It’s the most wonderful time of the year ya’ll. Not only is this month full of beauty and bounty it also brings on weeks and weeks of festivities. Over the weekend, many Canadians celebrated Thanksgiving and yesterday was the start of Navaratri, a nine night Hindu festival [stay tuned for more on this…].
No matter where you are, over the course of the next few months you will undoubtedly be surrounded by festivities. Regardless of the occasion, at this time of the year you can never go wrong with bringing some spice cake along to share. [Read: you can never go wrong with spice cake any time of the year]
I used Vaishali’s recipe for Pumpkin Chai Spice Cake from Holy Cow! and it was perfectly straightforward. The only change I made was to use acorn squash instead of pumpkin because that’s what I had roasted. It’s a vegan cake so no dairy or eggs needed. If you’ve never tried vegan baking, it’s really easy and the most delicious cakes don’t require any fancy ingredients. It’s great if you know anyone with dairy allergies or anyone who is a “strict” vegetarian [read: no eggs]. As a bonus, you can leave vegan cakes sitting out on the counter, and after a day or so they don’t become ‘crusty’ and crumbly like their egg-laden cousins.
But I digress…back to this cake: seriously- WOW! Vaishali is a genius. My home smelled incredible and when we took a wedge of cake in the car [because it’s essential one always has cake in the car] we had the smell of cinnamon, cardamom, cloves and ginger teasing us the whole journey.
I had a slice with an amazing cup of chai and was in chai heaven… Whichever way you slice it, try the recipe, enjoy and whenever possible- spice up your life with some of this cake.
Now, please excuse me as I go back to singing along with the Spice Girls (especially at 2.04)…