Chai Spice Cake with Orange Cardamom Frosting is an easy holiday dessert that’s dairy-free and vegan! And with all the warming spices of fall, this spongy cake served with a light and citrusy coconut whip, is sure to be a crowd pleaser!
I first made this cake last fall, along with these Chocolate Chai Spice Crumble Bars. (I was on a bit of a chai spice kick!) While I shared the bars with you guys, I ran out of time, and didn’t get a chance to share the chai spice cake.
So I’m making it a priority this year to share this recipe. It’s just too simple and delicious not to share!
I feel like chai spice is an under-appreciated flavour this time of year. There are plenty of pumpkin spice recipes floating around, and soon enough, gingerbread and peppermint will be everywhere. But I think chai is a perfect fall flavour. It adds a warm and fragrant flavour to Thanksgiving and Christmas desserts and makes hot beverages a little cozier!
And if you make any chai spice dessert this year, this should probably be the one. Okay, the chocolate chai bars I mentioned earlier are a must try too. So you should probably just go ahead and make a big batch of chai spice for the holiday baking season!
This chai spice cake is easy and customizable, and the spongy texture with the crispy edges is just irresistible. I could eat this cake without the frosting, and pair it with a hot cup of tea for an evening snack. But if you want a dessert that will impress your guests, definitely add the orange cardamom frosting. The light coconut whip pairs beautifully with the hint of citrus from the orange and cardamom. And it adds a nice texture and flavour contrast to the moist and spicy cake.
Some tips for making Chai Spice Cake with Orange Cardamom Frosting
- This chai spice cake is flavourful on its own, so if you don’t have time to prepare the frosting, or just prefer it without, it totally works.
- If you prefer the taste and texture of a cream cheese frosting, and don’t mind going with dairy, you can reduce the coconut milk to one can and add half a cup of cream cheese to the frosting.
- For a decadent treat, you can serve this cake warm with ice cream.
- You can make this cake ahead of time and freeze it. Just defrost at room temperature and frost before serving.
- If you’d like to add some ancient grains to your dessert, I’ve also made this cake with spelt flour, and it turned out very similar to the wheat flour recipe.
- I make my own chai spice by combining cardamom, allspice, cinnamon, cloves and ginger. The recipe is from Fit Foodie Finds.
If you make this Chai Spice Cake, I would love to know what you think in the comments below. Or take a pic and share it on Instagram by tagging @crumbtopbaking.
And if you’re looking for more warm and cozy seasonal recipes, you can always check out the following recipes on Crumb Top Baking:
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Chewy Ginger Cookies with Lemon Cream Cheese Frosting
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Pumpkin Spice Collagen Lattes with Coconut Whip
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Apple, Cranberry and Pomegranate Oatmeal Crisp
Chai Spice Cake with Orange Cardamom Frosting
Chai Spice Cake with Orange Cardamom Frosting is an easy holiday dessert that’s dairy-free and vegan! And with all the warming spices of fall, this spongy cake served with a light and citrusy coconut whip, is sure to be a crowd pleaser!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 pieces 1x
- Category: Dessert
Ingredients
For the cake:
- 1–1/2 cups whole wheat flour
- 1 cup cane sugar
- 2–1/2 teaspoons chai spice
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup unsweetened almond milk
- 1/4 cup extra virgin olive oil
- 1 teaspoon vanilla extract
For the frosting:
- 2 – 400ml cans of coconut milk, full fat (refrigerated for 24 hours)
- 1 tablespoon freshly squeezed orange juice
- 2 teaspoons maple syrup
- 1 teaspoon orange zest
- 1/2 teaspoon cardamom
- Optional topping:
- unsweetened toasted coconut
Instructions
- Pre-heat oven to 350F and grease a 9″x9″ square pan.
- In a large bowl, stir together the flour, sugar, spice, baking soda and salt. Add in the milk, oil and vanilla and stir until combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a tooth pick inserted in the middle of the cake comes out clean.
- In a deep mixing bowl, scoop out the solidified coconut milk (discard or reserve the coconut water for another recipe). Using an electric mixer, beat the coconut milk on high for about a minute. Scrape down the sides and add the orange juice, maple syrup, orange zest and cardamom. Continue mixing on high for a few minutes until the frosting is light and fluffy.
- Spread the frosting on to the cooled cake and top with toasted coconut. Cut into 16 squares.
- Store in an airtight container in the refrigerator and enjoy within 2-3 days.
Notes
- You can also make this cake with all purpose white flour or spelt flour. I’ve used both and substituted for the whole wheat flour at a 1:1 ratio.
- If you don’t have cane sugar, you can use coconut sugar or regular sugar.
