This Vegan Chai Spice Cake is soft and tender, filled with warming chai spice 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 (a mix of plant-based milk and vinegar) keep this cake moist and fluffy, and the frosting is made from plant-based butter and cream cheese. The chai spice mix comes together easily with a blend of ginger, cinnamon, nutmeg, cloves, allspice and cardamom. This blend adds the most amazing, cozy flavor to both the cake and the frosting!
I first published this chai cake recipe in November 2018, and updated it in October 2019. After 6 years, I thought it was time for another update. 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. If you prefer the older recipe, please reach out and I can send you a copy!
Table of contents
Ingredients and substitutions
Below is a brief overview of some of the ingredients and recommended substitutions. The recipe card at the end of this post includes the entire list of ingredients and exact quantities used.
- 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.
- 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 other types of 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.
- 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.
- 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.
How to make vegan chai cake with spiced cream cheese frosting
Below is a brief overview of the steps to make this recipe along with photos. For further details, please see the recipe card at the end of this post.
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.
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.
Key recipe 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.
Recipe 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 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.
More vegan spiced cake recipes
If you make this recipe, I’d love to hear what you think in the comments below!
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Vegan Chai Spice Cake
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 16 pieces
- Category: Dessert
- Method: Bake
- Cuisine: American, Canadian
- Diet: Vegan
Description
This Vegan Chai Spice Cake is soft and tender, filled with warming chai spice and topped with a spiced cream cheese frosting. It’s an easy, single layer cake, with no eggs and no dairy.
Ingredients
For the cake:
- 1 1/2 cups (190g) 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 (240ml) almond milk (minus 1 tablespoon)
- 3/4 cup (170g) light brown sugar, packed
- 1/3 cup (80ml) olive oil
- 1 teaspoon vanilla extract
For the frosting:
- 4 ounces (113g) plant-based cream cheese, room temperature
- 1/4 cup (56g) unsalted plant-based butter, room temperature
- 1 1/2 cups (180g) powdered sugar (plus more, if necessary)
- 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
- 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.
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!
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!
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?
Hi Pranya! The recipe doesn’t require vinegar or lemon juice and a neutral oil will work in place of extra virgin olive oil.
Excited to try this recipe. If I want to make a bigger cake in a round tin, should I just double all the ingredients?
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.
Hi. Do you think I coyly make this with plain four and use jaggery instead of sugar? Thanks.
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.
I’m curious if you could make this a Bundt cake? I assume baking time would be different, not sure if anything else would be?
The batter only makes a single layer cake, so it definitely isn’t enough for a bundt cake. I haven’t tried making it into a bundt, but if you want to give it a try, you could double the recipe and bake it for 45- 50 minutes. Hope that helps!
The batter only makes a single layer cake, so it definitely isn’t enough for a bundt cake. I haven’t tried making it into a bundt, but if you want to give it a try, you could double the recipe and bake it for 45- 50 minutes. Hope that helps!
The cake is fabulous! It comes out great and I love the spice blend recipe you use for the spices. The icing….it just didn’t work for me. It was very liquid. I just poured over cake, set in fridge for a few hours, and it’s still good…just not pretty like the photos.
Hi Jennifer. I’m so glad you liked the cake! I’m sorry the frosting didn’t work out for you. Coconut whip can be tricky sometimes. Did you refrigerate the cans of coconut milk for 24 hours and just use the solidified milk on top? It could also be the brand of coconut milk. Through my own recipe testing, I’ve come to realize that some brands of full fat coconut milk are better than others for making coconut whipped cream.
Delicious!! I didn’t use sugar, instead I used date paste. It came out flatter and denser but still really delicious. I had a problem with the coconut icing though. Everything was perfect until I added the orange juice, maple syrup and orange zest to the fluffy icing and started to blend again….it quickly started turning to liquid.
Thank you!
Hi Heather. Thanks for your feedback. Date paste would definitely result in a denser cake. I’m glad it stilled turned out delicious for you! As for the frosting, to prevent it from getting liquidy, I recommend adding the orange juice, zest and maple syrup before the coconut milk gets fluffy. So, I usually beat the coconut milk together for about a minute, then add the other ingredients and whip it into a fluffy consistency. Hope that helps!
Just made my third chai spice cake and I am just in LOVE with this recipe. Found it while searching for dairy-free egg-free cakes due to an allergy in the household, and have made with oatmilk each time – so, so good and beautifully simple to whip up. 🙂
I’m curious if the frosting can be made a day ahead and then left out to room temp to mix and frost day-of serving? Or best to just make the frosting day-of if possible?
Thanks Brittany! I’m so happy you’ve been enjoying this cake recipe. It’s one of my favourites. You can definitely make the frosting a day in advance. Just whip it up and store in an airtight container in the refrigerator. It will firm up a bit, but when you’re ready to frost the cake, just let it sit at room temperature for a few minutes and then stir it until soft and fluffy.
AMAZING. Moist and not too sweet, all 3 of my kids declared that it was their all time favorite cake.
Awesome! So happy to hear that. Thanks for letting me know Shannon!
I’ve had such huge success with this recipe! It’s so good with the perfect amount of chai spice flavor! After I cut mine into slices, I wrap each piece individually and put them into a freezer bag and just defrost individual slices overnight in the fridge whenever I want them. I also add chopped pecans to the batter and on top of the frosting. So. Good. I’m obsessed!
Hi Ashley! I’m so glad you’ve been enjoying this recipe. Wrapping and freezing individual pieces is a great idea, and I love your addition of pecans. Thanks for your feedback!
Looks amazing! My vegan husband is allergic to nuts so I was going to try oat milk. Any advice?
Hi there! I’ve made this recipe with a few different kinds of milk. While I haven’t made it with oat milk, I think it will work fine as a substitute. Let me know what you think if you make it. Thanks!
Gorgeous flavour! The oat milk made it slightly denser I think but still a great success.
That’s great! Thanks for letting me know how the oat milk worked out.
I used almond flour and it was very runny. No matter how long I baked it for it still didn’t firm-up. I really wanted it to turn out! I guess almond flour is not a good substitute.
Hi Lisa. Thanks for your comment. Yes, unfortunately, this cake is not meant to be made with almond flour. It would need a lot of tweaking, and I haven’t tested it with any gluten-free flours yet.
Hi Leanne! I was wondering if I could use a glutne free flour subsititute such as oat or coconut flour instead of whole wheat. Do you think the cake would still turn out okay? Thanks!
Hi Claire! Thanks for stopping by. I haven’t tested this cake with oat or coconut flour, but I don’t think a straight substitution would work. Tweaks would need to be made to the recipe in order to make it gluten-free and without recipe testing, I can’t say for certain if those flours would work.