This chai spiced tea cake is a warm and cosy dairy free cake with a crunchy brown sugar topping and simple glaze, filled with the flavours of ginger, cinnamon, cardamon, nutmeg and cloves. It’s the perfect easy cake to make for morning or afternoon tea served with a cup of tea…or coffee!
If you like this cake, then you also need to try a classic cinnamon tea cake, or for a vegan option, this vegan coffee cake.
A tea cake, or a coffee cake, are very similar. They are characterised by the situation you are to enjoy them (and your beverage of choice) rather than their ingredients. This tea cake however, also happens to contain tea because I couldn’t resist because tea makes cakes better (if you need more convincing, try these earl grey lavender cupcakes).
But whether you want to call this a tea cake or a coffee cake, or want to eat it for dessert instead of morning tea, I know you’re going to enjoy this cake!
This cake is soft and buttery with a warm spiced taste and a crunchy, sugary topping. It is the perfect, easy rainy day cake to bake in the Autumn months, when you want your house to smell incredible. It’s something a little special, and very delicious.
Homemade Chai Spice
Chai spice is a warm and aromatic blend of spices commonly used in tea, baking, and desserts. While the exact combination can vary depending on the recipe, the key flavours typically include a mix of warming spices that add depth and complexity.
For this recipe, I have included my ratio of spices in recipe notes, but it combines;
- Ginger
- Cinnamon
- Cardamom
- Nutmeg
- Cloves
This is the chai spice recipe I’ve been using for YEARS and I find it creates the perfect balance of warmth and spice.
Key Ingredients
All you need for this single layer tea cake is a well stocked spice rack and pantry! All ingredients are easy and simple to find.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Dairy free butter – use a quality dairy-free butter substitute here for the best flavour. I love and always use Nuttelex Buttery which is an Australian product. In the US, the closest alternative is Earth Balance which I understand to be very similar.
- Sugar – we use three types of sugar for this cake, white sugar for the cake itself, brown sugar in the topping, and a little icing sugar for the glaze.
- Vanilla – adds flavour that really enhances the spices.
- Eggs – gives the cake a soft and light fluffy texture.
- Plain flour – also known as all purpose flour in the US.
- Baking powder – allows the cake to rise and creates a soft texture.
- Spices – we’re using my homemade chai spice by combining ginger, cinnamon, cardamom, nutmeg, and cloves.
- Dairy free milk – almond milk or oat milk is usually my preference when baking but any dairy free milk including soy milk will work so use your favourite.
- Chai tea bags – I am using some masala chia tea bags to flavour the dairy free milk and add a very subtle tea flavour that really makes this cake that little extra delicious.
Looking for another cake to go with your morning cuppa? Try this raspberry almond cake, or this cinnamon apple cake.
Step-By-Step Instructions
This is one of the simplest cakes to make. I do recommend an electric hand mixer as that is going to help ensure your cake batter mixes up properly.
Start by heating the dairy free milk in the microwave for 30 seconds until warm (not boiling) and add the chai tea bags. Let the steep while preparing the batter.
Next, make the crumble topping by combining the flour, brown sugar, and chai spice with the dairy free butter. Rub it in using your fingers or a fork until the mixture resembles coarse crumbs. Place in the freezer to chill while making the cake.
Make the cake batter by beating together the dairy free butter and white sugar until creamy. Add in the vanilla and the eggs, one at a time, and continue to beat together.
Remove the chai tea bags from the cooled milk, and squeeze the bags to release all remaining milk. Sift the flour, baking powder, and chai spice mix into the bowl.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, until the batter is smooth and creamy.
Pour the batter into the prepared cake pan and spread evenly. Sprinkle the chilled crumble topping over the batter.
Bake for 45 minutes, or until a skewer inserted in the centre comes out clean. Let the cake cool in the pan for 10–15 minutes, then release from the springform pan and transfer to a wire rack to cool completely.
