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.
Servings 16 slices
Calories 317kcal
Equipment
- 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