Pumpkin Spice Cinnamon Bun Cake with Cream Cheese Frosting
vegan, makes one 9” layer cake

2 1/2 cups flour
2 Tbsp baking powder
1 tsp baking soda
3/4 tsp salt
1/4 cup brown sugar
1/2 cup cane sugar
1 cup canned pumpkin
1/2 cup soy milk
1/2 cup water
1 Tbsp vegetable oil
2 tsp vanilla extract
1 Tbsp apple cider vinegar
Fold in:
2 Tbsp Grounded flax seeds + 3 Tbsp water to activate (optional)

Sweet Cinna-Nut Swirl
1 cup chopped walnuts
1 Tbsp cinnamon (or pumpkin pie spice)
1/2 cup vegan butter - melted
1/2 cup maple syrup
1/2 tsp cayenne

Fluffy Vegan Cream Cheese Frosting
8 ounces tofu cream cheese
1/2 cup vegan butter – softened
1/2 cup vegan shortening – softened
1/2 cup vegan sour cream
5 1/2 cups powdered sugar, sifted
2 Tbsp soy milk or soy creamer
1 tsp real vanilla extract
3 Tbsp corn starch
2-3 Tbsp dark grade maple syrup
pinch of salt (or to taste)

Directions:

1. Preheat oven to 350. Grease two 8” or 9” circle cake pans.
2. Combine the dry cake ingredients in a large mixing bowl. Toss well. Fold in the wet ingredients.
3. Mix up the cinnamon swirl in a separate bowl.
4. Fold the flax seed mix into the cake ingredients if using.
5. Pour batter into cake tins. Swirl equal amounts of the cinna-swirl mix into the batter.
6. Bake at 350 degrees for 35 minutes - or until edges start to lightly brown.
7. Cool cakes completely before frosting.
8. Prepare your vegan cream cheese frosting (can also be done a day ahead). Blend all ingredients with a hand or counter top mixer. Blend until smooth and creamy. Chill in fridge until frosting firms up a bit.
9. Frost your cake. Garnish with cinnamon. Serve!

(Recipe adapted via kblog)