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Ouija Cake for Friday the 13th! (Vanilla Spice Cake with Cinnamon Cream Cheese Frosting)

Brit Wolfe
Prep Time 40 mins
Cook Time 40 mins
Total Time 1 hr 20 mins
Course Cake


Chai Concentrate

  • 1 cup nondairy milk I used vanilla almond milk
  • 2 Yogi Vanilla Spice teabags


  • 1 3/4 cups all-purpose flour
  • 1 cup brown sugar
  • 1 tsp. ground cinnamon
  • 1/4 tsp. allspice
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground ginger
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup nondairy milk
  • 1/2 cup chai concentrate recipe below
  • 1/3 cup olive oil
  • 2 tsp. vanilla extract
  • 1 Tbsp. white vinegar

Cinnamon Cream Cheese Frosting

  • 1/2 cup vegan butter
  • 8 oz. vegan cream cheese I like Trader Joe's version the best
  • 1 tsp. ground cinnamon
  • 1 1/2 tsp. vanilla extract
  • 3 cups powdered sugar
  • food coloring


For the chai concentrate:

  • Add the 1 cup of nondairy milk & the teabags to a small saucepot. Bring to almost a simmer (small bubbles will form and the milk will be steaming, but not boiling), then turn off the heat, cover, and let sit for 30 minutes. After the 30 minutes, squeeze the teabags to get all the flavor, then let cool.

For the cake:

  • Preheat oven to 350℉.
  • Sift together the flour, baking soda, salt, & spices (cinnamon, nutmeg, allspice, & ginger).
  • Add the brown sugar and mix well.
  • Add the milk, chai concentrate, olive oil, vanilla, & vinegar and mix until smooth, being careful not to overmix.
  • Pour the batter into a greased and parchment-lined 8x8 square baking pan.
  • Bake for 35-45 minutes until golden brown and a toothpick inserted in the center comes out clean.

For the frosting:

  • Add the butter & cream cheese to the bowl of a stand mixer and beat on medium speed until creamy.
  • Add the vanilla & cinnamon.
  • Gradually add the powdered sugar on a low speed and mix until smooth.


The cream cheese frosting is not as solid as a regular buttercream, so be sure to chill the cake thoroughly between the crumb coat & full frost.