This soft, tender, and fluffy vegan dirty chai spice cake is packed with the perfect amount of warm chai flavor. It's topped with a creamy chai-spiced frosting and is completely eggless, dairy-free, and super easy to whip up!
Introducing the best chai cake! 🍂
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I’ve always admired those show-stopping, Pinterest-perfect cakes, the ones that make you pause and stare in awe.
But that’s not my style. I’m all about simple, yet insanely delicious cakes—rustic, homemade creations filled with love, sugar, and plenty of spice, (just like my Lotus cake).
No stress, no fuss chai latte cake that has easy-to-find ingredients and flavors that speak for themselves.
So, if you’re like me, short on time but still craving something authentic and mouthwatering, then this recipe is made for you! Try serving it with a warm London Fog on the side.
❤️ HERES WHY YOU WILL LOVE THIS CAKE
Chai Latte in Cake Form! ... Yes, please!
Eggless & Dairy-Free – Perfect for those following a vegan diet, this vegan chai cake is fluffy and moist without a single egg or drop of dairy.
Perfect for Fall – This is the ultimate fall cake, packed with warm spices that scream sweater weather and hot drinks.
Easy Traybake or Cupcakes – Versatile enough for a casual traybake or go the extra mile and make it into adorable chai spice cupcakes! Need a cake to take to a party? Chai cupcakes and my M&M rice crispy treats will be just the answer.
🫖 WHY IS THIS CAKE CALLED DIRTY CHAI?
DIRTY CHAI VS CHAI LATTE
Chai latte is a creamy, spiced drink made from chai tea (a blend of black tea, cinnamon, ginger, cardamom, and more) and steamed milk. It’s sweet and has mild caffeine from the black tea.
Dirty chai takes the chai latte up a notch by adding an espresso shot, giving it a bolder, coffee-infused flavor with a higher caffeine kick.
I've added a shot of coffee to the frosting to give it a more intense flavor and round all those spices together. ☕️ But if you don't like coffee then simply leave it out and the frosting will still taste delicious!
🧁 CREAM CHEESE FROSTING
I tested this recipe with regular buttercream and cream cheese frosting, and hands down, the cream cheese frosting was the winner!
It adds a subtle savory note that perfectly balances the sweetness of the powdered sugar, making it creamy and just a little more special.
If you're not a fan of cream cheese, no worries—just leave it out and add more butter.
The frosting will still be absolutely delicious!
CAKES TO TRY NEXT TIME
🥄 INGREDIENTS NEEDED AND SUBSTITUTIONS
CHAI SPICE
GROUND CINNAMON, GROUND GINGER, GROUND CARDAMON, GROUND ALLSPICE.
CAKE INGREDIENTS
MILK: I use soy milk but use your favorite.
WHITE WINE VINEGAR: You can swap for apple cider vinegar or lemon juice. The white vinegar and milk combo creates a vegan “buttermilk,” which helps make the cake light and fluffy. It’s essential for texture, so don’t leave it out!
ALL-PURPOSE OR PLAIN FLOUR
SOFT BROWN SUGAR: You can swap for white granulated sugar
BAKING POWDER: Don't leave this out. It helps the cake rise.
BAKING SODA: Don't leave this out, it helps the cake rise.
SALT: This balances the sweetness
VEGETABLE OIL: I use light olive oil and it works great.
VANILLA EXTRACT: For more flavor!
CHAI SPICE
DIRTY CHAI BUTTERCREAM FROSTING
VEGAN BUTTER (Not Margarine): For the frosting, use a block of vegan block butter, as it gives better texture and flavor than spreadable margarine.
VEGAN CREAM CHEESE
ICING SUGAR: Or powdered sugar, sifted
VANILLA EXTRACT
COFFEE (optional)
CHAI SPICE MIX
👩🏼🍳 INSTRUCTIONS
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.
Mix the Chai Spice: Mix the ground cinnamon, ground ginger, ground cardamom, and the ground allspice. Set aside. You can put the spice mix in a small jar as you will have some leftovers that you can use for next time.
Set the Oven to 180°C (350°F) and grease or line an 8-inch round cake pan.
Create the "Buttermilk": Start by combining milk with white vinegar and letting it sit for 5 minutes. This will create a vegan buttermilk that’ll help make your cake extra moist and fluffy.
Dry Ingredients: In a large mixing bowl, whisk together the sifted flour, soft brown sugar, baking powder, baking soda, salt and chai spice.
Mix the Wet Ingredients: Add the vegetable oil, and vanilla extract, to the milk mixture. Stir until combined.
Make the Batter: Slowly pour the wet ingredients into the dry mixture, stirring just until combined. Avoid overmixing—lumps are okay! The batter will be thin/runny, this is normal.
Bake Time: Pour the batter into a greased cake pan and bake at 180°C (350°F) for 30-35 minutes, or until a toothpick comes out clean.
FROSTING
While the cake is cooling, let’s make that chai-spiced frosting!
Cream the Butter + Cream Cheese: In a bowl, beat the softened vegan butter and cream cheese until smooth and fluffy. Pro tip: if the butter is too cold, it won’t mix well, so make sure it’s soft!
Gradually add sifted icing sugar, 1 teaspoon of vanilla extract, 1 teaspoon of coffee, and 1 teaspoon of your chai spice mix. If you don't like coffee then leave it out.
Frost Away! Once the cake is completely cool, generously frost the top. Sprinkle a little extra chai spice on top if you fancy.
💭 CUSTOMIZING IDEAS
Birthday Cake for Chai Lovers: Double the recipe to make a layered chai latte cake. Add extra frosting in the middle for that show-stopping birthday cake vibe!
