (boiled)
Batter
- ½ cup smooth cashew butter (or smooth almond butter)
- ½ cup pure maple syrup
- â…“ cup apple sauce
- 2 teaspoons vanilla extract
- 1 ½ cups all purpose flour (sifted)
- ¾ teaspoon baking powder (sifted)
- ¼ teaspoon baking soda (sifted)
- ½ teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamom
- ½ teaspoon ground nutmeg
Optional Frosting
- ½ batch vegan vanilla cream cheese frosting
Instructions
- Prepare the Pan and Oven: Line an 8×8 inch square baking pan with parchment paper to prevent sticking, then preheat your oven to 175°C (350°F) to ensure it reaches the perfect temperature for baking.
- Make the Chai Infusion: In a saucepan, combine the loose chai tea or opened tea bag contents with oat milk and boiled water. Heat this mixture on medium until it simmers, then let it steep off the heat for 5 minutes. Strain through a sieve to remove the tea leaves, leaving a flavorful chai-infused liquid.
- Mix Wet Ingredients: Transfer the chai mixture into a large mixing bowl. Add smooth cashew butter, pure maple syrup, apple sauce, and vanilla extract. Whisk these ingredients together thoroughly until the mixture is smooth and uniform.
- Add Dry Ingredients: Gently fold in the sifted all-purpose flour, baking powder, baking soda, sea salt, and the chai spices—cinnamon, ginger, cardamom, and nutmeg—using a spatula. Mix just enough to combine, leaving some pockets of flour visible to avoid overmixing and tough cake texture.
- Bake the Cake: Pour the batter into the prepared baking pan, spreading it evenly. Bake for approximately 30 minutes. Test doneness by inserting a toothpick or knife into the center; it should come out clean. Once baked, let the cake cool in the pan for 20 minutes before removing it to a wire rack to cool completely.
- Frost the Cake (Optional): If using vegan cream cheese frosting, prepare it while the cake cools. Once the cake is completely cooled, spread the frosting evenly over the top as desired.
- Store Properly: Keep the cake in an airtight container at room temperature for up to 5 days. If refrigerated, bring to room temperature before serving to soften the frosting for the best texture and flavor.
Notes
- Using chai tea bags is a convenient alternative to loose chai leaves; just be sure to cut and empty them for maximum flavor extraction.
- For a nut-free version, substitute cashew butter with a seed butter like sunflower or tahini.
- If you prefer a sweeter cake, you can increase the maple syrup slightly, but be cautious not to alter the moisture balance too much.
- Make sure not to overmix the batter once the dry ingredients are added to keep the cake tender and light.
- The optional vegan cream cheese frosting adds richness but the cake is delicious on its own or dusted lightly with powdered sugar.
- Letting the cake cool before frosting prevents the frosting from melting and sliding off.
