This moist and uber soft cake is soaked with sweet, spiced, milky espresso and frosted with two layers of vanilla latte swirl frosting. Itâs naturally sweetened with dates, and sprinkled with chopped dark chocolate. Packed with warm autumn flavors, and the perfect cake to bake this fall!
Why should you make this cake?
Super soft, moist, delectable - This cake is perfectly spiced with cinnamon, ginger, allspice, nutmeg, and cloves; all the best fall flavors! The pumpkin puree and creamy espresso soak come together to give a positively LUSH texture.
Naturally sweetened - with pitted medjool dates, boiled and mashed to form a gorgeous, thick caramel paste.
Vanilla latte swirl frosting - made lighter using a blend of coconut yogurt, vanilla bean paste, cinnamon, maple syrup, and instant espresso powder. The espresso powder gives the frosting an extra rich coffee flavor, and it pairs beautifully with the pumpkin cake. Each bite of this cake literally melts in your mouth!
Tips and Tricks:
Room temperature ingredients to maintain that perfect moist and fluffy cake texture.
No protein powder? You can substitute with light cream cheese or even PBfit (peanut butter flour).
Boil the dates or soak in boiling water at least five minutes to soften them enough for mashing.
"My favorite 'welcome fall' treat đđđ"
If you make this pumpkin spice latte cake, please leave a comment below or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to every comment. Snap a picture of your recreation and tag me on Instagram! Looking through the photos of recipes you all have made is the favorite part of my day! <3
Pumpkin Spice Latte Cake
Ingredients:
2 cups oat or almond flour (I prefer a blend of both)
1/4 cup vegan protein powder *or 1/2 cup flour
1 tsp baking powder
4 tbsp ground flax seed
2 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg, 1/2 tsp allspice
1/2 tsp sea salt
1 tsp vanilla bean paste
2 cups medjool dates, pitted
1 cup pumpkin puree
3 eggs, or flax eggs
Handful chopped dark chocolate
Creamy Chai Espresso Soak:
1/4 cup espresso, or brewed coffee
1/4 cup oat or almond milk
1 tsp vanilla extract
1/4 tsp pumpkin pie spice
Vanilla Latte Swirl Frosting:
2 cups coconut yogurt, 1/2 cup divided
2 tsp instant espresso powder
2 tbsp sugar free maple syrup, or honey, or agave
1/2 tsp cinnamon
1 scoop vegan protein powder *or sub with 1/4 c light cream cheese or 30g PBfit
(8-10 slices)
Method:
1. Pour your pitted dates into a large measuring cup or bowl and cover with boiling water. Place a lid over the top to trap and the heat and set aside. Preheat your oven to 350F.
2. To a large mixing bowl, add all the dry ingredients to a bowl and mix until combined (this prevents clumping).
3. In a separate medium sized bowl, add in the eggs and whisk thoroughly. Add in the vanilla and pumpkin and whisk until smooth.
4. The dates should be softened by now. Take your whisk (or a fork) and mash them until you have a thick, caramelly date paste. Add the date paste into the wet ingredient bowl and mix. At this point, I like to throw in some orange zest, but this is optional!
5. Slowly fold the wet ingredients into the dry ingredient bowl.
6. You can now fold in your chopped dark chocolate to the cake batter, or you can sprinkle them over the top of the cake after pouring the batter into a lined/greased baking dish.
7. Bake at 350F for 45-50 minutes. A toothpick inserted into the center should come out clean. While baking, you can mix the frosting ingredients in a clean mixing bowl until smooth. Leave the 1/2 c coconut yogurt plain, youâll swirl this into the spiced âlatteâ frosting đ§
8. Once done baking, allow to cool 10 minutes before using a toothpick to poke holes through the top of the entire cake. Pour the espresso soak over the top, cover, and allow to set for at least 1 hour before adding the frosting and slicing. Enjoy!
*Nutritional values may vary based on what you use.
ăłăĄăłă