56 VegNews HOLIDAYS 2019
Pumpkin Spice
Latte Cake
Check your labels! Be sure to use only pure
pumpkin purée, as canned pumpkin pie
mix contains added sugar and spices that
won’t perform well in the recipe.
Makes 1 cake
For the cake:
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon sea salt
1 tablespoon pumpkin pie spice
1 cup canned pure pumpkin purée
1 cup canned full-fat coconut milk,
shaken well before measuring
1 cup vegetable oil
2 tablespoons apple cider vinegar
1 tablespoon vanilla extract
For the frosting:
2 cups vegetable shortening
6 cups powdered sugar
2 teaspoons vanilla extract
1 / 4 cup instant espresso powder
dissolved in^1 / 4 cup water- For the cake, preheat oven to 350
degrees. Lightly grease two 8-inch round
cake pans with cooking spray and line
bottoms with parchment paper cut to fit. - In a large bowl, whisk flour, sugar,
baking soda, salt, and pumpkin pie spice.
In a medium bowl, whisk pumpkin purée,
coconut milk, oil, vinegar, and vanilla. Add
wet mixture to dry and whisk until just
combined, being careful not to overmix. - Divide batter evenly between prepared
pans. Bake for 20 to 25 minutes, rotating
pans halfway through, until a knife inserted
into the center comes out clean. Let cool
completely in pans. - For the frosting, using a stand or
handheld mixer, beat shortening until
smooth. With mixer set to low, add
powdered sugar and vanilla. Beat to
incorporate. Add 1 tablespoon espresso
liquid at a time, as needed, until it reaches
desired frosting consistency and espresso
flavor (you may not need to use all of it).
Beat on high for 2 more minutes until light
and fluffy. - Run a knife around inside edge of pans
Pumpkin Spice
Latte Cake