2 cups all purpose flour
1 cup sugar
1 ½ teaspoon salt
1 teaspoon baking soda, 1 teaspoon baking powder
1 ⅓ cups Made Easy Pompeian Bake Olive Oil
1 ¼ cups canned coconut milk
3 large eggs
1 teaspoon vanilla extract
1 tablespoon cinnamon, 2 teaspoons ginger, 2 teaspoons cardamom, ½ teaspoon nutmeg


Add ons:

Frosting of choice
Pecans or nuts of choice
Extra cinnamon for sprinkling



  1. Preheat your oven to 350F. Coat 2- 8 inch cake pans with Made Easy Pompeian Bake Olive Oil
  2. In a large bowl Whisk flour, sugar of choice, salt, baking soda, baking powder and chai spice mix together.
  3. Whisk in the olive oil, coconut cream, vanilla extract and eggs- until just combined.
  4. Pour the batter into the pans and bake for 25-35 minutes. Cake is baked when a toothpick inserted into the top middle comes out clean.
  5. Allow cakes to cool for 30 minutes. Then Invert onto a cooling rack to cool completely.
  6. Frost, layer & Sprinkle with powdered sweetener and additional cinnamon