Everyone is obsessed with pumpkin spice lattes this time of the year, and I am not surprised, since I am a big anything pumpkin lover myself. But I can think of something even better than a pumpkin spice latte...the pumpkin spice latte cake I made! I am not much of a coffee drinker, but I do love cake, and so I thought a pumpkin spice latte cake sounded fabulous!
For the cake layers, I used plenty of pumpkin, and my spices that I always use in my pumpkin pie, cinnamon, ginger, nutmeg and cloves. I wanted to cake layers to remain moist and soft even when refrigerated so I chose olive oil in place of the coconut oil this time (don't worry, you could not taste it) and the texture was perfect! Not only that, the pumpkin and spices were allowed to shine, and the bit of coffee I used in the liquid portion of the batter gave it just the right amount of coffee flavor.
This cake was simply heavenly! It was way better than any pumpkin spice latte. After all, who can resist cake?! If you must make one cake this Autumn, make it this one. It would be perfect for any party this time of the year, but of course one needs no occasion or excuse to make cake, it is always welcome.
Vegan Pumpkin Spice Latte Layer Cake
Makes 1 6 inch 2 layer cake
1 1/2 cups gluten free all purpose flour
1 cup coconut sugar
2 Tbsp cinnamon
2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp cloves
1 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
3/4 cup pureed pumpkin or squash
1/4 cup olive oil
1 Tbsp pure vanilla extract
2 tsp maple extract
1/2 cup + 2 Tbsp coffee
2 Tbsp apple cider vinegar
1 15 oz can organic full fat coconut milk, chilled
1/4 cup plus 2 Tbsp raw coconut nectar or maple syrup
2 Tbsp strong espresso
1/4 tsp sea salt
2 tsp pure vanilla extract
1/2 tsp maple extract
3/4 cups coconut butter, warmed to liquid
Preheat the oven to 375 degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides with nonstick spray. Whisk flour, baking soda, spices, salt, and sugar in a large bowl to blend well. Whisk pumpkin, oil, maple extract, vanilla extract, and coffee together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in cider vinegar until pale swirls form in the batter and it is well combined. Transfer cake batter to prepared pans and bake cakes until tester inserted into center comes out clean, about 25-30 minutes. Cool cakes completely in pan on rack, about 1 hour. Cut around sides of pans to loosen. Turn cakes out onto platter; peel off parchment paper.
Meanwhile, to make the frosting, combine all ingredients but the coconut butter, in a high speed blender or food processor and blend until smooth. With the motor running, add the coconut butter and process a minute more (if it starts to get lumpy at all during the process it is just the fat separating because it is 2 different temperatures. Just continue to blend until it is smooth, and it will get warm so it will just have to chill longer). Pour the frosting into a bowl and let sit in the freezer until the consistency of whipped cream, whisking every 15 minutes (this may take anywhere from 15 minutes to hour to an hour depending on how warm it has gotten and which appliance you used).
When ready to frost, place one cake layer on a plate. spread frosting about 1/2 inch thick over the first layer, then top with the second. Spread remaining frosting over the top and down the sides of the cake. Decorate the top with coffee beans, and pecans.
Store any leftover cake in the refrigerator.
*if you would like a 4 layer 9 inch cake, double this entire recipe and bake in two 9 inch cake pans.