WOULD THIS WORK WITH REGULAR FROSTING?

Absolutely! Simply swap the cream cheese with an equal amount of butter.

CAN I USE PRE-MADE CHAI SPICE?

Store-bought chai spice will be fine.

CAN I ALTER THE RECIPE TO MAKE CUPCAKES?

Sure! Just make sure to fill the cupcake holders 3/4 way up and have less baking time. About 17-19 min or until a toothpick comes out clean. It will make 12 cupcakes.

DIRTY CHAI SPICE CAKE (VEGAN!)

Name: DIRTY CHAI SPICE CAKE (VEGAN!)
Prep time: 20 min
Cook time: 35 min
Total time: PT-494494H58M31S
Cuisine: American
Ingredients: 2 and 1/2 teaspoons ground cinnamon; 1 and 1/4 teaspoons ground ginger; 1 and 1/4 teaspoons ground cardamon; 1/2 teaspoon ground allspice; 240 ml (1 cup) soy milk or your favorite type of dairy-free milk; 1 tablespoon white wine vinegar; 210 g (1 and 1/2 cups all-purpose flour, sifted); 150 g (3/4 cup) soft brown sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3 and 1/2 teaspoons chai spice; 80 ml (1/3 cup) vegetable oil; 1 tablespoon vanilla extract; 70 g (1/4 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

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

Scale

FOR THE HOMEMADE CHAI SPICE:

2 and 1/2 teaspoons ground cinnamon

1 and 1/4 teaspoons ground ginger

1 and 1/4 teaspoons ground cardamon

1/2 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 1/2 cups all-purpose flour, sifted)

150 g (3/4 cup) soft brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3 and 1/2 teaspoons chai spice

80 ml (1/3 cup) vegetable oil

1 tablespoon vanilla extract

FOR THE DIRTY CHAI FROSTING:

70 g (1/4 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

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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