This Vegan Chai Spice Cake is soft and tender, filled with warming chai spices and topped with a spiced cream cheese frosting. It's an easy, single layer cake, with no eggs and no dairy. Oil and vegan buttermilk keep this cake moist and fluffy, and the frosting is made from plant-based butter and cream cheese.
If you're looking for other vegan spice cakes, you'll also want to try my orange spice cake and apple spice cake recipes!
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Quick Look: Vegan Chai Spice Cake
- ⏱ Prep Time: 20 minutes
- 👩🏻🍳 Bake Time: 25 minutes
- 🆒 Cooling Time: 2 hours
- ⏳ Total Time: 2 hours 45 minutes
- 🧁 Servings: 16 pieces
- ⚡ Calories: 217 per slice
- 🍽 Diet: vegan, egg-free, dairy-free
- 🔥 Flavor/texture: soft and tender with creamy frosting; warming chai spice flavor.
- 👌 Difficulty: easy
- ❤️ Why you'll love: mostly pantry ingredients; perfect dessert for fall holidays like Thanksgiving and Christmas.
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Reasons to love this recipe
- Pantry friendly ingredients: Aside from almond milk, everything you need is likely already sitting in your kitchen cupboards.
- Perfect rise without eggs: You don't need eggs or egg substitutes. A simple combination of baking powder, baking soda and vinegar work to lift this cake. (I use the same combination of ingredients for my eggless banana cake).
- Cozy chai spice blend: An aromatic mix of ginger, cinnamon, nutmeg, cloves, allspice and cardamom adds the most amazing, warm flavor to both the cake and the frosting.
Table of Contents
Updated recipe
I first published this chai cake recipe in November 2018, and updated it in October 2019. I've made some changes to this recipe over the years to address some reader comments and to use more common baking ingredients instead of specialty items. So, in 2025, I thought it was time for another update. If you prefer the older recipe, please reach out and I can email you a copy!
Ingredient notes
- Flour - I used to make this cake with whole wheat flour, but switched to all-purpose flour so the cake would be soft and fluffy and less dense. (I still have plenty of desserts on the blog that are made with whole wheat flour, like this whole wheat pumpkin bread).
- Sugar - The recipe calls for light brown sugar. I've also used coconut sugar, cane sugar and granulated sugar with success. I haven't tested this recipe with any liquid sweeteners.
- Chai spice - This is a blend of spices that includes ginger, cinnamon, cardamom, allspice, nutmeg and cloves. Some chai spice mix recipes use more cardamom than cinnamon or vice versa, or others are heavier on ginger. For this recipe, I like to go heavier on the ginger. (I use the same chai spice blend in my chocolate oat bars).
- Vegan buttermilk - This is just a mix of dairy-free milk and white vinegar. I normally use almond milk, but for a nut-free version, oat milk works too. (I also do this when I make my buttermilk plum cake).
- Plant-based cream cheese - Some brands can make frosting a bit runny, so just make sure the brand you're using has a similar texture to regular brick cream cheese.
- Plant-based butter - I like to use a plant-based butter that says on the label it works like regular butter in baking. I recommend using sticks of butter and not the spreadable kind.
Measuring ingredients
For convenience, US cup measurements are included in the recipe card for this recipe. To ensure greater accuracy, however, weight and volume measurements are also provided. So, if you see grams (g), you'll want to use a kitchen scale to weigh your ingredients, and if you see milliliters (ml), you'll want to use a liquid measuring cup. Smaller quantities of ingredients are provided in teaspoons and tablespoons.
How to make vegan chai cake with spiced cream cheese frosting
Step 1: Whisk together the flour, spices, baking powder, baking soda and salt.
Step 2: Make the buttermilk. To a 1 cup measuring cup, add a tablespoon of vinegar and fill the remainder of the cup with almond milk. Stir and let sit for 5 minutes.
Step 3: Add the buttermilk, brown sugar, oil and vanilla to a large bowl and whisk until well combined.
Step 4: Add the dry ingredients to the wet mixture and gently whisk until just combined. Don't over mix. It's okay if there are a few lumps in the batter.
Step 5: Pour the batter into a greased and parchment lined 8-inch square pan. Gently tap the pan on the counter to release some of the air bubbles.
Step 6: Bake on 350F for 23-25 minutes, or until a tooth pick inserted in the middle of the cake comes out clean. Let cool on a wire rack.
