Meet your new celebration crush. This Vanilla Chai Cake is cozy, playful, and just a little bit magical. Think fluffy layers kissed with warming chai spice, rich vanilla notes, and a caramel-like sweetness from coconut sugar—basically a hug in cake form. Our Vanilla Chai Protein powder brings a soulful twist, turning dessert into a feel-good ritual that nourishes as much as it delights.
Swaddled in a luscious Vanilla Bean frosting and stacked high, this cake is made for special occasions that call for something sweet and intentional. Light a candle, slice generously, and let joy be the main ingredient.
RECIPE
Prep time: 15 minutes
Bake time: 30 minutes
Cool time: 1 hour +
Yield: 1 4-tiered cake
Category: dessert
Recipe by: Lauren May
Ingredients:
Cake
- 3 cups all purpose flour (or gluten free 1:1 ratio flour)
- 2 cups coconut sugar
- 1 tsp salt
- 2 tsp baking soda
- 2 tsp white vinegar
- 2 cups warm oat milk, or milk of choice
- 2 Tbsp Vanilla Chai Protein powder
- 1/2 cup warm coconut oil (liquid state)
Vanilla Icing
- 1 cup unsalted plant-based butter, room temperature
- 4 cups powdered sugar, sifted
- 2-3 Tbsp oat milk, or milk of choice
- 1-2 tsp Vanilla Chai Protein powder
- 1 tsp Vanilla Bean paste
- Pinch of kosher salt
Instructions:
Preheat the oven to 350F. Grease four 6-inch pans with coconut oil and line with parchment paper. Set aside.
Mix your vinegar and warm oat milk together. Set aside.
In a large mixing bowl, add the flour, coconut sugar, baking soda, and salt. Stir to combine. Next, add your vinegar & milk mixture and coconut oil. Mix until batter is smooth and fully incorporated. You may need to scrape the sides and bottom of the bowl. Add in the Vanilla Chai Protein powder and mix until smooth.
Evenly distribute the batter amongst the cake pans. Bake the cakes for 25-30 minutes, or until a skewer inserted in the middle of the cakes comes out clean. Let the cakes cool in the pan for 20 minutes, before transferring to a rack to cool completely.
While the cakes cool, begin working on the icing.
Add butter to the bowl of your stand mixer fitted with the paddle attachment. With the mixer on low gradually add in the confectioners' sugar. Half way through add in the milk, Vanilla Chai Protein powder and Vanilla Bean paste. Continue to add powdered sugar until desired consistency is achieved.
Evenly spread the icing between each cake layer. Once all 4 layers are stacked put the cake in the fridge for a minimum of 30 minutes. Pull the cake out and frost the sides and top of the cake.
Return the cake to the fridge until ready to serve! Enjoy!
