So I accidentally made the best Eggless Masala Chai Cake of my life last month…
You know how sometimes you bake because you’re inspired and feeling fancy and sometimes you bake because you need to use up that carton of milk before it turns on you?
This was definitely the second kind.
And I’ll just say it up front—Eggless Masala Chai Cake was not even what I was aiming for. I was trying to make a simple pound cake to go with my Sunday afternoon chai (yes I’m that person who romanticizes tea time like I’m living in a period drama).
But then I opened the spice drawer and… one thing led to another.
And that, my friend, is how a bored Sunday + impending milk expiration = one of the coziest cakes I’ve ever baked.
Back up—what the heck is Eggless Masala Chai Cake?
If you haven’t tried Eggless Masala Chai Cake yet, let me paint you a picture.
Imagine the rich, warm spices of a steaming cup of masala chai (think cardamom, ginger, cinnamon, cloves, all the good stuff) wrapped up in a soft, fluffy cake that makes your kitchen smell like a hug.
And the best part? No eggs needed. Which is excellent for people like my cousin Rina who’s allergic, or me on days when I just don’t feel like dealing with eggs. (You ever crack an egg badly and question your life choices? Just me?)
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The Cake That Wasn’t Supposed to Be
Okay so—mini story time.
I’m chilling on a lazy Sunday. The weather’s all grey and cozy. My tea was already brewing on the stove with my usual stash of masala.
I get this bright idea to make a quick tea-time cake. I start rummaging through the pantry, realize I’m out of eggs (classic), but too stubborn to run to the store because… sweatpants.
So I do what any stubborn baker would do—I improvise.
And let me tell you, this cake came out better than half the fancy, well-planned cakes I’ve made. Go figure.
Why You’ll Love This Eggless Masala Chai Cake
- No eggs required (handy for vegetarians, allergies, or egg-forgotten grocery lists)
- Packed with warm chai spices
- Pairs ridiculously well with an actual cup of chai
- Smells like pure magic while baking
- Simple ingredients, nothing wild
Bonus: It stays soft and moist for days (if you don’t eat it all in one sitting, which…good luck).
What You’ll Need
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp ground cardamom
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground black pepper (yes—don’t skip, it gives that subtle chai warmth)
Wet Ingredients
- 3/4 cup granulated sugar
- 1/2 cup neutral oil (I usually use sunflower or canola)
- 1 cup strong brewed masala chai (cooled)
- 1/4 cup milk (dairy or non-dairy both work)
- 1 tbsp vinegar (white or apple cider)
- 1 tsp vanilla extract
How to Make Eggless Masala Chai Cake
Brew your chai
Make a strong cup of masala chai—about 1 cup. I usually simmer water with:
- 2 tsp black tea leaves
- 3–4 green cardamom pods
- 1-inch piece of ginger
- 1 small stick cinnamon
- 2 cloves
- Few black peppercorns
Simmer it for at least 5–7 minutes so it’s nice and strong. Then strain and cool it.
Do not skip this step. The stronger your chai, the better the flavor in the cake.
Mix the dry stuff
In a big bowl, whisk together the flour, baking powder, baking soda, salt, and all your glorious spices.
It’ll smell amazing already, trust me.
Mix the wet stuff
In another bowl, whisk sugar + oil till combined.
Add the cooled masala chai, milk, vinegar, and vanilla. Mix well.
Now, pour the wet ingredients into the dry. Mix gently till just combined—don’t overmix or your cake will be sad and dense (been there).
Bake!
Pour the batter into a greased 8-inch round or square cake pan.
Bake at 350°F (180°C) for about 30–35 minutes or till a toothpick comes out clean.
Your house will smell insane at this point—like you’ve lit every fall candle at once but better.
Cool & enjoy
Let the cake cool before slicing.
Optional (but HIGHLY recommended): Dust with powdered sugar or glaze with a simple chai-spiced glaze if you’re feeling extra.
Then—make a fresh cup of chai, slice a big piece of cake, and settle in with a good book or your current Netflix binge. Bliss.
Things I’ve Learned While Making This Cake (aka Don’t Be Me)
- Don’t pour hot chai into the batter—you’ll scramble it. Let it cool.
- Use fresh spices if you can—the flavor is worth it.
- Cardamom is the star—don’t skimp.
- You can swap out some flour for whole wheat if you’re feeling virtuous (I’ve done up to 50/50).
- It freezes beautifully! I slice and freeze some for random chai cravings.
One Time I Forgot the Baking Powder…
Yeah. So, funny (and mildly tragic) story—one time I was so distracted by texting in my cooking group chat (we were deep in a debate about whether to put fennel in chai, hot take: NO), that I forgot to add baking powder.
Cake came out… let’s just say more like a spiced brick.
We still ate it (with lots of whipped cream). But lesson learned—don’t bake while arguing about chai. 😂https://potatonion.com/thandai-fudge/.
Why You Should Absolutely Try This Cake
It’s:
- Eggless
- Spiced and cozy
- Simple to make
- Perfect with tea
- The cake equivalent of a soft sweater and fuzzy socks
And honestly? You’ll probably want to bake it again as soon as it’s gone. I’ve done it twice in one week more than once. No shame.
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