Description
This vegan Chai Cake is warmly spiced with cinnamon, ginger, cardamom, and cloves, delivering the cozy, aromatic flavors of chai tea in a soft and moist layer cake. Perfectly complemented with a tangy vegan cream cheese frosting, it’s ideal for fall gatherings or special occasions.
Ingredients
- 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)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
- In a large bowl, whisk together the flour, brown sugar, baking soda, cinnamon, ginger, cardamom, black pepper, nutmeg, cloves, and salt.
- In a separate container, combine the non-dairy milk, vegetable oil, applesauce, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until fully blended and smooth.
- Divide the batter evenly between the prepared pans.
- Bake for 22 to 24 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Transfer the pans to a cooling rack and allow cakes to cool completely before removing them from the pans.
- Once cool, invert one cake layer onto a plate, remove parchment, and spread with frosting. Add the second layer on top, remove parchment, and frost the top and sides of the cake.
- Slice and serve, or chill until ready to serve.
Notes
- Make sure the cakes are completely cooled before frosting to prevent melting.
- The cake pairs well with a vegan cream cheese or vanilla frosting.
- Spices can be adjusted to taste depending on how strong you want the chai flavor.
