• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Deviliciously Raw

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Hello lovely people!
  • Recipes
    • Recipe Index
    • Breads
    • Breakfast
    • Cake
    • Chocolate
    • Cookies
    • Crackers & Wraps
    • Dog Treats
    • Ice cream
    • Main course
    • Plant based milks
    • Sides & Appetizers
    • Snacks
    • Sweet treats
  • Useful Info
    • Tools
    • Basic measurement standards
    • Activating Nuts
    • How To Activate Buckwheat
    • Soaking and sprouting times
    • Ingredients
    • Ingredients and alternatives
    • Plant Based Nutrition
    • Frequently asked questions
    • The why and how to alkalize your body
    • Back to the basics – drinking Lemon Water
    • Documentaries I think are worth watching
    • Books Worth Reading
  • Blog
    • Travel
    • Lifestyle
    • Furry Friends
    • Zero Waste Kitchen
  • Shop
    • My Account
    • Cart
    • Checkout
You are here: Home / Recipes / Autumn / Golden Chai Pumpkin Cake

Golden Chai Pumpkin Cake

October 22, 2020 By Deviliciously Raw

Pin30
Share13
Tweet
Email
Yum
43 Shares

Oh, hello Fall, it’s that time of year again … Pumpkin Spice Season! More than any other time of the year, autumn/winter is about flavors and lots of them. The season is full of my favorite sweet treat flavors, including cinnamon, cloves, ginger, cardamom, chai … apples, and pumpkin. And what better way to celebrate the warm spice flavors of fall than by making your favorite fall desserts.

This warmly spiced pumpkin layer cake doesn’t rely on artificial beauty or ingredients to get our mouths watering. It features a light, silky and creamy chai pumpkin layer with just enough spice to highlight the pumpkin flavor, while a generous layer of frosting adds richness.

So, what makes this cake so special? Well the specific combination of ingredients makes this cake both rich and mousse-y, but still filling and satisfying with the most unbelievable flavor. And then there’s the frosting, we can’t forget about that!


The chai component? I love chai things. Chai signals fall to me, and so does this pumpkin cake, so it felt natural to combine them into one delicious and seasonal cake. Oh! And I can’t forget to mention golden chai it’s one of my favorite fall drink!

Get into the fall spirit with this warmly spiced Golden Chai Pumpkin Cake - rich, silky, creamy, and full of aromatic autumn flavorsClick To Tweet

This golden chai pumpkin cake is a new twist on a pumpkin cake I did a couple years ago. When I first made this cake, I did a caramel and pumpkin layer with a caramel frosting. I loved it so much back then that I thought I’d bring it back, but with a twist! Beyond its taste, what’s also nice about the cake is that you can spread the preparation over a few days. So, for example, you could make the two cakes two days before you serve it and freeze. The day before you serve it, you could frost the cake and refrigerate it, which will set the frosting. The day you serve the cake, you can decorate and ready to go when it is time to serve.

As usual ➛ nobake, vegan, dairy free, gluten free, refined sugar free and and 100% delicious. I really hope you enjoy making this recipe. It’s:

⬩ Rich, light, silky and creamy
⬩ Perfectly sweet
⬩ Pumpkin-y and so satisfying
⬩ Can be adapted as nut-free
⬩ Great for special occasions
⬩ Made with seasonal flavors

Let’s celebrate fall flavors!

