Chai Spice Cake with Orange Cardamom Frosting is an easy holiday dessert that’s dairy-free and vegan! And with all the warming spices of fall, this spongy cake served with a light and citrusy coconut whip, is sure to be a crowd pleaser!
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:16 pieces 1x
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 – 400ml cans of 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 cardamom
unsweetened toasted coconut
Pre-heat oven to 350F and grease a 9″x9″ square pan.
In a large bowl, stir together the flour, sugar, spice, baking soda and salt. Add in the milk, oil and vanilla and stir until combined.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a tooth pick inserted in the middle of the cake comes out clean.
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. Continue mixing on high for a few minutes until the frosting is light and fluffy.
Spread the frosting on to the cooled cake and top with toasted coconut. Cut into 16 squares.
Store in an airtight container in the refrigerator and enjoy within 2-3 days.
You can also make this cake with all purpose white flour or spelt flour. I’ve used both and substituted for the whole wheat flour at a 1:1 ratio.
If you don’t have cane sugar, you can use coconut sugar or regular sugar.