Chai-spiced apple cake is an easy apple cake that you can eat any day and anytime made a touch extravagant with homemade chai masala. Warm and cozy, this cake comes together so easily you'll want to make it every week!
As fall rolls around, an abundance of apples makes me want to bake. And this chai apple cake is just what I've been dreaming of. The chai spice enlivens the flavors of the cake and turns it delightfully aromatic. The thick caramel sauce drizzled on top takes the decadence up a notch.
If you enjoy the cozy, warm flavors of chai spices, you will love my masala chai tiramisu and chai-spiced chocolate truffles!
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Recipe Ingredients
Flour: I used a mix of whole-wheat flour and all-purpose flour. You can use just one of them.
Apples: I used a mix of a local variety, Kinnaur and Granny Smith. Use any you prefer.
Chai masala: You can use my homemade chai masala recipe to make it or use a store-bought one. In case you’re short on time and spices, replace it with nutmeg and cinnamon powder. Both spices pair with apples exceptionally well.
Oil: As always, you can switch coconut oil with any neutral-tasting oil. Even olive oil will work like a charm as it did for my vegan apple crumble cake. Melted butter will do well here too.
Yogurt: You can replace the coconut yogurt with plain Greek yogurt or a homemade option. When using the latter, remember to drain all excess moisture.
Sugar: I used raw sugar, but regular white sugar goes well too.
See the recipe card for full information on ingredients and quantities.
How To Make Chai Spiced Apple Cake
This vegan chai apple cake looks fancy but it couldn't be easier to make! And while the cake is baking, take a minute to enjoy the beautiful fragrance of apples and spices permeating your home!
Step 1: Sift all-purpose and wholewheat flour, baking powder, baking soda, salt, and chai masala in one bowl.
Step 2: In another bowl, whisk together the yogurt, coconut oil, vanilla extract, and sugar.
Step 3: Combine the wet and dry ingredients. Fold in the grated apples.
Step 4: Pour into the prepared pan. Level the top and arrange the apple slices on top.
Step 5: Bake for 45-50 minutes or until a skewer inserted in the center comes out clean.
Step 7: Let the cake cool in the pan for a few minutes before turning out on a cooling rack.
Step 8: Let the cake cool completely before drizzling over the caramel sauce, if using.
Step 9: Slice, serve and enjoy!
Pro Tips
- The batter for this vegan apple cake is remarkably thick, unlike usual soft-dropping cake batters. So, don’t be tempted to add more wet ingredients. The grated apples will turn the thick batter into a superbly moist cake.
- Don't overmix the batter. Stir the dry ingredients in the wet till everything is well moistened.
- Instead of grating the apples, you can also dice them finely to add more texture to the cake.
- All the texture I needed from the cake came from the apples. For those looking for some extra crunch, add chopped walnuts or almonds to the batter.
How To Serve
Let the spiced apple cake cool, then garnish as per preference. I drizzled it with caramel sauce to make the simple cake a tad indulgent, special, and memorable.
While I used my homemade caramel sauce, you can use your favorite store-bought one as well.
You could also just sprinkle it with some powdered sugar.
The cake stays well in the refrigerator for 3-4 days. I recommend refrigerating it especially if it's still hot and humid in your neck of the woods.
What Kind Of Apples To Use
I used local Kinnaur apples along with Granny Smith. I love the mix of sweet and tart apples in my baking.
That said, use any apples you prefer. Firm apples with a sharp bite are better for baking as they retain their texture. You can use Gala, Golden Delicious, Pink Lady, or Honeycrisp.
📖 Recipe
Chai-Spiced Apple Cake
Ingredients
- 1 cup Wholewheat flour
- 1/2 cup All-purpose flour
- 1.5 tsp Baking powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1.5 tsp Chai masala / Chai spice powder Homemade/ Store-bought
- 1/2 cup Raw sugar
- 1 cup Coconut yogurt
- 1/3 cup Coconut oil
- 1 tsp Vanilla extract
- 1 cup Grated apple
- Apple, thinly sliced for topping
- Caramel sauce for drizzling Optional
Instructions
- Preheat your oven to 180C. Grease an 8" cake tin well.
- In a large bowl, sift together the wholewheat and all-purpose flours, baking powder, baking soda, chai masala, and salt.
- In another small bowl, whisk together the yogurt, coconut oil, vanilla extract, and sugar.
- Combine the wet and dry ingredients. Don't over mix the batter.
- Fold in the grated apple.
- Pour into the prepared pan. Level the top and arrange the apple slices on top.
- Bake at 180 C for 45-50 minutes or until a skewer inserted in the center comes out clean and the top is lightly browned and springy to touch.
- Let the cake cool in the pan for a few minutes before turning out on a cooling rack.
- Let the cake cool completely before drizzling over the caramel sauce, if using.
- Cut into slices and serve. Enjoy!
- This cake will keep well for 3-4 days in the refrigerator, stored in an air-tight container.
Notes
- Here's my recipe for Homemade Chai Masala.
- Here's my recipe for Vegan Caramel Sauce.
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