Eggless Cake - Pumpkin Spice Latte Layer Cake

 

 

Makes 1 6 inch 2 layer cake

2 6-inch cake pans

Eggless - Cake:

1 1/2 cups organic whole wheat pastry flour (or regular AP flour)

1 cup coconut sugar

2 Tbsp cinnamon

2 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp cloves

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp sea salt

3/4 cup pureed pumpkin or squash

1/4 cup avocado oil

1 Tbsp pure vanilla extract

2 tsp maple extract

1/2 cup + 2 Tbsp strong brewed espresso coffee

2 Tbsp apple cider vinegar

 

 

Eggless Cake - Frosting :

 

1 15 oz can organic full-fat coconut milk or coconut cream, chilled (use the kind that has at least 3/4 of the can thick cream like Thai Kitchen brand or this recipe will not work and the frosting will be runny)

1/2 cup raw cashew butter

1/3 cup maple syrup

2 Tbsp strong brewed espresso

1/4  tsp sea salt

2 tsp pure vanilla extract

1/2 tsp maple extract (optional)

3/4 cup coconut butter (not oil), warmed to liquid

 

 

Eggless Cake - Instructions:

 

Adjust the oven rack to the centre position and preheat to 350 degrees Fahrenheit.

Line two six-inch-diameter cake pans with parchment paper that is two inches high on the sides. Apply nonstick spray to the pan's sides and parchment paper.

In a large bowl, thoroughly mix flour, baking soda, spices, salt, and sugar. In a small bowl, whisk together pumpkin, oil, maple extract, vanilla extract, and coffee until thoroughly incorporated. 

Then, whisk into the flour mixture until completely blended. Add cider vinegar and whisk until batter is fully blended and pale swirls form.

Pour cake batter into the prepared pans and bake for about 30 minutes, or until a tester put into the centre comes out clean with a few crumbs attached. Take it out of the oven.

After about an hour, fully cool the cakes in a pan on the rack. To release, cut along the pan's sides. After transferring the cakes to two plates, remove the parchment paper.

In the meantime, make the frosting by combining all the ingredients in a high-speed blender or food processor, blending until smooth, except for the coconut butter.  Add the coconut butter and process for a further minute while the engine is running. 

If the mixture becomes lumpy at any point, this is simply the fat separating due to the temperature differences.  Simply keep blending until it's smooth it will warm up, so you'll just need to chill it for a little while longer.

Transfer the frosting to a bowl and refrigerate until it reaches the consistency of whipped cream, stirring every fifteen minutes (the amount of time it takes to get this consistency varies based on the appliance and the degree of heat).

 

Put one layer of cake on a platter and prepare it for frosting. Cover the first layer with a layer of icing about 1/2 inch thick, and then cover the second layer. Drape the leftover icing over the cake's top and sides. Garnish the top with coffee beans and, if you'd like, pipe any leftover icing over it.

 

 

Any cake that is left over can be kept in the fridge covered for up to a week.

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