Your Ultimate Source for All‑Things Vegan

Get the world's #1 plant‑based magazine Cooked Rice Flakes

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. 

Never miss out on breaking stories, recipes, and vegan deals

All-things vegan, in your mailbox and inbox

by Jill and Jeffrey Dalton

Get the world's #1 plant-based magazine

Puffed Tartary Buckwheat Flour Copyright © 2022 Fresh Healthy Media, LLC