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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. It will delight your senses. The perfect fall dessert!
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I have such a decadent dessert for you guys today! It celebrates the fall and holiday seasons – my fave!
I made 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!!
Ingredient notes
This cake is so moist and soft! And it doesn’t require any eggs or oil!
Here’s what you’ll find inside…
Flour ~ Spelt flour is a whole grain flour that can replace all-purpose flour at a 1:1 ratio. It bakes up soft and fluffy and is the perfect wholesome choice for this pumpkin layer cake.
Sugar ~ Coconut sugar is my go-to dry sugar. It’s a natural sugar made from coconut palm sap and has a lovely caramel-like flavor similar to brown sugar.
Pumpkin ~ Use 100% pure pumpkin purée, not pumpkin pie filling.
Milk ~ I like full fat canned coconut milk for this recipe. It adds the fat content that baked goods need in a healthy way.
Spices ~ I created the Chai flavor of this cake by using Simply Organic spices – cinnamon, cardamom, nutmeg, allspice, ginger, cloves. They are so fragrant and full of flavor.
Aquafaba ~ Aquafaba is the liquid from a can of chickpeas. It works as an egg replacer and helps baked goods rise and bake up soft and fluffy.
Frosting ~ 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!
*Update 11/02/16 – Thank you to everyone who voted! My Chai Spiced Pumpkin Layer Cake took home the Reader Choice Award in the Simply Organic bake off hosted by Go Dairy Free!! Click HERE to view all of the entries and winners.
More vegan pumpkin desserts
- Frosted Vegan Pumpkin Cookies
- Pumpkin Chocolate Chip Bars
- Pumpkin Fudge Brownies
- Pumpkin Oatmeal Chocolate Chip Cookies
- Vegan Pumpkin Bread
- Fluffy Pumpkin Donuts
- Sweet Pumpkin Hummus
- Pumpkin Cranberry Muffins
- Vegan pumpkin Cupcakes
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Chai Spiced Pumpkin Layer Cake
Ingredients
For the Pumpkin Chai Cake (makes 2 9-inch round cakes)
- 2 ¼ cups spelt flour
- 1 cup coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon Simply Organic Ground Cinnamon
- 2 teaspoons Simply Organic Cardamom
- 1 ½ teaspoons Simply Organic Ground Nutmeg
- 1 ½ teaspoons Simply Organic Allspice
- ¾ teaspoon Simply Organic Ground Ginger
- ¾ teaspoon Simply Organic Ground Cloves
- ¾ teaspoon salt
- 2 cups pure pumpkin purée
- ¾ cup coconut milk I prefer to use full fat, but lite will work too
- ½ cup aquafaba liquid from a can of chickpeas
- ¼ cup coconut butter melted or softened (not coconut oil)
- 1 tablespoon apple cider vinegar
- 2 teaspoons pure vanilla extract
For the Pumpkin Cashew Filling
- ⅓ cup cashew butter
- ¼ cup pure pumpkin purée
- ¼ cup coconut sugar
- 1 teaspoon Simply Organic Ground Cinnamon
- thin with non-dairy milk if needed
For the Cinnamon Buttercream Frosting
- 1 cup dairy free butter I used and recommend Earth Balance Buttery Spread
- 2 cups organic powdered sugar
- 1 teaspoon pure vanilla extract
- 2 teaspoons lemon juice
- ½-1 teaspoon Simply Organic Ground Cinnamon
- ⅛ teaspoon salt
Cinnamon Sugar Sprinkle
- equal parts ground cinnamon and organic cane sugar a pinch of each is all you'll need
Chopped pecans, optional
Instructions
- Preheat the oven to 350°F. Cut out two 9-inch circles of parchment paper and place them in the bottoms of your cake pans. Set aside.
For the Pumpkin Cake:
- Whisk together the flour, 1 cup sugar, baking powder, baking soda, 1 tablespoon cinnamon, cardamom, nutmeg, allspice, ginger, cloves, and ½ teaspoon 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 to 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.
For the Pumpkin Cashew Filling:
- Whisk together the cashew butter, ¼ cup pumpkin purée, ¼ cup coconut sugar, and ½ teaspoon cinnamon until smooth. Add 1 tablespoon 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.
For the Dairy Free Cinnamon Buttercream
- 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, ½ teaspoon cinnamon, and ⅛ teaspoon salt. Taste and add an additional ½ teaspoon cinnamon if you want it more pronounced.
To assemble:
- 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!!
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Azriel
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
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
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.
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!
Laurie
This cake was so delicious – but mine came out a bit flat. Any suggestions?
Jenn S.
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
Thanks Jenn – I appreciate your feedback. I’ll give it another try!
Jenn S.
Let me know how it turns out!
Nadja | Nashi Food
This combination of flavors sounds heavenly! I will definitely try chai and pumpkin together.
Kristine
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
Wow this looks totally amazing! I want some right now. I love that you use such good ingredients!
Jenn S.
Thanks, Denisse! I wish I had another piece right about now too!
Tracey
Can this cake be frozen? Then thawed and put icing on the day it is served?
Jenn Sebestyen
Hi, Tracey. I haven’t personally tried it with this cake, but I don’t see why not. Most cakes freeze really well. Just make sure it is completely cool before wrapping each layer tightly in plastic wrap and then aluminum foil. Wrapped properly they should keep well for 2-3 months. Enjoy!
Lisa Huff
Oh this is so perfect for fall! I’m not a big tea drinker but love it in desserts like this! Beautiful!
Jenn S.
Thanks, Lisa. There’s no actual tea in this…just the chai spices…so it’ll be perfect for you. 🙂
Amy
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.
Thank you, Amy! I hope you enjoy it!
Hen
Please could you tell me if I could use chickpeas in place of the flour? I can’t have grains. Many thanks
Jenn S.
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
OOOh chai and pumpkin together?! Two of my favorite fall tastes! I’m going to have to make this for thanksgiving!
Jenn S.
Thanks, Mary Ellen. The perfect end to a holiday meal!
Becky Striepe
Oh my goodness, this looks like my kind of cake! I love chai anything.
Jenn S.
Chai is so warm and cozy, right? Love it!
Ginny McMeans
This is the most beautiful cake. I am so looking forward to making it.
Jenn S.
Aw, thank you, Ginny! I hope you enjoy it!
Cadry
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.
Thanks, Cadry! I appreciate it! Fingers crossed!
Amy Katz from Veggies Save The Day
Chai is the best! Your cake looks wonderful. I hope you win!
Jenn S.
Thanks, Amy! Fingers crossed!
Sarah
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.
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!