Super Healthy Pumpkin Chocolate Cake. Bake this cake low and slow for the softest, most moist vegan spiced pumpkin cake.. Low and slow baking is when you lower the oven temperature and slow down the baking time. A pumpkin chocolate cake for my 25th birthday, with two layers and a beautiful chocolate glaze. Mix until combined. Some responses I got: “Can I get two more slices please?” – my husband, “Is this really vegan?? ?” – one of my girlfriends. It's a tasty, easy, 1-bowl recipe with no unusual ingredients. Then use a spatula to finish gently folding the ingredients together until the batter is just combined. If you make this Vegan Pumpkin Sheet Cake, please snap a photo and tag #jessicainthekitchen on Instagram! They’re packed with flavor from pumpkin and brown sugar, easy to whip up in 30 minutes, and they’re completely vegan. Or, you can always purchase a ready-made vegan frosting. Just add pumpkin and non dairy milk and bake. Whisk until sugar is dissolved. Mix together all the ingredients in a glass mixing bowl. Vegan Chocolate Pumpkin Cake Double Chocolate Chip Vegan Donuts Disclosure: These posts may contain affiliate links, which means I receive a small commission on any purchase you make through one of these links, at no additional cost to you! Vegan Chocolate Cake Recipe. Preheat the oven to 350F and line three 8″ cake pans with olive oil and parchment paper. Coffee, pumpkin, pumpkin pie spices, and chocolate all combined in one gooey, saucy, pudding cake. Incoming BOLD but TRUE statement: This Vegan Pumpkin Sheet Cake is one of the BEST cakes I’ve ever made! I kid you not, this is a fully vegan, grain free, and gluten free pumpkin cake! The next time you bake a chocolate cake, add a little pumpkin and you won’t be sorry. And because this recipe is made with cashews, it uses a lot less sugar than traditional cream cheese frostings. That's it. I didn’t want an airy cake with zero flavour, a moist cake that was oily in any way, or a cake that wasn’t fluffy. I know that pumpkin based desserts are usually only reserved for September/October, but given that pumpkin puree comes in tins I see no reason to not indulge in pumpkin … Hands down, my favorite way to eat this homemade pumpkin cake is with my 3 ingredient plant-based pumpkin spice frosting, because it’s easy to make and tastes out-of-this-world delicious. The cream cheese frosting from my carrot cake uses storebought vegan cream cheese instead of cashews. In a separate bowl, sift together the flour, spices and salt. Add in the flour, baking powder, pumpkin spice, sea salt and optional vanilla extract. This vegan chocolate pumpkin cake is a party in your mouth. I love spending time in the kitchen cookin’ up delicious vegan comfort foods! but it’ll melt your frosting, no matter the kind, almost immediately. (1 Quart Mason Jar), makes 1 NEW on the blog are these Gingerbread Energy Bites, Need a perfect Christmas Breakfast or just an amaz, New on the blog - Slow Cooker Hot Chocolate/Hot Co, New on the blog are my 25 Favourite Vegan Christma. Rich, delicious, dairy free, and allergy friendly chocolate buttercream frosting. In a large bowl, whisk together the flour, sugar, pumpkin spice, baking powder, cinnamon, and baking soda. VEGAN GLUTEN FREE PUMPKIN CAKE I am not kidding when I say this is one of my best cake recipes I’ve written over the years. Crustless Pumpkin … Because it’s a pan most of us already have (9 x 13), and it has the same ease of making a whole cake in one pan, and it’s fluffy, makes a great size and produces a height that would be much higher than if all of this were spread over an entire sheet cake. These sweet pumpkin recipes are totally egg-free, dairy-free, and of course vegan. In a mug, add in the oil, milk, sugar and pumpkin puree. You can definitely serve it this coming holiday season or … This chocolate pumpkin cake is bursting with chocolate-y flavor, and the nutrition and moisture from pumpkin puree. But don't let that fool you! Pumpkin chocolate chip cake bars Vegan pumpkin mac and cheese Stuffed mini pumpkins with cranberry and pecan rice If you tried this recipe let me know how it went! (1 Quart Mason Jar), makes 1 medium size loaf 8.5 by 4.5 inch. Why? Using a wooden spoon or rubber spatula, gently mix/fold the ingredients together just until the batter is well combined. Preheat your oven to 325ºF and oil an 11x7-inch or 9x9-inch baking dish. The batter will be thick. Let the cake cool fully if you plan to add frosting! Normally I don’t struggle one bit devouring a cake after I finish creating and shooting, but this time I almost ALMOST deemed these Mini Pumpkin Bundt Cakes too cute to eat (spoiler alert: I found a way). Make it with canned pumpkin, the inside of a jack-o-lantern or even try butternut squash. Or if