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Pumpkin Chocolate Layer Cake (vegan & gluten-free)

November 18, 2018 By Hana 8 Comments

Pumpkin Chocolate Layer Cake (vegan & gluten-free)Special thank you to Amore di Mona for sponsoring this post.

Today I have an offering for all of my lovely readers who celebrate Thanksgiving, a four-layer Pumpkin Chocolate Layer Cake that would look wonderful on your festive table.

It’s a wholesome moist pumpkin chocolate sponge cake filled with simple chocolate ganache and topped with season-inspired decoration of fruit and flowers for a festive feel.

Pumpkin Chocolate Layer Cake (vegan & gluten-free)Pumpkin Chocolate Layer Cake (vegan & gluten-free)Pumpkin Chocolate Layer Cake (vegan & gluten-free)

It’s my last pumpkin recipe this Autumn and adapted from my Plantbased Pumpkin Layer Cake from last month which would also be amazing to bake for Thanksgiving.

I wrote this recipe for a two-layer cake for the convenience if you only like to make two layers or have only two 6″ tins. Please double the recipe to make four layers at the same time. The chocolate ganache is enough for the four layer cake.

It’s a nut-free recipe and I’m using sunflower seed flour in here for added moisture in combination with brown rice and buckwheat flours. Please feel free to replace the buckwheat with another gluten-free flour like teff, quinoa, millet or oat flour. When using oat flour you will have to slightly increase the quantity. The mix should be a thicker muffin mix to raise well as it has a quite large quantity of pumpkin puree. Please adjust the plant milk accordingly.

Pumpkin Chocolate Layer Cake (vegan & gluten-free)Pumpkin Chocolate Layer Cake (vegan & gluten-free)Pumpkin Chocolate Layer Cake (vegan & gluten-free)

The chocolate ganache is a simple blend of dark chocolate, oat cream and spices. You can replace the oat cream with coconut cream if you can tolerate coconuts. With the coconut cream, you can reduce the chocolate to 150g as it goes solid when refrigerated in comparison to oat cream. The chocolate ganache will further set on the cake.

If you fancy you can pour extra chocolate over the top. I felt that it didn’t really need it and I wanted to keep it little more simple and decorate the top of the cake more lavishly.

And since this is a Thanksgiving post I would love to express my gratitude for you being here, reading my posts, trying out my recipes, it’s my bliss and it makes me so happy to be able to share it with you.

With much Love & Gratitude

Hana xx

Pumpkin Chocolate Layer Cake (vegan & gluten-free)Pumpkin Chocolate Layer Cake (vegan & gluten-free)

Pumpkin Chocolate Layer Cake (vegan & gluten-free)
 
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Author: Hana, Nirvana Cakery
Serves: 6" layer cake
Ingredients
  • Two layer cake:
  • 95g brown rice flour (3/4 cup)
  • 35g buckwheat flour (1/4 cup)
  • 70g sunflower seeds, ground into flour consistency (1/2 cup)
  • 30g tapioca flour (1/4 cup)
  • 30g cacao powder (1/4 cup)
  • 1tsp baking powder
  • 1tsp bicarbonate of soda
  • 2tsp cinnamon
  • 1tsp ground ginger
  • ¼tsp ground cloves
  • pinch nutmeg
  • pinch sea salt
  • 100g rapadura sugar (3/4 cup)
  • 2tbsp ground flaxseed + 6tbsp water
  • 240ml pumpkin puree (1 cup)
  • 80ml olive oil (1/3 cup)
  • 60ml plant milk (1/4 cup)
  • 2tsp apple cider vinegar
  • 1tsp vanilla

  • Chocolate ganache: make the night before
  • 170g dark vegan chocolate (6 oz) I've used Amore di Mona
  • 240ml oat cream (1 cup)
  • 1tbsp maple syrup
  • ½tsp cinnamon
  • ¼tsp ginger
  • pinch nutmeg

