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

Vanilla Chai Cake

4.85 from 19 votes
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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

INGREDIENTS

WET INGREDIENTS

  • 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

DRY INGREDIENTS

  • 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

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 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.

RECIPE NOTES

*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.

 

Substitutions

  • 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
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