Looking for an impressive center piece for this year's Halloween party? Our 3D Teal Pumpkin Cake is a BOO-tiful choice!
Allergy Friendly + Gluten Free + Vegan - 3D Pumpkin Cake
For the Cake
2 2/3 cups Hungry Harry's All Purpose Flour blend
2/3 cups brown sugar
1 1/3 cups granulated sugar
1 1/3 teaspoon baking soda
1 1/3 teaspoon baking powder
2/3 teaspoon salt
2 2/3 teaspoon cinnamon
1 1/3 teaspoon ground ginger
2/3 teaspoon ground cloves
2 cups pumpkin puree + 1 1/2 tablespoons
1 1/3 teaspoons vanilla extract
1/3 cup oil of choice
1 1/3 teaspoon apple cider vinegar
1 egg or egg replacer
1 package (17 oz) Pascha white chocolate
6 tablespoons powdered sugar
Color Garden Green
Color Garden Blue
4 teaspoons coconut oil, melted
Mold from Lekue USA
Preheat your oven to 350 degrees.
Mix your dry ingredients together in a bowl. In a separate bowl, combine your wet ingredients, then pour into the dry ingredients and stir until combined.
Prepare your pumpkin mold. Open the mold and coat each side with a light layer of oil. Close the mold and pour 3 tablespoons of granulated sugar into the top hole. Swirl the pumpkin around until the sugar has evenly coated the walls. Pour out excess sugar.
Pour your cake batter into the tightly closed mold. You should have enough batter to fill it halfway. It will rise to the top during baking. Place the mold on a metal sheet pan and bake for just over an hour.
Use a long toothpick/skewer to check for doneness. If the toothpick comes out clean, your cake is done. Let it cool completely in the mold, then carefully remove it and place on a plate, cake stand or surface for decorating.
Make the icing.
Melt white chocolate in a microwave safe bowl for 30 second intervals, stirring often.
Add in powdered sugar and stir until you have a smooth consistency.
To turn your icing teal, use Color Garden natural dyes. 4 parts blue to every 1 part green.
Fill a piping bag, or use an offset spatula to ice the top of your pumpkin in whatever fun and creative way you like.