Chai Bundt Cake

The aroma that will infuse your house when you make this vegan Chai Bundt Cake will have your neighbours knocking on the door!

Over the past 10 months I have gone from a once in a while baker to baking twice a week (or even more). It’s become a problem haha. I have upped my workout game also in the past 10 months to everyday except for Sunday (I also teach 4 yoga classes a week). See the correlation? ANYHOOOOO.

I have always been enamoured with the bundt. The shape of the cake is just so appealing to me. Back 5 months ago it was extremely difficult to even purchase a pan. I guess the rest of the world was thinking the same thing..Let’s BAKE. Whether you got sucked into baking or not, you just can’t deny the appeal. There are so many pans I would love to buy as they literally come in all shapes and sizes. Anyone else out there have WAY TOO MANY kitchen gadgets, machines, pots and pans? Me too..Glad I am not alone.

Chai Bundt Cake

Teri-Ann Carty
The aroma that will infuse your house when you make this vegan Chai Bundt Cake will have your neighbours knocking on the door!
Prep Time 20 minutes
Cook Time 50 minutes
Course Desserts & Sweets


  • oven
  • bundt mould
  • blender or food processor



  • 2 2 tbsp ground flax+5 tbsp warm water (2 tbsp ground flax+5 tbsp warm water)
  • ¾ cup apple sauce
  • ¼ cup mashed banana
  • cup coconut sugar
  • cup maple syrup
  • 3 tbsp molasses
  • ½ cup cashew milk
  • 1 tbsp olive oil
  • 1 tsp apple cider vinegar
  • 1 tbsp vanilla
  • cups oat flour (create your own by pulsing oats in a high speed blender! So easy!)
  • cups almond flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tbsp chai spice
  • 1 tsp cinnamon
  • ½ tsp fine sea salt


  • 1 cup powdered sugar
  • 3 tbsp strong chai
  • 1 tsp vanilla
  • ¼ tsp chai spice


  • 4 tsp cinnamon
  • 2 tsp ginger
  • 1 tsp cardamom
  • ½ tsp nutmeg
  • ½ tsp cloves
  • ½ tsp allspice



  • Preheat the oven to 350. Spray or grease the bundt pan and set aside. Make flax egg and set aside to gel (about 10 minutes).
  • Place all wet ingredients in a blender or food processor and blend until smooth. In a separate bowl, whisk dry ingredients together. Add wet to dry and fold in thoroughly. Do not over mix or cake may become gummy.
  • Transfer batter into the prepared bundt pan. Tap the pan on the counter a few times to release any air bubbles. Place in the oven on the centre rack. Bake for 40-43 min. Use a long wood skewer (if you have) or a toothpick (what I used) to check if the cake is done. If it comes out clean (a few crumbs are ok- you don’t want it to be dry), it’s done.
  • Place on a cooling rack in the pan for 15 minutes. Turn out onto a cooling rack and allow to cool completely before glazing.


  • Boil water to make chai. Place 1 tbsp chai into a strainer and 1/2 cup pour water over. Allow to steep for 5 minutes.
  • In a medium sized bowl place sugar, chai, vanilla, and chai spice (see below for recipe).
  • Whisk vigorously until you produce a smooth glaze. Spoon over bundt cake once it has cooled.
Keyword baked, bundt, cake, chai, dairy free, gluten free, plant based, vegan

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