In honor of the fall equinox and the beginning of our journey into autumn weather, we present to you this delicious and stunning Pumpkin Chai Latte Cake. This cake has hints of spice from the Adaptogenic Golden Chai elixir, and earthiness from the coconut sugar and molasse. With the presence of ashwagandha and turmeric root + black pepper, this cake is not only absolutely delicious, but its also soothing to the nervous system and one’s physical body.
Pumpkin Chai Latte Gluten-Free Cake
Prep Time: 15 minutes • Bake Time: 2 hours
Ingredients
- 3 cups Bob’s red mills 1:1 flour
- 1 cup plant-based milk, room temperature
- 2 tsp of Botanical Lucidity® Adaptogenic Golden Chai
- 1 tsp pumpkin spice
- 1/2 cup pumpkin puree, Fresh or canned
- 1 1/2 cup of coconut sugar
- 1/2 cup of coconut oil, warmed slightly
- 1 tsp baking soda
- 1⁄4 cup melted coconut oil, melted
- 1 egg
- 1 tsp baking powder
- 2 tbsp of black strap molasses
Directions
- Preheat your oven to 350F and grease your cake pans. I used a 6-inch round pan.
- In a stand-alone mixing bowl, add your wet ingredients. It’s important the ingredients are at room temperature or the coconut oil with solidify and not mix well.
- Add in your dry ingredients, except flour.
- Fold in your flour, a cup at a time, and mix well between additions
- Depending on how you divide your batter your baking time will vary. I baked each of my cake pans for 45 minutes because I doubled the recipe. One whole cake pan will be 65 minutes.
- Let it cool completely before you frost it
- Two tubs of dairy free cream cheese. I used daiya
- Mix 1 1/2 cup of powdered sugar or grind 1 1/2 cup of coconut sugar as well here and use that instead
- Mix until creamy. Place in fridge until your cakes are cooled and ready
**There will be leftovers because I used two tubs. Half the recipe if you are not using it for a three-tiered cake.
Photos & Recipe by: Sarah Kermalli with Sculpted Kitchen
