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    Home » Recipes » The Best Vegan Cake and Cupcake Recipes

    Vegan Dirty Chai Spice Cake

    Published: Jul 30, 2023 · Modified: Sep 16, 2023 by Megan Calipari · This post may contain affiliate links · 3 Comments

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    This Vegan Dirty Chai Spice Cake is full of masala chai spices and has a light and fluffy coffee frosting. Its the perfect easy Autumn cake!

    Spiced baked goods are the best baked goods. And while pumpkin spice usually takes the front seat, my personal favorite spice blend is a masala chai blend. I put it in cookies like my Vegan Chai Cookies and in whoopie pies like my Vegan Chai Whoopie Pies, and now I'm adding it to a cake!

    The addition of cardamom is out of this world. Its amazing in a masala chai latte, and it takes this Vegan Dirty Chai Spice Cake to another level.

    two slices of vegan dirt chai spice cake on white plates with gold forks
    This cake is easy to make and so delicious!
    Jump to:
    • Ingredients
    • What Spices are in a Masala Chai Spice Blend?
    • Instructions
    • Vegan Coffee Buttercream Frosting
    • Substitutions
    • Top Recipe Tips
    • The Best 8x8" Cake Pan
    • Storage
    • Looking For More Spice Recipes?
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    Flour: My favorite brand is King Arthur flour.

    Baking Powder: To help this cake rise high.

    Spices: We use a lot of spice in this recipe. I like to heavily spice my spice recipes. After all, thats why you're making this Vegan Dirty Chai Spice Cake, right?

    Brown Sugar: Brown sugar gives this cake a little more depth.

    Vegan Butter: Any brand will work!

    Non-Dairy Milk: I used oat milk, but any non-dairy milk will work.

    Vanilla Extract: Vanilla for background flavor.

    straight on shot of vegan dirty chai spice cake on a gold cake server.
    It is well-spiced with masala chai spices.

    What Spices are in a Masala Chai Spice Blend?

    Masala chai is a tea drink with Indian origins. And the spice blend in masala chai varies depending on who is making it.

    It always contains ginger and cardamom and it usually contains cinnamon and clove.

    And sometimes it will contain black pepper, fennel, nutmeg or anise.

    I use cinnamon, ginger, cardamom, allspice and clove in this Vegan Dirty Chai Spice Cake.

    Instructions

    This Vegan Dirty Chai Spice Cake is super simple to make. Heres how:

    First, combine the flour, baking powder, salt and spices in a medium bowl and whisk to combine.

    Then, in a large bowl, combine sugar, non-dairy milk, melted vegan butter and vanilla and whisk well.

    Wet ingredients for the cake in a marble bowl.
    Whisk the wet ingredients together.
    Dry ingredients added into the bowl the the wet ingredients.
    And add the dry ingredients into the wet ingredients.

    Next, pour the dry ingredients into the wet ingredients and whisk to form the batter.

    Finally, pour the batter into a prepared 8x8" pan and bake!

    Finished cake batter in a marble bowl.
    Whisk it all together.
    Baked cake in the pan.
    And bake it!

    Vegan Coffee Buttercream Frosting

    It wouldn't be a Dirty Chai Cake without a coffee element! So, we're making a light fluffy and easy vegan coffee buttercream.

    First, dissolve instant coffee in a tablespoon of water and set aside.

    Then, cream the vegan butter in the bowl of a stand mixer until its smooth.

    Next, add sifted powdered sugar and mix until it comes together.

    Finally, add the vanilla and coffee and mix until light and fluffy!

    Overhead shot of vegan coffee buttercream frosting in a white ramekin.
    The Vegan Coffee Frosting is quick and easy.
    Frosted square cake on a cutting board.
    And complements the cake beautifully!

    Substitutions

    If you have instant espresso, you can substitute that for the instant coffee in the frosting of this dirty chai cake.

    Don't have this combination of masala chai spices? A pumpkin pie spice blend would also be delicious!

    A slice of Vegan dirty chai cake with a bite taken out of it.
    I mean look at that texture!

    Top Recipe Tips

    Once the dry ingredients are added to the cake batter, do not over-mix!

    Whisk just until the batter is formed.

    For the Vegan Coffee Frosting its important to use a non-dairy butter that comes in stick form, not in a tub. I recommend Soy-Free Earth Balance Buttery Sticks.

    Allow the cake to cool completely before frosting it. If the cake is even a little bit warm, the frosting will melt.

