• Ashley Margaret Waterman

Dairy-free pumpkin cake with dairy-free chocolate ganache

Fall is my favorite time of year. The crisp air and color changing leaves make being outdoors more pleasant, but the smells are the best part. The air carries a new aroma. The house begins to fill with cinnamon, nutmeg, and pumpkin.

Fall marks the beginning of the baking season.

This week, I welcomed fall with a pumpkin cake. One of the reasons--other than the fact that I love cake and baking--that I baked this week was to practice using store-bought fondant. I bought a box of white Wilton fondant and decided to make it orange to cover my cakes. What says fall more than an orange cake?

Dairy-Free Pumpkin Cake with Dairy-Free Chocolate Ganache


2 cups Enjoy Life chocolate chips

2 cups coconut cream

Pumpkin Cake

1 1/2 cups granulated sugar

1 cup Earth Balance butter, softened

3 eggs, room temp

2 cups all-purpose flour

1 tsp baking soda

2 tsp bakign powder

1/4 tsp salt

1 Tblsp pumpkin pie spice

1 1/2 cups pumpkin puree

Make the ganache first. Put the chocolate chips in a heat-proof bowl. Shake the coconut cream. Heat it to boiling in a small sauce pan. Pour the coconut cream over the chocolate chips, and let it sit for a minute, undisturbed. Mix until smooth and let it cool to room temperature before using.

Preheat oven to 350º. Grease two 9-inch round cake pans (I opted for two 6-inch) and set aside.

Cream together butter and sugar until fluffy. Beat in the eggs one at a time and add the vanilla.

In a large bowl, combine the flour, baking soda, baking powder, salt, and pumpkin pie spice. Whisk to combine.

Slowly add the dry ingredients to the mixing bowl.

After everything is combined, turn off the mixer and gently fold in the pumpkin puree.

Bake 35–40 minutes.

Allow the cakes to cool for five minutes in the pans, then remove them and let them cool completely on a wire rack.

This cake is moist and welcomes fall and the approaching baking season.

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