Golden Chai Pumpkin Cake
 
Save Print
Prep time
1 hour
Cook time
6 hours
Total time
7 hours
 
Get into the fall spirit with this warmly spiced Golden Chai Pumpkin Cake - rich, silky, creamy, and full of aromatic autumn flavors
Author: Deviliciously Raw
Recipe type: Cake
Cuisine: Vegan, No-Bake
Serves: 2 Cake
Ingredients
  • For the base
  • 1 cup pecan, soaked and dehydrated
  • 1+1/2 cup shredded coconut
  • ¼ cup golden flax meal
  • 2 tablespoon coconut sugar
  • 2 tablespoon coconut nectar
  • 1 tablespoon coconut oil, warmed to liquid
  • ¼ cup nut milk
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon pink himalayan salt
  • For the pumpkin cream
  • 2 cup pumpkin puree, homemade
  • ¾ cup shredded coconut
  • 1+1/4 cup cashew, soaked and strained
  • ¼ cup goji berries, optional
  • 1 to 1.5 inch slice of fresh turmeric*
  • 1 inch slice of fresh ginger**
  • ¼ cup coconut oil or cacao butter, warmed to liquid
  • 3 tablespoon coconut cream or canned coconut milk, chilled
  • ¼ cup coconut nectar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground clove
  • 2 teaspoon mixed spice
  • pinch of ground black pepper***
  • For the frosting
  • 3 cup cashew, soaked and strained
  • 3 tablespoon coconut cream or canned coconut milk, chilled
  • 2 tablespoon coconut nectar
  • 3 tablespoon coconut oil, warmed to liquid
  • ⅛ teaspoon pink himalayan salt
  • 1 teaspoon vanilla extract
Instructions
  1. For the base - add the base ingredients to a food processor and blend until it resembles fine crumbs and sticks together when pressed. Divide the mixture between your two cake pans then press down with the back of a spoon. Place in the freezer.
  2. For the pumpkin cream - add all the ingredients to a high-speed blender and blend until smooth and creamy. Pour the cream over the two base and place back in the freezer for a few hours (about 4 - 6 hours) to set.
  3. For the frosting - place the soaked cashews in a high-speed blender along with the coconut cream, coconut nectar, coconut oil, salt, vanilla and blend until very smooth. Transfer the mixture into a bowl and place in the refrigerator for at least an hour to harden.
  4. To assemble - Once the cakes set carefully remove from the tins. The cakes should be completely frozen! Start decorating with frozen cakes by using a turntable cake stand. Place the 6 inch cake on the turntable, and scoop frosting on top. By using an offset spatula spin the cake on the turntable and spread the frosting outwards creating a flat and smooth top. Place the 4 inch cake on top of the 6 inch cake. Repeat the frosting on top of the 4 inch cake. Then add globs of frosting to the sides of the cake, and using your offset spatula or the flat side of an icing comb gently scrape the frosting into a thin layer while turning the cake. Chill the cake in the refrigerator for 30 minutes, then repeat with another, thicker layer of frosting. Chill in the refrigerator for an hour or until ready to serve. Decorate and enjoy!
Notes
What size Cake Pans to use for this 2 Tier Cake?
6-inch (15cm) round cake pan (base), and
4-inch (10cm) round cake pan (top)
*1 inch / 2.5 cm piece of fresh turmeric = ½ teaspoon of dried, ground
**1 inch of fresh ginger = 1¼ teaspoons of dried, ground
***A small amount of black pepper is recommended as it increases the bioavailability of curcumin (a powerful anti-inflammatory compound) in the turmeric.
3.5.3251

If you’re wondering why on earth I using pureed pumpkin in my recipes instead of raw pumpkin, the answer is pretty simple. I find pumpkin along with certain other squashes hard to digest in they raw form. Also, pumpkin has a range of fantastic health benefits, including being one of the best-known sources of beta-carotene. For your body absorb beta-carotene is not an easy task. Cooking pumpkin help release the beta carotene, making this nutrient more available to your body to absorb. Whether you prefer raw or cooked, be sure to include healthy fat in the same meal to assist the nutrient absorption. Beta-carotene is fat-soluble.

Substitutions for nut free version

Cashew ➛ raw sunflower seeds, chilled canned coconut milk, also silken tofu can be an excellent alternative because of the similar texture and flavor of cashews.

Pecan nuts ➛ the pecan gives the base a nice nutty flavor, but you can also swap them out for more shredded coconut, or (gluten-free) oat flour if preferred. 

