Vegan Masala Chai Tea Cake

This masala chai tea cake is a delicious vegan sponge cake infused with warming Indian spices. It is wonderfully aromatic, sweet and fluffy. So jump on board and let’s do it together!

But first, what is masala chai?

Indian terms masala And chai stand for “spice mixture” or “tea”.

So, masala chai (also called chai tea) is a spiced tea made with a special blend of Indian spices and Assam black tea, brewed together in milk or water.

And this masala chai cake is also made with tea and spices!

For the recipe, we took handy chai tea bags that have already mixed black tea with chai spices and made one out of it Chai milk tea with coconut milk add to cake batter.

On top of that we gave a tip homemade chai spice mix.

This makes the cake extra flavorful and ensures that the “chai flavor” really pops out with every bite!

For the chai spice blend, we used cinnamon, cardamom, clove, and ginger. Just get the dry, ground spices and mix them together. Simply!

Combined with the tea bags, these spices add to the mix warmth, color and aroma to the cake – plus a nice energetic, spicy kick!

For the other cake ingredients we used coconut oil and coconut milk vegan alternative to butter and milk.

Then we replaced eggs with starch, baking powder, baking soda and lemon juice.

These ingredients work together to make the cake rise, hold together and stay soft and fluffy.

We used regular powdered sugar for the sugar, but we halved the amount compared to a classic sponge cake recipe for a healthier intake.

And if you want, you have to use the sweetener erythritol for one too Sugar Free Cake!

Once done, you can enjoy this wonderful chai tea cake as is or top it with our creamy peanut butter frosting – or find more decorating ideas below!

And if you want to discover more delicious recipe ideas with chai spices, check out this matcha chai latte, chai chia pudding and chai hot chocolate. All a must for chai lovers!

Step 1

Preheat oven to 190°C (375°F) static.

Start by preparing the chai tea latte.

Bring the coconut milk to a boil in a saucepan, add the chai tea bags and simmer for 1 minute.

Turn off the heat and let it steep for 5 minutes. Stir and squeeze the pouches to release more flavor and color.

Then remove the tea bags and allow the chai milk tea to cool until ready lukewarm – about 15 minutes.

step 2

Sift the flour and starch into a bowl, then add the sugar, baking powder, baking soda, masala chai spices, and a pinch of salt (1).

Mix the ingredients thoroughly to ensure the baking soda and soda are evenly distributed.

Next, add the chai-flavored coconut milk, coconut oil, and lemon juice (2).

step 3

Using a stand mixer or hand mixer, process the ingredients into a smooth, creamy cake batter.

Lightly grease an 8 inch (20 cm) cake pan and pour in the chai cake batter.

Use a loose-bottomed tin or springform pan if you have one to make the cake pop out easier after baking.

step 4

Bake the tea cake with chai spices for 40-45 minutes.

Check that the cake is done by inserting a thin skewer into the center of the cake and pushing it all the way through: if it comes out clean, the cake is done.

step 5

Allow the cake to cool for a few minutes before removing from the pan.

Then leave to cool completely on a wire rack.

Your delicious vegan masala chai cake is ready!

Optionally, you can top it with peanut butter frosting. To prepare, mix the yoghurt, peanut butter and syrup in a bowl until smooth and creamy.

Cover and refrigerate frosting until thick and spreadable, 15-20 minutes before using.

Alternatively, you can garnish the cake with our dark chocolate frosting (chocolate goes really well with chai spices) or fill it with homemade mango jam.

You can also dust the cake with powdered sugar or cinnamon or drizzle with syrup, caramel sauce or white icing.

tips

Store the cake in an airtight container or wrapped in foil or cling film and keep at room temperature (or in the fridge if you glazed it) for 4-6 days; Alternatively, freeze it for 3 months.