Chai-Spiced Vegan Pumpkin Cake (Reader’s Choice Recipe Contest Winner!)

Congratulations to Jenn of Veggie Inspired! Her Chai-Spiced Vegan Pumpkin Cake with Cinnamon Buttercream was selected by you as the Reader’s Choice Winner in the Simply Organic Dairy-Free Bake Off. And you guys really know how to pick them. We kitchen-tested this recipe and it hit the mark for taste, performance and creativity.

Jenn won a $250 gift card to use in the Revol Porcelaine Online Store! I can’t wait to see what flavor-packed vegan recipes she makes with their bakeware. 

One of our kitchen testers said:

It’s a very moist pumpkin spice cake with strong spice flavors. I would call it a “grown-up” dessert as the adults and teen liked it better than the younger kids. It does involve a lot of ingredients, some of which can be expensive and harder to find in small towns – like coconut butter. Nonetheless, we liked it and agreed that it is a good wholesome cake for Thanksgiving or another special occasion.

Jenn’s vegan pumpkin cake is made with more nutritious ingredients, which can come at a price. If you have any questions about the ingredients or need to make substitutions, feel free to comment below.

Special Diet Notes: Chai-Spiced Vegan Pumpkin Cake

By ingredients this recipe is dairy-free / non-dairy, egg-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

Chai-Spiced Vegan Pumpkin Cake with Cinnamon Buttercream

 

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Prep time

25 mins

Cook time

30 mins

Total time

55 mins

 

Author: Jenn of Veggie Inspired

Serves: One 9-inch, 2-layer cake

Ingredients

Chai Vegan Pumpkin Cake

• 2¼ cups spelt flour
• 1 cup coconut sugar
• 1 tablespoon ground cinnamon
• 2 teaspoons ground cardamom
• 1½ teaspoons ground nutmeg
• 1½ teaspoons ground allspice
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¾ teaspoon ground ginger
• ¾ teaspoon ground cloves
• ¾ teaspoon salt
• 2 cups pure pumpkin purée
• ¾ cup full-fat or lite coconut milk
• ½ cup aquafaba (liquid from 1 can of chickpeas)
• ¼ cup coconut butter*, melted or softened (not coconut oil)
• 1 tablespoon apple cider vinegar
• 2 teaspoons vanilla extract

Pumpkin Cashew Filling

• ⅓ cup creamy cashew butter
• ¼ cup pure pumpkin purée
• ¼ cup coconut sugar
• 1 teaspoon ground cinnamon
• Dairy-free milk beverage, as needed

Dairy-Free Cinnamon Buttercream

• 1 cup dairy-free buttery spread
• 2 cups organic powdered sugar
• 1 teaspoon vanilla extract
• 2 teaspoons lemon juice
• ½ to 1 teaspoon ground cinnamon
• ⅛ teaspoon salt

Garnish

• Equal parts ground cinnamon and organic cane sugar (just enough for sprinkling)
• Chopped pecans (optional)

Instructions

Chai Vegan Pumpkin Cake

1. Preheat your oven to 350ºF. Cut two 9-inch circles of parchment paper and place them in the bottoms of two 9-inch cake pans.
2. In a medium mixing bowl, whisk together the flour, sugar, cinnamon, cardamom, nutmeg, allspice, baking powder, baking soda, ginger, cloves, and salt.
3. In a large mixing bowl, whisk together the pumpkin purée, coconut milk, aquafaba, softened coconut butter*, vinegar, and vanilla.
4. Add the dry ingredients to the wet, and stir until just combined; do not over-mix.
5. Pour half of the batter into one of the prepared cake pans and half into the other.
6. Bake for 28 to 32 minutes, or until a toothpick inserted in the center of a cake comes out clean.
7. Let the cakes cool in the pans on a wire rack for 10 minutes. Turn the cakes out onto the wire rack, and let cool completely.

Pumpkin Cashew Filling

1. In a small bowl, whisk together the cashew butter, pumpkin purée, coconut sugar, and cinnamon until smooth.
2. Cashew butter can vary in thickness, so whisk in a tablespoon or two of dairy-free milk beverage, if needed, to make the filling spreadable, but not runny.

Dairy-Free Cinnamon Buttercream

1. Add the buttery spread and powdered sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat until creamy and smooth.
2. Add the vanilla, lemon juice, ½ teaspoon of the cinnamon, and the salt.
3. Taste and add up to ½ teaspoon of additional cinnamon if you want a more pronounced spice flavor.

Assembly

1. Once the cakes are completely cool, spread the Pumpkin Cashew Filling over the top of one of the cakes (bottom side up).
2. Place the other cake on top of the filling, again bottom side up.
3. Spread the Dairy-Free Cinnamon Buttercream all over the top and sides of the cake.
4. Garnish with a sprinkle of cinnamon sugar and/or chopped pecans, if desired.

Notes

It helps to start with room temperature ingredients, so the coconut butter doesn't seize up.

3.5.3208

More Winning Dairy-Free Bake Off Recipes

Smoky Chipotle Gingerbread Cake (vegan & soy-free) – Runner-up Winner in the Simply Organic Dairy Free Bake-Off!

Mexican Hot Chocolate Baked Donuts (gluten-free, nut-free & soy-free) – Grand Prize Winner in the Simply Organic Dairy Free Bake-Off!

All Entries in the Simply Organic Dairy-Free Bake Off (many vegan, gluten-free, allergy-friendly & paleo options)