There’s something magical about the aroma of chai spices wafting through the kitchen on a chilly morning. This vegan chai cake captures that comforting, spicy-sweet warmth in a simple loaf that’s tender, moist, and completely plant-based. I love baking it when I need a cozy pick-me-up — it fills the house with the scent of cinnamon, cardamom, and ginger. Trust me, one slice with a cup of tea feels like a hug in dessert form.

Prep Time	15 minutes
Cook Time	50 minutes
Total Time	1 hour 5 minutes
Servings	8–10 slices
Difficulty	Easy
Calories	~230 per slice (est.)

How To Make Vegan Chai Spiced Loaf Cake Recipe

A Single Slice of Vegan Chai Spiced Loaf Cake on a rustic white dessert plate

A. Essential Equipment

You’ll only need a few basics:

Large mixing bowl
Whisk or hand mixer
9×5-inch loaf pan
Parchment paper
Cooling rack

B. Ingredients

Dry Ingredients

1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon nutmeg

Wet Ingredients

¾ cup brown sugar, packed
½ cup melted coconut oil
1 cup unsweetened almond milk (or any plant-based milk)
1 tablespoon apple cider vinegar
2 teaspoons pure vanilla extract

Optional Glaze

½ cup powdered sugar
1–2 tablespoons almond milk
Pinch of cinnamon for dusting

Ingredient Substitution Table

Ingredient	Substitution	Note
All-purpose flour	1:1 gluten-free baking blend	Keeps it gluten-free without changing texture
Coconut oil	Neutral oil (avocado, sunflower)	Use same amount
Almond milk	Oat milk or soy milk	Adds creaminess
Brown sugar	Coconut sugar	Deepens the caramel flavor
Apple cider vinegar	Lemon juice	Reacts with baking soda to help rise

C. Instructions

Preheat the oven to 350°F (175°C). Line your loaf pan with parchment paper so it overhangs slightly — that makes it easy to lift out later.
Mix the wet ingredients. In a large bowl, whisk together brown sugar, melted coconut oil, almond milk, apple cider vinegar, and vanilla until smooth.
Combine the dry ingredients. In another bowl, sift together the flour, baking powder, baking soda, salt, and all your cozy chai spices — cinnamon, cardamom, ginger, cloves, and nutmeg. Your kitchen will already start to smell amazing!
Bring it together. Add the dry ingredients to the wet mixture. Gently whisk until just combined — don’t overmix or you’ll lose that lovely tender crumb. The batter should look thick and creamy.
Bake. Pour the batter into the prepared loaf pan and smooth the top. Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean. You’ll know it’s done when the top turns a deep golden brown and your house smells like your favorite coffee shop.
Cool completely. Let the cake rest in the pan for 10 minutes, then transfer to a wire rack. If you’re glazing it, wait until it’s fully cooled.
Optional glaze. Whisk powdered sugar with almond milk until smooth. Drizzle over the cooled loaf and sprinkle with cinnamon for a bakery-style finish.

A Vegan Chai Spiced Loaf Cake on a rustic white dessert plate

Tips & Notes for Success

Baking Tips

Room-temperature ingredients help everything blend evenly. Cold milk or oil can cause separation.
Weigh your flour if possible — too much flour makes the cake dense.
Don’t skip the vinegar — it reacts with baking soda for a light, fluffy texture.
For a slightly richer flavor, try using coconut sugar or a mix of brown and white sugar.
If you want a stronger chai kick, add a pinch more ginger or cardamom.

Troubleshooting

Cake too dense? You may have overmixed or added too much flour. Mix only until combined.
Soggy center? Extend baking time by 5–10 minutes and test again with a toothpick.
Cake cracked on top? That’s normal! It gives homemade loaf cakes their rustic charm.

Variations

Chai-Maple Loaf: Replace ¼ cup of the sugar with pure maple syrup.
Nutty Chai Cake: Fold in ½ cup chopped walnuts or pecans before baking.
Glazed Chai Orange Loaf: Add 1 tablespoon orange zest to the batter and a bit of orange juice to your glaze.
Mini Loaves or Muffins: Divide the batter into 8 mini pans or muffin tins; bake 18–20 minutes.

If you love this vegan fall cake, you’ll adore:

Vegan Pumpkin Bread
Maple Pecan Cake – cozy and rich, perfect for Sunday brunch
Pumpkin Gingerbread
Pumpkin Pound Cake with Maple-Pecan Glaze
Vegan Marbled Banana Bread

Conclusion

This vegan chai cake is one of those recipes that feels effortlessly special — simple ingredients, minimal effort, and a payoff that’s pure comfort. Whether you glaze it or leave it plain, it’s a loaf that celebrates fall in every bite. Go ahead and bake it this weekend — I promise your kitchen will smell like heaven!