You are not going to believe just how easy it is to make this Pumpkin Turtle Cake!
With just three easy recipes and no mixers required!
Pumpkin Turtle cake is going to have you obsessed!
Dripping with chocolate ganache and toasted pecans with gobs of date caramel in between
I opted for Date Caramel this time because I just didn’t want refined sugar overload with a traditional caramel recipe
So while this is still perfectly sweet and caramel-y as can be, it is natural date sugar instead!
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Notes For Success:
I am baking the layers in 3-6″ cake pans but if you only have 8″ cake pans simply divide the batter
Some people have trouble getting cake flour in which case all purpose can be used in the same amount as listed below, minus 3 Tbs
I tested this recipe 3 separate times with three different pumpkins
1) Libby 2) No Name Brand 3) Homemade Pumpkin Puree *not sponsored
If you have trouble finding canned pumpkin to make this or other recipes
I have a homemade pumpkin puree recipe and video tutorial for you!
The homemade puree will always be a thinner consistency compared to canned pumpkin |
So my resulting batter was lighter in color and thin like a pancake batter.
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE
Yield: Serves 6-8ppl
Pumpkin Turtle Cake
Prep Time
45 minutes
Cook Time
25 minutes
Total Time
1 hour 10 minutes
Ingredients
- Vegetable Oil 6 Tablespoons (90ml)
- Light Brown Sugar ½ cup (105g)
- Plant Milk *I use soy ¾ cup (177ml)
- Vinegar 1 teaspoons (5ml)
- Vanilla Extract 1 teaspoon (5ml)
- Canned Pumpkin ½ cup (125g) *see notes for homemade puree in the article above the recipe
- Salt ½ teaspoon
- All Purpose Flour ½ cup (65g)
- Cake Flour 1 cup (120g) *see notes in text above the recipe box
- Baking Soda 1 teaspoon
- Ground Cinnamon ½ teaspoon
- Ground Ginger ½ teaspoon
- Ground Cardamom ¼ teaspoon
- Ground Cloves pinch
- Ground Nutmeg 1/8 teaspoon
- OR 1½ teaspoons Pumpkin Pie Spice
For the Date Caramel:
- Pitted Dates 2 cup (approximately 12-20 large dates)
- Nut Butter- I used tahini 6 Tablespoons
- Vanilla Extract 2 teaspoons (10ml)
- Soy Milk 1 cup (237ml) *any plant milk is fine
- salt 1 teaspoon
Optional Icing
Instructions
- Preheat your oven to 350°F
- Grease your cake pans with then line with parchment paper liner
- Combine the vinegar with the soy milk & the vanilla extract (soy milk is the only milk that will thicken with vinegar)
- In a larger mixing bowl combine the oil, brown sugar, salt, pumpkin, and then the thickened vinegar/plant milk and whisk to combine well
- Sift the flour with all the spices and the baking soda and add it all at once to the wet mixture in the bowl
- Whisk smooth
- Bake immediately in the preheated 350°F oven for 10 minutes
- Then turn the oven temperature down to 300°F and bake for another 12-15 minutes or when a toothpick inserted into the center comes out clean
- Cool the pumpkin cakes in the pans until you can touch it without burning your fingers, then turn it out onto a cooling rack to cool all the way
- Meanwhile prepare the date caramel by combining all of the ingredients for that recipe together in a food processor and process smooth
- Prepare the chocolate ganache
- Once everything is prepared and the cakes are cooled to cold you can build your cake as shown in the video or however you prefer!
Notes
Pumpkin Turtle Cake can be kept at room temperature for up to 3 days.
For longer storage keep refrigerated for up to 1 week
