At Sweet Laurel, we work with nutrient-dense, organic ingredients. We don’t take shortcuts
because our recipes are so simple we don’t need to. Working with whole food ingredients is
not only beneficial to your body, but is also one of the keys to making delicious baked goods.
Our secret to moist, light, and perfectly delicious grain-free desserts lies in our five principles.
These are: Keep it Simple. Keep it Whole. Keep it Balanced. Keep it Stress-Free. Keep it Beautiful.
Pumpkin Spice Latte Cake
Makes two 6-inch layers or one 8-inch cake
E
ven though Claire put her foot down and said, “No pumpkin
bread. Every gluten-free bakery has one!” Laurel persisted. She
snuck some onto the spread at a Sweet Laurel workshop and Claire
literally ate her words, with vegan caramel on top. Now, every fall, people
go nuts for our pumpkin bread. We knew we had to turn it into a cake.
Just as moist as our bread, but spread with chai coconut whipped cream,
this cake is especially perfect for the holidays. And if you want to turn this
pumpkin spice latte combo into a pumpkin chai latte–inspired one, simply
switch out the espresso for chai.
3 TBSP coconut oil, melted,
plus more for greasing the pans
1 cup pumpkin puree
½ cup maple syrup
2 large eggs
1 TBSP vanilla extract
2 cups almond flour
1 TBSP ground cinnamon
1 tsp ground ginger
1 tsp baking soda
½ tsp Himalayan pink salt
2 cups Espresso Coconut Whipped Cream (page 31)
- Preheat the oven to 350°F. Line two 6-inch cake pans or one 8-inch
cake pan with parchment paper rounds, then grease the sides of the
pans with coconut oil.- In a large bowl, whisk together the coconut oil, pumpkin, maple syrup,
eggs, and vanilla. In a medium bowl, whisk the flour, cinnamon,
ginger, baking soda, and salt. A little at a time, add the dry ingredients
to the wet, stirring until a batter forms. - Divide the batter evenly between the prepared pans and bake for about
30 minutes, until a toothpick inserted into the center comes out clean.
Invert the cakes onto racks and allow to cool completely. - Place one layer on a cake plate and top with 1⁄2 cup of the coconut
whipped cream, smoothing it evenly over the entire surface. For a
6-inch cake, add the second cake layer, top with another 1⁄2 cup
whipped cream, and smooth the surface. One tablespoon at a time,
add whipped cream to the sides, smoothing with an offset spatula.
For an 8-inch cake, you can cover the entire cake with the coconut
whipped cream. Refrigerate until ready to serve.
- In a large bowl, whisk together the coconut oil, pumpkin, maple syrup,
NOTE: This cake is also delightful topped with Chai Coconut Whipped
Cream and Vegan Caramel. A Sweet Laurel favorite!Espresso Coconut Whipped Cream
2 tsp espresso powder
¼ tsp Himalayan pink salt- Combine the espresso and salt with 2 tablespoons hot water. Stir
together and let cool. Fold into the coconut whipped cream.
Chai Coconut Whipped Cream
While processing the whipped cream, add:
¼ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground cardamom