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Chai Tiramisu Cake (Chaimisu!) Recipe

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3.9 from 27 reviews

This Chai Tiramisu Cake, affectionately dubbed Chaimisu, is a delightful vegan twist on the classic Italian dessert. Infused with aromatic chai spices and layers of creamy cashew-coconut cardamom cream, this cake combines moist spiced cake layers soaked in fragrant chai tea with a luscious dairy-free cream, topped with a cocoa and chai spice dusting. Perfect for those seeking a comforting but plant-based treat that melds exotic flavors with familiar tiramisu texture and look.

Ingredients

Cake Ingredients

  • 1 ½ cups all-purpose flour
  • ⅓ cup sugar
  • 1 ½ teaspoons baking powder
  • ⅛ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 tablespoons oil
  • ½ teaspoon vanilla extract (or vanilla powder added with dry ingredients)
  • 1 cup non-dairy milk
  • ½ cup water
  • 1 tablespoon grated ginger
  • 2 teaspoons chai spice blend (or more, to taste)
  • 4 teaspoons loose leaf tea (or 4 black tea bags)
  • 1 tablespoon sugar

Chai Tea Mixture

  • ½ cup water (included with cake wet ingredients)
  • 1 tablespoon grated ginger (included with cake wet ingredients)
  • 2 teaspoons chai spice blend
  • 4 teaspoons loose leaf tea or 4 black tea bags
  • 1 tablespoon sugar
  • 2 cups non-dairy milk (preferably thick oat milk)

Cream Ingredients

  • 1 cup raw cashews (soaked in hot water 10 minutes then drained)
  • 15 ounce can full-fat coconut milk
  • ¾ cup non-dairy yogurt (almond, cashew, or cashew-coconut yogurt)
  • 1 tablespoon cornstarch
  • ½ teaspoon vanilla extract (or vanilla powder)
  • ½ teaspoon ground cardamom
  • ¼ cup sugar

Topping

  • 2 teaspoons cocoa powder
  • ½ teaspoon cinnamon (or cardamom or chai spice)

Instructions

  1. Prepare the cake batter. Grease or line an 8×10” baking dish (or 9×9” equivalent) and preheat the oven to 350°F (177°C). In a bowl, combine all dry ingredients including flour, sugar, baking powder, baking soda, salt, and vanilla powder if using. Add oil, vanilla extract, non-dairy milk, and water along with grated ginger, chai spice blend, tea, and sugar. Mix until smooth and flowy, adding more non-dairy milk if necessary.
  2. Bake the cake. Pour the batter into the prepared dish and smooth the top with a spatula. Bake for about 25 minutes, then test with a toothpick; if it comes out clean, the cake is done. Otherwise, bake for an additional 5-10 minutes until fully cooked. Cool on the counter for 10 minutes then cover and refrigerate to cool completely before slicing.
  3. Make the chai tea infusion. In a saucepan over medium heat, combine water, grated ginger, chai spice, tea leaves or bags, and sugar. Bring to a boil, then gradually add the 2 cups of thick non-dairy milk. Bring back to boil, then reduce heat and simmer briefly. Turn off heat, strain out solids, and set the chai aside to cool.
  4. Prepare the cardamom cream. Blend soaked cashews, full-fat coconut milk, non-dairy yogurt, cornstarch, vanilla, ground cardamom, and sugar until completely smooth. Let the mixture rest intermittently during blending to ensure no cashew chunks remain.
  5. Cook the cream to thicken. Transfer the blended cream to a skillet, add rinsed blender water, and cook over medium heat, stirring constantly until it thickens and becomes smooth. Cool to room temperature, refrigerate to speed cooling if desired.
  6. Assemble the tiramisu layers. Slice the chilled cake horizontally into two layers using a serrated knife. Place one layer in the baking dish cut-side-up, poke holes if desired, and soak with half the chai tea. Spread half the chilled cardamom cream evenly over. Top with the second cake layer, poke holes, soak with remaining chai, and spread with the rest of the cream.
  7. Add the topping and chill. Mix cocoa powder with cinnamon or preferred spice and sift over the cake surface evenly or using stencils for decoration. Refrigerate the assembled tiramisu for at least 1 hour before serving to allow flavors to meld.

Notes

  • Use thick non-dairy milk like oat milk for a rich chai infusion and stable cream.
  • Soaking cashews is essential to achieve a creamy, smooth texture without gritty bits.
  • The cake layers can be fragile—handle gently when slicing and assembling.
  • Flavor improves if the cake chills longer to allow the chai and cardamom cream to meld together.
  • Adjust chai spice quantity to your taste preference.
  • Vanilla powder can be added to dry ingredients as an alternative to extract for a more even distribution.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.

Find it online: https://justsosavory.com/chai-tiramisu-cake-chaimisu-recipe/