This simple chai cake without cream cheese frosting is a healthy spin on a delicious fall cake. Easy to make, even for the most novice bakers! Made delicious moist with olive oil, this spice cake is naturally dairy free, light and fluffy. Flavors of a chai latte like cinnamon, ginger and cardamom make this the perfect fall dessert.
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Fall is here and if you are at your fill of pumpkin recipes, here is a new fall flavor to try - chai latte! This chai cake is an easy and healthy cake version of the traditional black tea latte drink!
Although I do have a number of pumpkin recipes on this blog, apple is also a fall flavor I'm really getting into this year in addition to spice! Be sure to check out healthy apple crisp, healthy apple pie or baked apple cider donuts to quell all of your fall dessert cravings.
Looking for even more fall dessert recipes? Check out these 25 apple desserts your family will love!
What Makes This Recipe Work
- Chai cake is moist, light and fluffy thanks to baking with olive oil instead of butter.
- Bursting with fall flavors of cinnamon, cardamom, ginger and nutmeg which blends perfectly with olive oil.
- Easy to make with simple ingredients - many of which you may already have on hand.
- Chai cake is naturally dairy free and easy to make gluten free.
- You don't need to buy tea bags or concentrate for this recipe, I made my own homemade chai blend using spices from my pantry.
Ingredients for this Recipe
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Maple syrup: You can also substitute coconut sugar, brown sugar or honey.
- Extra virgin olive oil: Use a lighter olive oil so that you cannot taste the olive oil in the chai cake.
- Full fat coconut cream: Use coconut cream in a can, not coconut milk.
- Chai spice: Made of cinnamon, cardamom, nutmeg and ginger.
How to Make This Recipe
Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.
- In a large bowl combine all dry ingredients with a whisk.
- In a separate large bowl, combine all of the wet ingredients.
- Fold wet ingredients into dry then pour into a 9-inch springform pan sprayed with cooking spray.
- Bake at 350F for 1 hour and then dust with powdered sugar and chai spice or frost with cream cheese frosting.
Expert Tips
- I used a 9-inch springform pan coated with coconut oil cooking spray and parchment paper lining the bottom. You could also try a regular cake pan or a bundt pan for a fancier look.
- Storage Instructions: Store chai cake in an airtight container for up to 2 days on the countertop.
- Freezer Instructions: Freeze cooked chai cake unsliced in a freezer safe container for up to 3 months.
Recipe FAQs
To cut 16 even slices, cut chai cake down the center. From there, turn your knife horizontally and slice the cake into 8 even slices per side.
To prevent chai cake from creating a dome during baking use baking strips to allow pan to be baked more evenly or bake as usual and use a knife to even out the dome after the cake has cooled.
Pear, orange, chocolate, pumpkin, apple, blueberry, cherry and matcha are all popular flavors.
I used homemade spice in this chai cake recipe. Check out the recipe card for my recipe for homemade chai spice including cinnamon, ginger, nutmeg and cardamon.
This cake is a delicious moist and light spice cake that has delicious vanilla flavor and strong spice flavor thanks to cardamom.
Related Recipes
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Chai Cake
Equipment
- 1 9-inch springform pan
- coconut oil spray
Ingredients
Vanilla Olive Oil Cake Ingredients
- 2 cups all purpose flour
- 1 cup sugar
- 1 ½ teaspoon sea salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ⅓ cups extra virgin olive oil
- 1 ¼ cups coconut cream
- 3 large eggs
- 1 teaspoon vanilla extract
Chai Latte Spice Mix Ingredients
- 1 tablespoon cinnamon
- 2 teaspoon ginger
- 2 teaspoon cardamom
- ½ teaspoon nutmeg
Instructions
- Preheat your oven to 350F. Spray a 9-inch springform pan with coconut oil spray and line the bottom with parchment paper.
- Whisk flour, coconut sugar, sea salt, baking soda, baking powder and chai latte spice mix together in a large bowl. In a separate large bowl, whisk the olive oil, coconut cream, vanilla extract and eggs. Slowly add the dry ingredients and whisk until just combined.
- Pour the batter into the springform pan and bake for one hour. Cake is baked when a toothpick inserted into the top middle comes out clean.
- Allow cake to cook in springform pan for 30 minutes. Invert the cake onto a cooling rack and allow to cool completely.
- Sprinkle with powdered monk fruit sweetener and additional chai latte spice mix if desired.
Notes
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Rachel says
I’d love to make this for work, but my boss is allergic to coconut. What would you recommend using instead of coconut cream? Thank you!
Lyndsey Piccolino says
You could try heavy cream? I haven't tried it but it might work.
Courtney says
Soooooo yummy. Full transparency, I subbed the coconut sugar for 1/2c white sugar and 1/2c brown sugar and it was absolutely delicious. I know this is supposed to be a healthier option but I’m not too fussed about it, especially because it was soooo delicious, especially eaten warm with some butter on top. Next time I make, I might sub the coco cream with regular cream, just because it’s easier for me to get my hands on. But the versatility is probably what makes this cake SO delish.
Lyndsey Piccolino says
Thanks Courtney! I'm so glad you liked the chai cake!
Avani says
Love this recipe and have made it several times and everyone loves it!
One thing I'd love is for you to consider changing is the "Italian cuisine" designation, as chai is from India and this is a riff off traditional Indian chai.
Thank you!
Lyndsey says
Thanks for your comment and love that it works out for you! I will definitely add Indian cuisine and will add it! Originally it was an olive oil cake so Italian fit, but you are right, both should be one there. Thanks so much!
Avani says
thank you for your prompt and kind reply!
ann marie says
HI there I cant wait to make this . I do not have coconut sugar and unable to get at this time. If I was to make it the first time using granulated or using a sweetner substitute...How much would I use ?
Thank you in advance
mommafitpgh@gmail.com says
generally coconut sugar is a 1 for 1 sub for granulated sugar but I've found granulated sugar to be sweeter than coconut sugar (in my opinion!) so that may impact it. If you do try the granulated sugar, let us know how it goes!