Step 7: Cream together the cream cheese and butter. Add the powdered sugar and spices and beat until smooth and creamy.
Step 8: Spread the frosting onto the cooled cake.
Storage and freezing
- Room temperature: The unfrosted cake can be stored in an airtight container on the counter for 4-5 days. (It's actually quite delicious on it's own like this)!
- Refrigerate: If the cake is frosted, you'll want to store it in an airtight container in the fridge where it will last for 5-7 days.
- Freeze: Wrap the cooled and unfrosted cake in a few layers of plastic wrap and place it in a resealable bag before freezing. It will last in the freezer for up to 3 months. Let it thaw at room temperature before frosting.
Experts tips
- Don't over mix the batter. If you over mix, the batter will be thin and will bake up dense with a slight doughy texture. You want to mix the dry ingredients into the wet mixture until just incorporated. Avoid mixing vigorously. The batter should still have a few little lumps in it.
- Grease and line the cake pan with overhanging parchment paper. This prevents the cake from sticking but also makes it easier to lift the cake out of the pan. I also find parchment paper prevents the sides of the cake from over browning and stops the batter from climbing the sides of the pan.
Vegan chai spice cake FAQs
I like the height of the cake in an 8-inch square pan. You can also use a 9-inch round cake pan with similar results. If you only have a 9-inch square pan, just note that the cake will bake quicker and will not be as high.
I've tested this recipe with both all-purpose flour and whole wheat flour. Both work, but the all-purpose results in a lighter and fluffier texture. A gluten-free 1:1 baking flour may also work, but I haven't tested it. Other gluten-free flours such as coconut, oat or almond flour will not work without adjustments to the quantity of the other ingredients used.
The biggest reason is likely over mixing the batter, or if the cake is under baked, it will start to sink as it cools. Another reason is loss of heat in the oven. If you open the oven door too early to check on the cake, it could deflate a little in the middle.
If you're looking for something different from the chai spice cream cheese frosting and want to keep this cake vegan, my avocado chocolate frosting would work well!
More fall dessert recipes
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If you make this recipe, please leave a review and rating below to let me know what you think. If you have a question, drop that below too!
📖 Recipe
Vegan Chai Spice Cake
Ingredients
For the cake:
- 1 ½ cups (190 g) all-purpose flour
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cardamom
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 tablespoon white vinegar
- 1 cup (240 ml) almond milk, minus 1 tablespoon
- ¾ cup (170 g) light brown sugar, packed
- ⅓ cup (80 ml) olive oil
- 1 teaspoon vanilla extract
For the frosting:
- 4 ounces (113 g) plant-based cream cheese, room temperature
- ¼ cup (56 g) unsalted plant-based butter, room temperature
- 1 ½ cups (180 g) powdered sugar, (plus more, if necessary)
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground cardamom
Instructions
- Preheat oven to 350F. Grease an 8-inch square baking pan and line the bottom and sides with overhanging parchment paper.
- In a medium-sized bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, allspice, cardamom, baking powder, baking soda and salt.
- To make the vegan buttermilk, add the vinegar to a measuring cup. Pour in enough almond milk to reach 1 cup. Stir together and let sit for 5 minutes.
- To a large bowl, add the buttermilk, brown sugar, oil and vanilla and whisk until well combined.
- Add the dry ingredients to the wet mixture and gently whisk until just combined. Don't over mix.
- Pour the batter into the prepared pan and tap the pan lightly on the counter to remove some of the air bubbles.
- Bake for 23-25 minutes, or until a tooth pick inserted into the middle of the cake comes out clean. Let cool completely on a wire rack.
- To make the frosting, use an electric mixer to cream together the cream cheese and butter. Add the powdered sugar and spices and beat until smooth and creamy. (Add more powdered sugar if you prefer a sweeter and thicker frosting).
- Spread the frosting onto the cooled cake. Slice and serve.
Notes
- This recipe was updated in October 2025 with changes to the cake ingredients and a different frosting. If you are looking for the older recipe, please reach out and I will email you a copy.
- For the best results, I recommend weighing your flour. If you don't have a kitchen scale, be sure to use the spoon and level method when measuring your flour. Too much flour will create a dry and dense cake.
- Don't worry if the batter looks a bit lumpy. If you over mix, the batter will be too thin and the cake may sink in the middle and have a dense texture.
- For the plant-based cream cheese, some brands can make frosting a bit runny, so just make sure the brand you're using has a similar texture to regular brick cream cheese.
