Almond Chai Cake

1. Preheat the oven to 350 degrees and prepare two 8-inch round cake pans with non-stick baking spray and parchment paper.

2. In the bowl of a stand mixer cream butter, oil, and sugar on high for 2 minutes with the whisk attachment.

3. Add egg whites and mix on high for 2 minutes.

4. Add yogurt, vanilla extract, and almond extract and mix on high for 2 minutes.

5. Combine all the dry ingredients into the mixer and mix on low

6. While the mixer is on low slowly pour in the almond milk and mix until combined. Be careful to not overmix the batter.

7. Divide batter between pans and bake for 20-25 minutes or until a toothpick comes out with a few crumbs.

8. Cool in pans for 10 minutes and then invert on a cooling rack to fully cool.

Pumpkin Mousse Filling

1. In a blender or food processor, add the tofu, pumpkin puree, chai spice, and brown sugar. Blend or process until smooth.

2. In a small cup, mix the cornstarch and milk into a slurry.

3. In a large pot, add the blended pumpkin mixture in with the cornstarch slurry and cook over medium heat until the mixture begins to thicken slightly. This should take approximately 3-5 minutes.

4. Remove from heat and allow it to fully cool before filling the cake.

Almond Chai Buttercream

1. In the bowl of a stand mixer cream the butter on high speed with the paddle attachment until light and fluffy. This should take approximately 5-10 minutes.

2. Add the icing sugar, salt, chai spice, vanilla extract, and almond extract and mix on low until combined.

3. Turn the mixer up to high and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.

Cake Assembly

1. Using the cake leveler, cut each cake layer in half creating a total of 4 layers.

2. Place one leveled layer of almond chai cake on a cake board or plate. Cover with approximately 1 1/2 cups of buttercream and pipe a border around the edge. Fill with approximately 1/3 cup of the pumpkin mousse.

3. Repeat with the remaining cake layers and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes.

4. Apply a final thick coat of buttercream and, using the NY cake comb, gently run it around the sides of the cake making sure to clean the comb off after each use.

5. Decorate as you please. I used Slo Food Group edible gold leaf for a pop of metallic on the side of the cake and decorated the top with cinnamon sticks and some leaves and twigs found in my backyard. Enjoy!