Chai Pumpkin Cake with Spiced Buttercream Frosting (Gluten-Free)

Instructions

• 1.

  Preheat the oven to 350 F. Grease 2 (9-inch) round cake pans. Line bottoms with a circle of parchment paper

• 2.

  In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, cardamom, cloves and salt

• 3.

  In the bowl of a stand mixer (or use a hand held mixer) beat together the olive oil, eggs, sugar, ginger and vanilla until smooth. Beat in the milk and pumpkin puree. Slowly add the dry ingredients to the wet ingredients with the mixer on low until combined 

• 4.

  Pour the batter among the 2 cake pans and bake 30 minutes. Remove and let cool five minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling

• 5.

  To make the frosting, add the cream cheese and butter to a large mixing bowl. Using an electric mixer beat until the mixture is light and fluffy, about 2 minutes. Add balance of ingredients. Beat another 2-4 minutes or until the frosting is light and fluffy 

• 6.

  Place one cake layer on a serving plate or cake stand. Spread about 1/3 of the frosting over top. Top with the other cake layer. Frost the cake