  • Topping:
  • fresh black grapes and blackberries
  • autumnal flowers
Instructions
  1. Mix 2tbsp ground flaxseed with 6tbsp water and set aside to thicken.
  2. Preheat the oven to 180°C (350F)
  3. Grease and line the base and dust the sides of two 6" round cake baking tins.
  4. In a large bowl whisk together brown rice flour, buckwheat flour, ground sunflower seeds, tapioca flour, cacao powder, baking powder, bicarbonate of soda, cinnamon, ginger, cloves, nutmeg, salt and sugar and set aside.
  5. In a small bowl whisk together flax eggs, pumpkin puree, olive oil, milk, apple cider vinegar and vanilla.
  6. Add the wet mix to the dry mix and mix until well combined. You should have thicker muffin consistency. Add more milk if needed.
  7. Spoon the mixture evenly into your prepared tins and level out the surface.
  8. Bake for about 30 to 35 minutes or until a cocktail stick comes out clean, might still be little sticky.
  9. Remove from the oven once ready and leave to cool down for 20 min before removing from the tins.
  10. Repeat the process to make another 2 layers.
  11. To make the chocolate ganache roughly chop the chocolate and place into a small bowl. Place the oat cream, maple syrup and the spices into a small pot and gently heat until the boiling point. Pour over the chopped chocolate and stir until completely melted and smooth. Leave to cool down for a bit before placing into a fridge to set overnight into a spreadable consistency.
  12. Once the cakes are completely cool, you can assemble the cake. Place the bottom layer onto a cake plate and using spatula spread with some chocolate ganache. Top with the second cake layer and continue with the third and fourth layer. If the cake feels little wobbly you can insert a bamboo skewer through the centre to keep it stable.
  13. Decorate your cake to your liking with fresh seasonal fruit and flowers.
  14. Enjoy!
Notes
This recipe is for 2 layers, I made it twice to get 4 layers. You can double the recipe to make 4 layers at the same time or make the recipe twice, depending on how many 6" cake tins you have.
You can replace the buckwheat flour with any other gluten-free flour of your choice.
3.5.3251

Pumpkin Chocolate Layer Cake (vegan & gluten-free)Pumpkin Chocolate Layer Cake

 

 

Filed Under: All, Cakes, Cupcakes and Muffins, Dairy free, Gluten free, Vegan

« Savoury Pumpkin Muffins (vegan & gluten-free)
Pear Hazelnut Tart (vegan & grain-free) »

Comments

  1. Tracey says

    December 2, 2018 at 3:29 am

    This recipe is amazing. You could feed this to anyone and they wouldn’t know it is gluten free and vegan. I made this for my husband’s birthday and he said he was astonished at how “normal cake like” it tasted.

    Thank you Hana!

    Reply
    • Hana says

      December 4, 2018 at 10:30 pm

      Hi Tracey, thank you so much for leaving me such a wonderful comment! I’m so happy the recipe worked for you and you’ve made it already! Much Love Hana

      Reply
  2. Donna Buster says

    June 19, 2019 at 6:01 pm

    Your pumpkin chocolate cake looks delicious!
    My son and I can not have teff or buckwheat flour. Is there another gluten free flour that we could substitute with ?

    Thank you
    Donna

    Reply
    • Hana says

      June 22, 2019 at 7:14 pm

      Hi Donna, you could try quinoa flour, it works well in chocolate recipes. Alternatively amaranth, millet or oat flour? Hope you enjoy the recipe :)

      Reply
  3. Kelly says

    September 20, 2019 at 5:50 pm

    Love the look of every single recipe I’ve seen so far! I am thinking of making this or one of your other chocolate cakes for my husband. He is not gluten intolerant, so is it possible to substitute the gluten-free flours for white flour in your recipes?

    Reply
    • Hana says

      September 21, 2019 at 7:46 pm

      Hi Kelly, thank you! Yes, you can substitute the gluten-free flours plus the tapioca/arrowroot for white flour. Just adjust the milk in the recipes as needed. Hope the recipe goes well & you love it :)

      Reply
  4. Jenny says

    November 28, 2019 at 11:43 pm

    Hi! What a beautiful recipe. :) I’m dying to make this, but allergic to flax seeds. Could I substitute with chia or something else? If so, any suggestions for a suitable ratio? Thanks so much!

    Reply
    • Hana says

      November 29, 2019 at 9:41 am

      Thank you so much, Jenny! Yes, you can, you can substitute the flaxseed with ground chia seeds. Alternatively, you can also use 6tbsp of aquafaba (chickpea brine) instead of the flax eggs. Hope you love the recipe :)

      Reply

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Hello and a warm welcome to Nirvana Cakery! My name is Hana and I am a mum in my mid-forties. I am here to bring you wholesome plant-based inspiration. Read my story.

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🌱 Author of plant-based food blog Nirvana Cakery
🌱 Bringing plant magick back into your kitchen
🌱 Find me also here @ashtaraart
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Hana | Nirvana Cakery
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