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Pumpkin Layer Cake with chai spices, a thin layer of pumpkin cashew filling, and topped off with creamy dairy free cinnamon buttercream frosting.
Celebrate the Season
I have such a decadent dessert for you guys today! It celebrates the fall and holiday seasons – my fave!
I made for you not one, but two pumpkin cakes bursting with seasonal spices! Then I layered ’em up while adding a sweet creamy pumpkin cashew filling.
I topped the whole thing off with more indulgence in the form of dairy-free cinnamon buttercream, which I then sprinkled with more cinnamon sugar.
Oh my gosh – this Chai Spiced Pumpkin Layer Cake is a slice of heaven!!
Holiday Entertaining
Take a look at that pic above! Who wouldn’t want to see that on the dessert table this holiday?
I can’t stand cake that makes you search for a glass of water the second you take a bite. While it does pair beautifully with a cup of coffee or plant milk, you’ll be just fine eating it without. This cake is so moist and soft!
And the creamy pumpkin filling and smooth buttercream all contribute to the perfect texture and taste. And I did it all with no eggs and no oil!
Your guests will be singing your praises! But I won’t blame you or judge you if you want to make this just for yourself for no reason at all.
Dairy Free Cinnamon Buttercream
Let’s talk about this buttercream for a moment, shall we? I’m not trying to fool anyone into thinking this is health food. It’s frosting. For a cake. For a seasonal, holiday cake. For a decadent sweet treat.
We eat healthy for almost every meal and even most of our snacks and desserts. Therefore, it’s not concerning to me that we indulge in processed or sugary foods every once in awhile. We definitely don’t make it an every day occurrence.
I did attempt to make a less processed, lower sugar frosting and, while it was ok, it wasn’t the light, airy sweetness that I was going for. So, here we are with this perfect dairy free buttercream with a hint of cinnamon. Let’s all enjoy a special treat!
Chai Spiced
Originally, I was going to do a pumpkin spice cake, but when I got to playing around with the spices, I decided to amp it up with chai spices. They are quite similar to pumpkin spice and it’s a perfect match.
I used Simply Organic spices – cinnamon, cardamom, nutmeg, allspice, ginger, cloves – because they are so fragrant and full of flavor.
Simply Organic and Go Dairy Free
For millions of people, the fall season is a special time for enjoying food with loved ones. To help everyone share in the moments, Simply Organic and Go Dairy Free have teamed up with 10 talented food bloggers and authors for a Bake-off!
The bloggers will create sweet and savory recipes that are filled with flavor, but fit for dairy-free and other special diet needs.
To enjoy more recipes from Simply Organic, follow the hashtag #OrganicMoments. To follow this event, vote, enter to win prizes, and find more exclusively dairy-free recipes, visit http://www.godairyfree.org/
If you haven’t figured it out yet, I am one of the bloggers participating in this event. I received free product, but was not otherwise compensated. Voting will start on October 24th. If you like the looks of this dessert, I would be so appreciative of your vote. You will have the chance to win prizes for yourself when you vote as well. Simply click the link in the paragraph above to get to the voting page. Thank you!
*Update 11/02/16 – Thank you to everyone who voted! My Chai Spiced Pumpkin Layer Cake took home the Reader Choice Award!! Click HERE to view all of the entries and winners.
Chai Spiced Pumpkin Layer Cake
I hope you guys enjoy this dairy free Pumpkin Layer Cake as much as we did.
If you try it, please leave me a comment below with your feedback and star rating.
You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it.
Happy fall, y’all!
