You guys – let me introduce you to my new favorite fall cake. Pumpkin Spice Cake with Maple Buttercream Frosting, meet everyone. Everyone, meet Pumpkin Spice Cake with Maple Buttercream Frosting.
Y’all will be besties in no time.
This beauty is not only AMAZINGLY delicious, but it is completely vegan. No dairy, no eggs, and uses whole wheat pastry flour instead of the regular refined white stuff. It still contains sugar, because, duh, it would kind of taste like garbage without it, but you can switch it out for a less refined option like coconut sugar or sucanat and still get great results.
So my absolute favorite thing about this cake mix is that it contains pumpkin. By adding in this seasonal fruit, it increases your intake of beta carotene, vitamin K, fiber and protein. It is amazing with both the fresh or canned variety. Pumpkin is a great binder which is why no eggs or oil are needed. How cool is that! You are saving time, money and eating nutrients while consuming CAKE!! Yes, I know there is still the sugar thing, but in moderation, there’s no reason to live a little ;)
With much love from my table to yours,
Do you LOVE cake? Check out these WHISKEY PRALINE MERENGUE CAKE BITES!
Vegan Pumpkin Ganache Cake with Maple Buttercream Frosting
- 1 cup cane or coconut sugar
- 1 cup dark brown sugar
- 1 can pumpkin organic preferred
- 1.5 cups water
- 3 cups whole wheat pastry flour I used Bob's Red Mill
- 3/4 cup raw cacao or cocoa powder
- 3 tsp baking soda
- 1/4 tsp salt
- 2 tsp ginger ground
- 2 tsp espresso powder
- 1/2 cup coconut oil
- 1 tbsp pumpkin spice
- 2 tbsp maple syrup
- 4 cups powdered sugar
- 1-2 tbsp non-dairy creamer
- 1.5 cups enjoy life chocolate chips
- 1 tbsp coconut oil
- chopped walnuts
- dulce de leche sauce
Heat oven to 325 degrees. Mix sugar, pumpkin and water together and set aside. Sift remaining ingredients and slowly mix into pumpkin blend. Stir just until combined. Divide among 3 greased 8 inch round cake pans. Bake for 20-25 min or until set in the middle and toothpick inserted comes out clean. Let cake cool completely before icing.
To make icing: Melt coconut oil. Add pumpkin spice and maple syrup. Slowly add in powdered sugar and mix for 1-2 minutes until frosting will coat a spoon without falling off. It should be a stiff, but spreadable consistency. Add in creamer as needed to achieve consistency.
To make ganache: Melt chocolate chips and coconut oil in a microwave safe bowl for 1 min. Mix until completely smooth. Set side to let cool slightly before pouring over cake. Before using, test ganache. It should coat a spoon and slowly pour off.
To assemble cake: Divide frosting in between cake layers, reserving a small amount to decorate the top. There is no need to frost the top. Smooth edges with a spatula and chill cake for 20 min. Once chilled, pour ganache over cake and chill again for another 10 min or until ganache is set. You can either drizzle it on the cake or completely cover. Pipe swirls of buttercream on the top, sprinkle with chopped walnuts and drizzle with Dulce de leche sauce.
Love Pinterest? Me too! Let’s be friends so you can see my yummy recipes and save this VEGAN PUMPKIN GANACHE CAKE with MAPLE BUTTERCREAM FROSTING to your Pinterest board ;)