An eggless dessert cake perfect for fall!

This Eggless Chocolate Pumpkin Pie Spice Cake is quite the ultimate autumn dessert — a moist, tender, deeply chocolatey, subtly spiced cake layered with a gentle pumpkin pie spice whipped white chocolate mousse that balances the richness of the dark cocoa. The dark chocolate ganache layer and topping ties the dessert cake together indulgently and makes for the best kind of celebration cake this season.

Hello Autumn, and hello cozyish weather. As the seasons change, it’s time for warm cinnamon, all spice, ginger, nutmeg, cloves and all things apple, pecans, walnuts and pumpkin to name a few. As autumn settles in and the crisp air tempts us back into warm, fragrant kitchens, there’s no pairing quite as indulgent as deep, dark chocolate woven with cozy pumpkin pie spices. There’s also no cake quite as unexpectedly delicious as this eggless chocolate pumpkin pie spice cake. I knew it would be good. I just didn’t know it would be this good!

It’s Autumn & the leaves are changing colour!

I love fall and I love everything about fall. My heart screams spice season! I love this time of the year and of course I say that about every changing season, yet the unmistakable wafts of cinnamon make me long to make desserts like apple crumble and pumpkin pie. It’s also a reminder that Christmas is around the corner, that it’s finally that time of the year for endless baking, for cookies and pies and everything in between, for roasted veggie soups and so much more.

Best Eggless Chocolate Sponge Recipe

May we first talk about this beautiful eggless chocolate sponge recipe that literally forms the heart and probably the soul of this ultra-moist eggless chocolate pumpkin pie spice cake? It’s a no fuss, no brainer, one bowl, quick mix recipe with pretty standard ingredients that never fails to surprise me.

This eggless chocolate sponge is deep, moist, tender, holds form well while also tasting quite amazing for a recipe sans eggs. I think the moistness comes from the buttermilk, and the oil ensures it doesn’t get hard when refrigerated. The texture is really good as you can see from the cross section and the slice, a recipe so versatile, one I use blindly all the time! Only tip here – don’t overbake it.

I still remember someone who commented on Instagram to say even though she bakes with eggs, she uses this eggless chocolate sponge cake recipe for layer cakes always since the result is predictable – deeply chocolaty, moist and delicious. I have used it too many times and each time it amazes me. Cavity cakes, layer cakes, tart cakes, trifles, this eggless chocolate sponge cake recipe is my go to.

Eggless Chocolate Pumpkin Pie Spice Cake

This Eggless Chocolate Pumpkin Pie Spice Cake turned up an extraordinarily soft crumb that got even better the next day. The gently spiced cream paired with the dark chocolate ganache elevated my one bowl, no fuss eggless chocolate sponge cake from simple to magical. We couldn’t get enough!

Why You’ll Love This Recipe

• Incredibly Moist Crumb: The buttermilk-oil combination acts as a natural moisture keeper, ensuring every layer is soft and velvety without tasting overly dense.
• Balanced Flavor Profile: Dark Dutch-processed cocoa keeps the cake from being overly sweet, allowing the warming spices to shine through nicely.
• Eggless-Friendly & Adaptable: Easily made completely eggless using simple kitchen staples without sacrificing structure or rise. I like to bake individual layers to reduce the fuss of slicing one large cake.
• Showstopping Visuals: Dark chocolate cake layers layered against warm, ivory-hued spiced frosting make for an effortless, rustic-chic presentation.
• Fall Flavours That Everyone Will Love : Everyone, or almost everyone, loves a good chocolate cake, and this one becomes a favourite fall dessert because of the pumpkin pie spice pairing. The flavour combination is unique and stands out as very special.
• Easy Substitutes : The recipe can be easily made vegan by using a vegan buttermilk keeping the remaining ingredients in the sponge recipe the same. Use a plant based cream stabilized with agar agar and use a vegan chocolate, else pair the sponge with your favourite filling. The pumpkin pie spice can also be substituted for vanilla, coffee, orange zest, cinnamon etc. There’s just so much you can do!

Baker’s Tips for Success

1. Cool Layers Thoroughly: Because this cake is eggless, do allow it to cool in the tin sufficiently before attempting to demold it. Also do allow the layers to cool completely before layering to help the mousse hold form. Chill the cake well for cleaner slicing.
2. Gelatin : Cold mousse gelatin can be ground dry directly with the sugar and spice and I find it far easier and far more effective to use. If using normal gelatin, please bloom it over 2 tbsp of water and proceed with the recipe. If using agar agar, please use one of good strength and use an amount you have experimented with. This Eggless Chocolate Coffee Vanilla Bean Ombre Cake recipe is a good place to start if you are unfamiliar with the ingredient as I use agar agar often.
3. Enhance the Chocolate: Don’t skip the pumpkin pie spice in the cake batter — it adds subtle notes that tie all the elements of the eggless chocolate pumpkin pie spice cake together. There is a simple home made recipe for pumpkin pie spice you can find here, a blend of warming spices as cinnamon, ginger, cloves, nutmeg and all spice with a hint of black pepper at times.
4. Use an Acetate Sheet: I always get the neatest layers for a naked cake if I use an acetate sheet. Make the freezer your friend and be patient if you want clean layers. I find this the best way to get a clean, modern, naked cake result.
5. Plan ahead: Bake the cake a day before if you like, cool it completely and wrap in in clingwrap and refrigerate it. To get a silky, luscious ganache use room temperature couverture chocolate and give the mixture time to rest, then mix it gently trying not to trap air. You will get a silky, smooth ganache. To reheat, either do it over warm water or in 10-15 second intervals in the microwave.

