Vegan Chocolate Pumpkin Cake
Here’s the recipe for vegan chocolate pumpkin cake.
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Fall is a pretty short season, so I have to share all of my pumpkin dessert recipes. This cake is super gooey, moist, and delicious. This cake has chocolate chips, sprinkles, and pumpkin. This cake is also oil-free. I used maple syrup to sweeten this cake, which is a natural sweetener. I also used chocolate chips for additional sweetness.
Ingredients
- Oat Flour: The first ingredient you need for this recipe is oat flour. To make oat flour, blend rolled oats in a blender.
- Baking Soda: The next ingredient you need is baking soda. This recipe calls for 1/2 tsp of baking powder.
- Maple Syrup: For this chocolate pumpkin cake recipe, you need 3 tbsp of maple syrup. I like using maple syrup to sweeten my dessert recipes because it’s a natural sweetener and is super sweet!
- Vanilla Extract: Next, you need a splash of vanilla extract.
- Pumpkin Pie Spice: You also need pumpkin pie spice. Pumpkin pie spice is essential in pumpkin recipes, and this recipe calls for 1/2 tsp of pumpkin pie spice.
- Cocoa Powder: The next ingredient you need is cocoa powder. This recipe calls for 1/4 cup of cocoa powder. I used Hershey’s Unsweetened Cocoa Powder in this recipe.
- Almond Milk: The next ingredient you need is almond milk, or a nut milk of your choice.
- Chocolate Chips: The next ingredient you need is chocolate chips. This recipe calls for 1 tbsp of chocolate chips, but feel free to use more.
- Canned Pumpkin: The last ingredient you need is canned pumpkin. This recipe calls for 1/2 cup of canned pumpkin.
Directions
First, preheat the oven to 350°.
Then, blend one cup of rolled oats in a blender to make oat flour.
Next, combine the dry ingredients together: oat flour, baking soda, pumpkin pie spice, and cocoa powder.
Then, coming the wet ingredients to a separate bowl: maple syrup, vanilla extract, almond milk, and canned pumpkin.
Slowly fold the dry ingredients in the wet ingredients.
Then, fold in the chocolate chips.
Spray a cake pan with olive oil spray.
After that, pour the cake patter into the pan.
Bake at 350° for 15 minutes.
Let cool and enjoy!
Vegan Chocolate Pumpkin Cake
Ingredients
- 1 cup oat flour
- 1/2 tsp baking soda
- 3 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
- 1/4 cup cocoa powder
- 1/2 cup almond milk
- 1 tbsp chocolate chips
- 1/2 cup canned pumpkin
Instructions
- Preheat oven to 350°
- Blend rolled oats in a blender to make oat flour.
- Combine dry ingredients to one bowl: oat flour, baking soda, cocoa powder, and pumpkin pie spice
- Combine wet ingredients to a seperate bowl: maple syrup, vanilla extract, almond milk, and pumpkin puree
- Slowly fold dry ingredients into wet ingredients
- Fold in chocolate chips
- Spray cake pan with olive oil spray
- Add cake batter to pan
- Sprinkle sprinkles and more chocolate chips on top
- Bake at 350° for 15 minutes
- Let cool and enjoy!
Notes
What better time to make a chocolate pumpkin cake than during the fall? This cake turned out so gooey and delicious, and I highly recommend making it if you love pumpkin and chocolate. You can add all the toppings you want on your cake. I added chocolate chips and sprinkles, but you could add fruit, icing, or another topping. Decorating a cake is the fun part, so add any toppings you want.
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