Delicious pumpkin spice latte cake recipe | Oh, we can’t believe it. We dusted off some old article from a decade ago and came upon this amazing recipe that we featured so long time ago. Just perfect for right now!
Delicious pumpkin spice latte cake recipe
Photo by Sandra Kohlmann
This delicious pumpkin spice latte cake recipe was by Sandra Kohlmann made for World Vegan Day, November 1. It was featured on Mary’s Healthy Meals-blog. The cake recipe actually originated from Annies Eats (Annies-eats.com/2011/09/06/pumpkin-spice-latte-cupcakes), who in turn was inspired by Williams Sonoma. And so it goes: when we see a good thing, we share it!
Pumpkin Spice Latte Cake … or Cupcakes?
Photo by Annies Eats
It really makes sense to create cupcakes rather than 1 giant cake.
Pumpkin Spice Latte Cake Recipe
Cake Ingredients – vegan
For 1 cake or 24 cupcakes
2 2/3 cups white flour
2 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1 tsp kosher salt
1 cup brewed espresso or very strong coffee, divided
1/4 cup egg replacer or 4 large eggs
2 cups pumpkin puree
1 cup granulated sugar
1 cup brown sugar
1 cup vegetable or canola oil
Cake Instructions
Preheat oven to 350 degrees and grease a 9×13 inch cake pan. In a medium sized bowl, stir together the flour, baking powder and soda, spices, and salt. Set aside.
In a small bowl, whisk together 1/2 cup of the coffee and the egg replacer and set aside. Use a hand mixer, or the whisk attachment of your electric mixer, to beat the pumpkin and sugars, in a large bowl.
Beat in the egg replacer and coffee mixture, and when well combined, add the oil and mix again. Add the dry ingredients to the wet and beat well.
The batter should be completely uniform, smooth, and light. Spread the batter evenly in the cake pan and bake 35-40 minutes, or until a knife inserted in the center comes out clean.
Remove the baked cake from the oven and brush with the remaining coffee (2-4x) . Once you’ve brushed the cake, place in the refrigerator to cool completely (uncovered.)
Cupcake Instructions
If you want to make cupcakes rather than 1 cake, be sure to adjust your baking time: In a preheated oven of 350 degree F oven, bake the cupcakes for 18-20 minutes.
How to make frosting
Frosting Ingredients
- 2¼ cups heavy cream, chilled
- ¼ cup confectioners’ sugar
Or, if you want to make this cake vegan:
- 1/2 cup room temperature vegan butter*
- 1/2 cup vegan sour cream**
- 4 cups powdered sugar
- 1 1/2 tbsp non-dairy creamer or milk
- 1 tsp vanilla
Frosting Instructions
Make the frosting while your cake is baking.
In a large bowl, beat the butter and sour cream together, with an electric mixer, until completely combined. Start beating slowly and gradually increase the speed. Otherwise the butter may slosh the sour cream out of the bowl.
The mixture should be lumpy like cottage cheese. Beat in the powdered sugar 1/2 cup at a time. When the sugar is really well mixed in, add the creamer and vanilla, and beat for 3-5 minutes, until the frosting is light and fluffy. Refrigerate until ready to frost the cake.
When the cake is fully cooled after 60-90 min, frost it generously, and put it in the fridge for final cooling.
Before serving: cut the cake into slices. Warm the caramel till hot and drizzle it over the cake just before serving. It is way easier this way. Hence… making cupcakes rather than 1 full cake is a great idea!
Preparation Instructions
Melt the butter* in a medium sauce pan over medium heat, add sugar, corn syrup, salt and vanilla, continually stir until the mixture simmers.
Once it is simmering add the baking soda, remove from heat and keep stirring! The mixture will foam up, keep stirring until you achieve a smooth texture with no large bubbles.
Right there in the pan, looking up at you just begging to be eaten will be the bast caramel sauce in the world. Please wait for it to cool or it will burn your tongue… I may or may not know this from personal experience.
Pore the sauce over popcorn, ice cream, apples, brownies… or eat it with your fingers, whatever.
*Note: this recipe can be made with normal butter, it works just fine.
How to Make Caramel or Vegan Caramel
Vegan Caramel Ingredients
- 1 cup regular Butter; or Olive Oil Butter (vegan)
- 1 cup Brown Sugar
- 1 cup Corn Syrup
- 1 teaspoon Salt (or <, To Taste)
- 1 teaspoon Vanilla Extract
- 1 teaspoon Baking Soda.
Melt the butter* in a medium sauce pan over medium heat, add sugar, corn syrup, salt and vanilla, continually stir until the mixture simmers.
Once it is simmering add the baking soda, remove from heat and keep stirring! The mixture will foam up, keep stirring until you achieve a smooth texture with no large bubbles.
Wait for it to cool before you taste it.
Pore the sauce over popcorn, ice cream, apples, brownies, etc. Best caramel sauce in the world.
*Note: this recipe can be made with normal butter, it works just fine.
Caramel recipe originally from Toni Jean from TastyKitchen.
Originally article published: May 22, 2013
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