Vegan Chocolate Pumpkin Cake Recipe

Ever wondered what pure autumn bliss tastes like? Let me introduce you to my latest culinary obsession: a plant-based pumpkin chocolate cake that’s basically a warm hug in dessert form.

I love crafting vegan desserts that are loaded with the richness of fall flavors, and this Vegan Chocolate Pumpkin Cake is a delightful example. The creamy blend of canned pumpkin puree with almond milk makes a moist cake that has the seasonal warmth of pumpkin—even my husband, who is a die-hard chocolate lover, thinks this chocolate creation is a must-try.

Vegan Chocolate Pumpkin Cake Recipe Ingredients

• Canned Pumpkin Puree: Rich in fiber and vitamin A, adds moisture.
• Almond Milk: Dairy-free plant-based milk alternative, low in calories.
• Granulated Sugar: Adds sweetness, provides structure and moisture retention.
• Coconut Oil: Healthy fat source, adds richness and moisture.
• Vanilla Extract: Enhances sweetness, adds aromatic depth.
• Unsweetened Cocoa Powder: Rich in antioxidants, adds chocolate flavor.
• Baking Powder: Leavening agent, provides a light and fluffy texture.
• Ground Cinnamon: Adds warmth and spiced depth, complements pumpkin.

Vegan Chocolate Pumpkin Cake Recipe Ingredient Quantities

• 1 cup canned pumpkin puree
• 1 cup almond milk
• 1 teaspoon apple cider vinegar
• 3/4 cup granulated sugar
• 1/2 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg

How to Make this Vegan Chocolate Pumpkin Cake Recipe

1. Set your oven to 350°F (175°C) to warm it up. Prepare a round cake pan that measures 9 inches across and either grease it or place parchment paper in it. That will make 15 steps.

2. In a big mixing bowl, combine the canned pumpkin puree, almond milk, and apple cider vinegar, and whisk well. Allow them to sit for 5 minutes. This will make the mixture curdle slightly (and is a good substitute for buttermilk, if you don’t have that on hand).

3. Add the granulated sugar, melted coconut oil, and vanilla extract to the pumpkin mixture. Combine with a mixer until everything is well mixed.

4. In another bowl, combine the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, ground cinnamon, salt, and ground nutmeg. sifting them together.

5. Slowly incorporate the dry ingredients into the wet ingredients, mixing gently until completely merged. Be cautious not to blend too thoroughly.

6. Smooth the top of the batter with a spatula and pour it into the prepared cake pan.

7. Preheat oven to 350 degrees.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

8. Take the cake out of the oven and let it sit in the pan to cool for about 10 minutes.

9. Move the wire rack to the desired location to be cool and the cake to the wire rack to be cool pre-serving and pre-frosting, if so desired.

10. Savor every single bite of your plant-based pumpkin chocolate cake.

Vegan Chocolate Pumpkin Cake Recipe Equipment Needed

1. Oven
2. 9-inch round cake pan
3. Parchment paper (optional)
4. Pastry brush or paper towel for greasing
5. Large mixing bowl
6. Medium mixing bowl
7. Whisk
8. Mixer
9. Sifter
10. Spatula
11. Measuring cups
12. Measuring spoons
13. Toothpick
14. Wire rack

FAQ

• Can I use freshly made pumpkin puree instead of canned?Certainly, fresh pumpkin puree can be used. Just ensure that it has a comparable texture and moisture content to what you’ll find in a can.
• What can I use instead of almond milk?Any other plant-based milk may be used in place of this; try soy, oat, or coconut milk.
• Is there a substitute for coconut oil?Yes, you may use vegetable oil or some other oil with a mild flavor as a substitute.
• How do I store the Vegan Chocolate Pumpkin Cake?Keep the cake in a sealed container at room temperature for 3 days or in the sealed container in the refrigerator for a week.
• Can I make this cake gluten-free?Absolutely, you can substitute a gluten-free all-purpose flour blend for regular flour.
• Can I add chocolate chips to the cake?Certainly! Including approximately 1/2 cup of vegan chocolate chips in the batter would boost the chocolatey taste.

Vegan Chocolate Pumpkin Cake Recipe Substitutions and Variations

Soy milk or oat milk can be used as substitutes for almond milk to create different, nut-free, plant-based options.
Coconut oil: For a similar texture, use another neutral oil such as canola oil or melted vegan butter.
Coconut sugar or maple syrup (natural sweetener) can be substituted for granulated sugar.
Whole wheat flour: You can use all-purpose flour or a gluten-free flour blend to suit dietary preferences.
Cocoa powder that is not sweet: When seeking out a substitute for this ingredient, try using powder made from cacao beans. This will give you a slightly richer chocolate flavor.

Pro Tips

1. Enhance Flavor Depth Consider adding a tablespoon of espresso powder or instant coffee to the dry ingredients. This will enhance the chocolate flavor without adding a strong coffee taste.

2. Moisture Boost For an extra moist cake, mix a couple of tablespoons of applesauce into the wet ingredients. This adds extra moisture without altering the flavors significantly.

3. Spice Variation To give the cake a spicier kick, try adding a pinch of ground cloves or cardamom in addition to the cinnamon and nutmeg. This will create a more complex spice profile.

4. Texture Improvement Toast the flour slightly in the oven before using it. Spread it out on a baking sheet and bake it for about 5 minutes at 350°F, then let it cool. This can add a subtle, nutty flavor and lightens the texture of the cake.

5. Frosting Suggestion Pair this cake with a vegan cream cheese frosting or a simple chocolate ganache made with almond milk and dark chocolate. It complements the cake’s flavors beautifully and adds a creamy finish.