ADVERTISEMENT
This triple-layered vegan and gluten-free pumpkin cake is a real treat with its smooth and creamy coconut and pumpkin frosting.
Vegan and Gluten-Free Pumpkin Cake
This triple Vegan and Gluten-Free Pumpkin Cake is a real treat with its smooth and creamy coconut and pumpkin frosting.
Ingredients for one cake (multiple the amount by 3 for a triple layer cake)
For the Wet Ingredients
- 160 g dairy-free milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 80 g rapeseed oil
For the Dry Ingredients
- 150 g rice flour
- 50 g almond flour
- 1 pinch salt
- 80 g cane sugar
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp cinnamon powder
- 1/3 tsp nutmeg powder
For the Caramel (this is enough for a 3 layer cake)
- 200 g medjool dates
- 1 pinch salt
For the Pumpkin Frosting ( this is enough to cover a 3 layer cake):
- 200 g coconut cream
- 50 g superfine cane sugar
- 5 tbsp pumpkin puree
- 1 tsp cinnamon powder
- 1/3 tsp nutmeg powder
- Pre-heat the oven to 180 degrees Celsius/350 degrees Fahrenheit. Line a 22 cm by 22 cm cake pan with parchment paper or simply grease with some oil.
For the Wet Ingredients
- In a bowl, pour the dairy-free milk, add the apple cider vinegar and leave aside for 10 minutes.
- Next add the rapeseed oil, the vanilla extract and mix.
For the Dry Ingredients
- Whisk together all the dry ingredients. For a smooth batter try and use a sifter to get rid of any clumps)
- When the mixture is all combined add the wet ingredients, mixing well until it forms a smooth batter.
- Pour the batter into the cake pan and bake for 30 minutes or until golden brown.
For the Caramel
- Place the medjool dates in a bowl of warm water for 10 minutes to let them soften. More time may be required if using another type of dates.
- Next, chop the dates and mix in the food processor with some of the water it rested in until it reaches a thick paste consistency. Add a pinch of salt and mix again until well combined.
For the Pumpkin Frosting
- Place the coconut cream or coconut milk into the fridge 4 to 6 hours before making the whipped-cream (when using coconut milk remember to get rid of the water left behind).
- Pop the whisk of your electric mixer in the freezer 10 minutes ahead of time. The colder the easier it will be to achieve a beautiful whipped cream.
- In a large bowl pour the coconut cream/milk along with 1 tbsp. of superfine cane sugar. Whisk for 30 seconds while gradually increasing the speed of your mixer.
- Incorporate the rest of the sugar 1 tablespoon at a time, increasing the speed of your mixer gradually and this for 30 seconds each time. Proceed in the same way until there is no sugar left.
- Next, add the pumpkin puree, cinnamon and nutmeg powder. Whisk until all ingredients are well combined into the coconut cream.
- Place in the fridge for one hour to set.
- Spread the caramel between each cake layer (only if making a 3 layers cake otherwise cut your one layer cake in half). Then smooth the pumpkin filling over the top and all around the cake (using a spatula will make it easier).
To decorate:
- Add some caramelised walnuts on top. Simply roast a handful of walnuts with a drizzle of maple syrup for 10 minutes at 180 degrees Celsius.
*for best results grind the sugar into a spice grinder
