Vegan Chocolate Pumpkin Layer Cake (Edit recipe)

20 minutes

20 minutes to 25 minutes

Difficulty:

Intermediate

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.

by Pascha Chocolate

View original recipe

Serves: 6-8

Ingredients

1 cup Almond Milk, unsweetened (or nut milk of choice)
1 Tbsp Apple Cider Vinegar
1.5 cups Cassava Flour
1.5 cups Coconut Sugar, (or maple sugar)
3/4 cup Cocoa Powder
2 tsp Baking Powder
1.5 tsp Baking Soda
1 tsp Salt
Dark Chocolate Chips, to your heart's content
1/2 cup Coconut Oil
2/3 cup Pumpkin Purée
1 Tbsp Vanilla Extract
1 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.