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4.75 from 8 votes

Chai Spiced Pumpkin Layer Cake

Super indulgent and decadent Chai Spiced Pumpkin Layer Cake with Cinnamon Buttercream Frosting. Moist, flavorful, seasonal, delicious!
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Cake, Dessert
Cuisine: dairy free, egg free, oil free, soy free, vegan
Servings: 14
Calories: 425kcal

Ingredients

For the Pumpkin Chai Cake (makes 2 9-inch round cakes)

For the Pumpkin Cashew Filling

For the Cinnamon Buttercream Frosting

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 degrees 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 tbsp cinnamon, cardamom, nutmeg, allspice, ginger, cloves, and ½ 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.

    For the Pumpkin Cashew Filling:

    • Whisk together the cashew butter, ¼ cup pumpkin purée, ¼ cup coconut sugar, and ½ 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.

    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 tsp cinnamon, and ⅛ tsp salt. Taste and add an additional ½ tsp 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

    *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.

    Nutrition

    Calories: 425kcal | Carbohydrates: 59g | Protein: 4g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Sodium: 378mg | Potassium: 78mg | Fiber: 4g | Sugar: 40g | Vitamin A: 4800IU | Vitamin C: 8.3mg | Calcium: 10mg | Iron: 1.4mg