Chai Spice Cake
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.
Servings: 12
Calories: 540kcal
Ingredients
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
- 100 g 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
- Preheat oven to 350˚F and grease a 9x13-inch baking dish.
- In a medium mixing bowl, whisk the flour with the baking powder, salt and spices. Set aside.
- In a large bowl with an electric mixer, beat oil, sugar, vanilla and eggs until smooth.
- In a small bowl, whisk the oat milk and lemon juice together.
- 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.
- 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.
- 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.
- 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.
- When the cake is fully cooled, spread the frosting evenly on the top, and garnish with freshly grated nutmeg (optional).
Nutrition
Calories: 540kcal | Carbohydrates: 84g | Protein: 5g | Fat: 22g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 366mg | Fiber: 1g | Sugar: 61g | Vitamin C: 0.4mg