A sequel to my cardamom coffee cake, this pumpkin chai cake is perfect for fall/autumn and even Diwali! It combines warm spices and classic fall flavors with a soft and tender crumb. This cake is subtly spiced, but if you prefer a stronger flavor, you can certainly increase the amounts of spices used. I have also chosen to use a small amount of pumpkin as to avoid the cake from becoming too dense. I hope you’ll try it out, and if you do, be sure to let me know in the comments below or on Instagram @plantbasedartist!

Ingredients

Makes 8 servings

For dry ingredients:

1 1/2 cups all purpose flour

1/2 cup cane sugar

1/4 cup brown sugar

2 tablespoons corn starch

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon freshly ground cardamom

1 teaspoon pumpkin pie spice

1/4 teaspoon ground turmeric, optional

1/4 teaspoon salt

For wet ingredients:

1/2 cup unsweetened soy milk or preferred non dairy milk

1/2 cup brewed black tea, cooled to room temperature*

1/4 cup unsweetened pumpkin puree

1/4 cup neutral cooking oil

1 tablespoon lemon juice (or 1 teaspoon vinegar)

1 teaspoon finely grated ginger

1 teaspoon vanilla extract

For topping:

9 oz package coconut whipped topping

2 tablespoons unsweetened pumpkin puree

1/2 teaspoon pumpkin pie spice

Method

Preheat oven to 350 Fahrenheit.
Whisk together dry ingredients in a large bowl and set aside.
Stir together the wet ingredients in a small bowl and let rest for a few minutes. The liquid will likely curdle and that is completely fine and intentional! In the meantime, prepare a 9” round metal baking dish. Line the bottom of the dish with parchment (preferred) and/or spread a thin layer of oil along the bottom and sides of the pan. Other pan sizes may be used but exact cooking times may vary.
Pour the wet ingredient mixture into the dry ingredients while mixing slowly and gently with a spatula. It is no problem if small lumps remain. It is more important not to over-mix the batter. Pour the batter into the prepared pan and spread evenly.
Bake the cake for about 35 minutes. This cake will likely pass the “toothpick test” (i.e. an inserted toothpick comes out clean) at about 30 minutes. I recommend baking just a bit longer than this point. The top should be golden brown before removing from oven.
Allow the cake to rest for about 5 minutes then remove onto a cooling rack for around 1 hour. When ready to serve, prepare the topping by gently folding together the coconut whipped topping, pumpkin puree, and pumpkin pie spice using a spatula. Spread evenly over the cooled cake, cut, and serve immediately.
This cake tastes best while fresh but will last in an airtight container the the refrigerator for a few days.

Ingredient notes

I used four teaspoons loose black tea to brew the tea used for this recipe

Pumpkin Chai Cake