Vegan Chai Pumpkin Cake Frosted With Cream Cheese

This vegan pumpkin cake is so light and refreshing that it may be served as a snack or dessert.

Serves: 12


For the topping:

2 quarts of cake flour

1 cup coconut sugar

1 tablespoon of chai spice mixture + 1 teaspoon for topping.

1 tablespoon baking powder

1 teaspoon baking soda

3 tablespoons of flaxseed meal

9 teaspoons of 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 icing, combine the following:

1 cup room-temperature vegan butter

½ cup room-temperature vegan cream cheese

4 cups of powdered sugar, separated

1 teaspoon vanilla extract

How to prepare it:

Preheat the oven to 350 degrees for the cake. Line a nonstick 8-inch square baking dish with parchment paper.

Whisk together flour, sugar, chai spice blend, baking powder, and baking soda in a large bowl. Combine ground flaxseed and water in a measuring cup and leave aside. Combine milk and apple cider vinegar in a separate measuring cup and set aside.

Combine pumpkin purée, butter, flax mixture, milk mixture, and vanilla extract in a medium bowl. Fold wet mixture into dry until smooth and mixed.

Pour batter into the prepared pan and bake for 35 minutes, or until a butter knife inserted into the cake comes out clean and the cake springs back when lightly touched.

Remove from oven, invert carefully onto a cooling rack, and then flip right side up. Allow to cool for approximately 30 minutes.

For the frosting, beat butter and cream cheese with a hand mixer in a large bowl until creamy and fluffy. Sift in powdered sugar one cup at a time and whisk until thoroughly combined. Beat in vanilla extract until thoroughly integrated and frothy.

Frost cake, then sprinkle with 1 teaspoon of chai spice blend.

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