Chai Spice Cake with Orange Cardamom Frosting

Three pieces of chai spice cake on a grey plate with a cake pan in the background.

5 from 9 reviews

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!



For the cake:

For the frosting:


  1. Pre-heat oven to 350F and grease a 9″x9″ square pan.
  2. 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.
  3. 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.
  4. 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.
  5. Spread the frosting on to the cooled cake and top with toasted coconut. Cut into 16 squares.
  6. Store in an airtight container in the refrigerator and enjoy within 2-3 days.


  1. 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.
  2. If you don’t have cane sugar, you can use coconut sugar or regular sugar.

Keywords: dessert, cake, chai spice