woman with flowers holding a pecan chai spice cake

pecan chai spice cake for two

Pecans are abundant in Texas and can transform desserts into a rich, delicious delight. Pecan Chai Spice Cake is a lovely way to utilize pecans when they are in season. This is also one of my favorite ways to bake with any of the evergreen chai blends. 


What I love most about this recipe is the texture. The natural oil from pecans, (you can also substitute walnuts), lends just enough moisture to the spice cake's crumb to make it oh-so delicious. I also adore that this recipe bakes a smaller amount so that you can justify making it for just 1-2 people. Personally, I will avoid baking a cake if the recipe is too large because it becomes a burden to my freezer or kitchen counter. This cake is not overly-sweet and showcases the pecans and spice more than the taste of sugar. For the frosting, I have created notes to make either a cream cheese version (with vegan or dairy cream cheese) or simple non-cream cheese flavored frosting. You can also omit the frosting all-together.

Without further ado, I hope you will enjoy creating this Pecan Chai Spice Cake.




  • 1/4 shortening ( I use coconut oil)
  • 1/2 cup of evergreen chai blend
  • 1 large egg (or 1/2 banana if desiring a vegan cake)
  • 1/4 tsp vanilla
  • 2/3 cup all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp cinnamon powder
  • 1/4 cup milk (or nut milk if desiring a vegan cake)
  • 1 tsp vinegar (ACV, red wine, champagne, or white is fine)


  • 1/3 cup cream cheese (tofutti or other vegan brand cream cheese or or 1/3 cup vegan butter if vegan)
  • 3 TBS shortening ( I use coconut oil)
  • 1/2 cup sugar
  • 1/2 cup milk (or nut/oat milk)
  • 2 TBS all-purpose flour
  • 1 tsp vanilla extract
  • 1/8 tsp salt


For the cake:

Preheat oven to 350.  Grease and flour a small 5 x 5 " pan or several forms in a cupcake tin. Cream the butter and evergreen chai blend in a stand up mixer until combined and smooth.

Add the egg and mix on medium until well combined. Turn off. Be sure to scrape down the sides periodically to make sure everything is well mixed.

In a medium-sized bowl, whisk all dry ingredients together. In a small measuring cup, combine the milk and vinegar.

Add half the dry blend and all of the milk and vinegar mixture to the egg mixture. Stir on medium until combined. Stop mixer and add the last half of the dry blend. Turn mixer on medium and blend until combined. 

Distribute cake evenly into cupcake forms or very small pan. Bake in preheated oven for 18 minutes or until an inserted toothpick comes out clean.  Let pan or cupcake tin rest on wire wrack to cool.

For the Frosting: 

Combine cream cheese, shortening and sugar in the bowl of a stand-up mixer. Add the rest of the ingredients and blend until smooth.


Remove completely-cool cake from small pan or muffin/cupcake pan.

Using an offset spatula, butter knife or piping bag to decorate however you please. 

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