Adding chai spice lends the warmth of cinnamon and ginger to this delicious one-layer autumnal pumpkin cake from the Baked With Love cookbook.
What you need:
For the cake:
2 cups cake flour
1 cup coconut sugar
1 tablespoon chai spice blend, plus 1 teaspoon for topping
1 tablespoon baking powder
1 teaspoon baking soda
3 tablespoons ground flaxseed
9 tablespoons water
½ cup vegan milk
½ teaspoon apple cider vinegar
1 (15-ounce) can pumpkin purée
1 cup vegan butter, melted
1 teaspoon vanilla extract
For the cream cheese frosting:
1 cup room-temperature vegan butter
½ cup room-temperature vegan cream cheese
4 cups powdered sugar, divided
1 teaspoon vanilla extract
What you do:
- For the cake, preheat oven to 350 degrees. Line an 8-inch square nonstick baking pan with parchment paper.
- In a large bowl, whisk flour, sugar, chai spice blend, baking powder, and baking soda. In a measuring cup, combine flaxseed and water and set aside. In another measuring cup, combine milk and apple cider vinegar and set aside.
- In a medium bowl, combine pumpkin purée, butter, flax mixture, milk mixture, and vanilla extract. Fold wet mixture into dry until combined, until smooth.
- Into prepared pan, pour batter and bake for 35 minutes, until a butter knife inserted comes out clean and cake bounces back at a light touch.
- Remove from oven and carefully invert onto a cooling rack, then turn right side up. Let cool completely, about 30 minutes.
- For the frosting, in a large bowl, use a hand mixer to beat butter and cream cheese until creamy and whipped. Sift in powdered sugar 1 cup at a time and beat, until fully incorporated. Add vanilla extract and beat until fully incorporated and fluffy.
- Frost cake, sprinkle with 1 teaspoon chai spice blend, slice and serve.
