Vanilla Chai Sheet Cake

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 9x13 (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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Prep Time 10 mins

Cook Time 30 mins

Rest Time 1 hr

Total Time 1 hr 40 mins

Ratings 4.8 from 12 votes

Cuisine: American, Wellness, Wellness/Adaptogens

Difficulty: Intermediate

Cooking Temp: 350 F

Servings: 15

Best Season: Fall, Mid-winter, Winter

Dietary: Dairy-free, Nut-free, Vegan

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:

1 1/2 cups (360 mL) unsweetened dairy-free milk (I used almond milk) (almond or cashew milk works well here)
1 1/2 tablespoons apple cider vinegar
3 cups (350g) unbleached cake flour, sifted (see notes for *alternative)
1/2 cup (120g) Vanilla Chai Powder
2 teaspoons baking powder
1 teaspoon bicarbonate of soda (baking soda)
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg (freshly grated)
1 1/4 cups (260g) dark brown sugar, packed (or brown sugar alternative)
1 cup (227g) vegan butter (salted and at room temperature)
1 cup (240g) plain yoghurt (dairy-free)
1 3/4 teaspoons pure vanilla extract
1/4 teaspoon vanilla powder (Optional)

For the Vanilla Buttercream:

2 cups (454g) vegan butter (salted and at room temperature)
2 teaspoons pure vanilla extract
5 cups (600g) icing sugar (Confectioners' sugar)
4 tablespoons (60 mL) unsweetened almond milk (or preferred dairy-free milk)

Optional Topping: To sprinkle on top of cake

1/2 teaspoon instant coffee (more to taste)
1/4 teaspoon nutmeg, freshly grated (more to taste)

Method:

1
Making the Cake:
1. 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.
2. 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.
3. Preheat the oven to 350°F/ 180°C.
4. In a large mixing bowl, add the sifted flour and vanilla chai protein powder. Lightly whisk to incorporate.
5. 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.
6. 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.
7. Lastly, evenly whisk in the vanilla extract and vanilla powder to incorporate.
8. 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.
9. 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.
2
Finishing the Cake: Buttercream & Topping
1. 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.
2. 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.
3. 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.
4. 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.

Keywords: Cake, Desserts, Sheet cake, Vegan desserts, Vegan cake, Autumn/Fall recipes

View it online: https://fashiontalesblog.com/recipe/vanilla-chai-sheet-cake/

Madison B. Siobhan

of FASHION TALES

Madison is an avid cook. She is a professional recipe developer, commercial photographer, and food writer. She has worked as a food stylist and as a wellness writer. Find food and entertaining inspiration throughout the pages of this blog and in her newsletters.

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