Chai Spice Cake with Orange Cardamom Frosting (Vegan)

Chai Spice Cake with Orange Cardamom Frosting is an easy holiday recipe with warming spices and a light and citrusy coconut whipped cream. It’s also dairy-free and vegan and makes the perfect dinner party dessert or snack cake!

This post was originally published in November 2018 and has been updated with new text and some new photos. The recipe remains the same.

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 warmth and fragrance to Thanksgiving and Christmas desserts and makes hot beverages a little cozier!

What is Chai Spice?

Chai spice is actually a blend of a number of spices – namely, cardamom, cinnamon, ginger, allspice, nutmeg and cloves. Some chai spice mix recipes use more cardamom than cinnamon or vice versa, or others are heavier on ginger. Some recipes also include white pepper. You can really customize the spice blend to be spicier or sweeter, depending on your taste.

I usually go with a blend that has more ginger like this recipe from Fit Foodie Finds. But if you like it with more cardamom and some white pepper, you’ll love this recipe from Kelly Neil. Or you can go a little sweeter and add more cinnamon like this recipe from Plays Well With Butter.

What is Cardamom?

If you’re not familiar with cardamom, it’s an intense and slightly sweet spice with a refreshing and citrusy flavour. It can be used in both sweet and savoury dishes, and a little goes a long way.

While I’m using ground cardamom in both the chai spice mix and frosting in this recipe, cardamom also comes in pod and seed form. For the ground (powdered) version, you can find it in the spice aisle of your grocery store. For more information about cardamom, this article from The Spruce Eats is super helpful.

Why you’ll love this chai spice cake recipe:

• It’s easy and customizable (see tips and substitutions below).
• The spongy cake texture with crispy edges is simply irresistible.
• You can eat this cake without the frosting and pair it with a hot cup of tea for an afternoon or evening snack.
• Or you can top it with the light and citrusy orange cardamom frosting and impress your guests at your next dinner party.

What you’ll need to make this Vegan Chai Spice Cake:

• Whole wheat flour
• Cane sugar
• Chai spice
• Baking soda and salt
• Nut milk
• Extra virgin olive oil
• Vanilla extract
• Full fat coconut milk
• Orange (juice and zest)
• Maple syrup
• Cardamom
• Toasted coconut (optional topping)

How to make this chai cake with coconut whipped cream:

This is a simple snack cake that comes together quickly in just a few easy steps!

• Step 1: In a large bowl, whisk together the flour, sugar, spice, baking soda and salt.

• Step 2: Add in the milk, oil and vanilla and whisk or stir until well combined.

• Step 3: Pour the batter into a greased (or parchment paper lined) 9-inch square pan and bake on 350F for about 30 minutes, or until a tooth pick inserted in the middle of the cake comes out clean. When it’s done, the edges will also get crispy and pull away from the sides of the pan. Remove from oven and let cool completely on a wire rack.

• Step 4: While the cake is cooling, start making the frosting. In a deep mixing bowl, scoop the solidified coconut milk out of the cans (discarding the liquid) and beat on high with an electric mixer for about a minute.

• Step 5: Add the orange juice, maple syrup, orange zest and cardamom.

• Step 6: Mix on high until light and fluffy.

• Step 7:  Spread the frosting onto the cake and top with toasted coconut. (You can either flip the cake out of the pan or frost it in the pan). Cut into squares and serve!

How do you store this chai spice cake with coconut whip? How long will it last?

If the cake is frosted, it is best enjoyed the day it is made. Leftover pieces should be stored in an airtight container in the refrigerator and enjoyed within 1-2 days. The coconut whip frosting will firm up in the refrigerator, so the frosting will not have the same light and fluffy texture the day after the cake is assembled.

If the cake is unfrosted, store it in an airtight container at room temperature and enjoy within 3-4 days.

Can you make this chai spice cake in advance?

Yes, you can make this cake a day in advance as long as you wait to frost it. Let the cake cool and wrap it or store it in an airtight container at room temperature.

You can also whip up the coconut frosting a day in advance and store it in an airtight container in the refrigerator. The coconut whipped cream will firm up, but when ready to frost the cake, just let it sit at room temperature for a few minutes and then stir until it’s soft and fluffy.

Can you freeze chai spice cake?

