Vegan Chocolate Pumpkin Layer Cake
PREP TIME
20 minutes
COOK TIME
20 minutes to 25 minutes
INGREDIENTS
13
Serves: 6-8
Ingredients
- 1 cup1 cup1 cup Almond Milk, unsweetened (or nut milk of choice)
- 1 Tbsp1 Tbsp1 Tbsp Apple Cider Vinegar
- 1.5 cups1.5 cups1.5 cups Cassava Flour
- 1.5 cups1.5 cups1.5 cups Coconut Sugar, (or maple sugar)
- 3/4 cup3/4 cup3/4 cup Cocoa Powder
- 2 tsp2 tsp2 tsp Baking Powder
- 1.5 tsp1.5 tsp1.5 tsp Baking Soda
- 1 tsp1 tsp1 tsp Salt
- Dark Chocolate Chips, to your heart's content
- 1/2 cup1/2 cup1/2 cup Coconut Oil
- 2/3 cup2/3 cup2/3 cup Pumpkin Purée
- 1 Tbsp1 Tbsp1 Tbsp Vanilla Extract
- 1 cup1 cup1 cup Water, boiling
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350°F.
- Grease 2 - 8 inch pans and line with parchment paper.
- Add nut milk and vinegar to a bowl, mix with fork and set aside.
- To measure Cassava flour, whisk in bag and then spoon into measuring cup.
- Add flour, sugar, cocoa powder, baking powder, baking soda, salt and chocolate chips to a bowl, stir with a whisk to blend.
- Add in coconut oil, pumpkin puree, vanilla extract and milk/vinegar mixture. Use a hand mixer or danish whisk and blend well.
- Add 1 cup boiling water and mix well.
- Add batter to pans and bake for 20-25 minutes until the center is done.
- Cool cakes in pans for 10 minutes and then remove to wire rack.
- Frost cake using the Pascha Chocolate Vegan Buttercream Icing recipe on the Pascha website.
Notes
For nut allergies, replace with an alternative milk. // This recipe works with regular flour however use 2 cups instead. // You can use Monk Fruit for a sugar replacement. // To make a 4 layer cake as shown in the photos, double the recipe and grease a total of 4 - 8 inch pans instead of two.
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About This Recipe
Show nutritional information
Cakes Dairy Free Egg Free Gluten Free Grain Free Nightshade Free Paleo Pescetarian Plant Based Shellfish Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 425 |
| Fat: | 19 g |
| Carbohydrates: | 63 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 945 mg |
| Fiber: | 4 g |
| Sugars: | 25 g |
| Calculated for total recipe. | |
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