you prefer a round cake, then you can make 6″ two-layer cake with this recipe. I know that pumpkin based desserts are usually only reserved for September/October, but given that pumpkin puree comes in tins I see no reason to not indulge in pumpkin treats year round. We’d also love if you would leave a comment below, and give the recipe a rating! If you cannot find pumpkin pie spice, you can simply use the ingredients that are in pumpkin pie spice blend such as cinnamon, nutmug, ginger, and cloves to still be able to make this recipe. Dense, gooey, and almost fudgy in texture, toeing the line between a brownie and a cake, this is one of my favourite autumn desserts. Furthermore it’s dairy and egg This Vegan Pumpkin Sheet Cake is going to be your new FAVOURITE seasonal cake! Add water or unsweetened almond milk and apple cider vinegar and beat/whisk again. Liberally grease a 12–cup bundt pan pan with coconut oil or palm shortening and set aside. Vegan pumpkin cake is soft, moist, fluffy, and made in 1-bowl! Super Healthy Pumpkin Chocolate Cake One Bowl Vegan Low Fat Oil Free Option 8 Ingredients This simple chocolate cake is so good it will make you forget all about pumpkin pie! We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. And if you don't like It's so easy to make & read on for all the tips to make your best sheet cake pan ever! This frosting has been my go-to for cakes and cupcakes. It's perfect for holiday parties too! Hands down, my favorite way to eat this homemade pumpkin cake is with my 3 ingredient plant-based pumpkin spice frosting, because it’s easy to make and tastes out-of-this-world delicious. It’s a gluten free and vegan pumpkin cake covered with chocolate frosting. This Vegan Chocolate Chip Pumpkin Bread is so tender, it's deliciously moist, chocolatey, pumpkin infused, and surprisingly easy to make too! Vegan pumpkin cake is made with common pantry staples. To make it, add half of the orange batter into another mixing bowl. Vegan Chocolate Roll Cake I had just made a rolled pumpkin cake and it turned out so well, I asked Eric if I could make him a chocolate rolled cake for his birthday. Spread the “buttercream” on top and all around the cake with a spatula. It's the perfect mix of moist, fluffy and spiced! Enjoy this spiced pumpkin cake as a simple fall-flavored evening dessert. Recipes for pumpkin desserts like this are easy and delicious. Keeps for up to 5 days in there. Set aside. Make it as a loaf cake, mini loaf cakes or even as a pumpkin brownie. Some of my favorite recipes are chocolate banana bread, moist carrot cake, chocolate zucchini bread, and this best vegan marbled pumpkin bread! Pumpkin desserts fans will enjoy this cake, as much as the Pumpkin Coffee Cake or the Pumpkin Pie Bars. After all, who needs pie when you have After all, who needs pie when you have chocolate cake? Lightly spray an 8x8 baking dish (I used stone) with nonstick spray. Since this is a vegan recipe, it's made without eggs or dairy, of course. Spread the batter into your prepared baking dish and bake! Enjoy friends! It … First we use pumpkin pie spice blend and second we use pumpkin puree. Bake them for slightly less time so the chocolate doesn’t completely melt. This pumpkin cake … Or a spice cake! Preheat oven to 375°F. The pumpkin flavor is hidden but the moisture it contributes is not. See ya there! The beautiful orange coloured filling is made of pumpkin puree, oat cream and agar powder. If you want to make a cake but you’re intimidated by layered cakes or other kinds, THIS is the cake for you. Whisk together for about 15 seconds. It’s a gluten free and vegan pumpkin cake covered with chocolate frosting. If you make this Vegan Pumpkin Sheet Cake, please snap a photo and tag #jessicainthekitchen on Instagram! This pumpkin cake is perfectly soft, super moist, and packed with pumpkin flavor. Oh my gosh. That means the cake will need to bake slightly longer (25-30 minutes) at a lower temperature (325ºF). In a medium bowl, whisk together the pumpkin, water, vinegar, sugar, vanilla, oil, and salt. My cashew-based cream cheese frosting is my favorite topping to slather over this vegan pumpkin cake. Add the coconut … For the Pumpkin Cake: Vegan Butter 12 tablespoons (168g) Granulated Sugar 1¼ cup (250g) Plant Milk * I am using soy milk 1 cup (237ml) Vanilla Extract 2 teaspoons (10ml) All Purpose Flour 2 cups (250g) Baking For the pumpkin puree, I have steamed some Hokkaido squash. As ever, they're undetectably vegan, easy to make and taste moist and delicious. for an abundance of fall flavor! Add in the vegan buttermilk mixture, pumpkin puree, applesauce, … Coat parchment paper and pan sides lightly with oil so that the cake doesn't stick. Dense, gooey, and almost fudgy in texture, toeing the line