Pumpkin Spice Chocolate Chip Layer Cake (Vegan Gluten-Free)

Three layers of delicious and fluffy Pumpkin Spice Chocolate Chip Layer Cake with chocolate cream cheese yoghurt frosting, pecans and dark chocolate ganache combine in this vegan, wholesome and gluten-free cake.

If you love all things pumpkin spice and chocolate chip then this is the cake for you. It has three layers of light, fluffy and tender pumpkin sponge cake made with real pumpkin and pumpkin spices all sandwiched together with the best cream cheese and yoghurt protein mousse frosting. To take this cake to a real showstopper, I love the dark chocolate ganache on top which is just dark chocolate and coconut cream. I’ve added pecans and sprinkles on top for a cosy, autumnal feel.

Why will I love this cake?

This cake is amazing:

• Light, fluffy, tender and spongey
• Moist, warmingly spiced and chocolatey
• Made with real pumpkin and pumpkin spices
• Comes together in one bowl in 10 minutes or less
• Easy to make
• Naturally egg-free, dairy-free and vegan
• Easily nut-free and gluten-free
• Great to make for celebrations, parties and gatherings
• Delicious for all the family to enjoy
• Makes a small 6-inch layer cake perfect for 8 slices
• Filled with luscious heathier cream cheese and yoghurt frosting
• Made with wholesome ingredients
• Topped with 2-ingredient dark chocolate and coconut cream ganache

If you already love the sound of this layer cake then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

You can see the ingredients in full in the recipe card and see my favourites in the “shop the recipe” section below.

For the sponges:

• Plant-based milk and apple cider vinegar: when mixed together, this creates a homemade buttermilk which is great for binding egg-free batters.
• Pumpkin puree: I use tinned pumpkin puree but you can also make your own. Make sure it’s 100% pumpkin as the only ingredient.
• Thick coconut yoghurt: this adds moisture and healthy fats and makes the cakes really spongey. I use the Cocos Organic natural or vanilla yoghurt here as they are really thick and creamy.
• Olive oil: or you can use sunflower oil to make the cakes light and cakey.
• Coconut sugar: to keep this refined sugar free, I love baking with coconut sugar as it’s caramel-like in flavour and colour but you can use golden caster or light brown sugar, too.
• Vanilla essence and salt: for flavour.
• Self raising flour: to keep this cake really light. If using gluten-free flour, make sure it’s a 1:1 baking flour blend that contains xanthan gum to help bind the batter.
• Raising agents: to add extra rise.
• Pumpkin pie spices: for all the flavour. You can follow the recipe as it is, or use ½ tbsp cinnamon with ¼ tsp ginger, 1/8 tsp allspices and a pinch each of cardamom and clove.
• Dark chocolate chips: or use a bar of chocolate, chopped up, for adding into the cake sponges. The smaller the batter as it makes it easier to slice the cake once decorated.

For the frosting:

• Thick coconut yoghurt: as above.
• Vegan cream cheese: I love adding cream cheese to frosting as it’s less sweet and adds a great tanginess. I use the Cocos Organic one as it’s totally natural and made with great gut healthy ingredients. NUSH is also a great one to use.
• Maple syrup: to make the frosting silky smooth. You can also use agave syrup.
• Cocoa powder: to make the frosting rich and chocolatey.
• Vegan chocolate protein powder: this thickens the frosting making it sturdy enough to hold the cake together while being really thick and luscious.
• Pecans: for adding in between the cakes and on top. If make this cake nut-free, swap these for chopped chocolate.
• Dark chocolate: for the ganache, You can use your favourite dark chocolate here, I like at least 70%.
• Coconut cream: this is the solid part of a chilled tin of full-fat coconut milk and you can also find pure coconut cream in small tins, too.

Is this gluten-free and nut-free?

Yes this is easily gluten-free as long as you use gluten-free flour blend that you’d use 1:1 in other bakes. As for nuts, skip the pecans for more chocolate and check all of your other ingredients for nuts like chocolate, milk, yoghurt and cream cheese.

How do I make this?

This cake is so easy to make despite being a showstopper and I use the Salter Bakes Stand Mixer which is so easy to use and is quiet and lightweight, too.

• Whisk together the wet ingredients: until smooth.
• Sift in the dry ingredients: and whisk to a smooth batter.
• Fold in the chocolate chips: being careful to not over-mix the batter.
• Divide between the three cake tins: and smooth over the tops.
• Bake for 28 minutes or until springy: and allow to cool.
• Whisk together all the frosting ingredients: until smooth and thick.
• Melt together the dark chocolate and coconut cream: for the ganache.
• Trim the cake tops to make them flat: this is important so that the layers are even and sturdy.
• Spread ½ the frosting over one cake: and spread it out. Add some pecans to the middle.
• Top with the second cake and more frosting: more pecans and add the third cake.
• Pour over the ganache and spread out: adding some pecans and sprinkles.

How long will this last?

This cake will keep for 2-3 days in the fridge in a sealed container although best enjoyed at room temperature so allow it to sit for 30 minutes. You can freeze the unfrosted cakes for 1 month, wrapped up well, and allow to defrost before filling and decorating.

What else can I bake?

If you’re looking for more seasonal bakes:

• Hidden Pumpkin Lemon and Ginger Loaf Cake
• Caramel Pecan Ginger Cookie Dough Skillets
• Pumpkin Spice Caramel Banana Bread
• Bakery-Style Chocolate Peanut Butter Swirl Muffins
• Apple Pecan Streusel Loaf Cake

Shop the recipe

Stay in touch

I look forward to hearing what you think of this Pumpkin Spice Chocolate Chip Layer Cake so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With pumpkin spice love x

p.s. this recipe was first made with Salter and their stand mixer which I love although all opinions are my own and this blog post is not sponsored.