• 3 cups (12.75 oz.) all purpose gluten-free flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon Hojicha Powder 
• 1/2 teaspoon Roast Chai, ground
•  8 ounces unsalted butter
• 1½ cups coconut sugar
• 4 eggs, at room temperature
• 1½ teaspoons Heilala Vanilla Paste 
• 1 can pumpkin puree, 15 oz

Preheat the oven to 325 degrees.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, Hojicha Powder and Roast Chai. Set aside.

Cream the butter and sugar on medium-high speed in the bowl of a stand mixer using the paddle attachment. Beat until it is light and creamy, about 2-3 minutes.

Lower the speed to medium-low and add the eggs, one at a time, mixing until they are just incorporated.

Add the vanilla and reduce the mixer speed to low. Alternately add the flour mixture and pumpkin—beginning and ending with the flour mixture.

Spray a tube pan or 4 mini loaf pans with pan spray and transfer the batter into the pan(s).

Bake for 55-60 minutes, until a toothpick inserted in the center of the cake comes out clean.