Masala Chai Spiced Cake with Lemongrass Caramel

A desi-spiced cake with all the warmth of masala chai, made entirely on the stovetop — and a lemongrass caramel that makes it completely unforgettable.

My mom and our house help are massive chai lovers.

So when I was thinking about what to bake — and I use that word loosely, because this one is made entirely on the stovetop — I knew it had to have those warm, cosy chai flavours. Cardamom, cinnamon, a whisper of nutmeg and cloves. The kind of spice combination that makes a kitchen smell like something wonderful is happening.

The best part about this recipe is that you don't need an oven or a microwave. A large kadhai, some salt or sand, and a cake tin is genuinely all you need. I made mine in a traditional Handvo vessel, but the kadhai method works just as well.

My mom wasn't in town when I made this — I did pop a slice in the freezer for her. This one was made for our house help and they absolutely loved it. They also couldn't tell it was plant-based, which is always the highest compliment.

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This recipe is:

Vegan & dairy free

No oven or microwave needed

Stovetop friendly

Warm, spiced, and deeply cosy

Made with a lemongrass caramel that you'll want to put on everything

Why This Recipe Works

Chai spice blend = warmth, depth, and that unmistakable cosy flavour

Jaggery = natural sweetness with a richness white sugar can't replicate

Non-dairy milk + vinegar = acts like buttermilk for a tender, moist crumb

Stovetop method = no oven needed, fully accessible

Lemongrass caramel = floral, bright, and the detail that makes this recipe special

How to Make Masala Chai Spiced Cake (Overview)

1. Make the Batter

Combine all dry and wet ingredients and whisk gently until just mixed.

2. Cook on the Stovetop

Pre-heat salt or sand in a large kadhai, place the greased cake tin on top, cover, and cook on low flame for 25–30 minutes.

3. Make the Lemongrass Caramel

Simmer non-dairy milk, jaggery, and fresh lemongrass together, stirring constantly until thickened. Strain, cool, and pour over the cake.

Stovetop Baking Method

Add salt or sand to a large kadhai and pre-heat on medium for 5–7 minutes

Place your greased cake tin on top

Cover with a tight lid and cook on low flame for 25–30 minutes

Check with a toothpick — it should come out clean when done

Tips for Best Results

Keep the flame low throughout — this is the most important step

Don't lift the lid too often while cooking

Stir the lemongrass caramel constantly — it burns quickly

Pour the caramel over the cake just before serving

Masala Chai Spiced Cake

Prep Time: 15 minutes   Cook Time: 25–30 minutes   Total Time: 45 minutes   Servings: 8–10 slices

Cake Batter

1½ cups all-purpose flour (organic and unbleached)

1¼ tsp baking powder

½ tsp baking soda

1 pinch salt

¾ cup powdered jaggery

½ cup oil (or melted vegan butter)

1 cup non-dairy milk

1¼ tbsp vinegar

Chai Spice Blend

1½ tsp cardamom

¼ tsp cinnamon

⅛ tsp nutmeg

Pinch of cloves

Pinch of salt

Lemongrass Caramel

1 cup non-dairy milk

1/4 cup jaggery

1/3 cup fresh lemongrass, chopped

Instructions — Cake

Combine all dry ingredients in a large bowl.

Add all wet ingredients and the spice blend.

Whisk gently until just combined — don't overmix.

Pour into a greased 9-inch cake pan.

Pre-heat salt or sand in a large kadhai for 5–7 minutes on medium flame.

Place the cake pan on top, cover with a tight lid.

Cook on low flame for 25–30 minutes until a toothpick comes out clean.

Cool before adding the caramel.

Instructions — Lemongrass Caramel

Combine non-dairy milk, jaggery, and chopped lemongrass in a pan.

Cook on medium heat, stirring constantly, for about 20 minutes until thickened.

Strain while warm, cool slightly, then pour over the cake.

Notes

The cake freezes well without the caramel

Lemongrass caramel also works as a drizzle over ice cream or yogurt

Keep the caramel on low-medium heat and never stop stirring