I've made this cake for a Halloween party - I gave the filling between two cakes and on the top as well. Then pour a 74% chocolate. This cake is moist and very tasty. If you don't like chai spice, simply omit it or replace with cinnamon.
You will need
Cake
2 2/3 cups non-dairy milk
1 1/2 cups wholemeal spelt flour
1 cup oat flour
1 1/2 - 2 cups coconut sugar
1 cup cocoa powder
2 /3 cups pumpkin pure (you can use apple pure as well)
2 tbsp apple cider vinegar
1 tbsp Vanilla extract
2 tsp Chai spice
1 tsp baking powder
1/2 tsp baking soda
Pumpkin Filling
2/3 cup cashew butter (or 1/3 cup cashew butter and 1/3 cup sunflower seeds butter)
1/2 cup pumpkin pure (not filling)
1/4 - 1/2 cup coconut sugar
1 tsp ground cinnamon
Method
Cake
Preheat oven to 180C and prepare two round baking silicone cake pan - cut a circle of parchment paper to fit into the bottom. First mix non dairy milk with apple cider vinegar and leave about 10 minutes. In a large bowl whisk together spelt flour, oat flour, coconut sugar, cocoa powder, chai spice, baking powder and baking soda. In a medium bowl whisk pumpkin pure, vanilla extract and non dairy milk with apple cider vinegar. Pour the wet ingredients into the dry ingredients and mix until just combined - but don't over mix! Divide the batter into the cake pans and bake for 40 minutes until a toothpick inserted into the centre comes out clean. Leave completely cool.
Pumpkin filling
Mix everything until smooth. Leave in a fridge about 30 minutes before use. Spread the pumpkin filling over cake.
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