I don’t recommend freezing the chai spice cake with the coconut whipped cream. However, if you wish to make this cake in advance and freeze it, you can do so without the frosting. Just let the cake cool completely and then remove from the pan. Wrap tightly in plastic wrap and place in an airtight container or resealable freezer bag. Freeze for up to 3 months.

To defrost, keep the cake in the plastic wrap and place it in the refrigerator the day before you would like to serve it. Once defrosted, make the coconut whipped cream and frost the cake or serve it unfrosted.

Tips and substitutions for this easy chai spice cake recipe:

• This 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.

• You can use spelt flour or all-purpose white flour instead of whole wheat flour.

• For the nut milk, I normally use cashew or almond milk, but you can also use dairy milk for a non-vegan version.

• I prefer the taste and texture that cane sugar adds to the cake, but you can substitute coconut sugar or granulated sugar.

• In order to make the orange cardamom frosting, the coconut milk needs to be refrigerated overnight or preferably for 24 hours to allow the coconut milk solids to separate and solidify. If you’re not sure if they are fully solidified, you can pop the cans in the freezer for a few minutes but be careful they don’t freeze.

• The recipe calls for a 9-inch square pan but you can also use an 8-inch square pan for a thicker cake. Just increase the bake time by a minute or two. (Use the tooth pick test!)

• Greasing the pan well or using parchment paper is essential, especially if you want to flip the cake out of the pan before frosting it. You can also frost the cake and serve it right out of the pan.

Pin this Chai Spice Cake with Orange Cardamom Frosting to make for the holidays!

If you like cozy fall spice desserts, you might also enjoy these recipes:

• Chocolate Chai Spice Crumble Bars are packed with oats and have an irresistible dark chocolate filling.

• Healthy Pumpkin Bread is made with wholesome ingredients, yet it’s soft and tender and loaded with flavour, including coconut and dark chocolate.

• Chewy Ginger Cookies are sandwich cookies with a lemon cream cheese frosting. They’re decadent but not overly sweet and go perfectly with a cup of tea.

If you make this Chai Spice Cake with Orange Cardamom Frosting, I would love to hear what you think in the comments below!

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Chai Spice Cake with Orange Cardamom Frosting

★★★★★

5 from 27 reviews

Chai Spice Cake with Orange Cardamom Frosting is an easy holiday recipe with warming spices and a light and citrusy coconut whipped cream. It’s also dairy-free and vegan and makes the perfect dinner party dessert or snack cake!

• Author: Leanne
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours
• Yield: 16 pieces 1x
• Category: Dessert
• Method: Bake
• Cuisine: Vegan

Scale 1x2x3x

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 cans (400 ml) 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 ground cardamom
• Optional topping:
  • 1/4 cup unsweetened shredded coconut, toasted

Instructions

1. Pre-heat oven to 350F and grease a 9-inch square pan. (You can also line it with parchment paper).
2. In a large bowl, whisk together the flour, sugar, spice, baking soda and salt. Add in the milk, oil and vanilla and whisk or stir until combined.
3. Pour the batter into the prepared pan and bake for 28-30 minutes, or until a tooth pick inserted in the middle of the cake comes out clean. Remove from oven and let cool completely on a wire rack.
4. 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. Mix on high for a few minutes until the frosting is light and fluffy.
5. Spread the frosting onto the cooled cake and top with toasted coconut. (To frost the cake, you can leave it in the pan or turn it out onto a board/platter). Cut into 16 squares and serve.

Notes

1. I use this chai spice recipe.
2. If the cake is frosted, it’s best enjoyed the day it is made. Leftover pieces should be stored in an airtight container in the refrigerator and enjoyed within 1-2 days.
3. You can use spelt flour or all-purpose white flour instead of whole wheat flour. I’ve used both at a 1:1 ratio.
4. I normally use cashew or almond milk, but you can also use dairy milk for a non-vegan cake.
5. If you don’t have cane sugar, you can substitute coconut sugar or granulated sugar.
6. In order to make the orange cardamom frosting, the coconut milk needs to be refrigerated overnight or preferably for 24 hours to allow the coconut milk solids to separate and solidify. If you’re not sure if they are fully solidified, you can pop the cans in the freezer for a few minutes but be careful they don’t freeze.
7. The recipe calls for a 9-inch square pan but you can also use an 8-inch square pan for a thicker cake. Just increase the bake time by a minute or two. Test for doneness with a tooth pick inserted in the middle.

Keywords: chai cake, vegan cake, chai spice dessert