This Vegan Chai Spice Cake is tender and moist, layered with warming chai spice and finished with a lightly spiced vegan cream cheese frosting. It’s an easy one-layer cake made without eggs or dairy. Oil and a simple vegan “buttermilk” (plant milk plus vinegar) keep the crumb soft and fluffy, while the frosting uses plant-based butter and cream cheese. The chai spice blend—ginger, cinnamon, nutmeg, cloves, allspice and cardamom—gives the cake and frosting a cozy, aromatic flavor.
I first posted this chai cake in November 2018 and updated it in October 2019. Over the years I refined the recipe to use more common ingredients and to respond to reader feedback. The version here uses straightforward pantry staples and delivers a reliable, soft cake and a creamy, spiced frosting. If you prefer an earlier version, get in touch and I can share it.
Ingredients and substitutions
Below is a quick guide to key ingredients and simple swaps. The full ingredient list with exact quantities is included in the recipe card at the end of this post.
- Flour: All-purpose flour gives a lighter, softer cake than whole wheat. For the best texture use AP flour unless you want a denser result.
- Sugar: The recipe calls for light brown sugar. Coconut sugar, cane sugar or granulated sugar have worked well in testing.
- Chai spice: A warm mix of ginger, cinnamon, cardamom, allspice, nutmeg and cloves. I prefer a slightly stronger ginger note, but adjust to taste.
- Vegan buttermilk: Combine plant milk with white vinegar. Almond milk works well; use oat milk for a nut-free alternative.
- Plant-based cream cheese: Choose a brand with a texture similar to traditional brick-style cream cheese to avoid a runny frosting.
- Plant-based butter: Use a stick-style vegan butter suitable for baking rather than a spreadable tub.
How to make vegan chai cake with spiced cream cheese frosting
Here’s an overview of the process. The full step-by-step instructions and exact timings are in the recipe card below.
Measuring ingredients
The recipe card includes US cup measures, plus gram and milliliter weights for accuracy. If grams are shown, use a kitchen scale; for milliliters use a liquid measuring cup. Small amounts are provided in teaspoons and tablespoons.
Storage and freezing
- Room temperature: Store the unfrosted cake in an airtight container at room temperature for 4–5 days. It’s delicious plain.
- Refrigerate: If frosted, keep the cake covered in the fridge for 5–7 days.
- Freeze: Wrap cooled, unfrosted cake in plastic and place in a resealable bag. Freeze up to 3 months. Thaw at room temperature before frosting.
Key recipe tips
- Don’t overmix the batter. Mix until the dry ingredients are just incorporated. Overmixing produces a thin batter and a dense, possibly sunken cake.
- Grease and line the pan with overhanging parchment for easy removal and even baking. This also helps prevent the batter from climbing the pan sides or over-browning.
Recipe FAQs
An 8-inch square pan yields a nice height. A 9-inch round pan produces similar results. If using a 9-inch square pan the cake will bake faster and be shorter in height.
All-purpose and whole wheat both work; AP yields a lighter texture. A 1:1 gluten-free baking flour may work but hasn’t been fully tested. Single-ingredient gluten-free flours (coconut, oat, almond) require recipe adjustments.
Sinking usually results from overmixing, underbaking, or losing too much oven heat by opening the door early. Follow the instructions and bake until a toothpick comes out clean.
More vegan spiced cake recipes
- Apple Spice Cake
- Orange Spice Cake
- Coconut Carrot Cake
If you try this recipe, please leave a comment to share your experience—I love hearing feedback.
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📖 Recipe
Vegan Chai Spice Cake
Ingredients
For the cake:
- 1 ½ cups (190 g) all-purpose flour
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cardamom
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 tablespoon white vinegar
- 1 cup (240 ml) almond milk, minus 1 tablespoon
- ¾ cup (170 g) light brown sugar, packed
- ⅓ cup (80 ml) olive oil
- 1 teaspoon vanilla extract
For the frosting:
- 4 ounces (113 g) plant-based cream cheese, room temperature
- ¼ cup (56 g) unsalted plant-based butter, room temperature
- 1 ½ cups (180 g) powdered sugar (plus more if needed)
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground cardamom
Instructions
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Preheat oven to 350°F. Grease an 8-inch square baking pan and line the bottom and sides with overhanging parchment paper.
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In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, allspice, cardamom, baking powder, baking soda and salt.
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Make the vegan buttermilk: add the vinegar to a measuring cup and pour in almond milk to reach 1 cup. Stir and let sit 5 minutes.
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In a large bowl whisk together the buttermilk, brown sugar, oil and vanilla until combined.
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Add the dry ingredients to the wet and gently whisk until just combined. Do not overmix.
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Pour batter into the prepared pan and tap lightly on the counter to remove air bubbles.
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Bake 23–25 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
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To make the frosting, beat the plant-based cream cheese and butter until smooth. Add powdered sugar and spices and beat until creamy. Add more powdered sugar if you want a thicker frosting.
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Spread the frosting on the cooled cake. Slice and serve.
Notes
- The recipe was updated to improve ingredient choices and frosting. Contact the author for an older version if desired.
- For best results weigh your flour. If not using a scale, use the spoon-and-level method to avoid packing too much flour.
- A slightly lumpy batter is normal. Overmixing can make the cake dense or cause it to sink.
- Choose plant-based cream cheese and butter with a baking-friendly texture to ensure a stable frosting.
- Plant-based butters and cream cheeses often need less time to soften than dairy versions—watch them closely.
Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate and will vary with substitutions and brands used.
Did you make this recipe or have any questions?
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