I love, love, love chai.
I drink it every morning, so this recipe was born from my love of chai.
This loaf cake is the kind of recipe you bake when you want your home to smell like comfort… cinnamon, cardamom, ginger, a little nutmeg.
It’s soft, fragrant, cozy, and honestly tastes like the inside of a chai latte, but in cake form.
I’ve made a lot of vegan loaf cakes over the years, but this one is truly special because the spices shine like crazy and the texture is unbelievably soft even without eggs or dairy.
It’s the perfect bake for slow mornings, holiday gatherings, or those afternoons when you just want something warm and sweet with your cup of tea.
I’m adding variations and substitutes at the bottom of the recipe.
Tips to Make It Even More Delicious
• Use a high-quality chai spice mix for the best flavor — you can try this chai spice blend for a stronger aroma.
A light metal loaf pan bakes more evenly than glass — this loaf pan works beautifully.
Don’t skip the vegan buttermilk step, it helps the loaf rise and stay tender.
Applesauce makes the cake soft, but if you want a richer texture, replace ¼ cup with vegan yogurt — this one is great.
For a stronger chai kick, warm the milk with the spices before adding it to the batter (just cool it down before mixing).
Vegan Chai Spice Loaf Cake
Course: DessertDifficulty: Easy10-12
slices10
minutes55
minutesIngredients
- Dry Ingredients
1 ¾ cups all-purpose flour
¾ cup brown sugar
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 tablespoon chai spice mix (or see homemade blend below)
- Homemade chai spice blend (if not using premade):
1 ½ teaspoons cinnamon
½ teaspoon ground ginger
½ teaspoon cardamom
¼ teaspoon nutmeg
¼ teaspoon cloves
- Wet Ingredients
1 cup unsweetened non-dairy milk (soy, almond, oat etc.)
1 tablespoon apple cider vinegar
⅓ cup melted coconut oil or neutral oil
1 teaspoon vanilla extract
½ cup unsweetened applesauce
- Chai Icing
1 cup powdered sugar
1–2 tablespoons non-dairy milk
Pinch of chai spice
Directions
- Start by mixing the non-dairy milk and apple cider vinegar in a small bowl so it can curdle slightly — this creates a vegan “buttermilk” that keeps the loaf soft, and while it sits, whisk together the flour, brown sugar, baking soda, baking powder, salt, and chai spices in a large mixing bowl so everything is evenly combined.
- Add the applesauce, melted oil, and vanilla into the buttermilk mixture, stir well, and pour it into the dry ingredients, mixing until the batter is just combined without overworking it so the loaf stays tender and fluffy.
- Line a loaf pan with parchment paper, pour in the batter, smooth the top, and bake at 350°F (180°C) for 50–55 minutes until a toothpick comes out clean; then let it cool completely before drizzling the icing so it doesn’t melt right off.
- Make the icing by whisking powdered sugar, non-dairy milk, and chai spice until thick and smooth, drizzle generously over the cooled loaf, and let it set before slicing.
Notes
- This goes so beautifully with a glass of hot black tea.
Variations and Substitutes
- Maple chai loaf: Add 2 tablespoons maple syrup to the batter.
- Gluten-free version: Use a 1:1 gluten-free baking flour blend.
- Oil-free version: Replace oil with extra applesauce, though the loaf will be slightly denser.
- Chai chocolate chip loaf: Fold in ½ cup dairy-free chocolate chips.
- Vanilla chai loaf: Skip the spices in the icing for a mellower flavor.
Conclusion
This vegan chai spice loaf cake is everything warm and comforting wrapped into a soft, tender slice of sweetness.
It’s simple to make, makes your whole home smell incredible, and pairs perfectly with tea, coffee, or a quiet moment to yourself.
Whether you bake it for Christmas, weekend brunch, or just because you want something cozy, this loaf never disappoints.
