The romance of autumn is upon us … let the baking begin!
If you adore the way the air grows crisp, the tables are warmer, and the seasonal spices take on a comforting embrace, then autumn is your season! The alluring fragrance of warm spices is what it’s all about in my kitchen right now.
Protein Powder that Tastes Good:
I am using protein powder in my latest traybake cake (or sheet cake). This autumnal Vanilla Chai Sheet Cake captures that very essence. Infused with the soft fragrance of warming tea spices and anchored by Anima Mundi Herbals’ Vanilla Chai Plant-Based Protein Powder, it’s a bake that feels both indulgent and mindful.
The cake itself is tender, golden, and aromatic. Each slice has gentle layering of cinnamon, cardamom, and mere hints of ginger (from the protein powder), with a whisper of vanilla tying it together. This vegan spiced cake can be made in two round cake tins or a standard 9×13 (33 cm x 23 cm) cake pan. The protein-rich base offers a lovely nod to wellness without compromising on flavour. It’s a simple cake that’s easily a modern seasonal classic.
Delicious Seasonal SpiceS
Serve it as the sweet ending to your autumnal feast, or keep it casual with a pot of tea and a linen-draped table by the window. I finished the vanilla chai cake with a dairy-free vanilla buttercream. Feel free to make this buttercream with regular butter, if you prefer. It’s versatile and easy to adjust.
Don’t be overwhelmed, this might look like it takes a lot of work, but it’s actually quite easy to make. Be sure to dust the top of this cake with the hint of coffee and freshly grated nutmeg. I prefer using freshly grated nutmeg. If you don’t have it, you can use ground nutmeg, but invest in fresh whole nutmeg and a small grater if you can. This is the fresh twist that makes it so droolworthy and balances the sweetness. Honestly, when I first developed this recipe, I served it to friends who weren’t dairy-free or vegan at all, and they loved it!
Definitely make this one! It’s the kind of dessert that wears many moods—simple yet polished for entertaining, comforting for everyday rituals, and always a little indulgent.
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Vanilla Chai Sheet Cake
Description
Vanilla Chai Autumn Sheet Cake: Comfy + Chic Fall Baking. Made with Anima Mundi's Vanilla Chai Protein Powder, it's a mindful indulgence to celebrate the season of gatherings. This recipe makes about 12-15 generous square slices in a standard 9x13 cake pan.
Ingredients
For the Cake:
For the Vanilla Buttercream:
Optional Topping: To sprinkle on top of cake
Method:
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Making the Cake:
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You will need a 9×13 (33 cm x 23 cm) cake pan. Spray the pan with nonstick cooking spray (or use a dab of butter). Then, lay a sheet of greaseproof paper or baking parchment on top, making sure to have excess baking parchment hanging over the edges of the pan. You may need to use one or two sheets, depending on the width of your baking parchment. Set aside.
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In a large glass or small bowl, pour in the almond milk and apple cider vinegar. Lightly stir together, and set aside for 4-6 minutes. This will create a vegan buttermilk. Meanwhile, please proceed to Step 3.
- Preheat the oven to 350°F/ 180°C.
- In a large mixing bowl, add the sifted flour and vanilla chai protein powder. Lightly whisk to incorporate.
- Now, add the baking powder, baking soda, cardamom, cinnamon, nutmeg, and brown sugar to the bowl of sifted flour mixture. Whisk together until evenly incorporated, or until there are no large clumps of sugar. *You may need to carefully press the whisk into the brown sugar to remove any clumps.
- Now, add the vegan buttermilk to the bowl of flour. Use a large whisk to incorporate, then add the butter and yoghurt to the bowl. Whisk well to incorporate until smooth (you can use an electric mixer for this, but I like to just manually do this). It will take a good 2-3 minutes to blend well manually.
- Lastly, evenly whisk in the vanilla extract and vanilla powder to incorporate.
- Using a spatula, give the batter one more stir, then pour all the batter into the prepared baking tray (sheet pan). Evenly disperse the batter along the length and width of the pan.
- Bake for 25-30 minutes or until the cake comes out clean when a toothpick is inserted in the centre of the cake. Remove the cake from the oven and allow it to sit for at least 1 hour to cool.
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Finishing the Cake: Buttercream & Topping
- In an electric standing mixer with a whisk attachment, add the butter. On low speed, whisk the butter until it becomes airy and has a creamy texture.
- Add in the vanilla extract, about half of the icing sugar, and almond milk to the mixing bowl. Whisk to incorporate. After about 1 –2 minutes, increase the speed slightly, then add the remaining icing sugar. Whisk until the texture becomes thick and creamy. *Tip: Make sure to scrape the sides of the mixing bowl with a spatula, about every 15 seconds, between whisking.