Fig Delight
 
Save Print
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
Author: Deviliciously Raw
Recipe type: Sweet treats
Cuisine: Raw, Vegan
Serves: 8
Ingredients
  • For the filling
  • 8 dried figs, stems removed
  • 2 tablespoon tahini, cashew or almond butter
  • 1 tablespoon coconut nectar
  • 1 teaspoon ground cardamom
  • ¼ teaspoon vanilla extract
  • pinch pink himalayan salt
  • For the chocolate coating
  • 1 cup vegan chocolate chips, melted
  • ½ tablespoon coconut oil, warmed to liquid
Instructions
  1. In a small bowl mix together tahini or nut butter along with coconut nectar, cardamom, vanilla and salt.
  2. With sharp knife, cut small slit in one side of each fig. Then using a small spoon stuff the filling into the middle of the figs. Place in the refrigerator for at least an hour to harden. Next dip each fig in melted chocolate one by one. Store in an airtight container in the refrigerator for up to a week. Enjoy!
3.5.3251

More fall recipes you might like

Apple Pie   Apple and Poppy Seed Pie   Apricot Cookies   Persimmon Orange Gummy Fruit Snacks   Spiced Persimmon Balls

Thinking of trying this recipe?

As always, I absolutely would love to see and hear your feedback. Nothing makes me happier than to see recreations of my recipes made all around the world. Take a pic and share it on Instagram ⭒✰I can’t wait to see your amazing creations✰⭒ be sure to tag me in the pictures #deviliciouslyraw

Create⬩Nourish⬩Repeat

Golden Chai Pumpkin Cake

Related

Pin30
Share13
Tweet
Email
Yum
43 Shares

Filed Under: Autumn, Cake, Recipes Tagged With: Autumn, Coconut, Dairy free, Gluten-Free, Goji berry, Guilt free, Guilt free dessert, Healthy Recipes, No-bake, Nourishing, Pumpkin, Vegan, Vegan Halloween Treats, Vegan Recipes, Vegetarian

Previous Post: « Fig Lavender Cake
Next Post: Spiced Apple Cake with Maple Frosting »

Primary Sidebar

Welcome to my happy place!
I'm a passionate self-taught chef who loves creating and sharing colorful nourishing plant-based recipes that satisfy the tummy and warm your soul. All my recipes are quick and easy to make, made with simple everyday ingredients that are easy to find. Thanks for stopping by ♡ Read more…

logo
Food Advertisements by

Let’s hang out

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

As Seen On

logo
Food Advertising by

Never Miss a Bite

Popular Posts

Homemade Raw Vegan Bread
How to Make the Most out of Your Juice Pulp
Beetroot and Raspberry Brownie
Fig Newtons
Veggie Burger
Orange Chocolate Bonbons

TOP 10 READER FAVORITES

✯ Chocolate Mint Slice ➟
✯ Coconut & Beetroot Balls ➟
✯ Charming Pink Raspberry Slices ➟
✯ Cherry Dumplings ➟
✯ Beetroot and Raspberry Brownie ➟
✯ Burger Buns ➟
✯ Beetroot Lasagne ➟
✯ Homemade Raw Vegan Bread ➟
✯ Yum Yum Bars ➟
✯ Cacao & Matcha Macaroons ➟

