• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipes
  • Wellness
  • About
    • About
    • Books
    • Press
    • Privacy Policy
  • Work With Me
  • Suomi

My Berry Forest

Creative plant-based recipes from the magical berry forest

October 21, 2019 By Tiinatuuli Leave a Comment

VEGAN PUMPKIN SPICE LATTE SHEET CAKE

Facebook0Tweet0Pin0LinkedIn0Print0

Vegan pumpkin spice latte sheet cakeVegan pumpkin spice latte sheet cake has all the flavors of creamy pumpkin spice latte with an extra ginger kick. This cake is a fall delight in every way: the spices, cozy texture and pumpkin flavored creaminess. If you love pumpkin spice and ginger, I’m sure you’ll love this cake!

Fresh Ginger Cake

The original recipe of the cake is from Food52 Genius Recipes cookbook full of wonderful classics with a twist.

This cake is called Fresh Ginger Cake and it was created by cookbook author Sylvia Thompson.

What caught my eye in this recipe is the use of fresh ginger. And not just a little but the size of an egg! I wasn’t brave enough to try the cake with this much ginger, and I also tweaked the recipe in other ways to make it more suitable to my pumpkin spice latte theme.

Adjustments to the original recipe

This recipe was super easy to make vegan: I used dairy-free butter instead of butter and I just dropped 1 egg from the recipe.

I didn’t have the same syrups the recipe called for so I just used maple syrup.

I didn’t use molasses, but I added strong coffee (espresso) to the cake to enhance the intense flavors.

Quatre épices and pumpkin spice mix

One important part of the original cake is Quatre épices spice mix. This spice mix gives the cakes it’s spicy kick together with the fresh ginger.

Quatre épices consists of four spices (all ground):

  • white pepper
  • ginger
  • nutmeg
  • cloves

Vegan pumpkin spice latte sheet cakeFrom this spice mix I actually got the idea to turn this cake into a vegan pumpkin spice latte sheet cake because the spices are so similar!

Pumpkin spice mix usually consists of (all ground):

  • cinnamon
  • ginger
  • nutmeg
  • cloves

So here’s what I did to combine these two:

I used cinnamon in both the cake and the frosting recipe. I used white pepper as a kick in the cake recipe. And then I used pumpkin spice mix in the frosting recipe.

Pumpkin spice latte

I think I did a pretty good job making the cakes flavor profile match pumpkin spice latte:

  1. Cake layer: ginger spiced coffee cake.
  2. Pumpkin spice layer: creamy pumpkin cream spiced with pumpkin spice mix.
  3. Creamy decoration layer: vegan whipped cream piped on top.

Enjoy these amazing spicy fall flavors ♥

 

If you’re searching for other pumpkin recipes, here are some popular ones from the blog:

Pumpkin caramel cheesecake

No-bake pumpkin tiramisu tart

Pumpkin tiramisu overnight oats

Vegan pumpkin spice latte sheet cake

Vegan pumpkin spice latte sheet cake

Vegan pumpkin spice latte sheet cake

Vegan pumpkin spice latte sheet cake has all the flavors of creamy pumpkin spice latte with an extra ginger kick. This cake is a fall delight in every way: the spices, cozy texture and pumpkin flavored creaminess. If you love pumpkin spice and ginger, I'm sure you'll love this cake!

Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Course Dessert
Cuisine vegan
Servings 12

Equipment

  • brownie pan or similar ~28 x 18 cm or ~11 x 7 inches

Ingredients
  

Fresh ginger cake

  • 1/2 cup / ~100 g vegan butter
  • 1/2 cup / 120 ml cool water
  • 1/2 cup / 100 g firmly packed light brown sugar
  • 1/4 cup / 60 ml maple syrup The original recipe: light molasses
  • 1/4 cup / 60 ml strong coffee The original recipe: dark corn syrup
  • ~2 tbsp add more if you like fresh grated ginger The original recipe: fresh ginger the size of an egg, grated medium-fine
  • 1 1/2 cups / 180 g all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/8 tsp ground white pepper