between a brownie and a cake, this is one of my … In a large bowl, mix together the dry ingredients. is fluffy, delicious, and packed with spiced sugary flavors. Add the wet ingredients to the bowl. Or, bring it to your next Thanksgiving dinner. And the cream cheese frosting adds just the right amount of sweet and tangy flavor to the top of the cake. Pour the wet ingredients into the bowl of dry. Prepare a 9x13 sheet pan (with sides) by greasing & flouring or lining with parchment paper. Everyone will be raving about this cake and asking for the recipe. Disclosure: This post may contain affiliate links, which means I will receive a commission if you purchase through my link, at no extra cost to you. Place the second cake on top and scoop the remaining buttercream onto the cake. Add the dry ingredients to a large bowl. And it … Store frosted cakes in the fridge. Make the cake in advance and store it covered on the counter for up to 1 day or in the fridge for up to 3-5 days. Unfrosted cakes can be left at room temperature or placed in the fridge. Usually, sheet cakes are made with a lot of eggs, which of course this being vegan, isn’t the case. The cake is so soft and moist, comforting, and if you didn’t know it, you’d think it was made with eggs and butter.But it’s not, and you won’t miss them one bit. These vegan pumpkin chocolate chip cake bars are somewhere between a cake and a blondie – moist, chewy, lightly spiced and totally addictive! Gently mix until the batter starts to come together. An adorable and delicious halloween treat! Dairy-free and eggless pumpkin cake. Melt the vegan dark chocolate in a double boiler and add the coconut oil. And the chocolate ganache is a simple blend of oat cream and dark chocolate. Place sugar, oil, syrup and vanilla in a large mixing bowl. More about me. Yes! As mentioned before the vegan chocolate cake is made from the pumpkin bread batter. 8 Ingredients. For the frosting: simply combine 2 tbsp vegan butter or nut butter of choice (or 1/2 cup coconut cream) with 1 cup powdered sugar (unrefined if desired) and 2 tbsp of Laird Pumpkin Spice Superfood Creamer . For larger loafs, double the recipe.) Chocolate Marble Pumpkin Bread Recipe I totally love baking with healthy veggies and fruits because they add so much moisture and flavor to any vegan cake, loaf, and bread! Line a 15 x 10 inch jellyroll pan with parchment paper. This vegan chocolate pumpkin cake can last up to a week when stored in the fridge in an a irtight container. Vegan Pumpkin Bundt Cake With Maple Frosting . In a separate medium bowl, add the milk and chocolate chips and add to the microwave. If you’re a chocolate lover, try adding some chocolate chips to your cookie dough – and now you have vegan pumpkin-chocolate chip cookies! This truly is the best vegan pumpkin cake out there! Stir to combine for about 30 … Place the cake in the freezer for 15 minutes or the fridge for 30 minutes. Add mashed banana, maple syrup, pumpkin puree, oil, sea salt, baking soda, baking powder, cinnamon, and pumpkin pie spice and beat or whisk to combine (see photo). These vegan pumpkin chocolate chip cake bars are somewhere between a cake and a blondie – moist, chewy, lightly spiced and totally addictive! Just choose a brand that's nut-free. Preheat oven to 350. Simple, delicious, and seasonal, this is sure to be a new favorite for the whole family. This really is the BEST vegan pumpkin cake. Bake for 25 to 30 minutes until the centre is fully cooked through. This pumpkin cake is inspired by fall and my love for all the pumpkin things and my Vegan Gluten-Free Pumpkin Bread. Mix in oil, sugar, milk, vinegar, and puree, stirring together just until well combined. Stick around and enjoy some amazing vegan food! This Vegan Pumpkin Sheet Cake is going to be your new FAVOURITE seasonal cake! This healthy pumpkin spice chocolate chip oat flour cake is a feast for the senses! It was moist and every one in my family tore it up! Will definitely be making this again! Add half the dry ingredients in, mixed for about 30 seconds on medium, then add the other half, mixing for another 30 seconds, scraping down the sides as needed. Vegan pumpkin cake is soft, moist, fluffy, and made in 1-bowl! If you make this Vegan Pumpkin Sheet Cake, please snap a photo and tag #jessicainthekitchen on … Also, if you snap a photo be sure to share it with us! Aww yay thank you so much for letting me know!! The pumpkin puree is actually a great egg replacement. Preheat the oven to 350F degrees and position rack in center of oven. On second thought, why not have both? Vegan pumpkin cake is soft, moist, fluffy and easy to make! The frosting calories are on the frosting recipe. Low and slow baking is when you lower the oven temperature and slow down the baking time.