Pumpkin Pie Layer Cake

 

I had the idea of creating my perfect vegan birthday cake. Since it was almost beginning of fall, and I like to argue that my birthday (17 september) is already in fall, pumpkin seemed ideal! So coincidentally I stumbled upon the idea of using a crustless pumpkin pie as cupcake frosting and it struck me - why not create a vegan pumpkin pie filling? 

And so it happened, and my vegan birthday pumpkin pie layer cake was born!

Vegan Pumpkin Pie Layer Cake

This cake requires you to plan and make some things ahead (the day before).

   

• 4 Vanilla-Pumpkin-Layers
• Homemade Dulce De Leche
• Pumpkin Pie Filling
• Whipped Frosting

Vanilla-Pumpkin Layer

this makes 2 layers, so please bake this twice to get the 4 layers.

230 gr spelt flour

100 gr sugar

240 ml sparkling mineral water
40 ml canola oil
1 sachet baking powder
1 sachet vanilla sugar
1 heaping Tbsp. pumpkin puree (optional)
2 tsp. ground cinnamon (optional)

Preheat oven to 160°C. Mix all ingredients for 5 minutes with a hand mixer, slowly pouring the sparkling mineral water in last. Next grease a 20cm round pan. Line the bottom with a circle of parchment paper, this will make it easier getting the cake out of the pan to cool. 
Pour the mixture into the pan and bake for 30 - 40 minutes until the top is slightly brown and a knife inserted comes out clean. Let it cool for 10 minutes, then cut the cake in 2 layers and let them cool completely on a cooling rack. 

Dulce de Leche
Recipe from seitan is my motor .
I used about 3/4 of the batch I made.

Pumpkin Pie Filling

340 gr silken tofu

450 gr pumpkin puree

1 1/2 tsp cinnamon

1/2 tsp salt

1 Tbsp gingerbread spice

1 tsp vanilla

1 cup brown sugar

80 ml canola oil

1 tsp vanilla

1 1/2 Tbsp apple syrup (or molasses)

250 gr soy yoghurt (drained overnight)

Preheat oven to 180°C. Combine all ingredients (except soy yoghurt) in a food processor or blender and process until smooth. Pour into a greased baking tray and bake for about 30 minutes, or until the edges start to get brown. Let the pie cool completely before putting it into a large mixing bowl. Add the drained soy yoghurt and mix thoroughly with a wisk until smooth. 

Whipped Frosting

250 gr soy yoghurt (drained overnight)

500 gr soy whipping cream

2 sachets vanilla sugar

2 sachets of whipping cream stabiliser

1 pinch salt

Beat together the soy whipping cream, sugar, salt and 1 sachet of whipping cream stabiliser until peaks form. Then slowly add the soy yoghurt and the remaining sachet of whipping cream stabiliser and beat for 1 minute. 

 

Notes:

•  You can use your favourite pumpkin pie recipe, but mixing it with the drained soy yoghurt gives the filling the desired creaminess.
• Next time I'm gonna add more of the soy yoghurt to the frosting to make it even yummier and creamy!

In the end I was really pleased how this cake turned out, it tasted even better on the second day! The only thing I regret is not taking pictures in better light... but well, life stepped in and hindered me.

If there are any questions regarding the recipe, please ask, I'll be glad to answer! :)

Florence