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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PrintVegan 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.
Sharan says
I want to try this recipe, instead of whole wheat flour, can I use all purpose flour? Also can the frosting be made without an electric mixer? I’m new to baking 🙂
Leanne says
Hi Sharan! Welcome to baking! I haven’t tested this recipe with white flour so I can’t say for certain what quantity of white flour you would need to replace whole wheat flour. In my experience with cakes like this, you may need an extra 1/4 to 1/2 cup of white flour. The solidified coconut milk for the frosting is quite hard, so you will need an electric mixer to whip it up into a smooth consistency. Hope that helps!
arshdeep kaur says
Can we add any nuts to it? No one really likes frostings. But I would like to know if we can add any nuts to it? Will the portion of other ingredients change?
Leanne says
Hi there! I haven’t tested this recipe with nuts, but I think a few chopped nuts added to the batter should be fine. Let me know how it goes if you try it!
Leah says
I ended up making a vegan buttercream because I didn’t have any oranges so this review is only on the cake portion.
It was delicious! I was worried there wasn’t enough batter, but the cake fluffed up beautifully and was moist and so good. I used a little bit more chai spice because I like a strong flavor. My roommates also all loved the cake. Great recipe!
Leanne says
Thanks Leah! I’m so glad you and your roommates enjoyed the recipe. And adding extra chai spice sounds great to me!
Cathleen says
I just moved to the US, so I am needing to buy all of my spices from scratch 🙁
I totally forgot about cardamom!! Gotta put it on my shopping list!!
Leanne says
Oh you must! It’s a staple in my pantry!
Jess says
Oh my goodness do these look and sound more than amazing! They look moist and perfectly flavored for the holiday season! Yum!
Leanne says
Thank you Jess!
Jacqui Debono says
I am always looking for vegan cake recipes, this one is especially lovely – the frosting is so good!
Leanne says
Thanks Jacqui!
Sharon says
I’m all about chai-spiced everything during the colder months. This spice cake would make the perfect dessert for any occasion this time of year.
Leanne says
Chai is definitely a warming spice blend for the winter! Thanks Sharon!
Kelly Neil says
Ooooh how lovely! My mom’s husband buys all of Elodie’s Halloween treats and he included a huge bag of oranges and you know how much I love cardamom! Thank you so much for linking to my chai spice recipe. xo!!
Leanne says
Yes, I know! I love cardamom too! Thanks Kelly and happy to share your lovely chai spice recipe!
Veena Azmanov says
Thank you for this delightful recipe. Awesome flavors and frostings as well. Definitely to go well with my Breakfast too. Love the spices added to make this awesome chai spice cake.
Leanne says
Cake for breakfast works for me! Thanks Veena!
Anna says
Oh ever since I saw this beautiful cake on your Instagram, I can’t stop thinking about it! it looks sooo delicious, and your photos are just gorgeous Leanne! Chai on everything! 😉
Leanne says
Thanks Anna! Appreciate your kind comments 🙂
Kelly Anthony says
I had a chai latte this week and I was wondering the same thing, why isn’t it as popular as pumpkin spice. It was everything fall is, warm and full of spice just like this chai spice cake.
Leanne says
Right?! Totally needs more attention! Thanks Kelly!
Heather says
I love a chai latte when the weather turns cold so I know I would love this cake. And I bet the orange and cardamom flavors play well together!
Leanne says
They definitely work well together! Thanks Heather!
Natalie says
Oh wow… this cake looks fantastic and flavor is amazing. Love the spices you used and that cream frosting on top. Yummy. Can’t wait to make this.
Leanne says
Thanks Natalie! Hope you like it!
Choclette says
Mmmm, this looks so good, both moist and fluffy. I adore chai spice and now you’ve got me in the mood I think I might have to brew myself up a cup of chai tea.
Coconut cream frosting has been on my list of things to try for years now. It always sounds good, but your addition of orange and maple syrup makes it sound even more enticing. Time I stopped procrastinating I reckon.
Leanne says
You should definitely try coconut whipped cream! It’s so easy to whip together and you can customize with different flavours. Chocolate is great too! 😉 Thanks for stopping by!
Priya Srinivasan says
What a lovely cake! I love drinking masala chai and love the flavor of cardamom and ginger a bit more in my chai! Can imagine the warm and fuzzy flavors in the cake and that vegan frosting is ultimate !
Leanne says
Thanks Priya! It’s definitely a cozy cake!
Aimee Mars says
I agree! I think chai spice is completely under-appreciated this time of year. This cake sounds amazing and I would love a large slice with a nice cup of coffee!!
Leanne says
Thanks Aimee! Glad you agree!
Lisa Huff says
What a great combo of flavors with that chai! Perfect dessert for fall and Thanksgiving.
Leanne says
Thanks Lisa!
Bintu | Recipes From A Pantry says
This sounds like such a flavourful and warming cake! Love that it is dairy free too.
Leanne says
Thank you!