Description
This vegan dirty chai cake is soft, moist, and packed with warming chai spices. Made with a simple dairy-free cake batter and topped with creamy coffee-infused frosting, it's the perfect combination of sweet, spiced, and comforting.
Ingredients
- 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 vegan butter, softened
- 70 g vegan cream cheese, softened
- 250 g (2 cups) powdered sugar (icing or confectioners sugar)
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee, dissolved in 1 tablespoon hot water (optional)
- 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 the Cake: Pour the batter into your prepared 8-inch round cake pan. Bake at 180°C (350°F) for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the cake to cool completely before frosting.
- FROSTING:
- While the cake is cooling, let’s make that chai-spiced frosting! If you don't like coffee then simply leave it out.
- Make the Dirty Chai Frosting: Beat the softened vegan block butter and vegan cream cheese together until smooth and creamy.
- Gradually add the sifted powdered sugar, vanilla extract, 1 teaspoon chai spice mix, and the cooled, dissolved instant coffee (if using). Beat until smooth and fluffy.
- Frost the Cake: Once the cake has completely cooled, spread the frosting generously over the top. Finish with a light dusting of chai spice and decorate as desired.
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.
Thin Batter: The cake batter will be relatively runny, and that's normal. Don't add extra flour. This helps keep the cake moist and tender.
- Prep Time: 20 minutes
- Cooling time: 60 minutes
- Cook Time: 35 minutes
- Category: Baking, Cakes, Desserts
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: per slice
- Calories: 310 kcal
- Sugar: 30 g
- Fat: 14 g
- Saturated Fat: 5 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 3 g