    The Best 8x8" Cake Pan

    I have had this 8x8" square cake pan for months now and I love it.

    It bakes evenly and is really sturdy.

    Storage

    To store this Vegan Dirty Chai Spice Cake, place the cake in an airtight container and store in the refrigerator for up to 4 days.

    I do not recommend freezing this recipe.

    A fork holding a bite of Vegan dirty chai masala cake on it.
    The perfect bite!

    Looking For More Spice Recipes?

    Vegan Apple Cinnamon Crunch Bread

    Cinnamon Sugar Walnuts

    Vegan Carrot Cake Muffins

    📖 Recipe

    A slice of vegan dirty chai masala cake on a white plate with a gold fork.

    Vegan Dirty Chai Spice Cake

    Megan Calipari
    This Vegan Dirty Chai Spice Cake is full of masala chai spices and has a light and fluffy coffee frosting. Its the perfect easy Autumn cake!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 20 minutes mins
    Total Time 50 minutes mins
    Course Dessert
    Cuisine American
    Servings 16 Servings
    Calories 256 kcal

    Equipment

    • 1 8x8" Square Cake Pan
    • 2 Mixing Bowls
    • 1 Whisk
    • 1 Spatula
    • Measuring Cups and Spoons
    • 1 Stand or Hand Mixer
    • Parchment Paper

    Ingredients
      

    • 1 ½ Cups All Purpose Flour
    • 2 teaspoon Baking Powder
    • ¼ teaspoon Kosher Salt half this amount if using table salt
    • 2 teaspoon Ground Cinnamon
    • 1 ½ teaspoon Ground Ginger
    • ¾ teaspoon Ground Cardamom
    • ¼ teaspoon Ground Allspice
    • 1 Pinch Ground Cloves
    • 1 Cup Light Brown Sugar, packed
    • ¾ Cup Non-Dairy Milk
    • 6 tablespoon Vegan Butter, Melted
    • 2 tsp Vanilla

    For the Vegan Coffee Frosting

    • 1 tablespoon Instant Coffee
    • 1 tablespoon Water
    • 8 tablespoon Non-Dairy Butter room temperature
    • 2 Cups Powdered Sugar, sifted
    • ½ teaspoon Vanilla

    Instructions
     

    • Preheat oven to 375* F. Grease an 8x8" cake pan and insert a parchment sling for easy removal. See the photos above for reference.
    • In a medium bowl, combine flour, baking powder, salt and all the spices. Whisk to combine.
      1 ½ Cups All Purpose Flour, 2 teaspoon Baking Powder, ¼ teaspoon Kosher Salt, 2 teaspoon Ground Cinnamon, 1 ½ 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.
      1 Cup Light Brown Sugar, packed, ¾ Cup Non-Dairy Milk, 6 tablespoon Vegan Butter, Melted, 2 teaspoon Vanilla
    • Add the dry ingredients into the wet ingredients and whisk to combine.
    • Pour batter into the prepared 8x8" pan and spread with a spatula to distribute the batter.
    • Bake in a 375* oven on the middle rack for 30-33 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 coffee and water. Stir well to dissolve the coffee.
      1 tablespoon Instant Coffee, 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 smooth.
      8 tablespoon Non-Dairy Butter
    • Add the sifted powdered sugar and mix on low until combined.
      2 Cups Powdered Sugar, sifted
    • Add vanilla, and the coffee mixture and mix on medium speed until 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!

    Notes

    If you don't have this combination of spices, you can substitute pumpkin pie spice!
    Once the dry ingredients are added to the wet ingredients, don't over mix! Mix just until the batter is formed.

    Nutrition

    Serving: 1SliceCalories: 256kcalCarbohydrates: 39gProtein: 2gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gSodium: 196mgPotassium: 50mgFiber: 1gSugar: 28gVitamin A: 53IUVitamin C: 1mgCalcium: 54mgIron: 1mg
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Kelly McAlister

      January 08, 2024 at 4:31 pm

      I’d love to make cupcakes with this recipe. Any idea roughly how many I might get from this recipe?

      Reply
      • Megan Calipari

        January 08, 2024 at 10:06 pm

        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!

        Reply
    2. Kayla

      May 14, 2024 at 5:33 am

      5 stars
      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!

      Reply
    5 from 3 votes (2 ratings without comment)

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    Hi, I'm Megan! I'm a trained pastry chef who is passionate about creating vegan desserts and meals for everyone. My recipes use simple ingredients and methods to create delicious results.

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