Find us on Instagram

deviliciously_raw

Deviliciously Raw
New Cake recipe coming to the blog soon ➛ 𝗖𝗵𝗶𝗹𝗹𝗶 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗖𝗮𝗸𝗲
🌶️ It turned out so delicious
.
.
.
.
.
.
#plantpowered #eatmoreplants #veganlife #veganrecipes #healthydessert #veganfood #rawveganrecipes #dublinvegan #veganchocolatecake #plantbasedkitchen #eatwelllivewell #bestofvegan #eattherainbow #rawcakevibes #rawchocolatecake #rawvegan #rawveganrecipeshare #plantbased #realfood #foodismedicine #healtychoices #veganseat #foodblogfeed #deviliciouslyraw
A raw vegan birthday cake for a little boy. It mak A raw vegan birthday cake for a little boy. It makes me so happy when I get to make these raw cakes for birthdays 💖
✨ Blueberry Lime White Chocolate Cake 
✨ All natural ingredients 
✨ Nut free 
.
.
.
.
.
.
#plantpowered #eatmoreplants #veganlife #veganrecipes #healthydessert #veganfood #rawveganrecipes #dublinvegan #rawvegancake #plantbasedkitchen #eatwelllivewell #bestofvegan #eattherainbow #rawcakevibes #rawbirthdaycake #rawvegan #rawveganrecipeshare #plantbased #realfood #foodismedicine #healtychoices #veganseat #foodblogfeed #deviliciouslyraw
This is my husbands birthday cake that I made him. This is my husbands birthday cake that I made him. It was my first attempt at baking a cake;) all from scratch. Very proud of how it turned out! Vegan Black Forest Cake 😋
.
.
.
.
.
.
.
#plantpowered #eatmoreplants #veganlife #veganrecipes #healthydessert #veganfood #dublinvegan #veganchocolatecake #plantbasedkitchen #eatwelllivewell #bestofvegan #eattherainbow #vegancakevibes #veganblackforestcake #vegan #blackforestcake #plantbased #realfood #foodismedicine #healtychoices #veganseat #foodblogfeed #deviliciouslyraw
Chocolate Orange Cake ✨ I made this no-bake, veg Chocolate Orange Cake ✨ I made this no-bake, vegan cake for a colleague & friend ✨ Nothing brings me greater joy than creating cakes for others ✨
.
.
.
.
.
.
.
.
.
#plantpowered #eatmoreplants #veganlife #veganrecipes #healthydessert #veganfood #nobake #veganchocolatecake #eatfortheplanet #chocolateorangecake #plantbasedkitchen #eatwelllivewell #bestofvegan #eattherainbow #homemadecake #vegancake #healthyvegan #veganrecipeshare #plantbased #realfood #foodismedicine #healtychoices #veganseat #vegancakedublin #deviliciouslyraw
[𝗡𝗘𝗪 𝗥𝗘𝗖𝗜𝗣𝗘] These 𝗦 [𝗡𝗘𝗪 𝗥𝗘𝗖𝗜𝗣𝗘] These 𝗦𝗽𝗶𝗰𝗲𝗱 𝗟𝗶𝗻𝘇𝗲𝗿 𝗖𝗼𝗼𝗸𝗶𝗲𝘀 are the perfect cookie for any holiday treat platter. Made with a lightly spiced almond cookie dough and filled with cranberry jam.

