I love when a Thanksgiving dessert looks bakery-worthy but stays secretly simple, and this Vanilla Olive Oil Cake with chai latte spice is exactly that. It’s tender, dairy free, made without refined sugar, and finished with a flavor everyone will ask about.

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I’m obsessed with this Vanilla Chai Latte Olive Oil Cake because it hits that rare dessert lane: simple, bold, and just sweet enough without feeling heavy after a holiday meal. I love the way coconut sugar brings a deeper, almost caramel edge, while strong brewed chai tea runs through every bite with real spice instead of fake bakery perfume.

But the texture is what gets me. Soft crumb, tender middle, glossy olive oil richness.

And yes, I’d park this on my Thanksgiving table over another fussy pie. No drama.

Big flavor. The kind of cake I keep sneaking slivers from.

Ingredients

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All purpose flour keeps the cake soft, sturdy, and easy to slice.
Coconut sugar adds cozy caramel vibes without tasting too “healthy.
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Baking powder gives lift, so the crumb doesn’t feel heavy.
Baking soda helps the cake brown and balances the tangy yogurt.
Fine salt makes the sweet vanilla and chai spices pop.
Cinnamon brings that warm latte-shop smell you’ll notice first.
Cardamom adds a floral chai note that feels a little fancy.
Ginger gives gentle heat, not spicy, just awake.
Cloves bring deep warmth, so a little goes a long way.
Black pepper sounds odd, but it quietly sharpens the chai flavor.
Eggs add structure, richness, and that tender cake bounce.
Olive oil keeps it moist for days and adds a fruity edge.
Strong chai tea makes the flavor actually taste like chai.
Dairy free yogurt or applesauce keeps things soft and lightly tangy.
Plus, orange zest makes the whole cake brighter and less flat.

Ingredient Quantities

1 3/4 cups (220 g) all purpose flour

1 cup (200 g) coconut sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

Pinch ground black pepper

3 large eggs, room temperature

1/2 cup (120 ml) extra virgin olive oil

3/4 cup (180 ml) strong brewed chai tea, cooled

1/2 cup (120 g) plain dairy free yogurt or unsweetened applesauce

2 teaspoons pure vanilla extract

Zest of 1 orange (optional, but recommended)

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper, and lightly flour the sides.

2. In a large bowl whisk together 1 3/4 cups (220 g) all purpose flour, 1 cup (200 g) coconut sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground cardamom, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and a pinch of ground black pepper until evenly combined.

3. In a separate medium bowl whisk 3 large room temperature eggs until foamy.

4. Add 1/2 cup (120 ml) extra virgin olive oil to the eggs and whisk until incorporated.

5. Stir in 3/4 cup (180 ml) cooled strong brewed chai tea, 1/2 cup (120 g) plain dairy free yogurt or unsweetened applesauce, 2 teaspoons pure vanilla extract, and the zest of 1 orange until smooth.

6. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined and no large pockets of flour remain, being careful not to overmix.

7. Transfer batter to the prepared pan, smooth the top, and tap the pan once on the counter to release air bubbles.

8. Bake for 35 to 45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs but not raw batter.

9. Let the cake cool in the pan for 10 to 15 minutes, then run a knife around the edge, invert onto a wire rack, remove parchment, and cool completely.

10. Slice and serve plain or with a dusting of cinnamon or a dollop of dairy free yogurt if desired.

Equipment Needed

1. 9-inch round cake pan (greased and parchment lined)
2. Parchment paper
3. Large mixing bowl
4. Medium mixing bowl
5. Whisk
6. Rubber or silicone spatula
7. Measuring cups and spoons plus a kitchen scale for grams
8. Zester or microplane for orange zest
9. Wire cooling rack and a toothpick or cake tester
10. Oven mitts

FAQ

What temperature and how long should I bake the cake? Bake in a preheated oven at 350 F (175 C) in a greased and lined 8 or 9 inch round pan for about 35 to 45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

How do I make the chai tea strong enough? Use 2 tea bags or 2 tablespoons of loose chai blend per 3/4 cup water and steep 5 to 8 minutes. Let it cool to room temperature before adding to the batter.

Can I swap the olive oil for another fat? Yes. Use a neutral oil like light olive oil, avocado oil, or melted coconut oil 1 for 1. Using butter will change the flavor and texture slightly but can be substituted 1 for 1 if not dairy free.

