Vegan Chai Spiced Loaf Cake

Vegan Chai Spiced Loaf Cake
*This post may contain affiliate links. See affiliate disclaimer here for more info*


After deciding to create this vegan chai spiced loaf cake recipe, I figured – why not? At this time of year, it’s very normal to see an influx of various fall recipes come on the scene.

And I’ve only recently started this blog a few months ago. So I wanted to include a variety of seasonal recipes along with my regular ones on here, for you to enjoy.

About This Cake

I haven’t really worked with the chai spice flavor before. But I’m glad I decided to, because its amazing flavor really shines through in this cake.

vegan chai spiced loaf

In addition, this cake has such a soft, moist and fluffy texture. And the simple two-ingredient powdered sugar glaze really takes it to the next level (see note below).

**Note**
This vegan chai spiced loaf cake is really at its optimal texture and flavor the next day (after glazing it). It tastes okay the first day, if you can’t wait. But I would advise you to store it at room temperature overnight after glazing it the first day. Right before eating it.

I wasn’t too enthused with the texture 100% the first day. It seemed to lack enough moisture. But the cake itself tasted really good, so I still went ahead with the recipe.

So I stored it overnight. I was hoping the glaze wouldn’t disappear into the cake, but it did unfortunately. But I still decided to taste it anyway.

The cake tasted way more amazing! In other words, it was way more moist and delicious. I’m guessing from the glaze soaking into it. Either way – I thank God this cake recipe worked out. And I hope you enjoy it too:)

P.S. – You can always reglaze the cake the next day if you’d like to, or right before serving. Make sure you only glaze it lightly, so the cake won’t be overly sweet.

More About Chai Spice:

A big flavor during the fall season is usually pumpkin. There’s no shortage of pumpkin recipes out there. But there is another flavor that’s specific to this time of year also.

That flavor combo is called chai spice. Chai spice has its origins in India (source). The spices that make up chai spice usually include cinnamon, ginger, cloves or allspice, and cardamom.

If you’ll notice, these are the same spices that are most often used in pumpkin dessert recipes. Therefore the chai spice flavor is most popular during the fall season here in the U.S.

I’m sure you wondering how chai spice tastes. It tastes pretty amazing, actually. Chai spice contains most of the same spices usually used in pumpkin pie spice.

But unlike pumpkin pie spice, the addition of cardamom is what gives chai spice its characteristic and unique flavor.

More Easy Fall Dessert Recipes You May Be Interested In Trying Out

These fall dessert recipes are super easy to make and very tasty. Also anyone vegan or not – can make them:

How to Make This Vegan Chai Spiced Loaf Cake

As with most of my recipes, this cake is really easy to make. And all of the ingredients are combined in only one bowl.

  1. The first thing you should do is preheat your oven and grease/oil your baking pan. Especially since this cake batter comes together in less than twenty minutes.
  2. The second thing you’ll do is add all of the dry ingredients to the bowl. Then you will add the wet ingredients and combine with the dry ones. It’s important to make sure to all large lumps are broken up and incorporated into the rest of the batter.
  3. After the batter is ready, you can just put the pan straight in the oven since it was already preheated.
  4. Let the cake cool fully before glazing it. (For optimal texture/flavor: Or you can store it at room temperature overnight and glaze it the next day. It’s best to glaze it before you plan on serving it – before the glaze starts to melt into the cake).

Vegan Chai Spiced Loaf Cake Ingredients

Here are the ingredients/spices that you will need to make this cake. You probably have most of them on hand already.

*If you want to, you can make this cake with regular dairy milk..*

  • All-Purpose Flour
  • Salt
  • Baking Powder
  • Cinnamon
  • Ground Ginger
  • Cardamom
  • Cloves
  • Regular Cane Sugar
  • (Organic) Extra Virgin Olive Oil or Other Light Tasting Oil: I stress organic, because regular GMO cooking oils contain solvents and other no-good additives.
  • Unsweetened Applesauce (optional): If you want your cake to be more moist the 1st day, add 2 tbsp with the wet ingredients. The texture of the cake will be a little different, but it’ll still taste good and more moist.
  • Vanilla Extract
  • Apple Cider Vinegar
  • Unsweetened Dairy-Free or Regular Milk

I really hope you enjoy this vegan chai spiced loaf cake recipe or any other recipe on this food blog. Thank you so much – and be blessed!

vegan chai spiced loaf cake

Vegan Chai Spiced Loaf Cake

783f7eeab7a293629bed0dfefd26760d?s=30&d=mm&r=gHomecooknblog
This flavorful chai spice cake is nothing short of absolutely delish. It tastes even more amazing the next day!
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 1 loaf
Calories 122.02 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 3/4 tsp cinnamon (add an extra 1/4 tsp for a stronger cinnamon flavor)
  • 1/4 tsp ground ginger
  • 1/4 tsp cardamom
  • 1/8 tsp cloves
  • 1/4 cup + 1 1/2 tbsp cane sugar
  • 2 tbsp organic extra virgin olive oil/or other light cooking oil
  • 2 tbsp unsweetened applesauce (optional)
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 1 cup + 1 1/2 tbsp dairy-free or regular milk

Instructions
 

  • Preheat your oven to 350 degrees. Also grease or oil a 9×5 inch loaf pan, and set aside.
  • In a large mixing bowl, combine all of the dry ingredients (flour – sugar). Make sure to combine thoroughly.
  • Add in all of the remaining wet ingredients (oil – milk). Combine mixture just until all large lumps are gone.
    Some smallish lumps may remain – which is normal.
  • Add the batter to the prepared loaf pan. Bake for about 35 minutes.
    Check with a toothpick to make sure the cake is baked throughout.
  • *For best results, the cake should be stored overnight at room temperature before glazing and serving it. But you can glaze and serve it the same day if you can’t wait..
    Just make sure the cake is fully cooled first, as to prevent the icing from melting into the cake even quicker*
    Glaze: In a small bowl, combine 1/2 cup powdered sugar and 2 tsp dairy-free or regular milk until very smooth (best with a stainless steel fork).
    Add an additional 1/4 tsp of milk if needed. Enjoy!
Keyword cake recipe, dairy free, dessert, dessert recipe, easy recipe