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

Vanilla Chai Cake

4.85 from 19 votes
Fluffy and light vegan vanilla chai cake that's packed with flavour and warming chai spices. Best served with vanilla bean cream cheese frosting. This cake makes the perfect snack for a cosy fall afternoon tea!
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 12



  • 5 tbsp 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 tsp vanilla extract


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


  • 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 a 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 using. Once the cake has cooled, frost as desired.
  • This cake will store in an airtight container at room for up to 5 days. If refrigerated, allow it to come back to room temperature before serving to allow the frosting to soften.


*Nutrition calculation is based on one serving without cream cheese frosting.

Storage tips

  • Store this cake in an airtight container at room temperature and it will stay tasting fresh for 2-3 days.
  • If you plan on refrigerating this chai cake then I'd recommend taking it out to sit at room temperature for a couple of hours to allow it to soften up a little before serving.

Serving tips

  • This vegan chai cake tastes amazing on it's own alongside a warm cup of vanilla chai latte.
  • 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.


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
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