Vegan Dark Chocolate and Pumpkin Layer Cake Recipe
Packed with rich dark chocolate, plenty of fall spices, and a secret creamy ingredient, this decadent pumpkin cake sure doesn't taste vegan!
Course Dessert
Cuisine international
Keyword Pumpkin Layer Cake Recipe, vegan dark chocolate, Vegan Dark Chocolate and Pumpkin Layer Cake Recipe
Prep Time 15 minutesminutes
Cook Time 39 minutesminutes
Servings 6serves
Calories 448kcal
Author Daisy
Cost $10
Ingredients
1cupflour
½tspground cinnamon
¼tspground nutmeg
⅛tspground ginger
⅛tspground cloves
½tspbaking powder
¼tspsalt
1tspbaking soda
1tspwhite vinegar
½cupgranulated sugar
1/4cupblended silken tofu
1tspvanilla extract
½cuppumpkin puree
2ounces 100% cocoa bean dark chocolate, melted
½tablespooncocoa powder
¾cuppowdered sugar
1orange
Instructions
Preheat oven to 350° F.
Grease three 4-inch springform pans and set aside.
Whisk together flour, spices, baking powder, and salt.
In a stand mixer, stir together baking soda, vinegar, tofu, vanilla, and pumpkin. Once combined, sift in dry ingredients until smooth. Pour a third of the batter into each of two of the prepared springform pans. Add the chocolate and cocoa powder to the remaining third, stir well,and pour into the third pan.
Bake for 25 minutes, until an inserted toothpick comes out clean. Cool completely on baking rack.
Zest an orange and set zest aside. Squeeze orange juice into bowl and stir in powdered sugar to reach a drizzling consistency.
Use a knife to level the three cakes. Stack them (use toothpicks to stabilize if necessary), drizzle icing between each layer, and pour any leftover icing on top. Finish with orange zest.