While the cake is cooling, make the glaze by mixing the icing sugar, chai spice mix, and water (adding a little at a time) until smooth and pourable but not too thin.
Drizzle the glaze over the cake. Slice and serve.
Tips for making chai tea cake
- Use a springform pan – this ensures that the cake can be easily released without damaging the delicate crumbled, sugary top.
- Ensure the crumb topping is cold – this will help make sure it sits on top of the cake and doesn’t all sink while baking. Some will sink and create delicious spiced, brown sugar veins, but most should stay on the top and become crunchy.
Recipe FAQs
I recommend serving this cake the day it’s made for the best texture with the crumb topping. It will keep in an air tight container at room temperature for 2-3 days but the brown sugar topping may soak into the cake a little. If you live in a warm climate, you can also refrigerate it for up to 5 days or freeze slices for longer storage.
All ovens work a little different so it’s best to determine the cake is cooked by inserting skewer or toothpick into the centre of the cake. If it comes out clean or with just a few crumbs, it’s done. If there’s wet batter, bake for a few more minutes and check again.
Yes, if you want a simpler cake or prefer something a little less sweet, you can omit the brown sugar crumble and glaze and just bake the cake on it’s own.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More easy cakes for morning tea:
Pistachio Cardamom and Lemon Loaf Cake
Coffee and Walnut Loaf Cake
Blueberry Almond Cake
Earl Grey Blueberry Muffins
Chai Spiced Tea Cake
Ingredients
For the cake:
- 180 grams (¾ cup) dairy free butter softened
- 1 cup white sugar/granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs room temperature
- 1 ½ cups plain flour/all purpose flour
- 1 ¾ teaspoons baking powder
- 2 teaspoons chai spice mix
- ½ cup dairy free milk
- 2 chai tea bags
For the crumble topping:
- ½ cup plain flour/all purpose flour
- ½ cup brown sugar
- ¼ cup (60 grams) dairy free butter
- 1 teaspoon chai spice mix
For the glaze:
- 3 tablespoons icing sugar
- ¼ teaspoon chai spice mix
- 2-3 teaspoons warm water
Instructions
- Preheat oven to 180°C (160°C fan-forced). Grease a 22cm springform pan with cooking oil and line the base with baking paper.
- Heat the dairy free milk in the microwave for 30 seconds until warm (not boiling). Add the chai tea bags and let steep while preparing the batter.
- Make the crumble topping. In a small bowl, mix the flour, brown sugar, and chai spice. Add the dairy free butter and rub it in using your fingers or a fork until the mixture resembles coarse crumbs. Place in the freezer to chill while making the cake.
- In a large mixing bowl, beat the dairy free butter and white sugar using an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Remove the chai tea bags from the cooled milk, and squeeze the bags to release all remaining milk.
- Sift the flour, baking powder, and chai spice mix into the bowl. Gradually add the milk to the bowl and continue to mix until the batter is smooth and creamy.
- Pour the batter into the prepared cake pan and spread evenly. Sprinkle the chilled crumble topping over the batter.
- Bake for 45 minutes, or until a skewer inserted in the centre comes out clean. Let the cake cool in the pan for 10–15 minutes, then release from the springform pan and transfer to a wire rack to cool completely.
- In a small bowl, make the glaze by mixing the icing sugar, chai spice mix, and warm water (adding a little at a time) until smooth and pourable but not too thin.
- Drizzle the chai glaze over the cooled cake, slice, and enjoy!
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
This recipe was originally published on May 24, 2018 and has been updated in 2025 with new photos and more helpful content. The recipe remains the same!
Sylvie says
I love the crumble topping, it looks so crunchy and delicious!
Sally says
It’s one of my favourites!
T Plant says
Do you have an egg-free version of this recipe? Would love to make this vegan 🙂
Sally says
I don’t sorry! The closest I have would be these https://eightforestlane.com/vegan-pumpkin-snickerdoodles/ which uses the pumpkin puree as the egg replacer.