Chai Spiced Pumpkin Layer Cake

• Produce

  • 2 1/4 cups Pumpkin puree, pure
  • 3/4 tsp Simply organic ginger, Ground

• Refrigerated

  • 1 With non-dairy milk, thin

• Canned Goods

  • 3/4 cup Coconut milk

• Condiments

  • 1/4 cup Coconut butter
  • 2 tsp Lemon juice

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 1/2 tbsp Cinnamon, ground
  • 1 1/4 cup Palm sugar
  • 2 cups Powdered sugar, organic
  • 7/8 tsp Salt
  • 1 1/2 tsp Simply organic allspice
  • 2 tsp Simply organic cardamom
  • 3/4 tsp Simply organic cloves, Ground
  • 1 1/2 tsp Simply organic nutmeg, Ground
  • 2 1/4 cups Spelt flour
  • 3 tsp Vanilla, pure

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar

• Dairy

  • 1 cup Butter, dairy-free
  • 1/3 cup Cashew butter

• Other

  • 1/2 cup Aquafaba (liquid from a can of chickpeas
  • equal parts ground cinnamon and organic cane sugar (a pinch of each is all you'll need

Found on veggieinspiredjourney.com

Description

Ingredients

• 2 1/4 cups spelt flour
• 1 cup coconut sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tbsp Simply Organic Ground Cinnamon
• 2 tsp Simply Organic Cardamom
• 1 1/2 tsp Simply Organic Ground Nutmeg
• 1 1/2 tsp Simply Organic Allspice
• 3/4 tsp Simply Organic Ground Ginger
• 3/4 tsp Simply Organic Ground Cloves
• 3/4 tsp salt
• 2 cups pure pumpkin purée
• 3/4 cup coconut milk (I prefer to use full fat, but lite will work too)
• 1/2 cup aquafaba (liquid from a can of chickpeas)
• 1/4 cup coconut butter , melted or softened (not coconut oil)
• 1 tbsp apple cider vinegar
• 2 tsp pure vanilla extract
• 1/3 cup cashew butter
• 1/4 cup pure pumpkin purée
• 1/4 cup coconut sugar
• 1 tsp Simply Organic Ground Cinnamon
• thin with non-dairy milk, if needed
• 1 cup dairy free butter (I used and recommend Earth Balance Buttery Spread)
• 2 cups organic powdered sugar
• 1 tsp pure vanilla extract
• 2 tsp lemon juice
• 1/2-1 tsp Simply Organic Ground Cinnamon
• 1/8 tsp salt
• equal parts ground cinnamon and organic cane sugar (a pinch of each is all youll need)

Directions

• Preheat the oven to 350 degrees F. Cut out two 9-inch circles of parchment paper and place them in the bottoms of your cake pans. Set aside.
• Whisk together the flour, 1 cup sugar, baking powder, baking soda, 1 tbsp cinnamon, cardamom, nutmeg, allspice, ginger, cloves, and 1/2 tsp salt in a medium mixing bowl.
• In a large mixing bowl, whisk together the 2 cups pumpkin purée, coconut milk, aquafaba, softened coconut butter (*see note), apple cider vinegar, and vanilla.
• Mix the dry ingredients into the wet until combined, but do not over mix.
• Pour half into one cake pan and repeat with the other half in the remaining cake pan.
• Bake for 28-32 minutes until a toothpick inserted in the center comes out clean.
• Let the cakes cool in the pans on a wire rack for 10 minutes. Turn the cakes out onto the wire rack to continue cooling completely.
• Whisk together the cashew butter, 1/4 cup pumpkin purée, 1/4 cup coconut sugar, and 1/2 tsp cinnamon until smooth. Add a tbsp or two of non-dairy milk, if needed, to thin. You dont want it runny, just spreadable. If you need to add milk or not will depend on how stiff your cashew butter is.
• In the bowl of a stand mixer fitted with the paddle attachment, add the dairy free butter and powdered sugar. Beat until creamy and smooth. Add the vanilla, lemon juice, 1/2 tsp cinnamon, and 1/8 tsp salt. Taste and add an additional 1/2 tsp cinnamon if you want it more pronounced.
• Once the cakes are completely cool, spread the Pumpkin Cashew Filling all over the top of one of the cakes (bottom side up) and place the other cake on top of the filling, again bottom side up. Spread the Dairy Free Cinnamon Buttercream all over the top and sides of the cake. Sprinkle with cinnamon sugar and chopped pecans, if desired. Slice and devour!!