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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 Italian
Prep Time 10 minutes
Cook Time 1 hour
Servings 16 slices
Calories 317kcal
Author Lyndsey


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.


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.


Serving: 1slice | Calories: 317kcal | Carbohydrates: 24.7g | Protein: 4g | Fat: 19.7g