If you are searching for a cozy treat that warms the soul and delights the senses, this Vegan Chai Cake Recipe is an absolute must-try. Bursting with fragrant spices like cinnamon, cardamom, and ginger, combined with the creamy richness of cashew butter and the subtle sweetness of maple syrup, this cake is a celebration of comfort and flavor. Every bite offers a perfect balance of moist texture and spicy warmth, capturing the essence of chai in a delicious, plant-based cake that anyone can enjoy. Whether you’re serving it for a special occasion or simply craving a unique dessert, this Vegan Chai Cake Recipe promises to become a favorite in your baking repertoire.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the foundation to making this Vegan Chai Cake Recipe truly shine. Each component plays a vital role, from the spices that infuse rich chai flavor to the cashew butter that ensures a moist and tender crumb. Together, they create a harmonious blend that brings this cake to life.
- 5 tablespoons loose chai (or 5 chai tea bags): The star ingredient that gives this cake its signature warm and spicy chai flavor.
- ⅓ cup oat milk (or other plant-based milk): Adds moisture while keeping the cake vegan and creamy.
- ½ cup water (boiled): Helps to extract the full flavor from the chai spices when steeped.
- ½ cup smooth cashew butter (or smooth almond butter): Provides richness and a buttery texture without dairy.
- ½ cup pure maple syrup: Natural sweetness that complements the spices beautifully.
- ⅓ cup apple sauce: Adds moisture and helps bind the ingredients while keeping the cake light.
- 2 teaspoons vanilla extract: Enhances the overall flavor with a warm sweetness.
- 1 ½ cups all-purpose flour (sifted): The base that holds the cake together with a tender crumb.
- ¾ teaspoon baking powder (sifted): A leavening agent that helps the cake rise perfectly.
- ¼ teaspoon baking soda (sifted): Works with the acidity to give the cake a light texture.
- ½ teaspoon sea salt: Balances the sweetness and highlights the chai spices.
- 1 teaspoon ground cinnamon: Adds warmth and depth, a signature chai spice.
- 1 teaspoon ground ginger: Brings a zesty, spicy kick to the flavor profile.
- 1 teaspoon ground cardamom: Offers a unique floral aroma that elevates the cake.
- ½ teaspoon ground nutmeg: Adds a subtle earthy note that rounds out the spices.
- ½ batch vanilla cream cheese frosting (optional): A luscious, tangy topping that complements the spice-filled cake perfectly.
How to Make Vegan Chai Cake Recipe
Step 1: Prepare Your Pan and Oven
Begin by lining an 8×8″ square pan with parchment paper to ensure your cake lifts out effortlessly once baked. Preheat your oven to 175°C (350°F) so it reaches the perfect temperature as you mix your ingredients.
Step 2: Brew the Chai Infusion
In a saucepan, combine the loose chai tea with oat milk and boiled water. If you’re using chai tea bags, carefully cut them open and add the contents to the saucepan. Heat the mixture on medium until it simmers, then continue gently heating for 5 minutes to extract those intoxicating spices. Remove from heat and let the infusion steep for another 5 minutes before straining to remove any tea leaves or bits. This chai base is what makes your cake vibrate with flavor.
Step 3: Mix the Wet Ingredients
Pour the chai infusion into a large bowl. Add your cashew butter, maple syrup, applesauce, and vanilla extract. Whisk these together until everything is fully combined and smooth. This creamy mixture will provide moisture and richness to your Vegan Chai Cake Recipe, setting the stage for the dry ingredients.
Step 4: Fold in Dry Ingredients
Now, gently add the sifted flour, baking powder, baking soda, salt, and the lovely blend of spices—cinnamon, ginger, cardamom, and nutmeg—into your wet mixture. Use a spatula to fold everything together carefully. Be mindful not to overmix; it’s perfectly fine if a few pockets of flour linger, as this helps keep the cake light and airy.
Step 5: Bake to Perfection
Transfer the batter to your prepared pan and smooth the top. Pop it in the oven and bake for about 30 minutes. To check if it’s done, insert a toothpick or knife into the center; it should come out clean, signaling the cake is perfectly baked. Let the cake cool in the pan for 20 minutes before transferring it onto a wire rack for complete cooling.
Step 6: Add the Finishing Touch
If you’re using vegan vanilla cream cheese frosting, now’s the time to whip it up and spread it lovingly over your cooled cake. The creamy frosting adds a delightful contrast to the warm chai spices and makes your cake look as good as it tastes.
How to Serve Vegan Chai Cake Recipe
Garnishes
Simple garnishes can elevate your Vegan Chai Cake Recipe to new heights. Consider sprinkling a pinch of cinnamon or crushed cardamom pods on top of the frosting for a fragrant finish. A handful of toasted nuts or a drizzle of maple syrup also adds beautiful texture and extra flavor that complements the chai spices perfectly.
Side Dishes
This cake pairs wonderfully with a hot cup of chai tea or your favorite herbal blend, letting the spices echo between sips and bites. For an indulgent treat, serve with a dollop of coconut whipped cream or a scoop of vegan vanilla ice cream to balance the warm spices with some cool creaminess.