✨ Linzer cookies are incredibly simple to make but look so beautiful with their heart shaped cut in the middle. 
✨ Recipe link in my bio, enjoy!
.
.
https://deviliciouslyraw.com/2022/12/19/spiced-linzer-cookies/
.
.
.
.
#plantpowered #eatmoreplants #veganlife #veganrecipes #healthydessert #veganfood #rawveganrecipes #nobake #eatfortheplanet #veganchristmas #plantbasedkitchen #eatwelllivewell #bestofvegan #eattherainbow #rawveganchristmas #rawlinzercookies #rawvegan #rawveganrecipeshare #plantbased #realfood #foodismedicine #healtychoices #veganseat #foodblogfeed #deviliciouslyraw
[𝗡𝗘𝗪 𝗥𝗘𝗖𝗜𝗣𝗘] 𝗠𝗮𝘁𝗰𝗵𝗮 𝗣𝗼𝗺𝗲𝗴𝗿𝗮𝗻𝗮𝘁𝗲 𝗣𝗮𝗻𝗻𝗮 𝗖𝗼𝘁𝘁𝗮
🎄An easy and elegant dessert that you can make in practically no time. It’s also so perfect for Christmas with its gorgeous red and green color!
🎄 This panna cotta recipe prepared with silken tofu and agar-agar. A fabulous dessert is given a vegan update with the same texture and deep flavors. While this dessert looks and sounds kind of complicated, it is much simpler than you think.
🎄Recipe link in my bio, enjoy!
.
.
https://deviliciouslyraw.com/2022/12/15/matcha-pomegranate-panna-cotta/
.
.
.
.
.
#plantpowered #eatmoreplants #veganlife #veganrecipes #healthydessert #veganfood #veganchristmasrecipes #veganchristmas #eatfortheplanet #veganpannacotta #plantbasedkitchen #eatwelllivewell #bestofvegan #eattherainbow #christmasrecipes #matchapannacotta #healthyvegan #veganrecipeshare #plantbased #realfood #foodismedicine #healtychoices #veganseat #foodblogfeed #deviliciouslyraw
[𝗡𝗘𝗪 𝗥𝗘𝗖𝗜𝗣𝗘] Hello love [𝗡𝗘𝗪 𝗥𝗘𝗖𝗜𝗣𝗘] Hello lovely people! I have a new holiday recipe for you. 
🎄Amazing 𝗪𝗵𝗶𝘁𝗲 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗖𝗿𝗮𝗻𝗯𝗲𝗿𝗿𝘆 𝗧𝗮𝗿𝘁 to make your holiday season as delicious and magical as you imagine. 
🎄The crust is made with oats, coconut, orange zest, coconut oil, coconut sugar and oat milk. The cranberry jam is made with fresh cranberries, orange juice, golden sultanas and spices. The top layer is made with coconut milk, vegan white chocolate chips, coconut nectar, vanilla and agar powder.
🎄 To make it look more festive decorated with cranberries.
🎄 Recipe link in my bio, enjoy!
.
.
https://deviliciouslyraw.com/2022/12/12/white-chocolate-cranberry-tart/
.
.
.
.
#plantpowered #eatmoreplants #veganlife #veganrecipes #healthydessert #veganfood #veganchristmasrecipes #veganchristmas #eatfortheplanet #vegancranberrytart #plantbasedkitchen #eatwelllivewell #bestofvegan #eattherainbow #christmasrecipes #whitechocolatecranberrytart #healthyvegan #veganrecipeshare #plantbased #realfood #foodismedicine #healtychoices #veganseat #foodblogfeed #deviliciouslyraw
[𝗡𝗘𝗪 𝗥𝗘𝗖𝗜𝗣𝗘] Today’s [𝗡𝗘𝗪 𝗥𝗘𝗖𝗜𝗣𝗘] Today’s temptation is a luscious 𝗕𝗲𝗲𝘁𝗿𝗼𝗼𝘁 𝗪𝗵𝗶𝘁𝗲 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗠𝗼𝘂𝘀𝘀𝗲, it’s soft and silky and simply amazing. Recipe link in my bio, enjoy!
.
.
https://deviliciouslyraw.com/2022/12/08/beetroot-white-chocolate-mousse/
.
.
.
.
#plantpowered #eatmoreplants #veganlife #veganrecipes #healthydessert #veganfood #veganchristmasrecipes #veganchristmas #eatfortheplanet #veganmousse #plantbasedkitchen #eatwelllivewell #bestofvegan #eattherainbow #christmasrecipes #beetrootmousse #healthyvegan #veganrecipeshare #plantbased #realfood #foodismedicine #healtychoices #veganseat #foodblogfeed #deviliciouslyraw
[𝗡𝗘𝗪 𝗥𝗘𝗖𝗜𝗣𝗘] 𝗛𝗮𝘇𝗲𝗹𝗻𝘂𝘁 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗔𝗽𝗿𝗶𝗰𝗼𝘁 𝗕𝗮𝗿𝘀

These Hazelnut Chocolate Apricot Bars use nothing but real ingredients and are super tasty! Recipe link in my bio, enjoy!
.
.
.
.
https://deviliciouslyraw.com/2022/10/26/hazelnut-chocolate-apricot-bars/
.
.
.
.
#plantpowered #eatmoreplants #veganlife #veganrecipes #healthydessert #veganfood #rawveganrecipes #nobake #eatfortheplanet #veganapricotbars #plantbasedkitchen #eatwelllivewell #bestofvegan #eattherainbow #rawcakevibes #rawapricotbars #rawvegan #rawveganrecipeshare #plantbased #realfood #foodismedicine #healtychoices #veganseat #foodblogfeed #deviliciouslyraw
Follow on Instagram

#travelphotography

Scenery Landscapes ⬩ Places on Earth ⬩ People ⬩ Animals in Their Natural Habitat ⬩ Own photographs only

➦ JOIN & ENJOY OUR GALLERY

KEEP IN TOUCH ON FACEBOOK

See What I’m Pinning

Visit Deviliciously Raw's profile on Pinterest.
logo
Food Advertising by

Footer

Share the Love

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

⭒✩ Quick, easy and delicious plant-based recipes ♡ made with simple everyday ingredients ✩⭒ Read More ...

Looking for Something?

MY FAVORITES

Copyright © 2015 - 2021 Deviliciously Raw, All rights reserved · Using The Foodie Pro Theme · Privacy Policy · Disclaimer · Faq