Salted Maple Pumpkin Cake
- Rosie
- Oct 14
- 2 min read
If you are looking for the perfect autumn cake, then look no further. This is my Salted Maple Pumpkin cake and it is just pure heaven in every single bite.
It has four layers of the softest pumpkin sponge full of warming cosy spiced flavour. In the centre is a gooey salted maple caramel before it’s wrapped in a salted maple cream cheese frosting that’s tangy and smooth, tying all of the layers together perfectly.
You won't need any eggs or any dairy, and the best part is it's are super simple to make!
Salted Maple Pumpkin Cake
Here’s Why You’ll Love This Salted Maple Pumpkin 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: Cosy spiced flavours for a perfect autumnal dessert.
Moist sponge: Dairy free buttermilk and yoghurt keep this cake soft and moist for days!
Make-ahead friendly: The cake layers, buttercream and caramel can be prepped in advance, making assembly easier.
Key Ingredients
Brown sugar: dark and light
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
Vegetable oil or light olive oil
Icing sugar
Dairy free cream cheese
Apple cider vinegar
Canned pumpkin
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.
Recipe
