I want to share with you today this vegan chocolate pumpkin cake I made, not only it’s oil-free I also use my homemade pumpkin puree so this recipe is really special. If you are looking for a dairy-free dessert make sure to follow me via email or subscribe.
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If you are not a fan of vegetables and think it’s weird to combine them then you are missing something really good for your health and a better option when it comes to dessert. Please do check my zucchini dairy-free cake later to give you another idea of what to bake.
I love how easy it is to make a pumpkin puree using an immersion blender and then you can just freeze it if you are not planning to use it right away.
This vegan chocolate pumpkin cake can last up to a week when stored in the fridge in an airtight container. You can definitely serve it this coming holiday season or any day you feel like craving a chocolate cake.
For a super moist chocolate cake here’s another recipe to delight you and also I made it vegan. That my friend is the joy of baking and creating recipes that are dairy-free.
I haven’t mentioned too that this cake also contains spices, from cinnamon to nutmeg and ginger. Definitely, a flavourful vegan chocolate pumpkin cake to be enjoyed by everyone. Even if you are not a fan of dairy-free desserts I can assure you that it’s good or rather better.
Because this recipe is so easy you will never fail to create the batter of this vegan cake as long as you follow the measurements used. The ingredients are very easy to find, and for sure you have them in your pantry.
On how to make a pumpkin puree do check out my dairy-free pumpkin spice cake for the easy step-by-step process.
Vegan Chocolate Pumpkin Cake
Ingredients:
- 1 ¾ cups (221 g) all-purpose flour
- ¾ cup (90 g) cocoa powder
- 2 cups (400 g) sugar (I use white granulated)
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
- 1 tsp salt
- ? cup (90 ml) maple syrup
- ½ cup applesauce ( or you can use ½ cup canola oil)
- 2 tsp vanilla
- 1 can pumpkin puree ( I use homemade puree)
- Buttermilk (1 cup soy milk + 1 tbsp fresh lemon juice)
Instructions
- Preheat your oven to 180C or 350F.
- Prepare your buttermilk and set it aside for 5 minutes. Buttermilk is a mixture of 1 cup soy milk and 1 tbsp fresh lemon juice.
- In a large bowl mix all dry ingredients: all-purpose flour, cocoa powder, sugar, baking powder, baking soda, ginger, cinnamon, nutmeg and salt. Mix well.
- In a separate small bowl mix wet ingredients together with pumpkin puree: maple syrup, applesauce, vanilla and buttermilk mixture. Mix well.
- Pour your wet mixture with the dry mixture slowly.
- Mix and combine well.
- Prepare your baking pan for the vegan chocolate pumpkin cake. Spray it with oil or put a parchment paper extending it enough to lift your cake easily.
- Bake for about 40 to 50 minutes or until a toothpick is inserted and comes out clean.
- Wait for it to cool before transferring into your cooling wire rack.
- Serve with a buttercream frosting with cinnamon or chocolate frosting.
Notes
- You can substitute applesauce with canola oil or make your own applesauce.
- For the sugar, I use white granulated sugar.
- For the puree, you can use the canned pumpkin puree.
- I use two baking pans for this recipe (round and loaf) therefore it can yield up to 14 servings.
Vegan Chocolate Pumpkin Cake
Ingredients Needed
- 1 3/4 cups all-purpose flour (221 g)
- 3/4 cup cocoa powder (90 g)
- 2 cups granulated white sugar (400 g)
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1 tsp salt
- 1/3 cup maple syrup
- 1/2 cup applesauce (substitute of 1/2 cup canola oil)
- 2 tsp vanilla
- 1 can pumpkin puree (I use homemade puree)
- 1 cup buttermilk (1 cup soy milk & 1 tbsp lemon juice)
Instructions
- Preheat your oven to 180C or 350F.
- Prepare your buttermilk and set aside for 5 minutes. Buttermilk is a mixture of 1 cup soy milk and 1 tbsp fresh lemon juice.
- In a large bowl mix all dry ingredients: cocoa powder, sugar, baking powder, baking soda, ginger, cinnamon, nutmeg and salt. Mix well.
- In a separate small bowl mix liquid ingredients together with pumpkin puree: maple syrup, applesauce, vanilla and buttermilk mixture. Mix well.
- Pour your liquid mixture with dry mixture slowly.
- Mix and combine well.
- Prepare your baking pan for the vegan chocolate pumpkin cake. Spray it with oil or put a parchment paper extending it enough to lift your cake easily.
- Bake for about 40 to 50 minutes or until a toothpick is inserted and comes out clean.
- Wait for it to cool before transferring into your cooling rack.
- Serve with a buttercream frosting with cinnamon or chocolate frosting.
Video
Notes
- You can substitute applesauce with canola oil or make your own applesauce.
- For the sugar, I use white granulated sugar.
- For the puree, you can use the canned pumpkin puree.
- I use two baking pans for this recipe (round and loaf) therefore it can yield up to 14 servings.
For the frosting, I use buttercream frosting having the same ingredients use in the pumpkin spice cake, and just mix. I actually did not weigh or measure everything because sometimes you gotta get loose and not follow all the rules. But for accuracy here is the recipe.
Try it and experiment in the kitchen although I wouldn’t recommend it because I guess it’s not a good practice and also we do not want to waste anything unless it can be salvaged. But it’s a fun learning experience.
I hope you can try this recipe and let me know how it goes. I also added some cinnamon powder on top of the frosting before enjoying eating it.
If you like this vegan chocolate pumpkin cake, give it a like, comment or follow me along. Also, if you make this recipe be sure to tag me on Instagram #therunningbaker24 and @therunningbaker24. Happy dairy-free eating!
Nutrition:
216 Calories per serving | Total Fat 0.8g | Saturated Fat 0.4g | Cholesterol 0mg | Sodium 304mg | Total Carbohydrate 51g | Dietary Fiber 2.5g | Total Sugars 34.7g | Protein 2.7g | Vitamin D 0mcg | Calcium 43mg | Iron 2mg | Potassium 247mg
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This is a great recipe alternative thank you I love all the flavour combinations going on here.