Preheat oven to 350° F/175 C. Grease a 10”/25cm bundt pan (at least 6 cups/1.5L volume). For best coverage use cooking spray or vegan margarine rather than liquid oil.

Combine the sugar, chai spice blend, and oil into a paste. Keeping the paste slightly warm will make it easier to spread evenly.

In a medium bowl, combine the flour, baking powder, baking soda, salt, and spices. Stir to evenly distribute. This helps reduce over mixing when combining with the wet ingredients for a tender crumb.

In a large bowl, combine pumpkin puree, oil, and brown sugar. Use a hand mixer or whisk to blend until smooth.

Add the oat milk and vanilla and whisk or blend.

Add the flour blend and stir until smooth and no lumps remain.

Pour half the batter into prepared bundt and shake to level.

Crumble/spread the spice swirl paste over the surface of the batter.

Pour the remaining batter in an even layer.

Bake for 40-45 minutes until a skewer inserted comes out clean.

Allow to cool in the pan for 10 minutes before inverting on to a cooling rack or plate. Unmolding while still warm prevents the sugars in the cake from cooling and adhering to the sides. If cake cools completely before unmolding, soak the outside of the pan briefly (about 15 seconds) in a bowl of hot water to loosen the sugar.

In a mixing bowl or large measuring glass, combine the powdered sugar, vanilla and 1 tbsp/15ml oat milk. Stir and add oat milk until just thin enough to pour.

Once the cake is cooled, pour the glaze over the cake and allow to set.

Best the same day. Store at room temperature for up to 3 days. Glaze will get sticky after a day.