Can I make this gluten free or egg free? For gluten free, use a 1 to 1 cup for cup gluten free flour blend that contains xanthan gum. For egg free, try flax eggs (1 tablespoon ground flaxseed plus 3 tablespoons water per egg) but expect a slightly denser crumb and possibly a longer bake time.

How should I store the cake and how long will it keep? Cool completely, then wrap or keep in an airtight container at room temperature for up to 3 days, or refrigerate up to 5 days. Bring to room temperature before serving for best texture. The cake also freezes well in slices up to 2 months.

Any tips to boost flavor or serve suggestions? Fold in the orange zest gently into the batter to brighten flavors. Serve with a light dusting of powdered sugar, a simple vanilla glaze, or whipped coconut cream. Toasted chopped nuts make a nice crunch if desired.

Vanilla Chai Latte Olive Oil Cake Recipe Substitutions and Variations

All purpose flour: substitute 1 to 1 with a gluten free 1:1 baking blend (ensure it contains xanthan or guar); for a denser crumb use 100 g whole wheat pastry flour + 120 g AP flour.
Coconut sugar: swap equal weight with light brown sugar for moisture and caramel notes, or use 170 g granulated cane sugar for a lighter crumb.
Extra virgin olive oil: replace with the same amount of mild-flavored neutral oil such as grapeseed or sunflower oil; for a richer flavor use light olive oil rather than robust extra virgin.
Plain dairy free yogurt or applesauce: use an equal amount of regular yogurt or sour cream for tenderness, or 1/2 cup mashed ripe banana for a fruitier, moister result.

Pro Tips

1. Use really strong chai for maximum flavor. Brew the tea a bit longer than usual or use two tea bags, then cool completely so it does not knock the batter temperature down. The spices in the tea should sing through the cake.

2. Make sure eggs and yogurt or applesauce are at room temperature. When the wet ingredients are warm to the touch they blend more smoothly with the flour and give a lighter crumb.

3. Fold the batter gently and stop as soon as you no longer see streaks of flour. Overmixing develops gluten and will make this cake dense instead of tender.

4. Check for doneness starting at 35 minutes. You want a few moist crumbs on the tester, not bone dry crumbs. If the outside is browning too quickly, loosely tent the pan with foil and finish baking.

5. Let the cake cool fully on a rack before slicing. This prevents it from crumbling and lets the flavors settle. Leftovers keep well in an airtight container for 3 days and taste even better the next day.

Vanilla Chai Latte Olive Oil Cake Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

Servings

servings

Calories

356

kcal

Equipment: 1. 9-inch round cake pan (greased and parchment lined)
2. Parchment paper
3. Large mixing bowl
4. Medium mixing bowl
5. Whisk
6. Rubber or silicone spatula
7. Measuring cups and spoons plus a kitchen scale for grams
8. Zester or microplane for orange zest
9. Wire cooling rack and a toothpick or cake tester
10. Oven mitts

Ingredients

1 3/4 cups (220 g) all purpose flour
1 cup (200 g) coconut sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Pinch ground black pepper
3 large eggs, room temperature
1/2 cup (120 ml) extra virgin olive oil
3/4 cup (180 ml) strong brewed chai tea, cooled
1/2 cup (120 g) plain dairy free yogurt or unsweetened applesauce
2 teaspoons pure vanilla extract
Zest of 1 orange (optional, but recommended)

Directions

Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper, and lightly flour the sides.
In a large bowl whisk together 1 3/4 cups (220 g) all purpose flour, 1 cup (200 g) coconut sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground cardamom, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and a pinch of ground black pepper until evenly combined.
In a separate medium bowl whisk 3 large room temperature eggs until foamy.
Add 1/2 cup (120 ml) extra virgin olive oil to the eggs and whisk until incorporated.
Stir in 3/4 cup (180 ml) cooled strong brewed chai tea, 1/2 cup (120 g) plain dairy free yogurt or unsweetened applesauce, 2 teaspoons pure vanilla extract, and the zest of 1 orange until smooth.
Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined and no large pockets of flour remain, being careful not to overmix.
Transfer batter to the prepared pan, smooth the top, and tap the pan once on the counter to release air bubbles.
Bake for 35 to 45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs but not raw batter.
Let the cake cool in the pan for 10 to 15 minutes, then run a knife around the edge, invert onto a wire rack, remove parchment, and cool completely.
Slice and serve plain or with a dusting of cinnamon or a dollop of dairy free yogurt if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.