Chai Pumpkin Cake
1 cup of mashed butternut squash or pumpkin
2 cups of oat flour
1 ½ tsp of baking powder
1 ½ tsp of baking soda
½ tsp of Pink salt
1 tbsp of cinnamon
½ tsp of nutmeg
½ of coconut oil
1 ½ of maple syrup
¼ of a cup of chai tea
2 tsp of vanilla paste
Maca Orange Icing
8 tbsp of vegan butter
4 tbsp of maca powder
2 tbsp of orange juice
6 tbsp of maple syrup .
1/3 of a cup of pomegranate seeds
3 tbsp of orange zest
1)Pre-heat the oven for 350 degrees.
2)Take you dry ingredients into a bowl and mix thoroughly, set a side.
3)Take your wet ingredients into a separate bowl and mix thoroughly and set a side.
4)Pour in ½ a cup of dry ingredients at a time into the wet ingredient bowl and mix well. Repeat this step until all cake ingredients are mixed thoroughly.
5)Pour into a cake pan (20 cm wide or 8 inches), bake for 45 minutes and set it a side to let it cook off.
6)As the cake cools down make your icing by adding all ingredients together and whisking them until smooth.
7)Top the cake with the icing, orange zest, and pomegranate seeds.