Halloween Chocolate & Pumpkin Cake

This cashew “buttercream” holds very well and it’s the perfectly balanced, rich yet light frosting to this chocolate cake. Please mind that you should freeze the cake briefly or refrigerate it after frosting it with the buttercream and before pouring the chocolate ganache and/or slicing it.

Recipe Credit: Cocoon Cooks

Recipe Allergies


  • 2.Pre-heat your oven to 350 ºF / 180 ºC.
  • 3.Line two round cake pans (we used pans with 21 cm in diameter) with parchment paper.
  • 4.In a large mixing bowl, sift or whisk together all of the dry ingredients.
  • 5.In another bowl, whisk together all the wet ingredients.
  • 6.Pour the wet mixture over the dry ingredients and fold in gently using a spatula or wooden spoon, making sure there are no lumps (be careful not to overmix the batter).
  • 7.Pour the batter into the lined pans and shake them gently to even out the surface.
  • 8.Bake the cakes in the oven for 25 minutes or until a toothpick comes out clean.
  • 9.Allow the cakes to cool for 15 minutes before removing them from their pans. Let cool completely (you can place them in the fridge to speed up the cooling time).
  • 11.Combine all of the ingredients in a high speed blender and blend for 1-2 minutes or until you get a completely creamy and velvety mixture.
  • 12.Pour the mixture into a large mixing bowl and place in the freezer for 45 minutes.
  • 13.Remove from the freezer and whip with a hand/stand mixer on the highest speed for 2-3 minutes. Place in the freezer again for 20 minutes.
  • 14.Whip again for a further 2-3 minutes and place in the freezer again, for 20 more minutes.
  • 15.Whip one last time. If the cream has now become fluffy and spreadable, place in the fridge until the cakes are cool and ready to frost. If not, continue freezing for 20 minutes and whipping for 2-3 minutes until so.
  • 16.Note:You can make the “buttercream” one day in advance and store it in an airtight container in the fridge.
  • 18.Trim the top parts of both cakes, in case they’ve grown into a dome shape. Discard these pieces (aka enjoy them STRAIGHT AWAY).
  • 19.Place the first cake on a cake stand or large serving plate.
  • 20.Scoop a big dollop of cashew “buttercream” (about half of the total amount) onto the first cake and spread lightly with a spatula.
  • 21.Place the second cake on top and scoop the remaining buttercream onto the cake. Spread the “buttercream” on top and all around the cake with a spatula.
  • 22.Place the cake in the freezer for 15 minutes or the fridge for 30 minutes.
  • 23.Melt the vegan dark chocolate in a double boiler and add the coconut oil. Mix to combine.
  • 24.Remove the frosted cake from the freezer/fridge and pour the chocolate ganache on top, allowing it to drip down the sides.
  • 25.Allow the ganache to set for a few minutes and enjoy (or store in the fridge until serving time).

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  • 3 cups | 400 gr. white spelt flour
  • 3/4 cup | 70 gr. raw cacao powder
  • 2 tsp baking soda
  • 1/2 tsp himalayan salt


  • 1 cup | 150 gr. jaggery (or raw cane sugar, or coconut sugar)
  • 1 cup | 225 gr. pumpkin purée
  • 1 cup | 250 ml. plant-based milk
  • 3/4 cup | 180 ml. organic sunflower oil
  • 1/4 cup | 60 ml. orange juice
  • 1/4 cup | 60 ml. maple syrup
  • 3 flax eggs
  • 2 tsp vanilla extract
  • 2 tsp apple cider vinegar
  • zest of 1 orange
  • 3 cups | 400 gr. raw cashew nuts (soaked in hot water for 1 hour or in room temperature water for 4-6 hours)
  • 1 cup | 250 ml. refined, odorless coconut oil, melted but not hot
  • 2/3 cup | 160 ml. rice malt syrup
  • 2/3 cup | 160 ml. orange juice
  • 1/3 cup | 40 gr. dried goji berries (soaked in hot water for 5-10 minutes)
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/2 tsp himalayan salt
  • 150 gr. vegan dark chocolate
  • 1 tbsp coconut oil