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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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.
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.