Eggless Moist Pumpkin Cake

1. Preheat oven at 180°C/355°F.

2. In a bowl, sift the flour, baking powder, baking soda, nutmeg, clove and salt. Set aside.

3. In another large bowl, add the sugar, oil, yogurt and vanilla extract. Mix vigorously until well combined.

4. Add the puree. Mix until well combined.

5. Add the sifted dry ingredients in 2 batches. Mix until just combined, do not over mix. After adding the remaining batch, if the batter is too dry add tbsp of milk, one at a time. I added 2 tbsp for mine. Mix until just combined, do not over mix.  

6. Grease a 7.5-inch baking pans and line them with parchment papers. Pour the batter into the pan. Tap the pan on the table few time to release air bubbles.

7. Bake in preheated oven at 180°C/355°F for about 30-35 minutes.

8. Cool the cake on cooling rack for at least 15 min or until it is completely cool before slicing. Slice the cake into 2 sheets and set aside. Trim the sides with the 7-inch cake ring.

Cream Cheese Frosting

1. In a small bowl, add cream cheese and sugar. Mash to softened the cream cheese and until combined.

2. In a large chilled bowl, add whipping cream. Mix on low speed for few seconds until bubbly.

3. Add in the cream cheese into the cream. Continue to mix on low speed until the mixture is thicker. Then switch to medium speed. Stop mixing when the consistency is stiff. Do not go any further as it will be curdled and not worked.

Assemble the cake 1

1. Add 1 layer of cake. Brush with some milk to moisture the cake. Then pipe a layer of frosting. Refrigerate for about 15-20 min.

Pumpkin Jelly

1. In a small bowl, add water and gelatin. Give it a quick stir.

2. Over a bowl of hot water, stir until the gelatin is well dissolved. Remove from the hot water.

3. Add in the pumpkin puree. Stir until well combined.

Assemble the cake 2

1. Pour about 300ml of the pumpkin jelly mixture onto the cake to form a layer of approximately 4mm thick.

2. Refrigerate for 30 min.

3. Pipe another layer of frosting.

4. Add the other slice of cake. Brush with some milk to moisture the cake.

5. Pipe another layer of frosting.

6. Refrigerate for 15-20min.

7. Using a 6-inch ring. Place it in the middle of the cake.

8. Pour in the remaining (approximately 180ml) of the pumpkin jelly mixture onto the cake. That will form a layer of about 3-4mm thick of jelly right in the middle.

9. Refrigerate it for about 20-30min.

10. Remove the 6-inch ring. Pipe the frosting around the rim of the ring. Level the frosting with a small offset spatula.

11. Refrigerate for 2 hours or overnight.

12. Remove the large ring. Smoothen the edges with a small offset spatula.

13. Cake is ready to serve.