The nights are getting darker, the clocks are going back next week, it’s safe to say it’s officially autumn and with that it seemed pretty fitting to have 50 shades of autumn as the theme for Cake Club this month.

When I first found this out, I thought right I’m going to make something ambitious this time, some sort of pie or cake perhaps, different shades in colour with leaves made out of rolled icing which I would paint gold. That doesn’t sound too amazing but for the past few months with cake club I’ve always found that I’ve either forgotten the date and it’s got to the day before and I’m like crap what can I make so have whipped up something simple or have just picked quite safe options.

So, I thought about what I would make and then, a week before as I was looking into pumpkin pie recipes I thought, as Amanda who comes to cake club is dairy free, I would make a cake so that she could have another option to eat, rather than just her own. I have made raw cakes and some gluten and dairy free cakes in the past which actually turned out quite nice (you can read about my adventure with the banoffe raw cake I made at Easter!) so I thought I’ll find a dairy free pumpkin recipe to make and I can still decorate it and make it look fab!

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