- After the cake has completely cooled, add a generous amount of buttercream to the top of the entire cake. *Tip: Use an offset spatula or the back of a large spoon to evenly frost the cake.
- In a tea strainer or small sieve positioned over the cake, add the instant coffee and freshly grated nutmeg and dust the top of the cake. Place the cake in the refrigerator for 20-30 minutes to chill or slice the cake to serve.
Note
Tip: Before starting the recipe, remove the butter from the refrigerator and allow it to get to room temperature for at least one hour. This will make it easier to mix the batter.
Make Ahead: Feel free to make the buttercream ahead of time and refrigerate it. Remove from the refrigerator an hour before making the cake, so that the buttercream gets to room temperature.
Storing the Buttercream:
Since this is not made with eggs, it will last a bit longer than traditional dairy buttercream. Place the remaining buttercream in a freezer-safe airtight container with a secure lid. It can be stored in the freezer for up to three or four months, or in the refrigerator for about two to three weeks.
Storing the Cake: This cake will last in the freezer three to six months, and in the refrigerator up to one week. If stored at room temperature, it should be eaten within three to five days.
FAQs
Can I make this using regular dairy?
Yes, absolutely. This recipe works both ways as a vegan cake or with dairy products. If you don't want to make this vegan, simply use dairy butter, yoghurt, and milk instead of dairy-free or vegan alternatives.
You will also just use regular buttermilk (instead of using the apple cider vinegar and almond milk). You will just omit the vinegar entirely. It will taste just as delicious, and probably even richer, with the nice tangy balance that real buttermilk provides. We achieve a similar taste to curdle the milk by using the vinegar and almond milk when making this cake vegan. Whichever you prefer, enjoy!
I don't have cake flour, what can I use?
Cake Flour Substitution: If you don't have cake flour, make your own easily by following these steps:
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- In a large mixing bowl, add 1 cup of plain flour (all-purpose flour). Then, remove 2 tablespoons of flour from the bowl.
- Now, add 1 tablespoon of cornflour (corn starch) to the mixing bowl of flour. Whisk or sift to blend.
Basically, for every 1 cup (120g) of flour, you want to remove 2 tablespoons and replace it with 1 tablespoon of cornflour (or cornstarch). Thus, making the mixture a bit lighter and less glutenous. Do this for each cup of cake flour needed. This cake will still have enough density to it since we are using the protein powder. Then, sift the cake flour in a large mixing bowl and follow directions in Step 2.
Cake flour has lower protein content than plain flour, which allows it to provide a softer or fluffier texture and tender crumb in baked goods.
I don't have instant coffee, what else can I use?
The extra dusting of instant coffee and freshly grated nutmeg is optional. It does add a great balance with the sweetness and provides that extra bit of je ne sais quoi, with the autumnal touch of nutmeg. You may omit it, or just use a light sprinkle of cinnamon and nutmeg together.
User Reviews
I would love to make this for my afternoon tea! It looks delicious and love that it has extra protein.
https://www.kathrineeldridge.com
Thanks Kathrine. It’s such a good one for the season! 🙂
This looks delicious! Your baking skills are 100+ and your photography also!
Carrie
curlycraftymom.com
Aw, thanks so much, Carrie. I’m so pleased that you think so. I appreciate the compliment. Happy autumn season!
I love vanilla chai, would love to try this recipe, sounds delicious!
XO
S
https://s-fashion-avenue.blogspot.com
This looks absolutely delicious. I’m very excited to try this recipe and the FAQ’s are so helpful. Thanks for sharing!
You’re welcome. I always try to share tips and substitutions, if needed. So pleased that you find them helpful. Thanks and hope you enjoy! x/M
This cake looks yummy, I must try. Love the recipes your have shared on your website. Beautiful photos. 🙂
Via Singh | https://glossnglitters.com
Thank you so much, Via. I’m so glad you enjoy my recipes. Have a great autumn week.
This looks so delicious. I would love to try this recipe (although I would probably eat the buttercream before I got round to putting it on the cake! haha!)
Julia x
https://www.thevelvetrunway.com/
Haha, so good! Thanks, Julia. You’re gonna love it, especially the buttercream. It’s easy to make! x
This sounds so delicious! Thank you for sharing your recipe!
Jill – Doused in Pink
You’re welcome!
This looks insanely good! I want to try it immediately!
-Ashley
Le Stylo Rouge
This is such a lovely recipe. I love your pictures, it makes me wanna have a bit from my computer 🙂
Annie,
https://www.anniesfooddiary.com
Haha, thank you. Great compliment. x
You had me at vanilla chai, wow this looks A-mazing so think I am going to have try my hand at this as the cold months are right around the corner.
Allie of
http://www.allienyc.com
Thanks so much. Yes, it’s actually so easy to make and so tasty. x
Thanks for sharing this recipe, would love to try it.
http://www.benitajames.com
This looks delicious!
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