Eggless Chocolate Pumpkin Pie Spice Cake

Deeba Rajpal

A luscious eggless chocolate pumpkin pie spice cake layered with rich dark chocolate ganache and a light, moussey pumpkin pie spice white chocolate cream. Assembled in an acetate collar for a clean, modern naked cake finish!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Chill 10 hours hrs

Total Time 10 hours hrs 45 minutes mins

Course Dessert

Cuisine American

Servings 6 people

Ingredients

  

Chocolate Pumpkin Cake Layers

• 65 g neutral oil
• 75 g castor sugar
• ½ tsp vanilla extract
• 110 g cultured buttermilk chaas / chaach in India
• 10 g cocoa powder {1 tbsp} Dutch processed
• ½ tsp pumpkin pie spice
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp apple cider vinegar
• 1 pinch salt
• 90 g all-purpose flour maida
• 1 tbsp cornstarch cornflour in India

Pumpkin Pie Spice Cream

• 175 g 30% whipping cream chilled
• 2 tbsp icing sugar
• 1¼ tsp cold mousse gelatin or standard gelatin bloomed in 2–3 tbsp water
• 1 tsp pumpkin pie spice
• 100 g white couverture chocolate melted and cooled
• ¼ tsp vanilla extract

Chocolate Ganache Layer

• 115 g 25% cream Amul Fresh in India
• 90 g 54% dark couverture chocolate chopped
• 1 tsp ghee

Assembly & Garnishes

• 2.5-3 inch acetate sheet / collar
• 2 tbsp Pecan halves
• 1 cinnamon stick
• Edible flowers
• Fresh mint leaves

Get Instant Help

Instructions

 

Preparation & Cake Baking

• Preheat oven to 175°C (350°F). Line the bottoms and sides of two 6-inch round cake tins with parchment paper and lightly grease both.
• In a large bowl, whisk together the oil, castor sugar, cultured buttermilk/chaach, cocoa powder, pumpkin pie spice, baking powder, baking soda, salt, and apple cider vinegar until smooth.
• Add the all-purpose flour (maida) and cornstarch. Whisk to combine, then use a hand blender or electric beater to whisk until completely smooth, silky, and lump-free.
• Divide the batter evenly between the two prepared 6-inch tins. Bake for 18–20 minutes, or until a skewer inserted into the center comes out clean.
• Cool cakes in their tins for 30 minutes, then gently invert onto a wire rack to cool completely before assembly.

Chocolate Ganache

• Place the cream in a heatproof bowl and microwave for 20-30 seconds. Add the couverture chocolate and ghee.
• Cover and stand for 15-30 minutes until the chocolate has melted, then fold gently with a spatula until satiny smooth.

Pumpkin Pie Spice Cream

• Grind the sugar, pie spice and cold mousse gelatin together in a dry coffee/spice grinder until blended. (If using standard gelatin, leave to bloom over 2–3 tbsp of water).
• In a large bowl, beat the chilled whipping cream with the sugar-spice-gelatin blend until aerated and holding medium peaks. (If using bloomed standard gelatin, strain and blend it into the cream now).
• Add the cooled melted white couverture chocolate and ¼ tsp vanilla extract, blending until you have a thick, moussey cream that holds its shape.

[Assembly & Decoration]

• Place the first cooled cake layer on a serving plate or cake stand and secure a 2½-inch acetate sheet tightly around it to structure the naked cake.
• Pour ⅔ of the warm chocolate ganache over the bottom cake layer and place in the freezer for 10–15 minutes to set/firm up. Cover and reserve the remaining ⅓ ganache in the fridge.
• Spread ⅔ of the pumpkin pie spice cream evenly over the set ganache.
• Place the second cake layer on top, flat-side up, pressing into place very gently.
• Top with the remaining cream, smoothing with an offset spatula. Place in the freezer for 1 hour, then refrigerate overnight for the layers to set completely.
• Final Decorating: Next morning, place the cake in the freezer for 1 hour before peeling off the acetate sheet for razor-clean sides. Gently remove the acetate sheet.
• Reheat the remaining chocolate ganache 10 seconds at a time to reach a smooth, pourable consistency. Top the cream layer with ganache, gently swirling into place with an offset spatula.
• Garnish with pecan halves, a stick of cinnamon, edible flowers, fresh mint leaves, and an optional dusting of pumpkin pie spice or dark chocolate curls.

Notes

1. Acetate Sheet Secret: Freezing the cake for 1 hour prior to peeling off the acetate sheet ensures perfectly smooth, clean-cut sides for a professional bakery finish.

2. Couverture Chocolate & Ghee: Using high-quality 54% dark couverture chocolate provides depth, while 1 tsp of ghee adds a gorgeous glossy sheen to the ganache.

3. Gelatin Options: Cold mousse gelatin is my favourite new discovery and it can be ground dry directly with the sugar and spice. If using normal gelatin, please bloom it over 2 tbsp of water and proceed with the recipe. For a vegetarian/vegan substitute please use agar agar. It’s normally the same amount at gelatin though it depends on the strength of the powder. It’s best to go with a measure you are familiar with. You can find a recipe suggestion here.

Keyword dark chocolate ganache, eggless chocolate cake, naked cake, pumpkin pie spice, white chocolate mousse