Ingredients
Dry Ingredients
- 240 g all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon sea salt
Wet Ingredients
- 240 ml unsweetened oat milk (barista-style if possible)
- 1 tablespoon apple cider vinegar
- 250 g canned pumpkin puree (not pumpkin pie filling)
- 150 g granulated sugar
- 100 ml olive oil
- 2 teaspoons vanilla extract
Three Milk Mixture
- 150 g sweetened condensed oat milk
- 200 ml evaporated oat milk
- 240 ml unsweetened oat milk (barista-style if possible)
- 30 g canned pumpkin puree
- ½ teaspoon vanilla extract
Topping
- 400 ml coconut whipping cream (chilled overnight)
Instructions
- Prepare: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease a 10.5 x 7.5-inch baking dish with oil to prevent the cake from sticking.
- Combine dry ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and sea salt. Whisk to blend evenly and set aside.
- Combine wet ingredients: In a separate large bowl, stir the unsweetened oat milk and apple cider vinegar together. Let this mixture sit for 5 to 10 minutes to allow it to curdle slightly, acting as a vegan buttermilk. Then whisk in the canned pumpkin puree, granulated sugar, olive oil, and vanilla extract until smooth.
- Make the batter: Gradually fold the dry ingredients into the wet mixture in two stages, mixing gently to combine without overworking the batter. This helps maintain the cake's tender crumb.
- Bake: Pour the batter into the prepared baking dish and bake for 30 to 35 minutes. Check doneness by inserting a skewer into the center; if batter sticks, bake an additional 5 minutes until fully cooked.
- Poke cake: While still warm, poke the cake evenly all over with a skewer or fork. This allows the tres leches mixture to soak into the cake layers effectively. Let the cake cool to room temperature.
- Three milk mixture: In a large jug, combine the sweetened condensed oat milk, evaporated oat milk, unsweetened oat milk, canned pumpkin puree, and vanilla extract. Mix thoroughly to create the soaking liquid.
- Soak cake: Pour the tres leches mixture evenly over the cooled cake, allowing it to absorb fully. Refrigerate the cake overnight to let the flavors meld and the cake become moist.
- Serving: Before serving, whip the chilled coconut cream until fluffy. Spread it generously over the top of the soaked cake. Optionally, dust the top with cinnamon for extra flavor and presentation.
Notes
- Use barista-style oat milk for a creamier texture in the batter and tres leches mixture.
- Ensure the coconut whipping cream is chilled overnight for best whipping results.
- The pumpkin pie spice can be made from a blend of cinnamon, nutmeg, ginger, and cloves if not pre-made.
- Do not overmix the batter to keep the cake light and tender.
- Letting the cake soak overnight is essential for maximum moisture and flavor infusion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, American-inspired
- Diet: Vegan
