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sliced vegan sheet cake with chai spices and cream cheese frosting.
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Vegan Chai Cake

Fluffy and light vegan chai cake that's packed with vanilla flavor and warming chai spices. Best served with vanilla bean cream cheese frosting. This cake makes the perfect snack for a cosy fall afternoon tea!
Course Dessert
Cuisine Indian
Diet Vegan, Vegetarian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12
Calories 166kcal

Ingredients

WET INGREDIENTS

  • 5 tablespoons loose chai or 5 chai tea bags
  • cup oat milk or other plant based milk
  • ½ cup water boiled
  • ½ cup smooth cashew butter or smooth almond butter
  • ½ cup pure maple syrup
  • cup apple sauce
  • 2 teaspoons vanilla extract

DRY INGREDIENTS

  • 1 ½ cups all purpose flour sifted
  • ¾ teaspoon baking powder sifted
  • ¼ teaspoon baking soda sifted
  • ½ teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground nutmeg
  • ½ batch vanilla cream cheese frosting optional

Instructions

  • Line an 8x8" square pan with parchment paper and preheat your oven to 175°C (350°F).
  • Add the loose chai to a saucepan with the oat milk and water. If using teabags, cut them open and empty the contents into the saucepan. Bring the mixture to a simmer on medium heat and continue to heat for 5 minutes. Remove the saucepan from the hob and allow it to steep for another 5 minutes before passing through a sieve to remove the loose tea.
  • Add the chai mixture to a large bowl along with the cashew butter, maple syrup, apple sauce, and vanilla extract. Whisk until evenly mixed.
  • Add the remaining ingredients to the bowl and gently fold them in using a spatula. Be careful not to over-mix, a few pockets of flour visible in the batter is ok.
  • Add the cake batter to the prepared loaf pan and bake for 30 minutes. Check the cake is ready by inserting a knife or toothpick into it, which should come out clean. Allow the cake to cool in the pan for about 20 minutes before transferring it to a cooling rack.
  • Meanwhile, make the vegan cream cheese frosting if you're using it. Once the cake has cooled, frost as desired.

Storage

  • This cake will store in an airtight container at room temperature for up to 5 days. If refrigerated, allow it to come back to room temperature before serving to allow the frosting to soften.

Notes

  • Nutrition calculation is based on one serving without cream cheese frosting.
  • If you want to take it to the next level, I highly recommend whipping up some vanilla cream cheese frosting to smother on top of it.
  • All-purpose flour: You can use almond flour, however it significantly changes the consistency of this cake. The cake turns out more fudge-y, more so like vanilla chai blondies than a fluffy sheet cake.
  • Cashew butter: Feel free to swap this out with almond butter or tahini.
  • Apple sauce: Make this a chai pumpkin spice cake by swapping out the apple sauce for pumpkin puree.

Nutrition

Calories: 166kcal | Carbohydrates: 26g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 153mg | Potassium: 122mg | Fiber: 1g | Sugar: 9g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg