Enjoy this rich and decadant Chocolate Chai Cake made with cocoa, real chai tea and added spices for both flavor and health benefits. This cake is so moist and it’s topped with dark chocolate frosting that will make this easy vegan cake recipe a family favorite for years to come! You’ll love this easy-to-make cake!
I am seriously into this chai thing right now. It can’t be denied. But then again, why would we want to? Because having a piece of this Chocolate Chai Cake is more than just indulgent, those spices have some serious health benefits too. More about that in a minute. If you’re into cake as much as I am, you might want to try my Vegan Chocolate Wacky Cake too!
This year has felt like a whirlwind. A cold, snowy, blustery whirlwind. Of course, maybe that’s what whirly kinds of winds are all about. Hmm.
So when life gets so busy like this, every now and then you’ve got to Command+T and open a new tab. You know what I mean? Change the scenery. Have a cup of tea. Slow down and taste the chocolate cake!
For me, my favorite way to reset a busy day is to spend some time in the kitchen. And if I’m in the kitchen, baking is my absolute favorite thing to do. I love whipping up a quick and tasty cake batter, filling the kitchen with the aromas of a baking cake, and stirring together a creamy frosting, swiping my finger across the spoon to indulge in a taste (or two) myself.
What I Love About This Chai Cake Recipe
You don’t always expect chai flavorings to be combined with chocolate. That makes this cake like me, a little unusual. Don’t you like being a little unusual too? You know, like everybody else?
You would never guess this cake is vegan, because it’s flavorful, rich, and…did I say flavorful? Oh well, it’s worth repeating.
You’ll also love the dark chocolate frosting, combined with the spiced cake. One bite leads to another!
Another thing you’ll like is that I’ve included some extra ground cloves in the batter. Cloves are full of antioxidants! Remember the days when we thought blueberries were the antioxidant kings? Well, that was back before they tested things like spices. Now we know that cloves rule. Who knew! So, of course, I’m sneaking cloves into about everything I make.
Let me tell you from experience, cloves don’t really work on everything. It’s good to pick and choose where you use it.
You know what’d make me happier than a kid at a candy factory? If you made this Chocolate Chai Cake too and shared a photo of it with me using #namelymarly on Instagram. It’d make my day!
Chocolate Chai Cake
- 2 cups all-purpose flour
- ½ cup whole wheat flour
- 1½ cups granulated sugar
- ¾ cup cocoa
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 2 cups plant-based milk almond, soy, etc
- 1 cup chai tea your favorite chai tea seeped in 1 cup of hot water
- 1 tablespoon ground flax seeds
- 1 tablespoon corn starch
- 1 teaspoon apple cider vinegar
- ½ cup oil
Dark Chocolate Frosting
- ½ cup (1 stick) dairy-free margarine softened
- ½ cup dark chocolate cocoa or regular cocoa
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1-2 tablespoons plant-based milk
- Heat your oven to 350F and spray a 9X13 cake pan with vegetable spray.
- In a large bowl combine the flours, sugar, cocoa, baking powder, baking soda, salt, cloves, and nutmeg. Stir until well combined.
- Create a well in the middle of the flour and pour in the plant-based milk, chai tea, ground flax seeds, corn starch, apple cider vinegar, and oil. Stir to combine. Slowly incorporate the flour mixture into the milk mixture and continue stirring until well-combined.
- Pour the batter in the prepared pan and bake for 35-40 minutes until a toothpick inserted in the middle comes out clean. When the cake is done, remove from the oven and set aside to cool completely before frosting.
- While you're waiting for the cake to cool, prepare the frosting by combining the softened dairy-free margarine, cocoa powder, and powdered sugar in a bowl. Stir to combine. It should form a thick mixture. Add the vanilla and one tablespoon of plant-based milk at a time until you reach a desired, spreadable consistency. Spread this evenly across the top of the cooled cake.
If you’re into spicy chocolate cake, check these tasty recipes out:
- Chocolate Spice Cake by Eat, Live, Run. Run to mamma!
- Chocolate Pumpkin Spice Cake by Chocolate, Chocolate, and More. Delish!
- Vegan Chocolate Pumpkin Loaf by Vegan Richa. Nobody does it better!
- Or check out my Chocolate Peanut Butter Crunch Cake for the heck of it.
Whatever chocolate cake your chowing, enjoy!