Vegan Chai Pumpkin Cake With Cream Cheese Frosting

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:

  1. For the cake, preheat oven to 350 levels. Line an 8-inch sq. nonstick baking pan with parchment paper. 
  2. 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.
  3. In a medium bowl, mix pumpkin purée, butter, flax combination, milk combination, and vanilla extract. Fold moist combination into dry till mixed, till easy. 
  4. 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.
  5. Take away from oven and thoroughly invert onto a cooling rack, then flip proper aspect up. Let cool utterly, about half-hour. 
  6. 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.
  7. Frost cake, sprinkle with 1 teaspoon chai spice mix, slice and serve.
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