Vegan Pumpkin Chocolate Cake
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In this new episode, we show you how to make this vegan pumpkin chocolate cake recipe you need to try!
This easy vegan pumpkin chocolate cake will be the star of your dessert table this holiday season. This vegan cake is amazingly spiced, fluffy, soft, perfectly moist and will melt in your mouth.
Topped with some delicious vegan whipped cream, some homemade pumpkin spice syrup, and pumpkin seeds, this pumpkin cake is one of our favorite recipes this season and we will definitely serve it during Thanksgiving!
We truly can’t wait for you to try this tasty vegan pumpkin chocolate cake recipe.
Bon appétit!
Difficulty: 
Prep time: 15 mins / Cook time: 55 mins / Servings: 10 people
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Pumpkin Chocolate Cake
2 cups (290g) - Flour
1 tbsp (6.5g) - Pumpkin spice
3 tsp (12g) - Baking powder
1½ tsp (9g) - Baking soda
1 pinch - Sea salt
½ cup (90g) - Grapeseed oil
½ cup (105g) - Coconut oil
½ cup (60g) - Coconut sugar
½ cup (95g) - Xylitol
3 tsp (12g) - Vanilla extract
15 oz (141g) - Pumpkin puree
½ cup (100g) - Soy milk
6 oz (170g) - Vegan dark chocolate
Toppings
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, mixing bowls.
Pumpkin Chocolate Cake
1 - Combine the baking soda, baking powder, pumpkin spice, sea salt, and flour into a medium-size bowl. Then, mix with a silicone whisk until fully combined.
Tip: We store our ingredients in these mixing bowls and mini glass bowls from Duralex while cooking. We love Duralex for their quality products and low prices!
2 - In a separate bowl, add the pumpkin puree, xylitol, and coconut sugar. Then, whisk together until fully combined.
3 - Next, whisk in the grapeseed and coconut oil as well as the rest of the wet ingredients, and set aside.
4 - Finely chop up the chocolate into small chunks using a sharp knife.
Tip: We recommend you use a Santoku knife for this task. We love Japanese knives and recommend this quality kit from GLOBAL for home and professional chefs. We also love this reversible cutting board with integrated hand grips from John Boos.
5 - Add the flour to the wet pumpkin mix. Using a silicone spatula, fully combine everything together to form a smooth batter.
6 - Finally, stir through the chocolate chunks.
7 - Preheat your oven at 370℉ (185℃).
8 - Grease and line a round cake pan with parchment paper.
9 - Pour the cake batter in and spread evenly over the pan. Finally, sprinkle over pumpkin seeds before baking at 370℉ (185℃) for 55 minutes (or until a cake tester/skewer comes out clean).
10 - Once baked, allow the cake to cool in the pan before flipping it onto a cooling rack in order to remove it from the pan. Then, flip it back over and transfer it onto a plate.
11 - Slice and serve with vegan whipped cream, a drizzle of pumpkin syrup, and an extra sprinkle of pumpkin seeds.
12 - Enjoy!
Watch our video for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.