Preheat oven to 350°F and grease two 6-inch cake pans with coconut oil.
In a large bowl, sift the flour, sugar, baking soda, and spices.
Add the vinegar, oil, chai tea, and vanilla. Stir until no lumps remain, but be sure not to over mix.
Pour half of the batter in each 6 inch cake pan. Bake for about 35 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes cool before attempting to remove from the round pans.
When they are out of the pans and 100% cool, wrap them individually in plastic wrap followed by aluminum foil. Place in a freezer bag and freeze for 2-4 hours. This will make frosting the cake much easier.