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Adding chai spice lends the warmth of cinnamon and ginger to this delicious one-layer autumnal pumpkin cake from the Baked With Love cookbook. 

For the cake:  2 cups cake flour  1 cup coconut sugar 1 tablespoon chai spice blend, plus 1 teaspoon for topping 1 tablespoon baking powder 1 teaspoon baking soda 3 tablespoons ground 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

The Holiday Food Issue is here! Here's how to get it FREE. 

The Holiday Food Issue is here! Here's how to get it FREE. 

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by Jill and Jeffrey Dalton

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