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!
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!
- 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
- 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.
- 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.
- 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.
- 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!
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.
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.
- 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
- In a small bowl mix together tahini or nut butter along with coconut nectar, cardamom, vanilla and salt.
- 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!
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