Pumpkin spice whipped cream

  • 2 cups whipped plant-based cream I use Kaslink AITO Oat for whipping
  • 1/2 cup / ~120 g pumpkin puree
  • 3 tbsp maple syrup Adjust sweetness level if needed (depends on the sweetness of the cream)
  • 2 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves

Instructions
 

  • Preheat oven to 175 C / 350 F. Line a baking pan with parchment paper, bottom and sides.
  • Melt butter in the water over medium heat. Don't let the water boil.
  • Whisk sugar, syrup and ginger to the butter-water mixture.
  • Add flour, baking soda, salt and spices.
  • Whisk until all lumps dissolve.
  • Pour into the baking pan and bake for about 25 minutes. Ovens (and pan sizes) are very different, so test with a toothpick. The cake should be firm when ready and the toothpick should come out clean.
  • Let cake cool.
  • Set aside about 1/2 cup whipped cream.
  • Whip together rest of the cream and other pumpkin spice cream ingredients.
  • Spread pumpkin cream layer on top of cake and decorate with the rest of the cream.
  • This cake keeps well covered in the fridge for about 4 days.
Keyword birthday cake, gingerbread, pumpkin, pumpkin spice, vegan
Tried this recipe?Let us know how it was!

The Third Forest Brunch

I made this cake for our Sunday Forest brunch yesterday. I actually baked the cake already on Saturday, because I wanted the flavor to be more intense for Sunday. And it was simply perfect!

This cake reminds me of one of our all-time favorite cakes, a traditional Finnish bundt cake called Piimäkakku (buttermilk cake). It’s a spice cake very similar to gingerbread cake which my grandma used to bake when I was little.

So I definitely have a thing for spicy soft cakes and it’s no wonder my children really enjoy them too!

I’ll write more about our third forest brunch next Sunday 🙂

 

related

Facebook0Tweet0Pin0LinkedIn0Print0

Filed Under: All recipes Tagged With: autumn recipes, cake, cinnamon, cloves, fall recipes, food 52, genius recipes, ginger, nutmeg, pumpkin, pumpkin spice, pumpkin spice latte, vegan baking, vegan cake

Previous Post: « WHIPPED BERRY PORRIDGE
Next Post: PUMPKIN STEW WITH MACARONI »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Search


Hello! Welcome to My Berry Forest, a happy place where I share my plant based recipes with you. More about me.

 


FOLLOW MY BERRY FOREST

  • Bloglovin
  • Instagram
  • Pinterest

Herkkuja kirja – 70 ihanaa vegaanista herkkureseptiä ja vegaanisen leivonnan opas nyt Adlibriksesta (klikkaa kantta)! My new vegan baking book is available in Finnish from Adlibris. Just click the cover!


My Berry Forest Cooking Club Newsletter

Want to join the coziest cooking club? Sign up to receive delicious recipes and friendly tips and talks straight from the forest.


My Berry Forest on Instagram

Follow Me!
This error message is only visible to WordPress admins

Error: No posts found.

Make sure this account has posts available on instagram.com.

Parhaat ruokablogit

feedfeed_Editor

Archives

  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • April 2020
  • March 2020
  • February 2020
  • December 2019
  • November 2019
  • October 2019
  • September 2019
  • August 2019
  • July 2019
  • June 2019
  • May 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • September 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • October 2015
  • September 2015
  • August 2015
  • July 2015

Categories

  • All recipes
  • Breakfasts
  • Savory
  • Sweet
  • Snacks
  • Smoothies and drinks
  • Vegan ice creams
  • Vegan cheesecakes
  • Vegan basics
  • Wellness

Footer

Follow Me!
This error message is only visible to WordPress admins

Error: No posts found.

Make sure this account has posts available on instagram.com.

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy

About Tiina

Tiina is a mom of three living in Southern Finland. She's a recipe & content creator, cookbook author and holistic health coach with a focus on plant-based foods.

FOLLOW MY BERRY FOREST

  • Bloglovin
  • Instagram
  • Pinterest

My Berry Forest Cooking Club Newsletter

Follow on Pinterest

Copyright © 2021 · my berry forest

  • enEnglish
  • fiSuomi (Finnish)