This vegan pumpkin latte cake turns the favorite autumn drink into a cozy dessert. The spongy and perfectly seasoned cake is in layers of butter ice cream espresso to give -your cinnamon, pumpkin, vanilla and the flavors of coffee you want in the fall.
It’s autumn, already! Celebrate with more vegan pumpkin dessert, such as vegan pumpkin cake, pumpkin coffee cake and pumpkin chocolate cookies.
I don’t know about you, but I love pumpkin as soon as time becomes cooler and the leaves change color. The sooner I can have a pumpkin pumpkin in my hand, the better!
If you like this classic fall drink as much as I do, you will surely also stay for this pumpkin screw cake. Like a PSL, the soft and fluffy cake is seasoned with spices of cinnamon and pumpkin cinnamon and infused with canned pumpkin pure. Buttercream crecream espresso cream is the perfect final touch and makes this pumpkin dessert taste as if it came from your favorite coffee shop.
Made without dairy or eggs and easy to make gluten -free, vegan desserts are not much better than this vegan pumpkin latte cake!
Why will you love this pumpkin screw cake
- The goodness of a cake -shaped PSL – Open the line to Starbucks and enjoy a slice for this PSL cake. It has everything you like about the classic drink, from the pumpkin flavor to the increase in caffeine from the espresso.
- Cozy, perfectly seasoned and sweet – Like my vegan pumpkin cookies and vegan pumpkin cupcakes, this sweet, fluffy and humid cake is flavored with the pumpkin puree and the pumpkin cake species.
- Tilted in espresso butter ice cream – It is not a pumpkin latte without an express shot. To ensure you don’t miss, I infused my vegan butter ice cream with Espresso for a touch of caffeine and a subtle taste of coffee.
Frequently asked questions
Yes, you can use this recipe for cakes to make vegan pumpkin cupcakes if you like. Pour the whisk into a standard cupcake tin lined and bake for 18 to 20 minutes or until a toothpick inserted into the center is clean.
Yes! Simply use a mixture of quality gluten -free flour, as a better batter, instead of flour of all kinds.
No if you don’t want it. Omit the eager/espresso powder made from butter cream or replace it with an equal amount of coffee made to make caffeine. Or replace the powder squeezed with instant coffee or steep coffee.
The ice cream cake will remain up to 5 days at room temperature or even more in the fridge. Keep it in an airtight container or in a cake bearer to prevent it from drying.
The layers of baked cakes and without restrictions also freeze well. Wrap each layer in a plastic wrap layer and freeze up to 3 months. Let the cake thaw in the fridge overnight before decorating and serving.
Yes, you can make the frost up to two days before. Save it in a hermetic container in the fridge until it is time to decorate the cake. When it is ready to use it, set the ice cream to the kitchen counter to bring it to room temperature and mix well before decorating.
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Preheat the oven to 350 degrees F and grease two 8 -inch round cake pans. Place a round of parchment paper at the bottom for easy elimination.
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In a large bowl, whisk the pumpkin puree, oil, milk, sugars and vanilla until soft and combined.
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Add the flour over the wet ingredients. Sprinkle the cooking powder, baking soda, salt, cinnamon and pumpkin cake spices at the top of the flour and whisk it or stir until it is completed.
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Uniformly pour into the pans ready and cook for 35-45 minutes, until a toothpick inserted into the center comes out clean.
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Let the cakes cool in the pans for 10 minutes, then carefully invest a refrigeration frame and let it cool completely before it is glued. If you want, cut the dome of each layer of cake before turning.
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Make the ice cream – In the bowl of a support mixer with paddle fixation (or using a hand mixer), whisk butter until it is soft. Add the powdered sugar gradually, until mixed. Add the Espresso powder, vanilla and 2-3 tablespoons of milk, as needed. Beat at medium-high speed until fluffy, soft and well combined.
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Once the layers of the cake are completely cooled, frozen, serve it and enjoy it!
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You can use another oil, such as avocado or even molten coconut oil.
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You can use a different milk, such as oats, almonds, coconut, etc.
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For gluten, use a gluten -free quality mix.
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If the frost is too common, add more powder sugar. If it is too thick, add -more milk. Ensure butter do not melt when you start, or that the frost will be too common.
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If you do not have a mixture of pumpkin cake species, you can replace 1 more cinnamon cinnamon (2 total), 1/2 teaspoon of nutmeg and 1/8 teaspoons on the cake.
Service: 1of 16 servings ; Calories: 447kcal ; Carbohydrates: 57g ; Protein: 2g ; Fat: 24g ; Saturated fat: 4g ; Polyinsaturated fat: 7g ; Monoinsaturated fat: 13g ; Trans fat: 0.1g ; Sodium: 286mg ; Potassium: 174mg ; Fiber: 1g ; Sugar: 43g ; Vitamin A: 4742IU ; Vitamin C: 2mg ; Calcium: 69mg ; Parró: 1mg
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