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Chai Spice Cake

5 from 1 reviews

This indulgent chai spice cake is brimming with fall cozy flavors and topped with a spiced dairy free cream cheese frosting. The warming spices make it the perfect choice for a chilly autumn day, and it’s super simple to make so you don’t need a special occasion to treat yourself.

Ingredients

Scale
For the spice cake:
  • 2 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon coarse salt
  • 1 tablespoon cinnamon
  • 2 teaspoons each: cardamom and ground ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup canola oil
  • 1 1/2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup oat milk
  • 2 teaspoons lemon juice
For the vegan cream cheese frosting:
  • 1/2 cup vegetable shortening
  • 100g (1/2 container Violife) vegan cream cheese
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon each: nutmeg, ginger, cardamom
  • 1/8 teaspoon ground cloves
  • 1 tablespoon oat milk
  • 1/4 cup cornstarch
  • 3 1/2 cups powdered sugar
  • Pinch of coarse salt
  • Grated fresh nutmeg, for garnish (optional)

Instructions

  1. Preheat oven to 350˚F and grease a 9×13-inch baking dish.
  2. In a medium mixing bowl, whisk the flour with the baking powder, salt and spices. Set aside.
  3. In a large bowl with an electric mixer, beat oil, sugar, vanilla and eggs until smooth.
  4. In a small bowl, whisk the oat milk and lemon juice together.
  5. Alternate adding the oat milk mixture and flour mixture to the mixer, beating until each addition has been fully incorporated. Scrape sides as need and continue until everything is combined.
  6. Transfer batter to prepared baking dish and bake for 35 – 40 minutes, or until the cake has set (an inserted toothpick comes out clean). Remove from oven and all the cake to cool completely.
  7. While the cake is cooling, beat the shortening and vegan cream cheese until light and fluffy and fulling combined. Add the vanilla extract, spices and oat milk, beating until combined.
  8. Add the cornstarch, followed by 1/2 cup of powdered sugar at a time, beating until fully incorporated. Season with a pinch of coarse salt and mix until combined.
  9. When the cake is fully cooled, spread the frosting evenly on the top, and garnish with freshly grated nutmeg (optional).

Nutrition

Keywords: spice cake, chai cake, dairy free cake, fall cake, cinnamon cake