Pull-Apart Pumpkin Cake (Dairy-Free Sponge Recipe) with Video!

If you are planning a Halloween party for entertaining, you will always need some kind of cake as a centre piece for the party table. Layer cakes, like the Bat 'n' Burg, will always impress older kids and adults, but little children are much more easily impressed. So, if you're entertaining little ones, you don't need to go to so much bother: this pull-apart cake will make your life easier, and will make sure everyone has a piece of cake that's the same size.

This video demonstrates how to make a pumpkin themed cake, but you could do anything like a bat, or a ghost. It's completely up to you!

 

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DIFFICULTY

Requires mixing and piping icing

TIME

About 2 hours

RECIPE RATING

Easy!

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INGREDIMENTS

Makes 12 cupcakes

4 ounces (115 grammes) white spelt flour

½ teaspoon baking powder
1 tablespoon (15 millilitres) cocoa powder
2 medium (US large) eggs

2 ounces (55 grammes, 60 millilitres) sunflower oil

2 ounces (55 grammes) caster sugar

2ounces (55 grammes) soft light brown sugar

1 teaspoon vanilla essence

To decorate

Melted milk or dark chocolate, roughly 3 ounces (85 grammes)
12 ounces to 1 pound (340 to 455 grammes) buttercream icing, coloured orange, made using margarine for a dairy-free option

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FREE FROM

Dairy, nuts, wheat, yeast

CONTAINS

Spelt, eggs, refined sugar

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STORAGE

These keep for up to 2 weeks in an airtight container at room temperature.