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!
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:2 hours
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 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
1/4 cup unsweetened shredded coconut, toasted
Pre-heat 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.
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.