Including chai spice lends the heat of cinnamon and ginger to this scrumptious one-layer autumnal pumpkin cake from the Baked With Love cookbook.
What you want:
For the cake:
2 cups cake flour
1 cup coconut sugar
1 tablespoon chai spice mix, plus 1 teaspoon for topping
1 tablespoon baking powder
1 teaspoon baking soda
3 tablespoons floor 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 levels. Line an 8-inch sq. nonstick baking pan with parchment paper.
- In a big bowl, whisk flour, sugar, chai spice mix, baking powder, and baking soda. In a measuring cup, mix flaxseed and water and put aside. In one other measuring cup, mix milk and apple cider vinegar and put aside.
- In a medium bowl, mix pumpkin purée, butter, flax combination, milk combination, and vanilla extract. Fold moist combination into dry till mixed, till easy.
- Into ready pan, pour batter and bake for 35 minutes, till a butter knife inserted comes out clear and cake bounces again at a lightweight contact.
- Take away from oven and thoroughly invert onto a cooling rack, then flip proper aspect up. Let cool utterly, about half-hour.
- For the frosting, in a big bowl, use a hand mixer to beat butter and cream cheese till creamy and whipped. Sift in powdered sugar 1 cup at a time and beat, till absolutely integrated. Add vanilla extract and beat till absolutely integrated and fluffy.
- Frost cake, sprinkle with 1 teaspoon chai spice mix, slice and serve.