Easy To Make 3-Layer Gluten Free Pumpkin Cake

Name: Easy To Make 3-Layer Gluten Free Pumpkin Cake
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 210 g all-purpose gluten free flour; 38 g organic cacao powder Navitas Cacao powder preferred; 130 g demerara sugar or brown sugar; 12 g baking powder; 6 g baking soda; 70 g olive oil; Vegan Buttermilk; 300 g oat or rice milk barista gluten free; 18 g lemon juice or white vinegar; 100 ml hot water mixed with; 8 g powdered coffee; or use 100 ml freshly brewed espresso coffee; 150 g heavy cream (DF/GF); 6 g agar agar powder; 25 g maple syrup or agave; 150 g white chocolate Pascha (DF/GF); 300 g canned pumpkin puree or homemade pumpkin puree; 100 g whipped heavy cream (DF/GF); 125 g heavy cream (DF/GF); 125 g dark chocolate Guanaja 80%; 5 g Segafredo coffee granules; 125 g whipped heavy cream (DF/GF)

Instructions

Prep:1hCook:1h 30min

A luscious, low-sugar, vegan, and gluten free pumpkin cake consists of layers of chocolate sponge, pumpkin-white chocolate cream, and coffee-chocolate mousse. Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.

Updated at: Mon, 09 Dec 2024 07:05:14 GMT