Praline Pumpkin Cake with Pumpkin Whipped Cream

Just in time for Thanksgiving, I bring you an iced double-decker vegan praline pumpkin cake.  Say that three times fast!  😉

I made this cake a few weeks back to take to a friend’s house, and it was a hit!  At the end of the night, we only had two slices left…whether it was because there were that many people eating cake or because it was that good…you’re guess is as good as mine! 😉 Either way, we were the lucky ones and brought the extra cake home!

Originally, I was going to just make pumpkin cake with the icing, but that seemed a little boring.  I’ve been snacking on praline almonds, so my wheels started turning.  Praline almonds?  Not for this cake.  Praline pecans?  Perfect!  There’s something about butter, brown sugar, and pecans that just seems oh so right.

While pulling out spices for making the cake batter, I remembered that I had just received a shipment of new oils in the mail.  I got a little excited and pulled out some of my new “spicy” essential oils, using a combo of cinnamon bark, clove, and ginger.  The smells—oh the smells!  This is my absolute favorite time of year to whip up fall scented treats, and this cake did not disappoint.  And let’s not forget about the icing—pumpkin whipped cream?  Absolutely!

 

• Difficulty: medium
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For the Praline:
½ cup Earth Balance Butter
¼ cup almond milk
1 cup brown sugar
¾ cup chopped pecans

For the cake:
4 cups flour
3 ½ TBSP baking powder
1 ¾ tsp baking soda
1 tsp salt
½ cup brown sugar
¾ cup cane sugar
1 ¾ cup canned pumpkin
1 cup almond milk
1 cup water
1 ½ TBSP vegetable oil
3 ¼ tsp vanilla extract
1 ½ TBSP apple cider vinegar
1 ½ tsp caramel extract
6 drops Young Living Cinnamon Bark Essential Oil
3 drops Young Living Nutmeg Essential Oil
2 drop Young Living Ginger Essential Oil
1 drop Young Living Clove Essential Oil
2 TBSP Ener-G Egg Replacer plus 3 TBSP water to fold into the batter

For the icing:
2 cans full fat coconut milk (chilled in the fridge overnight)
8 oz pumpkin puree
¼ tsp pumpkin pie spice
2-3 droppers vanilla stevia drops
Pinch of salt

Directions:
1. Preheat oven to 350. Cut two round pieces of parchment paper to fit into two ungreased 9 inch round cake pans with parchment paper (this will make it easier for the cakes to come out of the pans).
2. In a heavy saucepan, combine the Earth Balance butter, almond milk, and brown sugar. Cook over low heat, stirring occasionally, just until the butter is melted.  Pour evenly into the two round cake pans.  Sprinkle evenly with pecans.
3. Combine the dry cake ingredients in a large mixing bowl. Toss well.
4. Combine the wet ingredients, except the Ener-G egg replacer, and fold into the dry ingredients.
5. Fold the Ener-G egg replacer into the cake ingredients.
6. Spread the batter into the two prepared cake pans, smoothing out the top. The batter is a bit thick, so be sure to smooth it out.
7. Bake at 350 degrees for 35-45 minutes, or until the edges start to brown.
8. Cool the cakes completely before turning out on racks or cake plate.
9. Prepare the Pumpkin Whipped Cream: Without shaking or disturbing, remove the chilled cans of coconut milk from the fridge.  Using a small can opener (the “old school” kind that is a pointed triangle) to puncture a drainage hole in the bottom of the can.  Do this over a separate bowl!  Allow the coconut water to drain out of the bottom of the can.  Once all of the water is drained, flip the can over, open and scoop out the thick coconut cream to a large bowl.  Repeat with the second can.
10. Whip the coconut cream until it starts to firm up. Add the pumpkin, pumpkin pie spice, sweetener, and salt.  Whip until you have soft fluffy peaks.
11. If you haven’t already, place one cake round onto your cake plate. Layer half of your pumpkin whipped cream on top of the first cake round, and then place the second cake round on top of the cream.

We loved this cake so much that I’ll be making it to bring to Thanksgiving this year!  We do have some allergies in the family, so I’m working on a nut-free cinnamon swirl version…spoiler alert family members!  🙂

What are you making for dessert?