Chai Spiced Bundt Cake


The ideal cake for an autumnal couch coffee! This chai spiced bundt cake blends cinnamon, cardamom and brown sugar for all the feels.



  • 1 cup (230 g) vegan butter, at room temperature
  • 1 cup (220 g) muscovado sugar or light brown sugar
  • 4 1/4 Tbsp (90 g) golden syrup or light corn syrup
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp fine sea salt
  • 2 Tbsp ground cinnamon
  • 1/2 Tbsp ground cardamom
  • 1/2 Tbsp ground ginger
  • 1/4 Tbsp ground allspice
  • 1/4 Tbsp ground cloves
  • 1/4 Tbsp ground nutmeg
  • 2 cups (250 g) plain white all-purpose flour
  • 1/3 cup (100 g) soy milk
  • 1/2 cup (130 g) plain full-fat vegan yogurt
  • 100 g silken tofu
  • 2 tsp vanilla extract
  • 1 tsp white vinegar or lemon juice



  • 1 cup (120 g) powdered (icing) sugar
  • 1/2 tsp ground cinnamon
  • 2 Tbsp maple syrup
  • 1 1/2 Tbsp plain unsweetened soy milk


  1. For the cake, preheat the oven to 350ºF (175ºC with convection fan). Thoroughly grease the inside of a bundt pan and dust lightly with flour. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the vegan butter, light brown sugar and golden syrup together until fluffy and pale in color, 3-4 minutes). 
  3. In a separate bowl, sieve or whisk together the baking powder, baking soda, salt, spices and flour. Set aside.
  4. In the cup of a blender, blend together the soy milk, yogurt, silken tofu, vanilla, and vinegar or lemon juice.
  5. Add half of the flour mixture to the stand mixer and beat on low speed until just combined. Add half of the blended wet ingredients and beat again until just smooth. Repeat again with the remaining dry ingredients followed by the remaining wet ingredients. 
  6. Once the batter is just smooth, transfer it to the prepared bundt pan and place in the oven to bake for 50-60 minutes. 
  7. Allow the cake to cool for 15 minutes before turning out onto a wire cake rack. Leave to cool fully to room temperature. 
  8. For the glaze, sift or whisk the powdered sugar to remove any lumps. Then whisk in the remaining ingredients until smooth. Drizzle over the top of the cooled cake while still on the wire cooling rack and leave to set before slicing and serving.


The first and most important step for any bundt cake is to prepare the cake pan! Bundts are famously liable to stick to the pan, even if your pan is non-stick, so be sure to grease the pan well with either vegetable oil or melted vegan butter. Pan spray works too.

One trick to ensure a light textured cake is to beat your vegan butter and sugar together in a process called “creaming”. This incorporates air into the batter from the first step and also helps to dissolve the sugar before the cake even hits the oven. Just make sure your vegan butter is at room temperature before trying to beat it, otherwise it might split.

Chai spices include cinnamon, ginger and allspice, but for me the key flavour is cardamom. If you can, try to use the seeds from cardamom pods and grind them yourself in a spice grinder or pestle and mortar. Pre-ground cardamom works too but it tends to lose its flavour very quickly, so be sure to use a fresh jar if possible!

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