Chai Caramel Apple Pecan Cake (Vegan)
A moist tender and spiced Chai Caramel Apple Pecan Cake made with dairy-free and egg-free ingredients. This cake is perfect for cosy baking season and is topped with dairy-free whipped cream and homemade caramel apples.
If you love all things caramel apple and chai spices then this is the cake for you. It comes together in one bowl using a homemade chai spice blend, applesauce and is topped with homemade caramel apples and pecans for a deliciously warming and cosy bake. It is natural egg and dairy-free and is such an easy bake. You can also make this ahead of time and frost as needed – and the apples on top are so good. You will love these for breakfast on porridge or yoghurt bowls, too.
Why will I love this cake?
This cake is delicious:
- Moist, soft, cakey and tender
- Packed with a homemade chai spice blend
- Uses ready-made unsweetened applesauce
- With pecans inside and on top
- Topped with whipped dairy-free cream
- Decorated with cinnamon caramel apples
- The cake comes together in one bowl
- Easy to make
- Bakes in 32 minutes
- Naturally egg-free, dairy-free and vegan
- Easily nut-free
- Everyone will love it
- Delicious all year round
- Can be made ahead of time
- Frost with your other favourite toppings e.g. thick yoghurt or buttercream
- Great for cosy season
If you already love the sound of this cake, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the chai spice blend:
- Cinnamon
- Ground ginger
- Ground nutmeg
- Ground cardamom
To make the cake:
- Natures charm evaporated oat milk: this keeps the cake moist and tender as evaporated milk is creamier than regular milk, but you can also use oat or soya milk here, too.
- Apple cider vinegar: to mix int the milk to make buttermilk.
- Unsweetened applesauce: this is 100% apple and comes in jars in health food shops or supermarkets. You can also make your own.
- Light olive oil: for a moist sponge.
- Sugars: light brown or coconut and caster sugar balance each other well. The richness in colour and flavour from the brown sugar and the lightness from the caster sugar.
- Vanilla extract: for flavour.
- Plain flour: to keep the cake moist and light.
- Raising agents: for the rise.
- Pecans: for crunch.
- Salt: for flavour.
And for the toppings:
- Apples: use eating apples and chop them small for the topping.
- Vegan butter: to melt into the apples – olive oil will also work.
- Natures charm whipping cream: this is their oat whipping cream which is naturally sweet but their coconut cream is also great.
Is this gluten-free and nut-free?
This is not gluten-free, although you can try this with GF flour than contains xanthan gum (or add ½ tsp of your own). This cake is nut-free if you swap the pecans for pumpkin or sunflower seeds.
How do I make this?
This cake is ready in a few steps:
- Combine the chai spices: to make your own blend.
- Whisk together the milk and vinegar: and leave for 5 minutes.
- Stir together the wet ingredients: until combined.
- Sift in the dry ingredients: and whisk until smooth.
- Fold in the pecans and pour into the tin: smoothing over the top.
- Bake until golden and well risen: about 32 minutes.
- While the cake cools, make the apple topping: in a saucepan over a medium heat.
- Whip up the cream: until fluffy.
- Spread the cake with the cream and top with the apples and pecans: and slice to enjoy.
How long will it last?
This cake will keep for 2-3 days at least in a sealed container in the fridge but best enjoyed at room temperature. You can freeze the unfrosted cake, wrapped well, for 1 month and then defrost to enjoy.
What other recipes can I try?
For more cosy bakes:
- Apple Cinnamon Fritter Cake
- Pumpkin Protein Cupcakes
- Chocolate Pumpkin Spice Brownie Cookie Bars
- Pear Chocolate Chunk and Almond Cake
- Cinnamon Roll Cake
Chai Caramel Apple Pecan Cake (Vegan)
A moist tender and spiced Chai Caramel Apple Pecan Cake made with dairy-free and egg-free ingredients. This cake is perfect for cosy baking season and is topped with dairy-free whipped cream and homemade caramel apples.
Ingredients
For the Chai Spices:
- 1 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cardamom
For the Cake:
- 90ml Natures Charm Oat Evaporated Milk
- ½ tbsp apple cider vinegar
- 250g unsweetened applesauce
- 60ml light olive oil
- 75g caster sugar
- 75g light brown or coconut sugar
- 1 tsp vanilla extract
- 210g plain flour
- 1 ½ tsp baking powder
- ½ tsp bicarbonate of soda
- Salt
- 50g pecans, crushed
For the Apples:
- 1 tbsp vegan butter
- 1 tbsp light brown or coconut sugar
- 2 apples, cored and chopped small
- ½ tsp cinnamon
For the Frosting:
- ½ tin Natures Charm Oat Whipping Cream, chilled in the fridge
- 20g pecans, crushed
Instructions
- Preheat the oven to 160Fan/180C and line a 9-inch round cake in with parchment paper.
- Stir together the chai spices.
- Combine the oat milk and apple cider vinegar and leave for 5 minutes to curdle.
- Add the applesauce, olive oil, caster and light brown sugars, vanilla and milk-vinegar mix to a large mixing bowl and whisk well.
- Sift in the flour, baking powder and bicarbonate of soda and add the chai spices and salt. Whisk to a smooth, thick batter,
- Fold in the chopped pecans and pour into the cake tin. Smooth over the top and bake for 32 minutes, or until golden brown, well-risen and an inserted skewer comes out clean.
- Allow to cool for 10 minutes and then carefully loft out of the tin and cool fully on a wire rack.
- Now, prepare the caramel apples. Add the butter and sugar to a pan and allow to melt. Now stir in the apples and cinnamon and cook for about 10 minutes over a low-medium heat until the caramel is sticky and the apples are soft. Allow to cool.
- When ready to decorate the cake, add the whipping cream to a bowl and beat with a stand mixer or an electric handheld mixer for 2-3 minutes until light and fluffy.
- Spread the whipped cream over the cake and then spoon over the caramel apples and crushed pecans.
- Slice and serve straight away and keep leftovers in a sealed container in the fridge and enjoy for 2-3 days at room temperature.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Chai Caramel Apple Pecan Cake so please let me know in the comments below and leave a star review above. If you do make these rolls, I’d love to see, so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With caramel love x
p.s. this recipe was first made with Natures Charm and this blog post is not sponsored.
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