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    Momma Fit Lyndsey » Recipes » Dessert

    Chai Cake

    Published: Sep 14, 2022 by Lyndsey · This post may contain affiliate links

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    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.

    slice of healthy chai cake
    Jump to:
    • What Makes This Recipe Work
    • Watch the Video!
    • Ingredients for this Recipe
    • How to Make This Recipe
    • Expert Tips
    • Recipe FAQs
    • Related Recipes
    • Chai Cake

    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 15 pumpkin desserts and 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.

    Watch the Video!

    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.

    ingredients for this recipe
    • 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 cook time and temperatures are available in the recipe card at the bottom.

    steps for making this recipe
    1. In a large bowl combine all dry ingredients with a whisk.
    2. In a separate large bowl, combine all of the wet ingredients.
    3. Fold wet ingredients into dry then pour into a 9-inch springform pan sprayed with cooking spray.
    4. 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

    How should I cut it?

    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.

    How do I prevent my cake from doming?

    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.

    What other flavors of olive oil cake can I make?

    Pear, orange, chocolate, pumpkin, apple, blueberry, cherry and matcha are all popular flavors.

    How can I make homemade chai spice?

    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.

    What does chai cake taste like?

    This cake is a delicious moist and light spice cake that has delicious vanilla flavor and strong spice flavor thanks to cardamom.

    healthy chai cake slice on a plate.

    Related Recipes

    • Thanksgiving Fruit Salad
    • Healthy Pumpkin Cheesecake
    • Dairy Free Mashed Potatoes
    • Ruth's Chris Sweet Potato Casserole Recipe

    If you've made this recipe, would you please leave a star rating and comment below in the recipe card? If you would like more simple + delicious eats please subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram  for all of the latest updates.

    featured image for this recipe.
    Print Pin
    5 from 3 votes

    Chai Cake

    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.
    Course Dessert
    Cuisine Indian, Italian
    Prep Time 10 minutes
    Cook Time 1 hour
    Servings 16 slices
    Calories 317kcal
    Author Lyndsey

    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

    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.

    Nutrition

    Serving: 1slice | Calories: 317kcal | Carbohydrates: 24.7g | Protein: 4g | Fat: 19.7g
    Tried this Recipe? Tag me Today!Mention @MommaFitLyndsey or tag #mommafitlyndsey!

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    About Lyndsey

    Reader Interactions

    Comments

    1. Avani

      December 09, 2022 at 1:08 pm

      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!

      Reply
      • Lyndsey

        December 12, 2022 at 9:44 am

        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!

        Reply
        • Avani

          December 19, 2022 at 7:11 pm

          thank you for your prompt and kind reply!

    2. ann marie

      September 19, 2020 at 5:14 am

      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

      Reply
      • mommafitpgh@gmail.com

        September 22, 2020 at 9:10 am

        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!

        Reply

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    Hi I'm Lyndsey! As a mom of two picky eaters, I know how hard it can be to feed your family nutritious meals! I love to create and cook healthy meals that my family actually loves to eat. These recipes are for you to feed your family food they love too!

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