Spiced Chai Coffee Cake


Made with simple, plant-based ingredients, this Chai Spiced Coffee Cake recipe is an easy dessert or decadent breakfast perfect for the fall season. Serve it with a cup of coffee for the ultimate way to treat yourself! 

Bring on the Fall

Is anyone else ready for fall? C’mon, I know I can’t be the only one! I mean, don’t get me wrong, I love a good summer day spent relaxing by the pool as much as the next person. However, there’s just something that can’t be beat about cuddling up with a warm drink and comforting foods as soon as the weather gets just a little chillier. Plus, with the start of the leaves beginning to fall, it’s only a matter of time before the holiday season rolls around, and I’m giddy just thinking about it all! 

So, given my impatience, I decided to take the seasons into my own hands and kickstart the end of summer with a new recipe. You’re welcome. Not quite ready to delve into apple and pumpkin season, (I might be impatient, but I’m not a monster.) I decided to opt for a slightly more ambiguous flavor with the warm notes of chai. If you’ve been around awhile, you know I’m no stranger to this spice. With recipes like Dirty Chai Bliss Balls, Chai Spiced Flourless Cookies, Chai Spiced Pumpkin Bread, and more, it’s clearly one of my favorites. Therefore, I was stunned when I realized I haven’t made a Chai Spiced Coffee Cake yet! Who even am I?! I had to fix that ASAP. 

So, without further ado, let me introduce you to my latest and possibly greatest recipe, a gluten-free Chai Spiced Coffee Cake! 


For this recipe, I made both the cake and the crumble, because duh. Don’t worry, though. I kept the ingredient list super minimal so you can have this coffee cake recipe whipped up in no time! Just gather the ingredients below, and get in the kitchen. 

Pancake Mix – I used Birch Bender’s Plant Powered Pancake Mix which is a whole wheat mix that uses vital wheat gluten. This type of gluten has the consistency and thickening capabilities of pea protein meaning a wide variety of mixes can work in its place! All-purpose mixes and even flour work just as well for this recipe. If you choose to use flour, just be sure to reduce the amount of milk from 1 cup to ½ cup, and add in 2 tablespoons at a time until the desired consistency is reached.

Flour – I used oat flour,  but any other gluten-free flour such as almond flour would work. 

Sugar – This recipe calls for coconut sugar. However, feel free to use any granulated sugar you have on hand! 

Milk – To keep this coffee cake recipe vegan, I used a plant-based milk, but regular milk can be used in its place.

Unsweetened Applesauce – If you don’t have unsweetened applesauce, simply swap it out for melted butter or oil for an even richer flavor. 

Chai Spice – No chai spice? No problem! You can easily make your own with a recipe like this. Or, just use cinnamon instead. 

Butter – Again, to keep this recipe vegan-friendly, I used a plant-based butter, but any butter you have available would work. 

How to Make Chai Spiced Coffee Cake

Seriously, you’re not going to believe how easy this recipe is to make! Unlike other cake recipes, it’s super quick and uses minimal utensils to make cleaning up a breeze. 

  1. Preheat. To start, preheat the oven to 350 degrees Fahrenheit, and line a bread pan with parchment paper. 
  2. Whisk. Whisk together the pancake mix, oat flour, coconut sugar, baking powder, and salt. 
  3. Add. Next, add in the milk, applesauce, and vanilla extract to the bowl, and stir the ingredients until they are just combined. You don’t want to overmix! 
  4. Make the crumble. Add the crumble ingredients to a bowl, using your fingers or a fork to “mush” the ingredients together until a crumbly mixture is formed. 
  5. Assemble. Pour ½ of the batter into the bread pan, add ½ of the crumble mixture, and pour the remaining cake batter on top followed by the rest of the crumble. 
  6. Bake. Place the cake in the oven for 40-45 minutes or until a toothpick can be inserted and come out clean. 
  7. Enjoy! Let the cake cool, and dig in.  

Tools You’ll Need

  1. 9X5 bread pan
  2. Large bowl
  3. Small bowl

What’s the difference between regular cake and coffee cake?

I know what you’re thinking. It’s called a coffee cake, so where’s the coffee, right? I know. It doesn’t make sense, but the truth is most coffee cakes don’t contain any coffee at all! The name actually refers to how most people eat the cake…with a cup of coffee, obviously! What actually sets them apart from traditional cake recipes is the signature crumble. It’s the best part, in my opinion.

How Long Does Chai Spiced Coffee Cake Last? 

If kept out on the counter, this recipe will last 1-2 days. However, if stored in the refrigerator, it will stay fresh for up to a week. Or, if you’re looking to make it ahead of time, pop it in the freezer for 2-3 months. 

How Should I Store Coffee Cake? 

If storing your cake on the counter or in the refrigerator, place it in an airtight container, and cover it with aluminum foil or plastic wrap. However, if you plan on freezing your cake, you’ll want to make sure it is wrapped and stored in a container or resealable bag. 

Personally, this recipe is one of my faves, and I will be making it all year long regardless of the weather. Most likely with a Toffee Nut Latte in hand. Sorry, not sorry. I hope you love this coffee cake, too. Also, if you have a favorite seasonal recipe, I’d love it if you let me know in the comments below! 

More Delicious AF Cake Recipes

Chai Spiced Coffee Cake

Made with simple, plant-based ingredients, this Chai Spiced Coffee Cake recipe is an easy dessert or decadent breakfast perfect for the fall season. Serve it with a cup of coffee for the ultimate way to treat yourself!

Course Breakfast, Dessert, Snack
Keyword snack, vegan
Prep Time 5 minutes



  • 1 cup pancake mix I used a vegan whole wheat mix
  • 1 cup oat flour
  • 2 tbsp coconut sugar
  • 1 tsp baking powder
  • 1 cup plant-based milk
  • 1/4 cup unsweetened applesauce
  • 1 tsp vanilla extract


  • 1/2 cup oat flour
  • 1/4 cup coconut sugar
  • 1 1/2 tsp chai spice *alternatively make your own or use cinnamon
  • Pinch of salt
  • 1/4 cup melted vegan butter


  1. Preheat your oven to 350 degrees F. Line a 9×5 bread pan with parchment paper and set it aside.
  2. In a large sized bowl, whisk together the pancake mix, oat flour, coconut sugar, baking powder and salt.
  3. Add the plant-based milk, applesauce and vanilla extract into the bowl along with the dry ingredients and stir until just combined. Set it aside while you make your crumble.
  4. To make the crumble, add the ingredients into a small bowl. Using your fingers or a fork, ‘mush’ the ingredients together until it forms a crumbly mixture.
  5. Assemble the coffee cake by pouring half the batter into your prepared bread pan, sprinkling half the crumble mixture over the batter in the bread pan before covering it with the rest of the reserved batter and topping with the remaining crumble.
  6. Bake your coffee cake for about 40-45 minutes or until a toothpick can be inserted and comes out clean.

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