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Vegan Chai Pumpkin Cake a la Mode

Vegan Chai Pumpkin Cake a la Mode

Pumpkin Pie is 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 vanilla gelato? We wanted to share our festive recipe with you, which spices things up with a chai masala blend instead of your classic pumpkin pie spice.

  • 1 can pumpkin puree

  • Flax "Egg"  (1 1/2 Tbsp ground flax seed meal + 4 Tbsp water)

  • 1/4 cup sunflower oil

  • 1/2 cup brown sugar

  • 1/2 tsp sea salt

  • 2 tsp baking soda

  • 1 tsp chai spice blend (we love Spice Walla Chai Masala Blend)

  • 1/4 cup water

  • 1 1/2 cups AP flour 

  • 3 Tbsp raw pepitas or sunflower seeds

Instructions

  1. Preheat oven to 375 degrees F (190 C)
  2. Mix flax meal and water to make "eggs" in a large mixing bowl. Let stand for 2-3 minutes.
  3. Prepare loaf pan or round cake pan by lightly greasing 
  4. To flax eggs, add pumpkin, water and sunflower oil; stir well to combine .
  5. Add brown sugar, baking soda, salt and spices; stir well to combine
  6. Slowly sift in flour and stir well, making sure all flour is incorporated.
  7. Scoop into loaf pan and top with raw pepitas (and/or pecans).
  8. Bake for 35-40 minutes or until deep golden brown and a toothpick inserted into the center comes out clean.
  9. Remove from oven to cool for at least 40 minutes.
  10. Slice and serve with a scoop of Doozy Pots Vanilla Bean Gelato