INGREDIENTS
For the cake
220g soft, light brown sugar
50ml maple syrup
120ml melted coconut oil
1tsp vanilla extract
570g self-raising flour
2tsp baking powder
2tsp ground cinnamon
2tsp ground allspice
2tsp ground ginger
1tsp ground nutmeg
720g pumpkin purée (homemade or tinned)
For the frosting
350g icing sugar
150g non-dairy 'butter' or butter
1tsp vanilla extract
METHOD
Heat the oven to 180ºC/fan oven 160ºC/mark 4. Grease three 20cm loose-based cake tins and line the bases. Mix the sugar, maple syrup, oil and vanilla extract in a large bowl.
Sift in the flour, baking powder, spices and a pinch of salt. Mix thoroughly until an even, crumbly sand is formed. Add the pumpkin and 2tbsp water, and stir until smooth and free of lumps.
Divide equally between the prepared tins and bake for 30 minutes - or until a skewer inserted into the middle comes out clean.
For the frosting, combine the icing sugar, butter and vanilla, and beat until smooth. Once the cake layers are cool, use a third of the mixture to spread between each - creating a three-layer sandwich.
Use a palette knife to spread the remaining frosting around the sides and evenly on the top.
Decorate with fondant icing pumpkins, cookie crumbs and dark chocolate chips.
This originally appeared on House & Garden UK