- 2 1/4 cups spelt flour
- 1 cup coconut sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp Simply Organic Ground Cinnamon
- 2 tsp Simply Organic Cardamom
- 1 1/2 tsp Simply Organic Ground Nutmeg
- 1 1/2 tsp Simply Organic Allspice
- 3/4 tsp Simply Organic Ground Ginger
- 3/4 tsp Simply Organic Ground Cloves
- 3/4 tsp salt
- 2 cups pure pumpkin purée
- 3/4 cup coconut milk (I prefer to use full fat, but lite will work too)
- 1/2 cup aquafaba (liquid from a can of chickpeas)
- 1/4 cup coconut butter (melted or softened )(not coconut oil)
- 1 tbsp apple cider vinegar
- 2 tsp pure vanilla extract
- 1/3 cup cashew butter
- 1/4 cup pure pumpkin purée
- 1/4 cup coconut sugar
- 1 tsp Simply Organic Ground Cinnamon
- thin with non-dairy milk (if needed)
- 1 cup dairy free butter (I used and recommend Earth Balance Buttery Spread)
- 2 cups organic powdered sugar
- 1 tsp pure vanilla extract
- 2 tsp lemon juice
- 1/2-1 tsp Simply Organic Ground Cinnamon
- 1/8 tsp salt
- equal parts ground cinnamon and organic cane sugar (a pinch of each is all you'll need)
- Preheat the oven to 350 degrees F. Cut out two 9-inch circles of parchment paper and place them in the bottoms of your cake pans. Set aside.
- Whisk together the flour, 1 cup sugar, baking powder, baking soda, 1 tbsp cinnamon, cardamom, nutmeg, allspice, ginger, cloves, and 1/2 tsp salt in a medium mixing bowl.
- In a large mixing bowl, whisk together the 2 cups pumpkin purée, coconut milk, aquafaba, softened coconut butter (*see note), apple cider vinegar, and vanilla.
- Mix the dry ingredients into the wet until combined, but do not over mix.
- Pour half into one cake pan and repeat with the other half in the remaining cake pan.
- Bake for 28-32 minutes until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans on a wire rack for 10 minutes. Turn the cakes out onto the wire rack to continue cooling completely.
Whisk together the cashew butter, 1/4 cup pumpkin purée, 1/4 cup coconut sugar, and 1/2 tsp cinnamon until smooth. Add 1 tbsp or two of non-dairy milk, if needed, to thin. You don't want it runny, just spreadable. If you need to add milk or not will depend on how stiff your cashew butter is.
- In the bowl of a stand mixer fitted with the paddle attachment, add the dairy free butter and powdered sugar. Beat until creamy and smooth. Add the vanilla, lemon juice, 1/2 tsp cinnamon, and 1/8 tsp salt. Taste and add an additional 1/2 tsp cinnamon if you want it more pronounced.
- Once the cakes are completely cool, spread the Pumpkin Cashew Filling all over the top of one of the cakes (bottom side up) and place the other cake on top of the filling, again bottom side up. Spread the Dairy Free Cinnamon Buttercream all over the top and sides of the cake. Sprinkle with cinnamon sugar and chopped pecans, if desired. Slice and devour!!
*It helps to start with room temperature ingredients, not straight from the refrigerator, so the coconut butter doesn't seize up. However, if it does, don't worry, just whisk it in the best you can. It will melt throughout the cake once in the oven.
This cake could serve anywhere from 10-18 people depending on how generous you want to be with the slices. There is a great post on The Cake Flake about how to cut a round cake several different ways. Nutrition facts were calculated assuming 14 servings.
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Hannah says
Can you use almond flour or a 1-1 gluten free flour instead of the spelt?
Jenn Sebestyen says
You could try a 1:1 gluten free flour blend…should work just fine. Almond flour won’t work though. Enjoy!
Leila Eden says
I want to bake this for thanksgiving, I am a vegan but even my non-vegan family is excited about this recipe. I was wondering why coconut butter instead of coconut oil or vegan butter? I have to buy many different ingredients for the cake and just don’t really know what I would do with coconut butter at the house after this cake, can I use anything else?
Jenn Sebestyen says
Hi, Leila. Coconut butter is made from the whole coconut, so it’s a healthier option than oil. I haven’t tried it with butter or oil so I can’t 100% guarantee, but I think either should work. I would suggest using either one softened at room temperature, not melted. Let me know how it turns out!
Michelle says
Oh Wow! This sounds great. I would like to make it for Thanksgiving. Do you know of a good replacement for the cashew butter?
Jenn Sebestyen says
Thanks, Michelle! Any nut butter would work, but would obviously affect the flavor…not in a bad way, just different. Or can you not have nuts?
Azriel says
Can I substitute almond butter for the cashew? I’m allergic to cashew butter but I’m hoping to make this next week for a dinner party. Looks delicious!!!!
