Choc Chick Chai Cake

This utterly divine Vegan Chocolate Chai Cake is utterly perfect for special events or for when you fancy a real treat. It was created for us by the amazing Rosa Kaftan, vegan baker extraordinaire @dearfriendbakery using our cacao ingredients. Her vegan butter cream frosting is made using our cacao butter to add that extra special cacao goodness. Thank you Rosa! We love your incredible creation!

CHOC CHICK Chai cake made with vegan buttercream        CHOC CHIC Chai Cake made with vegan buttercream


  • 2 cups plain flour
  • 3/4 cup Choc Chick Cinnamon Cacao
  • 2 tsp ground cardamom
  • 2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 2 teaspoons baking powder
  • 1 teaspoons bicarbonate of soda
  • 1 1/2 cups sugar
  • 1/2 teaspoon salt


  • 1 cup room temperature plant based milk
  • 1 tablespoon apple cider vinegar
  • 1/2 cup + 2 tbsp neutral oil
  • 2 tsp vanilla extract
  • 1 cup hot coffee

White Chocolate Buttercream


Thank you to the amazing Rosa Kafta, vegan baker extraordinaire at for using our cacao ingredients in her amazing cakes!


  • Preheat your oven to 180 degree C / 350 degrees F.

  • Grease and line two 8 inch cake pans with baking paper so the cakes pop right out later

  • In a medium sized bowl, combine the plant based milk and apple cider vinegar to make buttermilk. 

  • In a large mixing bowl, sift the plain flour, Choc Chick Cinnamon Cacao powder, ground cardamom, ginger, nutmeg, baking powder and bicarbonate of soda.

  • Add the sugar and salt and whisk again to combine completely!

  • Boil the kettle for a cup of hot coffee.

  • To the plant based milk, add the neutral oil and vanilla extract and whisk gently to combine.

  • Make a hot cup of coffee / espresso / decaf - whatever you fancy! Set aside - we’ll add this last.

  • To the dry mix, add the wet mix and using a spatula, gently mix until just combined.

  • Now add the hot coffee! Gently mix again until the consistency is consistent! It may look more liquid than you’re used to, but this is totally fine!

  • Pour the batter evenly between your cake pans and place in the oven.

  • Bake for 28-30 minutes. Check the cake is baked using a toothpick/sharp knife/fork - it should come out clean. If it comes out with batter on it, pop it back in the oven for another few minutes until it comes out clean.

  • Let the cakes cool for 5-10 minutes in their pans, before flipping onto a cooling rack to remove and letting them cool completely.

White Chocolate Buttercream 

  • Melt the Choc Chick Cacao Butter in a heatproof bowl over simmering water, or in 30 second pops in the microwave. Stir to melt completely. Set aside to cool slightly.

  • In a large bowl, whisk the plant based block butter for a few minutes using a hand mixer. It should lighten slightly in colour.

  • Sift one cup of icing sugar into the butter, and mix again until combined.

  • Add the vanilla extract. Mix again. 

  • Sift in icing sugar half a cup at a time and mix. Continue doing so until you reach the sweetness/consistency you like.

  • Slowly pour in the cooled and melted Choc Chick Cacao Butter and mix again. Inhale the chocolatey goodness. Any lumps or bumps in your buttercream should melt away.

  • If the buttercream is too soft, put it in the fridge for an hour to firm up. If too firm, add a teaspoon or two of plant based milk and mix. 

To assemble:

  • If your cakes are mounded (very normal), use a bread knife to make them flat and level.

  • Place one cake layer on a large plate. Using an offset spatula / spatula / spoon / butterknife (literally anything!), dollop some white chocolate buttercream and spread to the edge of the cake. 

  • Place your other cake layer, upside down on top of the first layer. Press down gently.

  • Now add the rest of the white chocolate buttercream and spread all over and around. It does not have to look perfect! 

  • Grab a handful of Choc Chick Quinoa Puffs and scatter all over.

  • Serve and gobble up!


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