Chai Spiced Pumpkin Cake (that happens to be vegan) Recipe
Want to impress your family this holiday season? Want everyone to say "are you SURE this is vegan."? Look no further! This recipe for our Vegan Chai Spiced Pumpkin Cake is just the thing you need to wow this holiday season.
Pumpkin pie is usually a holiday staple for us, but lately we have been inspired to mix things up in the kitchen and what is a better dessert than a warm piece of cake with a scoop of creamy ice cream or a dollop of whipped cream? The answer is NOT MUCH!
We'll spare the heartfelt story of how this recipe came to be and dive right in, but if you're looking for a nice story, head here to learn about Kirsten's cute grandma and why we're called Doozy Pots.
Happy Holidays from Team Doozy Pots!
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1 can pumpkin puree
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Flax "Egg"Â Â (1 1/2 Tbsp ground flax seed meal + 4 Tbsp water)
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1/4 cup sunflower oil
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1/2 cup brown sugar
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1/2 tsp sea salt
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2 tsp baking soda
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1 tsp chai spice blend (we love Spice Walla Chai Masala Blend)
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1/4 cup water
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1 1/2 cups AP flourÂ
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3 Tbsp raw pepitas or sunflower seeds
Instructions
- Preheat oven to 375 degrees F (190 C)
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Mix flax meal and water to make "eggs" in a large mixing bowl. Let stand for 2-3 minutes.
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Prepare loaf pan or round cake pan by lightly greasingÂ
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To flax eggs, add pumpkin, water and sunflower oil;Â stir well to combine .
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Add brown sugar, baking soda, salt and spices; stir well to combine
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Slowly sift in flour and stir well, making sure all flour is incorporated.
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Scoop into loaf pan and top with raw pepitas (and/or pecans).
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Bake for 35-40 minutes or until deep golden brown and a toothpick inserted into the center comes out clean.
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Remove from oven to cool for at least 40 minutes.
- Slice and serve with a scoop of your favorite Doozy Pots vegan ice cream (the Banana Cinnamon Date Swirl is a real show stopper here)
- To be fancy, add some Oat Milk Whipped Cream!