This Vegan Dirty Chai Cake is full of masala chai spices like cinnamon, ginger and cardamom, and is topped with a light and fluffy espresso frosting. It's the perfect easy Autumn cake recipe!
I start baking with as many warm spices as possible as soon as September hits. Just this week, I've made Apple Pie Cookies and Vegan Pumpkin Banana Bread to snack on, so I think it is time to bake a spice cake!
And this Dirty Chai Cake is more than just a spice cake. The cake is super moist and packed with masala chai spices like cinnamon and cardamom, and the espresso frosting is light, fluffy, and so flavorful. And the combination of the two is out of this world. So let's make it!
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Ingredients
Masala Chai Spices: Chai spices are one of my all-time favorite spice blends. And if you love it too, make my Vegan Chai Cookies! I'll break the spice blend down a little more below.
Brown Sugar: Brown sugar gives this cake a little more depth of flavor. If you are all out, check out my post on How to Make Homemade Brown Sugar!
Vegan Butter: I love Country Crock Plant Butter Sticks.
Non-Dairy Milk: I used oat milk, but almond, soy, or coconut milk also work.
What Spices are in a Masala Chai Spice Blend?
Masala chai is a tea drink that originated in India. And the spice blend in masala chai varies depending on who makes it.
It always contains ginger and cardamom, and it usually contains cinnamon and clove.
And sometimes it contains black pepper, fennel, nutmeg, or even anise.
I use cinnamon, ginger, cardamom, allspice, and clove in this Vegan Dirty Chai Cake.
Instructions
Step 1. In a large mixing bowl, combine brown sugar, non-dairy milk, melted non-dairy butter, and vanilla.
Whisk well to combine.
Step 2. Add flour, baking powder, cinnamon, ginger, cardamom, allspice, clove, and salt.
Whisk to form the vegan chai cake batter.
Step 3. Then, pour the cake batter into a prepared 8x8-inch square baking pan.
Step 4. Next, bake the cake in a 350°F oven for 28-32 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool completely before frosting.
Step 5. In a small bowl, combine instant espresso and warm water.
Stir to dissolve the espresso and set aside.
Step 6. In a large bowl using a hand mixer, cream the non-dairy butter until completely smooth. Then, add the powdered sugar and mix on low until combined.
Next, add the espresso and mix until light and fluffy.
Use an offset spatula or a butter knife to spread onto the cooled cake and serve!
Recipe FAQs
Place the cake in an airtight container and store it in the refrigerator for up to a week.
Dirty chai is a chai latte with a shot of espresso added to it.
Yes, but you need to dissolve it with water first! I typically dissolve 1 tablespoon of instant espresso in 1 tablespoon of water, then add it to my buttercream frosting.
Top Recipe Tips
Allow the cake to cool completely before frosting it. If the cake is even a little bit warm, the frosting will melt.
For nice cake slices, run a large chef's knife under hot water, then dry it with a kitchen towel. Do this after each slice for perfectly clean slices.
Looking For More Autumn Recipes?
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📖 Recipe
Dirty Chai Cake (vegan!)
Equipment
- 1 8x8" Square Cake Pan
- 2 Mixing Bowls
- 1 Whisk
- 1 Spatula
- Measuring Cups and Spoons
- 1 Stand Mixer or Hand Mixer
- Parchment Paper
Ingredients
- 1 ¾ Cups All Purpose Flour
- 2 teaspoon Baking Powder
- ¼ teaspoon Kosher Salt half this amount if using table salt
- 2 teaspoon Ground Cinnamon
- 2 teaspoon Ground Ginger
- ¾ teaspoon Ground Cardamom
- ¼ teaspoon Ground Allspice
- 1 Pinch Ground Cloves
- 1 Cup Light Brown Sugar, packed
- 1 Cup Non-Dairy Milk
- 6 tablespoon Vegan Butter, Melted
- 2 tsp Vanilla
For the Vegan Coffee Frosting
- 1 tablespoon Instant Espresso
- 1 tablespoon Water
- 8 tablespoon Non-Dairy Butter, room temperature
- 2 Cups Powdered Sugar, sifted
- ½ teaspoon Vanilla
Instructions
- Preheat oven to 350*F. Grease an 8x8" cake pan and insert a parchment sling for easy removal.
- In a medium bowl, combine flour, baking powder, salt, cinnamon, ginger, cardamom, allspice, and clove. Whisk to combine.1 ¾ Cups All Purpose Flour, 2 teaspoon Baking Powder, ¼ teaspoon Kosher Salt, 2 teaspoon Ground Cinnamon, 2 teaspoon Ground Ginger, ¾ teaspoon Ground Cardamom, ¼ teaspoon Ground Allspice, 1 Pinch Ground Cloves
- In a large bowl, combine brown sugar, non-dairy milk, melted vegan butter and vanilla. Whisk well to combine. Then, add the dry ingredients and whisk to form the cake batter.1 Cup Light Brown Sugar, packed, 1 Cup Non-Dairy Milk, 6 tablespoon Vegan Butter, Melted, 2 teaspoon Vanilla
- Pour batter into the prepared 8x8" pan and spread with a spatula to distribute the batter.
- Bake in a 350*F oven on the middle rack for 28-32 minutes or until a toothpick comes out with only a few crumbs attached. Let cool completely before frosting.
For the Frosting
- In a small bowl, combine instant espresso and water. Stir well to dissolve the coffee.1 tablespoon Instant Espresso, 1 tablespoon Water
- In a bowl with a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream the vegan butter until completely smooth. Then, add the sifted powdered sugar and mix on low until combined.8 tablespoon Non-Dairy Butter, room temperature, 2 Cups Powdered Sugar, sifted
- Add espresso mixture and vanilla and mix on medium speed until the frosting is light and fluffy.½ teaspoon Vanilla
- Spread frosting on top of the completely cooled cake with a spoon, knife, or offset spatula. Slice and serve!
Kelly McAlister says
I’d love to make cupcakes with this recipe. Any idea roughly how many I might get from this recipe?
Megan Calipari says
Hi! You should get 11 or 12 cupcakes from this recipe! Just fill them 2/3 of the way and bake until a toothpick comes out clean. Enjoy!
Kayla says
Goshhh this cake was good!! I am a huge fan of chai and vegan recipes are always a plus! I did make it in a Bundt pan, but the cooking time was about the same 5 minutes more and also steeped the non-dairy milk with vanilla-chai tea bags. The cake wasn’t to sweet by itself- not a hug coffee fan so did not make frosting but if it is as good as the cake I imagine it will take great!