Preheat the oven to 350 degrees F and lightly grease a 6-cavity mini bundt pan with melted coconut oil. Set aside.
In a large bowl, whisk together the flour, leaveners, salt, and chai spice, then set aside.
In a medium bowl, whisk the flaxmeal and water until dissolved. Add the remaining wet ingredients and whisk until smooth.
Add the wet ingredients to the dry and stir using a rubber spatula to incorporate into a smooth mixture. Spoon the batter evenly into the prepared mini bundt tin, about ⅓ - ½ cup per cake.
Bake in preheated oven for 18-20 minutes, or until a toothpick inserted near the center of the cakes comes out clean. Allow the cakes to cool in the pan for 5 minutes before inverting onto a wire rack to cool completely.
While the cakes cool, make the icing by whisking together the coconut cream, maple syrup and cinnamon, adjusting flavors to taste. Keep in mind the more maple syrup you add, the thinner the icing will be. If you're using chopped pecans, lightly toast them in a dry skillet over medium heat until just fragrant. Drizzle icing over cooled cakes, top with pecans, and serve.
Notes
I recommend slightly warming any refrigerated wet ingredients (maple syrup, coconut milk, leftover butternut squash puree) to prevent the melted coconut oil from clumping when whisked together.
Recipe by PurposeFull Life at http://www.lifepurposefull.com/vegan-sugar-free-butternut-chai-mini-bundt-cakes/