Gluten-free spiced pumpkin loaf with chocolate chai buttercream - George Eats

Ingredients

• 130 g fine white rice flour
• 50 g tapioca flour
• 1 teaspoon cinnamon and nutmeg (add 1/2 extra of each if you like it well spiced)
• 1/2 teaspoon ground clove
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 130 g brown sugar
• 125ml (1/2 cup)* plant based milk of choice
• 10ml (1 tablespoon)* vinegar (apple cider vinegar or lemon juice)
• 100 g pumpkin puree
• 2 eggs (I always use extra large eggs)
• 60ml (1/4 cup)* vegetable oil (you can also use olive)
• 1 teaspoon vanilla bean paste
• 100 g butter (at room temperature (salted or unsalted are both fine))
• 1 1/2 cups icing sugar
• 1/2 cup cocoa
• 2 tablespoons plant based milk (only use as much as necessary)
• 1/2 teaspoon vanilla bean paste
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon ginger powder
• 8 large cardamom pods (husks discarded and seeds into the mortar and pestle)
• 1/4 teaspoon fennel seeds
• 1/2 teaspoon clove powder
• 1/4 - 1/2 teaspoon fine salt
• Freshly cracked pepper (to taste)