Vegan Pumpkin Cake with Chocolate Pumpkin Ganache
User Reviews
4.9
Vegan Pumpkin Cake with Chocolate Pumpkin Ganache
Description
Vegan Pumpkin Cake with Chocolate Pumpkin Ganache is made by mixing pumpkin puree, maple syrup, coconut milk, and spices such as pumpkin pie spice and vanilla extract. These wet ingredients are combined with flours and baking powder to produce a thick batter. Baked in an 8-9 inch cake pan or brownie pan, the cake comes out moist and tender with a pronounced pumpkin and spice aroma.
The chocolate pumpkin ganache is prepared by gently heating pumpkin puree and almond milk, melting vegan chocolate chips into the warm mixture, then whisking to a smooth finish. After the cake cools, it can be optionally brushed with a maple syrup mixture to enhance moisture before applying ganache on top.
This cake offers a rich and spiced texture, balancing creamy chocolate with autumn flavors. It’s suitable for serving as dessert or a festive treat. The recipe can be adapted for cupcakes or muffins with shorter baking times.
Gluten-free variations can be made by substituting flours accordingly. Nutritional information is provided per slice.
Ingredients
- 3/4 cup pumpkin not pumpkin pie mix, puree
- 1/3 cup maple syrup
- 1/4 cup coconut milk , or use almond milk
- 2 tbsp neutral cooking oil optional or use more non dairy milk, generic cooking oil
- 1/2 tsp vanilla extract
- 1 tsp apple cider vinegar
- 2 tsp pumpkin pie spice , add 1/2 tsp cinnamon for additional spice
- 2 to 3 tbsp sugar coconut, cane or brown, for sweeter
Dry:
- 1.25 cups flour (I use a mix of all purpose and whole wheat)
- 3 tbsp almond flour , or use more flour for nutfree
- 2 tsp baking powder
- 1/4 tsp salt
Ganache:
- 1/2 cup pumpkin puree
- 1/2 cup chocolate chips vegan
- 2 tbsp almond milk or coconut milk
- 1-2 tbsp sugar , optional
Instructions
- Line a brownie pan or 8 or 9 inch cake pan with parchment. Preheat the oven to 350 deg F (180 C).
- Mix all the wet ingredients in a bowl until well combined.
- Add the dry ingredients and mix until just about combined. The batter will be thick. Spread evenly in the prepared pan.
- Bake for 30 mins. 5 mins less or more depending on the pan used. Taller cake will need longer time. Check with a toothpick inserted in the middle. It should come out clean. For muffins or cupcakes, bake for 20 to 22 mins.
- Cool for 5 mins, then remove from the pan and cool completely before frosting. At this point you can optionally brush the cake with a mix of 1 tbsp maple syrup+ 2 tsp water(mix well in a small bowl). This keeps the cake more soft and moist.
- Make the ganache: Heat pumpkin puree and milk over medium heat until bubbling hot. Add chocolate, whisk for a few seconds, then take off heat. Continue to whisk until all the chocolate is melted and the mixture is smooth.
- Cool for 5 mins then chill for 15 mins to thicken. Then then spread over the cake. Add other garnishes such as chopped hazelnuts, coconut or candied pecans. Serve. The frosted cake can be refrigerated for upto 4 days. Frozen for upto a month
Notes
- You can make a gluten-free version by substituting the flour with gluten-free alternatives and using the chocolate ganache as icing.
- Let the cake cool completely before frosting to avoid melting the ganache.
- Optionally brush the cooled cake with a maple syrup and water mix to keep it moist.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Sodium | 74mg | 3% |
| Potassium | 235mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 5295IU | 106% |
| Vitamin C | 1.4mg | 2% |
| Calcium | 93mg | 9% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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