Pumpkin Spiced Latte Cake


Any pumpkin spiced latte lovers out there, this one is for you! And in fact, any cake lovers, or coffee lovers. If you are anything like me, the changing colours of the leaves, and cooler air, also brings about an insatiable desire for all things coffee, sweet, pumkin spiced, or cinnamon coated. Well, this cheeky recipe ticks all those boxes, whist being a scrumptiously resourceful way to put those Halloween pumpkin lantern leftovers to good use. I personally hate wasting things.. We live in a world where kids are struggling to find food to eat, and here we are throwing away perfectly good, nutritious food. So, finding ways to make use of my leftovers makes me feel pretty decent.
This recipe makes for a fairly dense, but deliciously moist cake, oozing with flavour. Though my blog may have an emphasis on health, this cake it very much an indulgent treat, but don’t let that detour you. We all need a good treat now and then, and this one was made for the season. Plus, health is so much more than just the food we eat, and in terms of mental health, and the fulfilment that comes from home baking, I’d say that the mental health benefits make it an altogether healthy experience. Baking is good for your soul, so let’s just call this soul food.

So, without further ado, let’s bake!


Cake Ingredients:

  • 400g pumpkin purée 
  • 300g caster sugar 
  • 200g mascovado sugar 
  • 300g self raising flour 
  • 3 large eggs
  • 1/2 tsp salt 
  • 2 tsp ground cinnamon 
  • 2 tbsp instant coffee granuals

Frosting ingredients:

  • 1 very small shot instant / espresso coffee (50ml water, normal serving coffee)
  • 280g icing sugar 
  • 150g white chocolate
  • 50g unsalted butter
  • Splash of milk

Oven Temperature: 180°, Method Time: 2h30, Serves: 10-16 (dependent on portion control)

Preparations

Before we start getting our cake baking under way, we need to prepare our pumpkins! The best bit for this cake, are the Gooey pumkin innerds. So you’ll need to take out the seeds! Once you have separated the pumpkins pulp and seeds, don’t throw the seeds as they can also be put to good use, by oven baking them in cinnamon, and brown sugar, or any savoury seasoning. Once you have your pumpkin pulp, it’s time to dig out food processor or blender, to create your pumpkin purée, ready for the cake.


Cake Method:

  • Measure out 400g pumpkin purée, 300g caster sugar, 200g mascovado sugar & 300g self raising flour, into a mixing bowl.
  • Crack open 3 large whole eggs into the mix, and give all the ingredients a thorough mix.
  • Add 1/2 tsp salt, 2 tsp cinnamon, and 2 tbsp instant coffee granuals into the mixture.
  • Line a tray in either bake proof paper or the cooking oil of your choice. (I prefer coconut oil). If you have two identical size tins, this will make like a bit easier, as the cake won’t take a long time to bake, and you will have 2 layers to make this a sandwich cake. If not, fear not! As long as you can fit your mixture into the one tin, we can still make a sandwich cake. However, the baking time will be considerably longer.
  • Pour your cake mixture into the tin(s), and place in a pre-heated oven at 180°c. Leave to bake for approx. 45mins, then test your cake by sticking either a skewer or a knife all the way through it. If the knife has cake residue sticking to it, it needs longer to bake, if it comes out clean, it can come out. If your cake mixture has been confined to one tin, please be aware that it will take considerably more time to bake through. (up to 2 hours total baking time) I would reccommend putting a sheet of foil over the top of the cake as it starts to brown, to prevent burning the outer layer.
  • Once your cake is fully baked, leave it in the tin, to cool down.
  • when the cake is cooled, you can remove it from the tins ready to be iced. If you have one cake, you should now be able to slice the cake in half (long-ways) to create two sandwich layers ready for icing.

Frosting Method

  • Melt 150g of white chocolate, either in the microwave, or in a bowl in a hot saucepan of water on the stove.
  • Mix together your icing sugar, and melted white chocolate, with your concentrated shot of coffee, and 50g of unsalted butter. If the mixture is too thick, add tiny splashes of milk until the mixture reaches a butter icing consistency.

The Finishing Touches

  • Thickly frost the top side of one of your cake sandwiches, then place the remaining cake on top.
  • Finally, use the remaining frosting to coat the whole of the cake, top and sides.

Best served with a warm cuppa, feet up, snug under a rug by the fire place..

I hope you all enjoy this one as much as I did! It’ll definitely be making an annual appearance in the Woods’ household every October. Happy Halloween guys!


Lots of love

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2 Comments Add yours

  1. Yolanda says:

    Looks delicious ❤ thanks for the recipe

    Liked by 1 person

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