Pumpkin Turtle Cake
Ingredients
- Vegetable Oil 6 Tablespoons 90ml
- Light Brown Sugar ½ cup 105g
- Plant Milk *I use soy ¾ cup 177ml
- Vinegar 1 teaspoons 5ml
- Vanilla Extract 1 teaspoon 5ml
- Canned Pumpkin ½ cup 125g *see notes for homemade puree in the article above the recipe
- Salt ½ teaspoon
- All Purpose Flour ½ cup 65g
- Cake Flour 1 cup 120g *see notes in text above the recipe box
- Baking Soda 1 teaspoon
- Ground Cinnamon ½ teaspoon
- Ground Ginger ½ teaspoon
- Ground Cardamom ¼ teaspoon
- Ground Cloves pinch
- Ground Nutmeg 1/8 teaspoon
- OR 1½ teaspoons Pumpkin Pie Spice
For the Date Caramel:
- Pitted Dates 2 cup approximately 12-20 large dates
- Nut Butter- I used tahini 6 Tablespoons
- Vanilla Extract 2 teaspoons 10ml
- Soy Milk 1 cup 237ml *any plant milk is fine
- salt 1 teaspoon
Optional Icing
- 1 Recipe Ganache
- 2 cups roasted chopped pecans
Instructions
- Preheat your oven to 350°F
- Grease your cake pans with then line with parchment paper liner
- Combine the vinegar with the soy milk & the vanilla extract (soy milk is the only milk that will thicken with vinegar)
- In a larger mixing bowl combine the oil, brown sugar, salt, pumpkin, and then the thickened vinegar/plant milk and whisk to combine well
- Sift the flour with all the spices and the baking soda and add it all at once to the wet mixture in the bowl
- Whisk smooth
- Bake immediately in the preheated 350°F oven for 10 minutes
- Then turn the oven temperature down to 300°F and bake for another 12-15 minutes or when a toothpick inserted into the center comes out clean
- Cool the pumpkin cakes in the pans until you can touch it without burning your fingers, then turn it out onto a cooling rack to cool all the way
- Meanwhile prepare the date caramel by combining all of the ingredients for that recipe together in a food processor and process smooth
- Prepare the chocolate ganache
- Once everything is prepared and the cakes are cooled to cold you can build your cake as shown in the video or however you prefer!
Video
Notes
Pumpkin Turtle Cake can be kept at room temperature for up to 3 days.
For longer storage keep refrigerated for up to 1 week
Tried this recipe?Let us know how it was!