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Vegan Chai Spice Cake Recipe

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4 from 9 reviews

This Vegan Chai Spice Cake is a fragrant and moist dessert infused with warming chai spices like cinnamon, ginger, nutmeg, and cardamom. Made without any animal products, it features a fluffy plant-based cream cheese frosting that perfectly complements the spicy cake. The recipe is straightforward, using common pantry ingredients and a simple vegan buttermilk substitute, making it an inviting treat for both vegans and spice lovers.

Ingredients

Cake

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cardamom
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon white vinegar
  • 1 cup almond milk (minus 1 tablespoon)
  • 3/4 cup light brown sugar, packed
  • 1/3 cup olive oil
  • 1 teaspoon vanilla extract

Frosting

  • 4 ounces plant-based cream cheese (room temperature)
  • 1/4 cup unsalted plant-based butter (room temperature)
  • 1 1/2 cups powdered sugar (plus more if needed)
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cardamom

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F. Grease an 8-inch square baking pan and line the bottom and sides with parchment paper, leaving overhang to easily lift the cake out after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, nutmeg, cloves, allspice, cardamom, baking powder, baking soda, and fine sea salt to evenly distribute the spices and leavening agents.
  3. Make Vegan Buttermilk: In a measuring cup, add 1 tablespoon of white vinegar, then pour in almond milk until it reaches 1 cup total. Stir and let it rest for 5 minutes until it curdles slightly, replicating buttermilk’s texture and acidity.
  4. Combine Wet Ingredients: In a large bowl, whisk together the vegan buttermilk, packed light brown sugar, olive oil, and vanilla extract until smooth and fully combined.
  5. Combine Wet and Dry Mixtures: Add the dry ingredients into the wet mixture, gently whisking until just combined. Avoid overmixing to ensure a tender crumb.
  6. Pour and Tap: Pour the batter into the prepared pan and gently tap the pan on the counter to release any trapped air bubbles, ensuring even baking.
  7. Bake the Cake: Place the pan into the oven and bake for 23 to 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack before frosting.
  8. Prepare Frosting: Using an electric mixer, cream together the plant-based cream cheese and unsalted plant-based butter until smooth. Gradually add the powdered sugar along with the chai spices (cinnamon, ginger, nutmeg, cloves, allspice, cardamom), beating until the frosting is creamy and well blended. Add more powdered sugar to reach desired sweetness and thickness if needed.
  9. Frost and Serve: Spread the prepared frosting evenly over the cooled cake. Slice into 16 pieces and serve.

Notes

  • Be sure to let the vegan buttermilk sit for at least 5 minutes to properly curdle before using it in the recipe.
  • Do not overmix the batter once dry ingredients have been added to avoid a dense cake.
  • Room temperature cream cheese and butter are essential for a smooth frosting consistency.
  • The cake can be stored in an airtight container in the refrigerator for up to 4 days.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that can be used 1:1.

Find it online: https://bitezly.com/vegan-chai-spice-cake-recipe/