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–+ servings

Chai Spice Cake

By: Melissa Belanger
This indulgent chai spice cake is brimming with fall cozy flavors and topped with a spiced dairy free cream cheese frosting. The warming spices make it the perfect choice for a chilly autumn day, and it's super simple to make so you don't need a special occasion to treat yourself.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
12
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Ingredients 

For the spice cake:

  • 2 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon coarse salt
  • 1 tablespoon cinnamon
  • 2 teaspoons each: cardamom and ground ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup canola oil
  • 1 1/2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup oat milk
  • 2 teaspoons lemon juice

For the vegan cream cheese frosting:

  • 1/2 cup vegetable shortening
  • 100 g 1/2 container Violife vegan cream cheese
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon each: nutmeg, ginger, cardamom
  • 1/8 teaspoon ground cloves
  • 1 tablespoon oat milk
  • 1/4 cup cornstarch
  • 3 1/2 cups powdered sugar
  • Pinch of coarse salt
  • Grated fresh nutmeg, for garnish (optional)

Instructions 

  • Preheat oven to 350˚F and grease a 9x13-inch baking dish.
  • In a medium mixing bowl, whisk the flour with the baking powder, salt and spices. Set aside.
  • In a large bowl with an electric mixer, beat oil, sugar, vanilla and eggs until smooth.
  • In a small bowl, whisk the oat milk and lemon juice together.
  • Alternate adding the oat milk mixture and flour mixture to the mixer, beating until each addition has been fully incorporated. Scrape sides as need and continue until everything is combined.
  • Transfer batter to prepared baking dish and bake for 35 - 40 minutes, or until the cake has set (an inserted toothpick comes out clean). Remove from oven and all the cake to cool completely.
  • While the cake is cooling, beat the shortening and vegan cream cheese until light and fluffy and fulling combined. Add the vanilla extract, spices and oat milk, beating until combined.
  • Add the cornstarch, followed by 1/2 cup of powdered sugar at a time, beating until fully incorporated. Season with a pinch of coarse salt and mix until combined.
  • When the cake is fully cooled, spread the frosting evenly on the top, and garnish with freshly grated nutmeg (optional).
Last step!Share a picture on Instagram and tag me at @simplywhisked!

Nutrition Information

Calories: 540kcal (27%), Carbohydrates: 84g (28%), Protein: 5g (10%), Fat: 22g (34%), Trans Fat: 1g, Cholesterol: 55mg (18%), Sodium: 366mg (16%), Fiber: 1g (4%), Sugar: 61g (68%), Vitamin C: 0.4mg