Jenn Sebestyen says
I haven’t tried it, but I think it could work with some adjustments. Almond butter tends to be thinner than cashew butter. And you may not need the milk to thin. Let me know how it works out if you try it!
Lisa says
Quick question: you only put a circle of parchment in the bottom of the pan? I assume then that you use non stick pans? Just want to make sure before I attempt this!
Jenn S. says
Hi, Lisa. Yes, my pans are non-stick. If you are worried about it sticking to your pans, you can spray them lightly with cooking spray. Enjoy!
Nadja | Nashi Food says
This combination of flavors sounds heavenly! I will definitely try chai and pumpkin together.
Kristine says
You had me at chai and pumpkin – holy cow what a glorious combination! This cake sounds incredible! I’m pinning this to make this weekend *snicker, snicker*.
Denisse Salinas says
Wow this looks totally amazing! I want some right now. I love that you use such good ingredients!
Jenn S. says
Thanks, Denisse! I wish I had another piece right about now too!
Lisa Huff says
Oh this is so perfect for fall! I’m not a big tea drinker but love it in desserts like this! Beautiful!
Jenn S. says
Thanks, Lisa. There’s no actual tea in this…just the chai spices…so it’ll be perfect for you. 🙂
Amy says
That is so cool that this cake won the Reader’s Choice Award! Congratulations! I’m totally not surprised though – it looks so delicious! I’m going to have to add it to my fall baking list!
Jenn S. says
Thank you, Amy! I hope you enjoy it!
Hen says
Please could you tell me if I could use chickpeas in place of the flour? I can’t have grains. Many thanks
Jenn S. says
I don’t think that would work in this case. I have a blondie recipe that uses chickpeas in place of flour though if you’d like to check that out – Cinnamon Chickpea Blondies.
Mary Ellen - VNutrition says
OOOh chai and pumpkin together?! Two of my favorite fall tastes! I’m going to have to make this for thanksgiving!
Jenn S. says
Thanks, Mary Ellen. The perfect end to a holiday meal!
Becky Striepe says
Oh my goodness, this looks like my kind of cake! I love chai anything.
Jenn S. says
Chai is so warm and cozy, right? Love it!
Ginny McMeans says
This is the most beautiful cake. I am so looking forward to making it.
Jenn S. says
Aw, thank you, Ginny! I hope you enjoy it!
Cadry says
What a beautiful cake! It would be the perfect ending to a fall dinner party. Good luck with the contest. I voted for you!
Jenn S. says
Thanks, Cadry! I appreciate it! Fingers crossed!
Amy Katz from Veggies Save The Day says
Chai is the best! Your cake looks wonderful. I hope you win!
Jenn S. says
Thanks, Amy! Fingers crossed!
Sarah says
I’m with you—dry cake is the worst! This cake looks amazing—I love pumpkin spiced desserts. And that frosting—I am a big time frosting lover. YUM!
Jenn S. says
Thank you, Sarah! I’m actually not usually a frosting lover, but this one I couldn’t stop eating. I think I was able to balance the flavors really well so it’s not quite so sweet!
Mandy says
You had me at chai…and then of course the photos kinda sealed the deal ?? WOW!! I am so impressed and how exciting to be one of the bloggers in this contest – you’ve got my vote! That buttercream looks and sounds so dreamy!! Cake, especially the frosting is meant to be a treat, so I say go all out with a rich, sweet, decadent topping – I think you nailed it!
Jenn S. says
Thank you so much, Mandy! I am loving that so many people are obsessed with Chai like I am! So good! But, yes, the frosting is for sure a treat that we will enjoy just every once in a blue moon, so I say let’s REALLY enjoy it! 🙂
The Vegan 8 says
Oooh I LOVE chai so much! It’s actually my favorite tea I drink. This is such a beautiful cake and I’m pretty sure I’d eat the whole thing by myself. Haha! I love spelt flour so much too. I just made a chocolate spelt cake last week and I love how soft it is and moist it makes baked goods. Great recipe girl!
Jenn S. says
Thanks, girl! I almost exclusively use spelt flour in baking now. It’s just so perfectly soft!
