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!
Servings 6 serves
Calories 448kcal
Cost $10
Ingredients
- 1 cup flour
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground ginger
- ⅛ tsp ground cloves
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp baking soda
- 1 tsp white vinegar
- ½ cup granulated sugar
- 1/4 cup blended silken tofu
- 1 tsp vanilla extract
- ½ cup pumpkin puree
- 2 ounces 100% cocoa bean dark chocolate, melted
- ½ tablespoon cocoa powder
- ¾ cup powdered sugar
- 1 orange
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.