Eggless Masala Chai Cake (With Cream Cheese Frosting)

This egg-free masala chai cake is moist, pleasantly tender, and full of chai spices and real brewed chai (tea) in the batter. It's an easy, one-bowl recipe that's perfect to make as a snack cake, but you can also dress it up with a brown sugar chai cream cheese frosting for special occasions. The recipe makes a single-layer 8-inch square cake (a round pan works too).

It's no secret that I'm absolutely obsessed with masala chai. The warm, aromatic spices and the comforting taste of brewed tea are flavors I can't get enough of.

This love has inspired me to create a variety of chai-flavored fusion desserts. One of the most beloved creations is my Masala Chai Tres Leches Cake, which has been a reader favorite for years. Another crowd-pleaser is my Masala Chai Tiramisu, where the traditional Italian dessert is reimagined with the bold, spicy notes of chai.

This masala chai cake is a spiced cake that's rich, aromatic, and incredibly cozy. It's like capturing the essence of sipping on a hot cup of masala chai in cake form. To balance the warmth of the spices, I top it with a luscious cream cheese frosting that adds a hint of tangy sweetness. If you're a tea lover, this cake is a delightful twist on classic spice cakes-you're going to love it!

About my Recipe

1. I was aiming for a rich, authentic chai flavor in my cake, not just the aroma of spices. To achieve that, I brew loose black tea in whole milk for a good 6-8 minutes and then add it to the batter (basically to make doodh patti). For a truly bold taste, I highly recommend using loose black tea, such as an Assam or Darjeeling blends, instead of tea bags. Reason being that tea bags typically have a wee bit mild flavor because they're designed for steeping in hot water, not for the boiling needed to extract deeper flavors.
2. The idea of combining chai with eggs just doesn't appeal to me, so I prefer to keep my chai-flavored cake egg-free. Instead, we'll rely on leavening agents like baking powder and baking soda, paired with a touch of vinegar. This combination not only provides a lift but also ensures a soft, tender crumb, hence allowing the warm spices and fragrant chai flavors to truly shine through.
3. I brew chai in extra milk at the beginning to account for any evaporation that happens during boiling. Ultimately, we need a total of 225 ml of chai for the cake. The bonus? You get to sip on the leftovers while the cake bakes-perfect for enjoying a cozy cup while you wait!
4. I opted for a cream cheese topping because its rich texture complements the cake's crumb beautifully. It adds a lovely sweet-tangy flavor that pairs perfectly with the warmth of spices. However, if you prefer something lighter, chai-spiced or cardamom-infused whipped cream would be just as delicious!

Ingredients

• Black Tea - We need unflavored black tea. I use Tata Gold (non-affiliate link) loose tea.
• Chai Masala - I love using my homemade chai masala. You could also use a store bought chai spice blend you enjoy.
• Brown Sugar - I use light brown sugar both for cake batter as well as frosting.

How To Make Chai Cake

Preparation

1. Line a 8 inch square pan with parchment paper.
2. Preheat your oven to 350F.

Brew the Chai

3. Start by brewing chai. Pour milk in a pot, place on medium flame and let milk warm up a little.
4. Add loose black tea to milk and bring to a boil. Reduce to low flame and simmer for 3-5 minutes for the color to deepen and the chai flavor to become strong.
5. Strain the chai and measure 225ml. You will have leftover chai that you can sip on. Let stand.

Make the Cake batter

6. In a large bowl, add the sifted all purpose flour, brown sugar(make sure that it's not too lumpy), baking soda, baking powder, chai masala powder, pinch of salt. Combine together using a spatula.
7. Pour the oil and the chai that we made earlier.Add the vinegar.
8. Using a spatula, gently combine wet ingredients and dry ingredients to make a smooth batter. The batter will be deep caramel in color, will look sticky and will flow like a ribbon. Do not over mix.

9. Immediately pour the cake batter into the lined pan. Spread and smoothen out using an offset spatula.
10. Bake in the preheated oven for 22-26 minutes or until a tooth pick inserted in the center comes out clean.
11. Pull out the baked cake from the oven and let cool for 10-12 minutes in the cake pan itself. Then, transfer to a wire rack and cool down completely before frosting. At this stage, the cooled cake can be stored in the fridge wrapped in a plastic wrap for 1-2 days. Frost and serve whenever you want.

Make Cream Cheese Frosting

12. In a medium bowl, add softened cream cheese. Using a hand mixer or stand mixer, beat on medium speed until smooth and creamy (about 1-2 minutes).
13. Add the brown sugar, powdered sugar, and chai masala. Beat again on low speed, gradually increasing to medium, until the sugar is fully incorporated and the frosting is smooth.
14. Add 2 tablespoon of heavy cream and mix until combined. If you prefer a lighter consistency, add more heavy cream, 1 teaspoon at a time, until you reach your desired texture.

15. Taste the frosting and adjust the chai masala if needed for a stronger flavor.
16. Spread or pipe the cream cheese frosting on top of the cake. Sprinkle a few pinches of chai masala on top. Serve!
17. Store cake leftovers in an airtight container, refrigerated for about 5 days.