Preheat oven to 350F and grease 2 9" pans with coconut oil spray (or your favorite cooking spray)

Whisk together flour, baking powder, baking soda, pumpkin pie spice, ginger, salt, together until incorporated

In a food processor, combine white and brown sugar with chia eggs until bubbly and combined, about 30 seconds

Add in the coconut oil (may need to soften in microwave first if oil is too cold) and continue to process until mixture appears to become one color and no streaks of oil remain

Transfer the wet ingredients into the bowl with the dry ingredients and incorporate without over mixing (too much mixing the flour makes it chewy).

Divide the mixture between the two pans and bake in the oven for 25-30 mins or until a knife inserted in the middle comes out clean.

While the cake cools, combine all the frosting ingredients into a blender or food processor and combine until creamy and smooth.

Add about 2 tbsp to the middle layer and spread with a spatula, pour the rest of the frosting on the top layer for a dripped frosting look. (frosting is not hard like a traditional buttercream)

Optional: top with chopped walnuts or pecans