Creative Ways to Present
For special occasions, slice the cake into bite-sized squares and serve on decorative plates with fresh mint leaves to add a pop of color and freshness. You can also layer it with vegan cream cheese frosting in a trifle dish for an elegant chai-flavored dessert parfait everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Leftover Vegan Chai Cake Recipe stores beautifully in an airtight container at room temperature for up to 5 days. This makes it a fantastic make-ahead treat that stays moist and delicious. If you’ve frosted it, just allow the cake to come back to room temperature before serving so the frosting softens to its perfect creamy texture.
Freezing
You can freeze unfrosted slices of this cake for up to 2 months. Wrap tightly in plastic wrap followed by aluminum foil to prevent freezer burn. When you’re ready to enjoy, thaw overnight in the refrigerator and bring to room temperature before frosting or serving.
Reheating
If you want to warm your cake, gently heat individual slices for about 15-20 seconds in the microwave. This simple step brings back the cozy chai aroma and reactivates the moist, tender crumb, especially lovely on a chilly day.
FAQs
Can I use other types of plant milk for this Vegan Chai Cake Recipe?
Absolutely! While oat milk is recommended for its mild flavor and creaminess, almond, soy, or cashew milk are excellent alternatives and will work just as well in the recipe.
What can I substitute for cashew butter if I have a nut allergy?
If you need a nut-free version, sunflower seed butter or tahini can be used instead. Both provide richness and moisture but do keep in mind the slight flavor change—they’ll still make a delicious cake!
Is the vegan cream cheese frosting necessary?
The cake is delicious on its own, but the vegan cream cheese frosting adds a lovely tang and creamy texture that complements the warm chai spices perfectly. It’s a wonderful bonus if you’re feeling decadent.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but be sure it includes xanthan gum or a similar binder. This will help maintain the cake’s structure and texture.
How spicy is this Vegan Chai Cake Recipe?
This cake offers a warm and gentle spice level that’s aromatic rather than overpowering. If you prefer more heat, you can easily increase the ground ginger or add a pinch of black pepper for an extra kick.
Final Thoughts
There’s something truly special about this Vegan Chai Cake Recipe that invites you to slow down and savor every bite. The blend of spices, the tender crumb, and the comforting warmth make it a standout dessert that’s both unique and approachable. I genuinely hope you give this recipe a try and discover how effortlessly it brings the magic of chai into your kitchen, leaving you and your loved ones asking for seconds.
Print
Vegan Chai Cake Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegan
Description
This delightful Vegan Chai Cake combines the warm, aromatic spices of traditional chai tea with a moist, tender crumb made entirely from plant-based ingredients. Infused with chai spices and sweetened naturally with maple syrup and applesauce, this cake offers a perfect balance of flavors for a cozy treat. Optional vegan vanilla cream cheese frosting adds a luscious finish, making it ideal for gatherings or teatime indulgence.
Ingredients
Chai Mixture
- 5 tablespoons loose chai (or 5 chai tea bags)
- ⅓ cup oat milk (or other plant based milk)
- ½ cup water (boiled)
Wet Ingredients
- ½ cup smooth cashew butter (or smooth almond butter)
- ½ cup pure maple syrup
- ⅓ cup apple sauce
- 2 teaspoons vanilla extract
Dry Ingredients
- 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
- ½ batch vegan vanilla cream cheese frosting
Instructions
- Prepare the Pan and Oven: Line an 8×8″ square pan with parchment paper to prevent sticking and preheat your oven to 175°C (350°F) to ensure even baking.
- Infuse the Chai Mixture: Combine the loose chai tea (or open and empty contents of tea bags) with oat milk and boiled water in a saucepan. Simmer gently over medium heat for 5 minutes, then remove from heat and steep an additional 5 minutes to fully extract the flavors. Strain the mixture through a sieve to remove tea leaves, reserving the liquid.
- Mix Wet Ingredients: In a large bowl, whisk together the chai liquid, cashew butter, pure maple syrup, applesauce, and vanilla extract until smooth and well combined, creating a flavorful wet base for the cake.
- Combine Dry Ingredients: Add all the sifted dry ingredients including flour, baking powder, baking soda, sea salt, and spices (cinnamon, ginger, cardamom, nutmeg) to the wet mixture. Gently fold with a spatula until just combined. It’s okay if a few pockets of flour remain; over mixing can toughen the cake.
- Bake the Cake: Transfer the batter into the prepared pan, smoothing the top evenly. Bake in the preheated oven for about 30 minutes. Test doneness by inserting a toothpick or knife into the center; it should come out clean. Remove and allow to cool in the pan for 20 minutes.
- Cool and Frost: Once the cake has cooled sufficiently, transfer it to a wire rack. If desired, spread the vegan vanilla cream cheese frosting evenly over the cake for added richness and flavor.
- 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 and restore texture.
Notes
- Use a fine sieve to strain the chai mixture to ensure no tea leaves remain in the batter.
- Do not over-mix the batter once dry ingredients are added to keep the cake tender.
- The vegan cream cheese frosting is optional but highly recommended for an extra creamy touch.
- For gluten-free option, substitute the all-purpose flour with a gluten-free blend suitable for baking.
- Storage at room temperature is fine for up to 5 days, but frosting texture may change if refrigerated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