Natalie | Feasting on Fruit says
This is absolutely stunning Jenn! You just can’t beat the classy-ness of a good old layer cake with frosting and fillings and all. Plus that pumpkin cashew filling layer sounds so good! Good luck in the bake-off 🙂
Jenn S. says
Thank you, Natalie! Fingers crossed!
Emily Kyle says
I love everything about this recipe! Chai is such a comfort to me, (and so is cake!), I just imagine how good the house will smell after baking this!
Jenn S. says
Oh, yes, the smells!!! So warm and cozy and comforting! Thanks, Emily!
Alisa Fleming says
Wow Jenn, just WOW! This looks unbelievable and I can only imagine the flavors. I can’t wait to try this!
Jenn S. says
Thank you, Alisa! There is definitely some stiff competition. I hope you love this!!
Sophia | Veggies Don't Bite says
Love the “fallness” of this. Is that even a word? But the flavors are quite fall! Looks super pretty and agree, nothing better than a moist cake. And I obviously LOVE Simply Organic. I’ve done some work with them and have some more coming up. Their spices are simply the BEST!
Jenn S. says
Yes, the spices are just so flavorful! Can’t wait to see more deliciousness that you come up with too!! Thanks, Sophia!
Rebecca | says
This cake looks so moist and delicious! I love the sounds of that Pumpkin Cashew filling too. The perfect fall-inspired cake for sure!!
Jenn S. says
Thank you, Rebecca! Enjoy!
Julie Running in a Skirt says
You are so talented! This cake looks nothing short of dreamy!!!
Jenn S. says
You are so sweet. Thanks, Julie!
amanda -runtothefinish says
OMG dairy free buttercream, I could kiss you!! that’s been one of the hardest things, I love icing, but finding something that was actually close has been really hard
Jenn S. says
Well, I wish it was healthier, but my healthy version trials just didn’t do it justice, so I went with the less than healthy version. But, it’s a treat, right? Not something for everyday. I think the lemon juice and vanilla extract were key in making it not too sweet. They cake is much healthier than standard cake though, so I think the balance makes it all ok! 🙂 Thanks, Amanda!
Laura says
This cake is so beautiful and encompasses everything wonderful about fall! Love it!
Jenn S. says
Thank you, Laura! Fall is my favorite! 🙂
Dianne's Vegan Kitchen says
I’m glad you decided to do chai instead of pumpkin! I’ve been seeing a lot of pumpkin recipes lately, but I haven’t seen any with chai spices, and they seem just good for fall to me!
Jenn S. says
Thank you, Dianne! This cake will definitely take us through all of the cooler months for sure!
Susie - SuzLyfe says
I literally can’t even handle how delicious this looks! I love that you used chai in the recipe–chai and pumpkin are a match made in heaven!
Jenn S. says
Thanks, Susie! The flavors really do complement each other so well.
Shelley says
I don’t understand how to see the recipe
Becky says
This looks so good! Chai is my favorite type of tea.
Jenn S. says
Thanks, Becky! Chai tea is so cozy in the cooler months.
Heather says
Oh man, chai is like my favorite flavor for EVERYTHING. Thanks for this!
Jenn S. says
Oh, good! I hope you love this cake! Please let me know if you try it. 🙂
Rebecca - Strength and Sunshine says
I love seeing beautiful cakes like this! So much talent! You nailed it, my friend! Perfect way to bring some celebration to these cold sad Fall days 😛
Jenn S. says
Aw, thank you so much, Rebecca! It took me three tries, so it wasn’t without stress. But the final result was so good!! 🙂
Taylor Kiser says
I am loving everything about this dessert! Pass me a big slice, please!!
Jenn S. says
Thanks, Taylor! It’s a keeper for sure! 🙂
Laurie says
This cake was so delicious – but mine came out a bit flat. Any suggestions?
Jenn S. says
Hi, Laurie. Make sure you baking powder and baking soda are fresh – this could make a big difference. Make sure your oven is pre-heated to the correct temperature and get the cakes in just as soon as your done mixing. If you did all this and it was still flat, I’m not sure. I’m so glad you loved the flavor though!
Laurie says
Thanks Jenn – I appreciate your feedback. I’ll give it another try!
Jenn S. says
Let me know how it turns out!