Vegan Pumpkin Ganache Cake with Maple Buttercream Frosting
A delicious fall cake packed with pumpkin perfect for Thanksgiving. Layered with dairy-free maple buttercream and covered in chocolate ganache.
A delicious fall cake packed with pumpkin perfect for Thanksgiving. Layered with dairy-free maple buttercream and covered in chocolate ganache.
- 1/4 tsp salt
- 1 tbsp coconut oil
- 4 cups powdered sugar
- 1 cup dark brown sugar
- 1/2 cup coconut oil
- 2 tbsp maple syrup
- 1.5 cups water
- chopped walnuts
- 2 tsp espresso powder
- 3 tsp baking soda
- 1 cup cane or coconut sugar
- 1 can pumpkin (organic preferred)
- 3 cups whole wheat pastry flour (i used bob's red mill)
- 3/4 cup raw cacao or cocoa powder
- 2 tsp ginger (ground)
- 1 tbsp pumpkin spice
- 1-2 tbsp non-dairy creamer
- 1.5 cups enjoy life chocolate chips
- vegan dulce de leche caramel sauce
- Carbohydrate 14.9025167948743 g
- Cholesterol 61.00625 mg
- Fat 29.5463528511084 g
- Fiber 0.201659032738008 g
- Protein 0.850127708347222 g
- Saturated Fat 19.0833921630643 g
- Serving Size 1 1 Serving (66g)
- Sodium 166.946456597989 mg
- Sugar 14.7008577621363 g
- Trans Fat 2.05330534746422 g
- Calories 319 calories
Step-by-step
- Heat oven to 325 degrees.
- Mix sugar, pumpkin, and water together and set aside.
- Sift remaining ingredients and slowly mix into pumpkin blend. Stir just until combined.
- Divide among 3 greased 8-inch round cake pans.
- Bake for 20-25 minutes or until set in the middle and a toothpick inserted comes out clean.
- Let cake cool completely before icing.
- To make icing: Melt coconut oil. Add pumpkin spice and maple syrup. Slowly add in powdered sugar and mix for 1-2 minutes until frosting will coat a spoon without falling off. It should be a stiff, but spreadable consistency. Add in creamer as needed to achieve consistency.
- To make ganache: Melt chocolate chips and coconut oil in a microwave-safe bowl for 1 minute. Mix until completely smooth. Set aside to let cool slightly before pouring over cake.
- To assemble cake: Divide frosting between cake layers, reserving a small amount to decorate the top. Smooth edges with a spatula and chill cake for 20 minutes.
- Once chilled, pour ganache over cake and chill again for another 10 minutes or until ganache is set. You can either drizzle it on the cake or completely cover.
- Pipe swirls of buttercream on the top, sprinkle with chopped walnuts and drizzle with Dulce de leche sauce.
My Thanksgiving Triumph: A Vegan Pumpkin Ganache Cake
Thanksgiving. The word itself conjures images of bustling kitchens, the aroma of roasting turkey (or in my case, the equally delicious scent of baking pumpkin!), and the comforting feeling of family gathered around a table laden with food. This year, I decided to take on a challenge: a completely vegan pumpkin cake, rich and decadent enough to impress even the most ardent non-vegan guests. And let me tell you, it was a triumph!
I've always loved baking, ever since I was a little girl helping my grandmother in her kitchen. The precise measurements, the careful folding of ingredients, the anticipation of the first bite – it's a ritual I cherish. But lately, I've been experimenting more with vegan baking, drawn to the challenge of creating delicious treats without relying on dairy products. This pumpkin cake was the culmination of several weeks of experimentation, tweaking recipes and perfecting the balance of flavors.
The initial hurdle was finding the right balance of spices. I wanted a cake that captured the essence of autumn, warm and inviting, with a subtle hint of spice that wouldn't overpower the delicate pumpkin flavor. After several test runs (let's just say my family became very well acquainted with different variations of pumpkin cake!), I settled on a blend of ginger, pumpkin spice, and a touch of espresso powder for depth. The espresso powder, a surprising addition perhaps, adds a rich, almost chocolatey undertone that complements the pumpkin beautifully.
Then came the frosting and ganache. I knew I wanted a dairy-free buttercream that was light and fluffy, yet rich enough to stand up to the intense flavor of the cake. Maple syrup proved to be the perfect sweetener, adding a subtle sweetness that complements the pumpkin and spices. The coconut oil provided the creamy texture I was after, and a dash of non-dairy creamer ensured the perfect consistency. And the ganache? Oh, the ganache! Dark chocolate melted with coconut oil, a simple combination that created a rich, intensely chocolatey topping that perfectly balanced the sweetness of the cake and frosting.
The assembly of the cake was a wonderfully satisfying process. Layering the moist cake, spreading the creamy maple buttercream, and finally, pouring the decadent ganache over the top – each step felt like a small victory. The final touch, a sprinkle of chopped walnuts and a generous drizzle of vegan dulce de leche caramel sauce, added the perfect finishing flourish.
The result? A cake that was moist, flavorful, and beautifully presented. The cake layers were perfectly tender, the buttercream rich and creamy, and the ganache intensely decadent. It was a resounding success, far exceeding my expectations. This vegan pumpkin ganache cake is more than just a dessert; it's a celebration of autumn's bounty, a testament to the power of creativity in the kitchen, and a delicious reminder that vegan baking can be incredibly rewarding.
This Thanksgiving, instead of reaching for the same old recipes, I encourage you to try something new. Embrace the challenge, experiment with flavors, and let your creativity run wild. You might surprise yourself with what you create. And if you do decide to tackle this vegan pumpkin cake, I promise you won't be disappointed. The compliments will flow freely, and the warm, satisfied smiles around the table will be your reward.
Happy Thanksgiving!