Keywords: dessert, cake, chai spice
Great flavors going on in this cake!
Thank you so much Patrick!
Hubby and I both love the warming flavours of chai so this cake would be a hit in our home! So glad you finally got around to sharing it…you’ve been holding out on us, lol 😉 Cheers to a wonderful weekend ahead, Leanne !
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Thanks Dawn! My hubby even enjoyed this one too, so it’s definitely a winner in our house! Hope you have a great weekend too!
Chai is totally under-appreciated! I went on a huge chai kick a couple of years ago and still make those recipes alllll the time. Nothing beats warming spices this time of year! Plus cardamom is my all-time favorite flavor so I can’t get enough. This cake sounds delicious and I’ll have to try it soon!
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Thanks Kelsie! Now that the weather is getting colder around here, I need all the warming spices I can get! I’ll have to take a look on your site for some of your chai recipes! Happy weekend Kelsie!
OMG! I just made a chai spice loaf Leanne! Chair spices are my all time favorite. So cozy and warm, right?! I love the sound of this one and that frosting?! I’ve got to try! Delicious work my friend!
Thanks so much Mary Ann! Chai is definitely warm and cozy. And I love the sound of your chai spice loaf! As for the frosting, coconut whip is my favourite way to frost desserts. Just change up the flavours, and it works almost every time! Hope you have a great weekend!
Hi! I just came across your page. So glad I did.. You have an amazing site.. Love this cake, especially the orange cardamom frosting.. Yumm!!
Thank you so much Arpita! I’m glad you found me. The frosting is probably my favourite part. I used it as a pancake topper yesterday for breakfast!
I think of chai spice in the fall just as often as I think of pumpkin spice — it’s got the perfect cozy warm flavors! This cake is perfect for fall baking and I love that you used whole wheat flour!
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Thanks Marcie! Chai spice is wonderful for fall! I rarely bake with white flour any more, and whole wheat works as an alternative in most cases. I even made this cake with spelt flour and it turned out well!
You had me at cardamom…lol! Any time I see that word, my mouth starts to water. And you can never go wrong with chai spice! This cake looks incredible, Leanne! So intrigued by that coconut whip frosting – sounds incredible!
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Thanks Marissa! I’ve definitely been enjoying cardamom in baked goods lately! And the coconut whip is just a go-to frosting for me. I change up the flavours for all sorts of desserts! Glad you like it!
This looks totally delicious and must have so much flavor! Perfect for fall!
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Thanks Karen! It has lots of fall flavour for sure!
These are such beautiful and warm flavours Leanne, and the cake looks absolutely amazing. Perfect for holiday baking 🙂
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Thanks Ashika! The chai spice really is a great holiday flavour!
I absolutely *love* chai spun into my baked goods! Especially with a refreshing spritz of orange. Wintery comfort at its finest <3
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Thanks Dana! The orange works really well in the frosting and pairs nicely with the chai!
This is a magnificent flavored cake!! So traditional yet so non traditional, I love it! Agreed, chai is way underrated and those spices with the orange and coconut are heaven! Take care.
Thanks so much Stacey! I’ll definite be pairing chai, cardamom and orange together more often!
I’m gluten free so is there a flour you might suggest to sub for the whole wheat one?
Hi Kristin. Thanks for stopping by! I haven’t tried making this cake with a gluten-free flour. But if I were to make it gluten-free, I might try to replace the whole wheat flour with half almond flour and half buckwheat flour. I’ve done this for other whole wheat recipes, and it worked out well. If you try it, please let me know how it goes. Thanks!
I never would have thought to use cardamom…Great idea! These look delicious and would be perfect for the holidays!
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Thanks Terry! The cardamom pairs nicely with the orange zest! And it’s definitely a recipe I’ll be making over the holidays! Hope you’re having a great week!
Oooh Chai and orange sound so good! I can’t wait to make this!
Corinna | Friendly Pantry
Thanks Corinna! Hope you like it!
This looks delicious, Leanne! And I love that you’re giving pumpkin some competition 🙂
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Haha! Thanks Terri! I love my pumpkin too, but chai is such a lovely flavour! Hope you had a great weekend!
I’m personally not a fan of chai , and pretty much won’t touch any chai drinks haha! BUT, I do appreciate chai in baking for the warm comforting flavors it imparts. Pairing the chai with orange here makes it sound like the perfect Christmas inspired cake, ideal for enjoying on a cold snow day with some tea or coffee!
Thanks Markus. Chai is definitely not for everyone. But you’re right, it does add a warm flavour to baked goods. I also love to pair it with chocolate as it really enhances the taste. And enjoying this on a snowy day with a cup of tea works for me!