A spicy chocolate pumpkin cake that is soft and moist, and healthier thanks to canned pumpkin puree instead of oil. This cake is vegan, dairy free and gluten-free as well. It's simple to make, and versatile, serve as a layer cake, a sheet cake or even a loaf.
Rub butter or coconut oil on inside of 2 (6-inch) cake round pans.
Dust with cocoa powder, shake out the excess and set aside.
Mix the milk and ACV in the measuring cup, and let set for a few minutes to activate.
Use a hand mixer or spoon to whip up room temperature aquafaba until foamy, just under a minute.
Make the Cake
Mix up wet ingredients in the large bowl first. Stir until combined.
1 cup dairy free milk, 1 tablespoon apple cider vinegar, ⅓ cup pumpkin puree, 1 cup organic cane sugar, ¼ cup aquafaba (liquid from a can of unsalted chickpeas), 2 tablespoon cold coffee, 2 teaspoon vanilla
Mix up the dry ingredients in the small bowl next.
1 ½ cup all-purpose flour or gluten-free baking flour, ½ cup cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1 tablespoon pumpkin pie spice, ½ teaspoon salt
Add dry ingredients to the bowl of wet ingredients.Use a hand mixer and combine between each addition, but only just combine. You don't want to over mix.
Divide batter evenly between your cake pans.
Bake 35 minutes, or until a test comes out clean. Cool for 30 minutes before removing from pan.
To cut layers, use the leveler or serrated bread knife. Let the layers cool completely, then slip each into two layers using the leveler that I linked to in ingredients. Frost carefully because the layers have crumbly surfaces.
Notes
1.Be sure to use pumpkin puree not pumpkin pie filling - they are often side by side in the baker's aisle.2.Be sure all ingredients, especially aquafaba are at room temperature before use.3.Dust the cake pans with cocoa, not flour to be sure the finished cake has no white flour patches on it.4.Measure the flour carefully, mismeasurement is the primary reason a cake recipe is off. I measure with the fluff, spoon and level method. Use a fork to fluff the flour in the bag so it is loose and not packed down. Then loosely spoon the amount you need into metal measuring cups, and use a knife to level off the top. You can also use a scale.