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.
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. Be sure to check out healthy apple crisp, healthy apple pie or baked apple cider donuts to quell all of your fall dessert cravings.
What Makes This Recipe Work
- 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.
- 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.
Ingredients for this Recipe
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements.
- 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
This is a step by step walkthrough of how to cook this recipe. Exact times and temperatures are available in the recipe card at the bottom.
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.
- 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.
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 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.
Check out the recipe card for my recipe for homemade chai spice including cinnamon, ginger, nutmeg and cardamon.
If you try this recipe, would you leave a star rating in the recipe card right below and/or a review in the comment section further down the page? And if you want more simple + delicious eats you can subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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
- 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.