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–+ servings
pumpkin chai cake
Ella Cooks

Pumpkin Spice Chai Cake (No Mixer!)

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A fall-flavor bomb you can whisk by hand. Think pumpkin loaf meets chai latte, warmly spiced, ultra-moist, and topped with a maple glaze or cream cheese swirl if you’re feeling extra.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Servings: 8 slices
Course: Dessert
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ingredients
For the Cake:
  • 1 cup pumpkin purée not pumpkin pie filling
  • ½ cup neutral oil vegetable or canola
  • ¾ cup light brown sugar packed
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
Chai Spice Blend:
  • 1½ tsp ground cinnamon
  • ¾ tsp ground ginger
  • ½ tsp ground cardamom
  • ¼ tsp ground allspice
  • ¼ tsp ground cloves
  • ⅛ tsp black pepper
  • Shortcut? Sub in 2½ tsp of a pre-made chai spice blend if you have it.
Optional Maple Glaze:
  • ½ cup powdered sugar
  • 1 –2 tbsp pure maple syrup
  • Splash of milk or cream to loosen
  • Pinch of salt

Equipment

  • 9×5-inch loaf pan
  • Whisk and mixing bowls
  • Measuring cups & spoons
  • Parchment paper (optional but helps with release)

Method
 

Instructions
    Preheat & Prep
    1. Preheat your oven to 350°F (175°C). Grease a 9×5 loaf pan or line with parchment.
    Mix Wet Ingredients
    1. In a large bowl, whisk together pumpkin purée, oil, brown sugar, eggs, and vanilla until smooth.
    Add Dry Ingredients
    1. Sprinkle flour, baking soda, baking powder, salt, and all the chai spices over the wet mixture. Whisk until just combined, don’t overmix.
    2. Batter will be thick but pourable. You can fold in chocolate chips or chopped pecans here if you want to upgrade it.
    Bake
    1. Pour into prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
    2. If the top browns too quickly, tent loosely with foil around the 40-minute mark.
    Cool & Glaze
    1. Let cool in the pan for 10 minutes, then transfer to a wire rack. Once mostly cool, drizzle with maple glaze or dust with chai sugar if using.

    Nutrition

    Calories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gFiber: 1gSugar: 18g

    Notes

    Style Add This
    Cream cheese swirl Mix 4 oz cream cheese, 2 tbsp sugar, and 1 egg yolk. Swirl into batter before baking.
    Chai sugar top Mix sugar + chai spice and sprinkle over batter before baking for a crunchy lid.
    Nutty Fold in ½ cup toasted pecans or walnuts
    Choco-chai Add ½ cup dark chocolate chips

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