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.
Introducing the best chai cake! 🍂
The rich chai flavours pair beautifully with the subtle coffee flavour in the frosting. It's an easy egg-free and dairy-free cake that's perfect for afternoon tea, celebrations, or whenever you're craving something a little different.
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I've always admired those show-stopping, Pinterest-perfect cakes, but that's not really my style! I love rustic, homemade cakes that taste incredible without all the fuss.
This cake is exactly that. The warm spices pair beautifully with the coffee frosting, creating a delicious twist on a classic chai cake. If you love simple homemade bakes, you might also enjoy my vegan Lotus cake.
Serve yourself a generous slice with a warm cup of tea or a homemade London Fog.
❤️ Why You'll Love This Recipe
Chai Latte in Cake Form – All the comforting flavours of a chai latte baked into a soft, moist cake, with creamy coffee frosting for that delicious dirty chai twist.
Completely Vegan – Made without eggs or dairy, using simple ingredients that create a beautifully tender cake.
Perfect for Fall – Warm chai spices make this a wonderful cake for cozy afternoons, family gatherings, and holiday baking.
Easy to Make – No complicated decorating or fancy equipment needed. This rustic homemade cake is all about flavour!
Perfect for Sharing – Serve it as a simple traybake or make individual cupcakes for parties and celebrations.
☕ Why Is It Called Dirty Chai Cake?
A chai latte is a comforting drink made with black tea, warm spices such as cinnamon, ginger, and cardamom, and steamed milk.
A dirty chai latte takes those delicious chai flavours one step further by adding a shot of espresso. The combination of warming spices and coffee creates a richer, bolder flavour.
For my vegan dirty chai cake, I've added coffee to the creamy frosting rather than the cake batter. It complements the chai spices beautifully without overpowering them.
Don't like coffee? Simply leave it out of the frosting for a delicious vegan chai spice cake instead!
🧁 Vegan Cream Cheese Frosting
I tested this vegan dirty chai cake with both regular vegan buttercream and vegan cream cheese frosting, and the cream cheese frosting was hands down my favourite!
The slight tanginess of the vegan cream cheese balances the sweetness of the powdered sugar, while the coffee complements the warm chai spices in the cake.
My tip: Make sure your vegan butter and cream cheese are softened according to the product instructions before mixing, so the frosting turns out smooth and creamy.
Not a fan of cream cheese? You can use vegan buttercream instead. Just remember that the texture and sweetness will be slightly different.
🥄 Ingredients for Vegan Dirty Chai Cake
Chai Spice
Ground Cinnamon, Ginger, Cardamom and Allspice: These warming spices give the cake its delicious chai flavour. You can prepare your own blend using the measurements in the recipe card.
Cake Ingredients
Soy Milk: I use soy milk for this recipe, but another unsweetened dairy-free milk should also work.
White Wine Vinegar: When mixed with soy milk, it creates a vegan buttermilk that helps keep the cake soft and fluffy. You can substitute apple cider vinegar or lemon juice.
All-Purpose Flour: Also called plain flour. This gives the cake its structure and a lovely soft crumb.
Soft Brown Sugar: Adds sweetness, moisture and a subtle caramel flavour. White granulated sugar can also be used, although the flavour and texture may differ slightly.
Baking Powder and Baking Soda: These work together to help the cake rise and give it a light, fluffy texture.
Salt: A little salt balances the sweetness and brings out the warming chai spices.
Vegetable Oil: Keeps the cake beautifully moist. I use light olive oil, but any mild-flavoured vegetable oil works well.
Vanilla Extract: Adds a lovely flavour that complements the chai spices.
Dirty Chai Cream Cheese Frosting
Vegan Butter: Use softened, block-style vegan butter for a thick and creamy frosting.
Vegan Cream Cheese: Adds a subtle tanginess that balances the sweetness of the powdered sugar.
Powdered Sugar: Also called icing sugar or confectioners' sugar. Sift it for a smooth, lump-free frosting.
Vanilla Extract: Adds a little extra flavour to the frosting.
Coffee: This is what makes it a dirty chai cake! I add coffee to the frosting rather than the cake batter for a delicious coffee flavour that complements the spices. Leave it out if you prefer a regular vegan chai cake.
Chai Spice: A little extra chai spice brings all those warm, cosy flavours into the frosting.
👩🏼🍳 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.
Preheat 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.
💗 Nikki's Kitchen Tip
Don't worry if your cake batter looks quite thin and runny! That's exactly how it's supposed to be. Resist the temptation to add extra flour, as this can make the cake dense rather than soft and moist. Let the cake cool completely before adding the cream cheese frosting so it stays beautifully smooth.
💭 CUSTOMIZING IDEAS
Birthday Cake for Chai Lovers: Double the recipe to make a layered chai latte cake. Add extra frosting in the middle for a show-stopping birthday cake!
Traybake Style: Prefer a no-fuss, shareable option? Bake the cake in a tray/sheet pan. Start checking a few minutes earlier, as baking time will vary depending on the size and depth of your pan. 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 the Flour Correctly: 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.
Use Room-Temperature Ingredients: Bring your soy milk, vegan butter, and cream cheese to room temperature before using them. This helps the ingredients combine smoothly and makes the frosting easier to spread.
Adjust the Chai Flavor: If you prefer a stronger chai flavor, add a little extra chai spice to the frosting. Start with a small amount, taste, and adjust to your preference.
❓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.
Absolutely! If you prefer a traditional buttercream, replace the vegan cream cheese with an equal amount of vegan block butter. The frosting will be richer and slightly firmer.
Yes! A store-bought chai spice blend works perfectly. Just make sure you're using a dry spice blend rather than a sweetened chai latte powder.
Yes! Divide the batter between 12 cupcake liners, filling each about three-quarters full. Start checking after 17 minutes and bake until a toothpick inserted into the center comes out clean.
Don't worry! This cake has a relatively thin batter, which is normal. Avoid adding extra flour, as this can make the finished cake dense or dry.
Store the frosted cake in an airtight container in the refrigerator for up to 3–4 days. Allow individual slices to sit at room temperature briefly before serving for a softer texture.
Make-Ahead and Storage
Make-Ahead: You can bake this vegan chai cake 1–2 days in advance. Once completely cooled, wrap the unfrosted cake tightly in plastic wrap or store it in an airtight container. Keep it at room temperature in a cool place and prepare the dirty chai frosting when you're ready to decorate.
Storage: Because the frosting contains vegan cream cheese, store the frosted cake in an airtight container in the refrigerator for up to 3–4 days. For the best flavor and texture, let individual slices sit at room temperature for 15–20 minutes before serving.
Freezing: The unfrosted chai cake can be frozen for up to 3 months. Wrap the completely cooled cake tightly in plastic wrap, followed by foil, and place it in a freezer-safe container. Thaw overnight in the refrigerator before frosting and serving.
Cakes to try next time
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 💚
Vegan Dirty Chai Cake (Moist & Easy)
- Total Time: 1 hour 55 minutes
- Yield: 12 pieces 1x
- Diet: Vegan
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 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 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
The nutritional information provided for this recipe is an estimate. The accuracy of the information listed is not guaranteed.
Let me know if you have any questions! Nikki x