1 Tbsp cinnamon
1 tsp cardamom
1/2 tsp nutmeg
1 cup chopped, toasted pecans
turbinado sugar for sprinkling top
This was the case this weekend, as I do not have cans of pumpkin in my cupboard, but I did have squash, and I wanted to make a delicious cake! I came up with a vegan pumpkin spice cake recipe, which was incredibly moist and flavorful. I wanted this cake to taste like biting into a pumpkin pie, but be light as well. So I added plenty of spice, chipotle included, to see how it would go with the rest of the spices. It was a wonderful addition and gave the cake the zip it needed and wasn't getting simply from the addition of ginger.
For my frosting, I wanted to try using some vegan cream cheese, but I didn't want to load it up with powdered sugar, so I used agave nectar and maple sugar to sweeten it. It ended up tasting like maple whipped cream, a perfect adornment for the spiced squash cake! Lastly I decided that the cake needed to have something crunchy on it, so I made some spiced pepitas to decorate it with. The finished cake was heavenly with the moist spicy cake layers and the creamy sweet frosting! If you would like a treat, you should definately try this, and you can use pumpkin if you don't have squash!