Perfect Layered Pumpkin Cake



This fruit topped dainty desert has layers of flavour impelling through it, from the delicately garnished fruit sitting on top; to the layers of cream cheese and fluffy blankets of cinnamon scented sponge, this delicacy will not only aromatise you, but also leave you in awe of its panels of flavour.

Ingredients:

 

  • 330g plain White Flour 
  • 2 tsp. Cinnamon
  • 1½ tsp. Baking Powder
  • ¾ tsp. Baking Soda
  • 1 tsp. Sea Salt
  • 280g Pureed Pumpkin
  • 180ml unsweetened Coconut milk or Almond milk
  • 120ml Sunflower oil
  • 1 tbsp. Vinegar
  • 360g Brown Sugar or Coconut Sugar
  • 60ml Agave nectar or Maple syrup
  • 1½ tbsp. pure Vanilla extract
  • For the dairy - free cream cheese frosting
  • 250g dairy - free Cream cheese 
  • 4 tbsp. Coconut oil 
  • 440g Icing Sugar 
  • 1 tbsp. pure Vanilla extract
  • Fresh fruits and flowers for decoration such as Strawberries, Raspberries, Cornflower, Mint etc)

For the cake

Preheat the oven to 180 degrees (gas mark 4). Prepare three 8-inch rounded cake pans by spraying with cooking spray and line with baking parchment.
Sift together the flour, cinnamon, baking powder, baking soda and salt. Set aside.
In a large mixing bowl, stir together the pumpkin puree, coconut milk, sunflower oil and vinegar. Add the brown sugar, agave nectar and vanilla. Mix until well blended. Add the flour to the mixture and stir for 1 minute.
Divide the cake batter evenly amongst the three cake pans (it's helpful to use a measuring cup) and bake in the hot oven for around 25 minutes or until a toothpick inserted into the centre of the cake comes out clean.
Leave them to cool sat on their pans for around 5 minutes before transferring to a cooling rack to cool completely.

 

For the frosting:


To make the cream cheese frosting, place the cream cheese and coconut oil in the bowl of a standing mixer with a paddle attachment. Beat until smooth and creamy, 2-3 minutes. Add sifted icing sugar and vanilla and mix for another 1-2 minutes.
Pour the frosting into bowl and place in the refrigerator for at least 30 minutes to allow it to thicken. Remove when ready to use. 

 

To finish:

To frost the cake, start by placing one cooled cake layer on a cake plate/stand. Top with 1/3 of cream cheese frosting. Repeat with remaining layers.
Decorate the cake with fresh fruits such as strawberries, redcurrants or raspberries. You could also add edible flowers like cornflower or pansy and mint leaves. 

Chill your freshly frosted cake in the refrigerator to set. Remove 1-2 hours before serving and continue to store in the fridge.

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