LAY HO MA everyone! If you joined me in the previous episode, you'll now be able to use that same pumpkin spice pureé on this amazing vegan pumpkin spice CAKE! Oh, and we're also making a delicious coconut frosting made with real young Thai coconut meat! If you're into sweet delights or you're scrambling for an easy vegan dessert recipe, you've come to the right place. Roll your sleeves up and brace yourself for the easiest, no BS vegan pumpkin spice cake recipe with a coconut frosting.

Ingredients for Pumpkin Spice Cake:
- 1/2 cup pumpkin spice pureé
- 1 cup cane sugar
- 1/4 cup melted coconut oil (plus a little for greasing your pan)
- 1 cup coconut or almond milk
- 1 tsp salt
- 2 tbsp cinnamon
- 1 tsp baking powder
- 1.5 cups flour

Ingredients for Coconut Frosting:
- 1 young Thai coconut (meat)
- 1/2 cup cane sugar
- 1 tsp vanilla extract
- 1 tbsp coconut or almond milk
- 1/4 cup cashews

Directions for Pumpkin Spice Cake:
1. preheat your oven to 350F
2. in a mixing bowl, add your pumpkin spice pureé, cane sugar, coconut oil, and coconut or almond milk
3. whisk
4. add in the salt, cinnamon, baking powder, and flour
5. mix
6. oil an 8 inch baking pan, pour in your batter, and spread
7. bake in the oven for 50 min

Directions for Coconut Frosting:
1. to open the coconut, CAREFULLY chop (with a heavy duty knife) 4 sides on the top to create an opening
2. separate the coconut meat with a spoon
3. harvest the meat and rinse in cold water
4. strain out your coconut water with a sieve and use for another recipe or drink straight up!
5. in a blender, add your coconut meat, cane sugar, vanilla extract, milk, cashews, and blend on high speed
6. refrigerate the frosting to thicken up more
7. when the cake is done, let is cool in room temperature before adding on the frosting
8. ENJOY!!

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Wil Yeung is a wedding and commercial photographer. He is also the advertorial photographer for, contract photographer for the city of Mississauga, and the official Japan Festival Canada photographer. Join me in my channel for episodes on photography, entrepreneur motivation, and of course no BS vegan recipes.

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Learn how to make vegan pumpkin spice pureé:
If you're in hot water (pun intended) with that special someone, you're definitely going to want to make this to sweeten things up! Let's make some dairy-free vegan chocolate with fresh strawberries and blueberries together! Remember to like, comment, and subscribe for more vegan recipes!

- cacao butter 225g
- cacao powder 225g
- maple syrup 1/4 cup (or to your preference)
- fresh strawberries
- fresh blueberries
- natural almonds
- coconut oil

1. Chop your almonds into pieces
2. Prep your strawberries
3. Wash and dry your blueberries
4. Bring a 1/4 pot of water to boil, lower the heat and place a mixing bowl on top (this is your double-boiler)
5. Melt your cacao butter in the mixing bowl
6. Add coconut oil
7. Add cacao powder
8. Add maple syrup
9. Stir until all melted
10. Pour over a baking pan lined with parchment paper
11. Place randomly your strawberries and blueberries
12. Sprinkle randomly your chopped almonds
13. Place in fridge for 3-4 hours
14. Enjoy!
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~Wil Yeung