Vegan Chai Cake with Orange Cardamom Frosting is an easy dessert recipe with warming spices and a light and citrusy coconut whipped cream. It’s perfect as a dinner party dessert or afternoon 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.
Ingredients to make vegan chai 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 vegan chai cake with coconut milk frosting
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 chai 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 vegan chai 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.
Recipe tips and substitutions
- 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.
- If you don’t have whole wheat flour, you can try using spelt flour as a replacement.
- 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 about 5 minutes. (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.
Other vegan cakes you might enjoy
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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Print
Vegan Chai Cake with Orange Cardamom Frosting
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 16 pieces
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegan
Description
Vegan Chai Cake with Orange Cardamom Frosting is an easy dessert recipe with warming spices and a light and citrusy coconut whipped cream. It’s perfect as a dinner party dessert or afternoon snack cake!
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
- Preheat oven to 350F and grease a 9-inch square pan. (You can also line it with parchment paper).
- 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.
- 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.
- 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.
- 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
- I use this chai spice recipe.
- 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.
- You can use spelt flour in place of whole wheat flour.
- I normally use cashew or almond milk, but you can also use dairy milk for a non-vegan cake.
- If you don’t have cane sugar, 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 about 5 minutes and test for doneness with a tooth pick inserted into the middle.
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!