Vegan Chocolate Pumpkin Cake
A great way to add vegetables to your sweets, this vegan chocolate pumpkin cake will surely please everyone. A good balance of healthy and sweet treats in your diet.
Ingredients
- 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
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.
