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A textured cake with gold on one side and branches and berries as decor.

Almond Chai Cake

  • Author: Katie
  • Total Time: 2 Hrs 25 Mins
  • Yield: 14 Slices 1x


Four layers of dairy-free almond chai cake filled with vegan pumpkin mousse and covered with whipped almond chai buttercream frosting.




  • 3 tbsp. cinnamon

  • 1 tbsp. cardamom

  • 1 tbsp. ginger

  • ½ tbsp allspice

  • ½ tbsp cloves

  • ½ tbsp nutmeg


  • ½ cup dairy-free salted butter *I used Becel plant-based brick

  • ⅓ cup all-vegetable oil

  • 1 ½ cups sugar

  • ½ cup egg whites (approx 4 egg whites)

  • ⅓ cup dairy-free yogurt *I used unsweetened almond yogurt

  • 1 tbsp. vanilla extract

  • 1 tsp. almond extract

  • 2 ½ cups cake flour, sifted

  • 2 tbsp. chai spice

  • 1 ½ tsp. baking powder

  • ½ tsp. baking soda

  • 1 tsp. sea salt

  • ½ cup almond milk


  • 6 oz. dessert tofu *I used Silken

  • 1 cup (7 oz.) pumpkin puree

  • 1 tsp. chai spice

  • 1 tbsp. brown sugar

  • 1 tbsp cornstarch

  • 1 tbsp. almond milk


  • 1 cup dairy-free salted butter, room temp *I used Becel plant-based brick

  • 1 cup vegetable shortening

  • 8 cups icing sugar

  • 1 tbsp. fine sea salt

  • 1 tbsp. chai spice

  • 1 tbsp. vanilla extract

  • 1 tsp. almond extract

  • ⅛ cup almond milk

  • optional: Slo Food Group 24k edible gold leaf for decor

  • optional: misc. leaves and twigs for decor

  • optional: cinnamon sticks for decor




  1. Preheat oven to 350 degrees and prepare two 8-inch round cake pans.

  2. In the bowl of a stand mixer cream butter, oil, and sugar on high for 2 minutes with the whisk attachment.

  3. Add egg whites and mix on high for 2 minutes.

  4. Add yogurt, vanilla extract, and almond extract and mix on high for 2 minutes.

  5. Combine all the dry ingredients into the mixer and mix on low

  6. While the mixer is on low slowly pour in the almond milk and mix until combined. Be careful to not overmix the batter.

  7. Divide batter between pans and bake for 20-25 minutes or until a toothpick comes out with a few crumbs.

  8. Cool in pans for 10 minutes and then invert on a cooling rack to fully cool.


  1. In a blender or food processor, add the tofu, pumpkin puree, chai spice, and brown sugar. Blend or process until smooth.

  2. In a small cup, mix the cornstarch and milk into a slurry.

  3. In a large pot, add the blended pumpkin mixture in with the cornstarch slurry and cook over medium heat until the mixture begins to thicken slightly. This should take approximately 3-5 minutes.

  4. Remove from heat and allow it to fully cool before filling the cake.


  1. In the bowl of a stand mixer cream the butter and shortening on high speed with the paddle attachment until light and fluffy.

  2. Add the icing sugar, salt, chai spice, vanilla extract, almond extract, and almond milk and mix on low until combined.

  3. Turn the mixer up to high and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.


  1. Using the cake leveler, cut each cake layer in half creating a total of 4 layers.

  2. Place one leveled layer of almond chai cake on a cake board or plate. Cover with approximately 1 1/2 cups of buttercream and pipe a border around the edge. Fill with approximately 1/3 cup of the pumpkin mousse.

  3. Repeat with the remaining cake layers and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes.

  4. Apply a final thick coat of buttercream and, using the NY cake comb, gently run it around the sides of the cake making sure to clean the comb off after each use.

  5. Decorate as you please. I used Slo Food Group edible gold leaf for a pop of metallic on the side of the cake and decorated the top with cinnamon sticks and some leaves and twigs found in my backyard. Enjoy!

  • Prep Time: 2 Hrs
  • Cook Time: 25 Mins
  • Category: Cakes
  • Cuisine: American

Keywords: baking, cake, almond chai cake, almond chai cake recipe, chai cake recipe, dairy-free chai cake recipe