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.
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.
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.