Pumpkin Chocolate Chip Cake with Creme Cheese Frosting

**Cake**
All-purpose flour, 250 g (1¾ cups)
Pumpkin puree (plain pumpkin, not pie filling), 250 g (1⅓ cups + 1 Tbsp)
Soy milk (or favorite plant-based milk), 146 g (⅝ cup)
Oil, 125 g (9 Tbsp)
Vanilla, 2.5 g (½ tsp)
Baking powder, 3 g (¾ tsp)
Baking soda, 3.5 g (scant ¾ tsp, weigh it)
Salt, 1.3 g (¼ tsp)
Cinnamon, 4.3 g (1½ tsp)
Ground ginger, 1 g (½ tsp)
Nutmeg, ¼ tsp
Allspice, ¼ tsp
Cloves, ¼ tsp
Mini chocolate chips, 50 g
Apple cider vinegar, 5 g (1 tsp)

**Cream Cheese Frosting** (1½ batch of the Cream Cheese Frosting card, confirmed by Doron 2026-10-01, for filling and topping two layers)
Non-hydrogenated shortening, 170 g (¾ cup + 1½ Tbsp)
Tofutti cream cheese, 255 g (1⅛ cups)
Powdered sugar, 596 g (5 cups)
Lemon juice, 3.75 g (¾ tsp)

**Topping**
Mini chocolate chips, 30 g
Cinnamon, ¼ tsp

**Cake**
1. Preheat the oven to 350 F.
2. Grease and flour two 9-inch round pans
2. Whisk the flour, salt, baking powder, baking soda, and all the spices together in a bowl.
3. In a large bowl, combine the pumpkin, brown sugar, and vanilla.
4. Add the soy milk and the oil and combine.
5. Add the dry ingredients and the 50 g mini chocolate chips and mix until almost completely combined.
6. Add the apple cider vinegar and finish mixing. Do not over mix. Divide the batter evenly between the pans right away (about 515 g each), since the vinegar and baking soda start working on contact.
7. Bake at 325 F for 30 to 38 minutes, until a toothpick comes out clean. [UNTESTED times, check at 28 minutes.]
8. Cool in the pans for 10 minutes [UNTESTED], then turn out and cool completely before frosting.

**Cream Cheese Frosting**
1. Cream the shortening and cream cheese together until smooth.
2. Add the powdered sugar and mix until smooth, scraping down as you go.
3. Add the lemon juice and mix until smooth.

**Assemble**
1. Fill between the layers with frosting, then frost the top.
2. Toss the 30 g mini chocolate chips with the ¼ tsp cinnamon and sprinkle over the top.

**Cupcake option :** the same batter makes 12 cupcakes at about 85 g each. Bake 18 to 24 minutes at 325 F. Top with 24 g mini chips tossed with ¼ tsp cinnamon.