- For the plant-based butter, use sticks of butter that are good for baking and not the spreadable kind.
- In my experience, plant-based butters and cream cheeses don't usually need as much time to soften at room temperature compared to dairy versions.
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Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
Did you make this recipe or have any questions?
I love reading your comments and addressing your questions, so please leave your comments and ratings or questions below!
RC says
Please may I have the old recipe too with the orange and cardamom frosting? It was delicious!
Thank you!
Leanne Combden says
No problem! I just emailed you a copy. Enjoy!
Jo says
This recipe is delicious. It also works well as a two tier cake, I made extra frosting, added more icing sugar and some corn flour to make it thicker and put it in the middle as well as on top, plus some mixed seeds on top for decoration 🙂
Leanne Combden says
Hi Jo! I'm so happy you enjoyed this recipe and made it into a two tier cake. I'm definitely doing that next time I make this cake! Thanks for taking the time to leave a comment and rating 🙂
Gemma says
Have made this cake 4 times now and it received rave reviews!! It’s super easy but very delicious. Two people even said it’s the best cake they’ve ever had!
Leanne says
Hi Gemma! I'm so happy to hear that! This cake is one of my faves. Thank you for taking the time to let me know!
ari says
this cake is incredible!! it was an absolute hit at the birthday party i brought it to. I made some slight tweaks and it came out beautifully and SO flavorful. I used soy instead of almond milk, doubled the recipe, and added orange zest to the frosting which gave it a stunning orange flavor, it goes so well with the chai spice! Loved the texture and flavor the olive oil provides. Also super simple and easy to make. Definitely a recipe for the archives!
I also doubled the recipe in order to make a layer cake and 9 in. pans were the perfect thickness for the layers
Leanne says
Thank you Ari! I'm so happy the cake was a hit at the birthday party. Thanks for sharing the substitutions you made. I love that you doubled the recipe to make a layer cake!
Megan says
Hi! This recipe sounds amazing ! Could I get the recipe for the orange cardamom frosting too?? Thanks!
And to make it orange-ier, would putting a little orange zest or orange juice in the batter affect it much?? Excited to make it!
Leanne says
Hi Megan! No problem. I will email you the recipe. As for adding an orange flavor to the cake batter, you could try adding some orange zest and replacing the vanilla extract with orange extract. Hope you enjoy!
Megan says
Awesome! I’ll try that, thanks!
Taijasi Sharma says
Hi Megan! I had made the cake with the orange frosting for my bf's bday 2 years ago and I wanted to recreate it today again for him. Could I please get the original recipe?
Leanne says
Hi Taijasi! I just emailed you the original recipe. Enjoy!
Norma Beggs says
Hi Leanne,
I was wondering if you would send me the older version of this recipe with the orange cardamom frosting.
Thanks so much!
Leanne says
Of course! I just emailed it to you. Enjoy!
aubrey says
hi, did this recipe change in the last 48 hours?? i made a shopping list to make Chai Spice Cake with Orange Cardamom Frosting (Vegan) and now this page is not the recipe i bought ingredients for... is there any way i can get the old recipe? thanks!
Leanne says
Hi Aubrey! Yes, I updated the recipe to make some changes to the cake ingredients and I switched up the type of frosting. Sorry about any confusion! I just emailed you a copy of the older recipe. I hope you enjoy!
Pranya says
Hi, really need to try the recipe but how will the cake rise only with baking soda, do we add like vinegar or lemon juice that’s missing in the ingredients. Would love your input plus can we add a neutral oil instead of olive oil?
Leanne says
Hi Pranya! The recipe doesn't require vinegar or lemon juice and a neutral oil will work in place of extra virgin olive oil.
astrid says
Excited to try this recipe. If I want to make a bigger cake in a round tin, should I just double all the ingredients?
Leanne says
Hi Astrid. I've never doubled the recipe, but if you wanted to try doubling it to make a round layer cake, you could try using two 10-inch round cake pans. You could also use two 9-inch round pans and increase the baking time by about 5 minutes.
Sm says
Hi. Do you think I coyly make this with plain four and use jaggery instead of sugar? Thanks.
Leanne says
Hello! I haven’t made this recipe with all purpose flour so I can’t say for certain what quantity you would need to replace the whole wheat flour. In my experience with cakes like this, you may need an extra 1/4 to 1/2 cup of all purpose flour. I've never baked with jaggery so I'm not sure if that will work as a substitute in this cake.