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Vegan Pumpkin Ganache Cake with Maple Buttercream Frosting

A delicious fall cake packed with pumpkin just in time for Thanksgiving! Layered with dairy free maple buttercream and covered in chocolate ganache.
Servings 24

Ingredients

Pumpkin Cake

Maple Frosting

Chocolate Ganache

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.