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!
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.