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.
This is my favorite fall cake recipe! We made it last year and will continue to make it every year after!
Thanks Jessica! So happy to hear that! Glad you’ve enjoyed it!
I love all the warming spices in here and the coconut orange whip cream is amazing!
Thanks Jamie!
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!
This looks delicious, Leanne! And I love that you’re giving pumpkin some competition 🙂
Haha! Thanks Terri! I love my pumpkin too, but chai is such a lovely flavour! Hope you had a great weekend!
Oooh Chai and orange sound so good! I can’t wait to make this!
Corinna | Friendly Pantry
Thanks Corinna! Hope you like it!
I never would have thought to use cardamom…Great idea! These look delicious and would be perfect for the holidays!
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!
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!
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 absolutely *love* chai spun into my baked goods! Especially with a refreshing spritz of orange. Wintery comfort at its finest <3
Thanks Dana! The orange works really well in the frosting and pairs nicely with the chai!
These are such beautiful and warm flavours Leanne, and the cake looks absolutely amazing. Perfect for holiday baking 🙂
Thanks Ashika! The chai spice really is a great holiday flavour!
This looks totally delicious and must have so much flavor! Perfect for fall!
Thanks Karen! It has lots of fall flavour for sure!
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!
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!
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!
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!
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!
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!
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!
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!
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 !
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!
Great flavors going on in this cake!
Thank you so much Patrick!