Pumpkin Spice Cake with Lupi Cardamom Frosting

@cheftosca

This pumpkin spice cake brings together a warmly spiced base and a light, buttery frosting tinted soft yellow, like a hint of sunshine. It’s a comforting, elegant dessert, the perfect addition to any cozy-season menu.

Medium

30 min

Ingredients

Wet ingredients

200 g pumpkin purée
120 g brown sugar
70 g neutral oil
180 g dairy-free milk (soy, oat…)
8 g apple cider vinegar or lemon juice

Dry ingredients

190 g pumpkin purée
6 g baking powder
Pumpkin spice mix: ½ tsp ground cloves, ½ tsp of ground nutmeg, ½ tsp ground ginger and 1½ tsp of cinnamon powder
½ tsp vanilla powder
1 g salt

For the frosting

1 package Lupi nature (140 g)
150 g New Roots La Cooking Cream
40 g powdered sugar
1 tsp Cardamom powder
1 piece star anise
1 vanilla pod

Optional toppings

Pecan nuts
Orange peel
Paprika
Maple syrup

Instructions

For the cake

Preheat the oven to 180°C. Line and lightly oil a 20 cm cake tin.
In a large bowl, whisk together the pumpkin purée, brown sugar, oil, dairy-free milk, vinegar (or lemon juice) until smooth and well combined.
In a separate bowl, mix the flour, baking powder, pumpkin spice mix, cinnamon, and salt.
Add the dry ingredients to the wet ingredients. Fold gently with a spatula until just combined, avoid overmixing.
Pour the batter into the prepared cake tin. Bake for 40 minutes, or until a toothpick inserted in the centre comes out clean.
Leave the cake to cool in the tin for 10 minutes, then flip it over on a plate.

For the frosting

In a small saucepan, combine the La Cooking Cream, cardamom powder, star anise, vanilla pod, and powdered sugar.
Warm gently over low heat until it just begins to steam (do not boil).
Remove from the heat, cover, and let the mixture infuse for 10-15 minutes so the spices release their flavour.
Pour the cream through a fine sieve to remove the spices and vanilla pod. Press gently to extract as much flavour as possible without forcing solids through.
In a blender, combine the infused cream with the Lupi nature until smooth, glossy, and slightly airy. Add the cream little by little until you reach that desired texture.

Assembling

Spread the frosting generously over the cooled cake.
Garnish with chopped pecans, orange zest, a pinch of paprika, or a drizzle of maple syrup, depending on the finish you want.

Naturally creamy

In this recipe, La Cooking gives the frosting a naturally creamy, velvety texture and rich flavor, making it smooth and indulgent without feeling heavy.

La Cooking