Pumpkin Chocolate Cake Recipe – Vegan & Gluten-Free Delight

Last Updated on 2 months by Neha Deshmukh

Pumpkin Chocolate Cake Recipe – Vegan & Gluten-Free Delight

Hey everyone! If you’re anything like me, the scent of pumpkin spice and chocolate is pure autumn bliss. I stumbled upon this recipe a few years ago, trying to create a dessert that felt both comforting and catered to a few dietary needs. And honestly? It’s become a fall staple in my kitchen ever since. This vegan and gluten-free pumpkin chocolate cake is unbelievably moist, rich, and surprisingly easy to make. Let’s get baking!

Why You’ll Love This Recipe

This isn’t just another pumpkin cake. It’s a celebration of flavors! The deep chocolate complements the warm pumpkin beautifully, and the vegan, gluten-free aspect means everyone can enjoy a slice (or two!). It’s perfect for Thanksgiving, Diwali, or just a cozy weekend treat. Plus, it’s not overly sweet, letting the natural flavors shine through.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 3 cups All-purpose flour (see Gluten-Free Adaptation section for alternatives)
• ¾ cup Unsweetened Cocoa powder
• 2 teaspoons Baking Soda
• ½ teaspoon Salt
• 2 cups Non-dairy unsweetened Milk (almond, soy, or oat work well)
• 2 tablespoons Apple Cider Vinegar
• 1 ½ cups Sugar
• ½ cup Coconut Oil, Melted
• 2 teaspoons Vanilla Extract
• 1 cup Pumpkin Puree (not pumpkin pie filling!)
• ½ cup Unsweetened Cocoa powder
• ½ cup Maple Syrup
• 3 tablespoons Almond butter or Cashew Butter
• 6 oz. Bittersweet or Dark Chocolate, chopped
• ½ cup Coconut Milk or Almond Milk
• 2 tablespoons Maple Syrup

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this cake:

• Coconut Oil: I love using refined coconut oil so you don’t get a strong coconut flavor, but unrefined works too if you enjoy it. It keeps the cake incredibly moist.
• Non-Dairy Milk: Any unsweetened non-dairy milk will do! Almond, soy, and oat milk are my go-tos. Each will give a slightly different texture, so feel free to experiment.
• Almond/Cashew Butter: This adds a lovely richness and depth of flavor. I often use almond butter, but cashew butter is even creamier!
• Maple Syrup: We’re using maple syrup as a natural sweetener, which adds a beautiful caramel note. You can adjust the amount to your liking.
• Cocoa Powder: Quality matters! Opt for a good quality unsweetened cocoa powder for a richer, more intense chocolate flavor. Dutch-processed cocoa powder will give a darker, smoother flavor.

Step-By-Step Instructions

Alright, let’s bake!

1. First, preheat your oven to 350°F (175°C). Grease two 8″ or 9″ round springform pans with coconut oil and line the bottoms with parchment paper. This ensures the cakes release easily.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. This evenly distributes the dry ingredients.
3. In a separate bowl, combine the non-dairy milk and apple cider vinegar. Let it sit for a few minutes until it gets slightly frothy. Then, whisk in the sugar, melted coconut oil, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Don’t overmix! Overmixing can lead to a tough cake. Divide the batter evenly between the prepared pans.
5. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans before frosting.
6. While the cakes cool, let’s make the ganache! In a small saucepan, simmer the coconut milk and maple syrup. Pour the hot mixture over the chopped chocolate and stir until smooth and glossy. Let it cool slightly.
7. Next, prepare the pumpkin filling. In a food processor or blender, combine the pumpkin puree, cocoa powder, maple syrup, and almond/cashew butter. Blend until creamy and smooth.
8. Level one cake layer with a serrated knife. Spread the pumpkin filling evenly over the top, then carefully stack the second layer on top.
9. Pour the cooled ganache over the cake, allowing it to drip down the sides. Refrigerate for at least 1 hour before serving. This helps the ganache set.

Expert Tips

• Don’t skip the parchment paper! It’s a lifesaver for easy cake removal.
• Make sure your coconut oil is fully melted but not hot when adding it to the wet ingredients.
• A little bit of coffee powder added to the cocoa powder enhances the chocolate flavor.

Variations

• Spice it Up: Add ½ teaspoon of cinnamon or ¼ teaspoon of nutmeg to the dry ingredients for a warmer, spicier flavor.
• Chocolate Chips: Fold in ½ cup of vegan chocolate chips into the batter for extra chocolatey goodness. My kids love this!
• Nuts: Sprinkle chopped pecans or walnuts on top of the ganache for added crunch.

Vegan Adaptation

This recipe is already vegan! Just ensure your chocolate is dairy-free.

Gluten-Free Adaptation

To make this cake gluten-free, swap the all-purpose flour for a gluten-free all-purpose blend. I recommend a blend that contains xanthan gum for best results. Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour is a great option. You might need to add an extra tablespoon or two of non-dairy milk if the batter seems too thick.

Spice Level Adjustment

If you’re a spice fiend, don’t be shy! Increase the cinnamon to 1 teaspoon and add a pinch of cloves or allspice. For a milder flavor, stick to the ½ teaspoon of cinnamon.

Festival Adaptations

• Thanksgiving: A classic pairing! The pumpkin and spice flavors are perfect for the holiday.
• Diwali: Add a pinch of cardamom to the pumpkin filling for a fragrant, festive twist.

Serving Suggestions

Serve this cake chilled or at room temperature. A dollop of vegan whipped cream or a sprinkle of cocoa powder makes it even more special. It pairs beautifully with a cup of chai or a glass of almond milk.

Storage Instructions

Store leftover cake in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in foil before freezing.

FAQs

Is this cake better made with almond or cashew butter?

Both are delicious! Cashew butter will give you a slightly creamier texture, while almond butter has a more distinct flavor. It really comes down to personal preference.

Can I use a different type of non-dairy milk?

Absolutely! Soy, oat, and even rice milk will work. Just make sure it’s unsweetened.

How can I tell if the cake is fully baked?

The toothpick test is your best friend! Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, it’s done.

Can this cake be frozen?

Yes! Wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.

What’s the best way to get a smooth ganache?

Make sure your coconut milk is hot enough to melt the chocolate, but not boiling. Stir gently and continuously until the chocolate is fully melted and the ganache is smooth and glossy.