Traybake Style: Prefer a no-fuss, shareable option? Bake the cake in a tray/sheet pan. Bake for 5 minutes longer or until a toothpick comes out clean. Then slice it up for easy chai spice cake squares. Or you can try my favorite vanilla traybake recipe and it's vegan.
📝 TIPS AND TRICKS
Measure Carefully: Sift your flour to avoid any lumps and measure it accurately to prevent a dense cake. Too much flour can make the cake dry.
Avoid Overmixing: Once you combine the wet and dry ingredients, mix just until combined. Overmixing can lead to a tough cake. Stir gently for a tender crumb.
Let the Cake Cool Completely: Before frosting, make sure the cake is fully cooled. Frosting a warm cake will make your frosting melt and slide off.
❓FAQS
Absolutely! Simply swap the cream cheese with an equal amount of butter.
Store-bought chai spice will be fine.
Sure! Just make sure to fill the cupcake holders ¾ way up and have less baking time. About 17-19 min or until a toothpick comes out clean. It will make 12 cupcakes.
MAKE-AHEAD AND STORAGE
MAKE-AHEAD:
You can bake the chai cake a day or two ahead of time. Once the cake has completely cooled, wrap it tightly in plastic wrap or store it in an airtight container to keep it fresh. If you're making cupcakes, store them the same way. Frost the cake just before serving for the freshest flavor.
STORAGE:
Store at room temperature for up to 3 days, or in the fridge for up to 5 days.
FREEZING:
This cake can be frozen (frosted) for up to 3 months. Wrap tightly in plastic wrap, then in foil, and store in a freezer-safe container. Thaw overnight in the fridge before frosting or serving.
Questions?
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Liked the recipe?
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Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
DIRTY CHAI SPICE CAKE (VEGAN!)
- Total Time: 20 min Prep Time + 30 - 35 min Bake Time = 55 min Total Time
- Yield: 12 pieces 1x
- Diet: Vegan
Description
This soft, tender, and fluffy vegan dirty chai spice cake is packed with the perfect amount of warm chai flavor. It's topped with a creamy chai-spiced frosting and is completely eggless, dairy-free, and super easy to whip up!
Ingredients
FOR THE HOMEMADE CHAI SPICE:
2 and ½ teaspoons ground cinnamon
1 and ¼ teaspoons ground ginger
1 and ¼ teaspoons ground cardamon
½ teaspoon ground allspice
FOR THE CAKE:
240 ml (1 cup) soy milk or your favorite type of dairy-free milk
1 tablespoon white wine vinegar
210 g (1 and ½ cups all-purpose flour, sifted)
150 g (¾ cup) soft brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
3 and ½ teaspoons chai spice
80 ml (⅓ cup) vegetable oil
1 tablespoon vanilla extract
FOR THE DIRTY CHAI FROSTING:
70 g (¼ cup) block of vegan butter, softened
70 g vegan cream cheese, softened
250 g (2 cups) powdered sugar (icing or confectioners sugar)
1 teaspoon vanilla extract
1 tablespoon coffee (about 5 ml instant coffee mixed with 1 tablespoon boiling water to dissolve). If you don't like coffee then simply leave it out.
1 teaspoon chai spice mix
Instructions
Mix the Chai Spice: Mix the ground cinnamon, ground ginger, ground cardamom, and the ground allspice. Set aside. You can put the spice mix in a small jar as you will have some leftovers that you can use for next time.
Set the Oven to 180°C (350°F) and grease or line an 8-inch round cake pan.
Create the "Buttermilk": Start by combining milk with white vinegar and letting it sit for 5 minutes. This will create a vegan buttermilk that’ll help make your cake extra moist and fluffy.
Dry Ingredients: In a large mixing bowl, whisk together the sifted flour, soft brown sugar, baking powder, baking soda, salt, and chai spice.
Mix the Wet Ingredients: Add the vegetable oil, and vanilla extract, to the milk mixture. Stir until combined.
Make the Batter: Slowly pour the wet ingredients into the dry mixture, stirring just until combined. Avoid overmixing—lumps are okay! The batter will be thin/runny, this is normal.
Bake Time: Pour the batter into a greased round cake pan. Bake at 180°C (350°F) for 30 -35 minutes, or until a toothpick comes out clean.
FROSTING:
While the cake is cooling, let’s make that chai-spiced frosting! If you don't like coffee then simply leave it out.
Cream the Butter: In a bowl, beat the softened vegan butter and softened vegan cream cheese until smooth and fluffy. Pro tip: if the butter is too cold, it won’t mix well, so make sure it’s soft!
Gradually add sifted icing sugar, 1 teaspoon of vanilla extract, 1 teaspoon of coffee, and 1 teaspoon of your chai spice mix.
Frost Away! Once the cake is completely cool, generously frost the top. Sprinkle a little extra chai spice on top if you fancy.
Notes
Don’t Skip the Vinegar: The white vinegar and milk combo creates a vegan “buttermilk,” which helps make the cake light and fluffy. It’s essential for texture, so don’t leave it out!
Use Vegan Butter (Not Margarine): For the frosting, stick with vegan block butter, as it gives better texture and flavor than spreadable margarine.
Avoid Overmixing: Once you combine the wet and dry ingredients, mix just until combined. Overmixing can lead to a tough cake. Stir gently for a tender crumb.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Baking, Desserts, Cakes
- Method: Bake
- Cuisine: American
Nikki says
Let me know if you have any questions! Nikki x