Chai Cake is a warm, spiced dessert infused with all the cozy flavors of your favorite cup of chai tea. Layers of fluffy cake are delicately seasoned with cinnamon, ginger, cardamom, cloves, and other aromatic spices, then frosted with a creamy vegan cream cheese frosting. Whether you’re serving it at a holiday gathering or simply treating yourself, this cake delivers comfort and bold flavor in every bite.

Chai Cake

Why You’ll Love This Recipe

Bold chai flavor: A blend of warm spices like cinnamon, cardamom, and cloves make this cake unforgettable.
Perfect texture: Moist and tender from applesauce and oil, with a soft, fluffy crumb.
Naturally dairy-free and egg-free: Made with plant-based ingredients and suitable for a variety of diets.
Great for any occasion: Ideal for fall, winter, or any time you’re craving something spiced and sweet.
Pairs beautifully with tea or coffee: The rich spices complement warm beverages perfectly.
Customizable frosting: Use vegan cream cheese frosting or any frosting of your choice.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 ½ cups all-purpose flour
1 ⅓ cups organic light brown sugar
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cardamom
½ teaspoon ground black pepper
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
1 cup unflavored and unsweetened non-dairy milk
⅔ cup vegetable oil
½ cup unsweetened applesauce
1 tablespoon vanilla extract
1 batch vegan cream cheese frosting (or frosting of choice)

Directions

Preheat the oven to 350°F.
Grease and flour the bottom and sides of two 9-inch round cake pans. Line the bottoms with parchment paper.
In a large mixing bowl, whisk together the flour, brown sugar, baking soda, cinnamon, ginger, cardamom, black pepper, nutmeg, cloves, and salt.
In a separate container, such as a liquid measuring cup, stir together the non-dairy milk, oil, applesauce, and vanilla extract.
Pour the wet mixture into the dry ingredients and stir until the batter is fully combined.
Divide the batter evenly between the two prepared pans.
Bake for 22 to 24 minutes, or until a toothpick inserted into the center comes out clean.
Transfer pans to a wire rack and let cool completely before removing the cakes from the pans.

Assemble the Cake

Once cooled, invert one cake layer onto a serving plate and remove the parchment paper.
Spread a layer of frosting over the top.
Invert the second cake layer and place it on top. Remove parchment and frost the top and sides of the cake.
Slice, serve, or chill until ready to enjoy.

Servings and timing

Servings: 16 slices
Prep Time: 20 minutes
Cook Time: 23 minutes
Cooling Time: 2 hours
Total Time: 2 hours 43 minutes
Calories: Approximately 445 kcal per slice

Variations

Chai cupcakes: Divide the batter into lined muffin tins and bake for 18–20 minutes.
Add-ins: Fold in chopped nuts like pecans or walnuts for added texture.
Gluten-free option: Use a 1:1 gluten-free flour blend designed for baking.
Extra spice: Add a teaspoon of chai spice blend or more black pepper for a bolder flavor.
Different frostings: Try vanilla buttercream, spiced buttercream, or a coconut whipped cream.

Storage/Reheating

Storage:
Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.

Freezing:
Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw completely before frosting.

Reheating:
For a warm slice, microwave for 10–15 seconds. Best enjoyed at room temperature for optimal texture.

FAQs

Can I use chai tea in the batter?

This recipe gets its flavor from dry spices, but you can steep a strong cup of chai and substitute it for part of the milk for added depth.

Is this cake spicy?

It has a warm, aromatic spice profile, not hot-spicy. You can adjust the black pepper to your liking.

Can I make this into a sheet cake?

Yes, bake the batter in a greased 9×13-inch pan for about 30–35 minutes.

What kind of frosting works best?

Vegan cream cheese frosting complements the spices beautifully, but any vanilla or cinnamon frosting will work.

Can I make this cake ahead of time?

Yes, bake and frost up to 1 day in advance. Store covered at room temperature or refrigerate.

Does this cake rise well?

Yes, the baking soda and applesauce provide a good rise, resulting in light, fluffy layers.

Can I use coconut milk instead of other non-dairy milk?

Yes, just make sure it’s unflavored and not too thick if using canned coconut milk—thin it out if needed.

What type of oil is best?

Neutral oils like vegetable, canola, or sunflower oil are best to avoid overpowering the chai spices.

Can I use white sugar instead of brown sugar?

Brown sugar adds moisture and richness, but white sugar can be used in a pinch. The flavor will be slightly less deep.

How do I prevent the cake from sticking?

Use parchment paper on the bottom of the pans and grease the sides well. Let the cake cool fully before removing.

Conclusion

This Chai Cake is a spiced, cozy dessert that captures the essence of a warming cup of chai in every bite. It’s ideal for seasonal celebrations, afternoon tea, or anytime you want a dessert that’s full of flavor and beautifully aromatic. With its moist crumb and creamy frosting, this cake is as comforting as it is impressive.

Chai Cake

Why You’ll Love This Recipe

Ingredients