This vegan pumpkin cake is so light and refreshing that it may be served as a snack or dessert.
Serves: 12
Ingredients:
For the topping:
2 quarts of cake flour
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.
