Pumpkin Spice Mocha Cake
- Rosie
- Sep 16
- 2 min read
Three layers of fudgey dark chocolate pumpkin spiced sponge, filled with oozing mocha sauce. Wrapped in creamy espresso buttercream and finished with a mocha drip topping this Pumpkin Spice Mocha cake is the perfect fall dessert.
Each slice is rich and moist packed with pumpkin spice and coffee notes.
You won't need any eggs or any dairy, and the best part is it's are super simple to make!
Pumpkin Spice Mocha Cake
Here’s Why You’ll Love This Pumpkin Spice Mocha Cake:
Egg and dairy free: Can be easily adapted for vegans and allergens
Easy to make: perfect for beginner to intermediate bakers
Perfect fall dessert: Rich, cosy and spiced flavours for a perfect autumnal dessert.
Mocha fudge sauce: Classic, glossy with a coffee flavour
Espresso notes: A hint of espresso in the sponge, sauce and buttercream
Moist sponge: Dairy free buttermilk and yoghurt keep this cake soft and moist for days!
Make-ahead friendly: The cake layers, buttercream and fudge sauce can be prepped in advance, making assembly easier.
Key Ingredients
Brown sugar
Dairy free yoghurt
Salted dairy free butter
Dairy free milk: I find soya the best!
Self raising flour
Levelling agents: baking powder and bicarbonate of soda
Pumpkin spice mix
Pumpkin puree
Vegetable oil or light olive oil
Icing sugar
Espresso or espresso powder
Apple cider vinegar
Storing tips
Make ahead: the sponge layers can be made the day beforehand and tightly wrapped in cling film until ready to assemble. The buttercream can also be made the day before by wrapping the top of the bowl with clingfilm and storing in the fridge. When ready to serve remove from the fridge and bring to room temperature and then re-whip. Store your mocha sauce in an airtight container in the fridge for up to 3 weeks. Before using, bring it to room temperature and give it some good stirs to loosen it up.
Recipe
