Vegan Pumpkin Cake with Caramel Sauce

Ingredients

• Cake

  • 2 tbsp ground chia seeds
  • 1/3 cup (75 ml) cold water
  • 2 1/4 cups (340 g) unbleached all-purpose flour
  • 1 cup (210 g) sugar
  • 1 cup (210 g) brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups (375 ml) unsweetened pumpkin purée
  • 3/4 cup (180 ml) vegetable oil, plus more for the cake pan
  • 3/4 cup (180 ml) unsweetened coconut beverage (see note)
  • 1 tbsp (15 ml) apple cider vinegar
  • 2 tbsp (30 ml) molasses
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg

• Caramel Sauce

  • 1 tbsp cornstarch
  • 1 cup (250 ml) unsweetened coconut beverage
  • 3/4 cup (160 g) brown sugar
  • 1 tbsp (15 ml) water
  • 1/4 tsp salt