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Vegan Pumpkin Cake with Chocolate Pumpkin Ganache

Vegan Pumpkin Cake with creamy Chocolate Pumpkin Ganache. Easy 1 Bowl Pumpkin Sheet Cake with a thick chocolate frosting. Vegan Soyfree Recipe. Can be nut-free. Glutenfree option

Prep Time
10 mins
Cook Time
10 mins
chill time
20 mins
Total Time
45 mins
Servings: 9
Calories: 217 kcal
Course: Dessert
Cuisine: Vegan

Ingredients

  • 3/4 cup pumpkin puree , not pumpkin pie mix
  • 1/3 cup maple syrup
  • 1/4 cup coconut milk , or use almond milk
  • 2 tbsp oil , optional or use more non dairy milk
  • 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 for sweeter (coconut, cane or brown)
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 vegan chocolate chips
  • 2 tbsp Almond or coconut milk
  • 1-2 tbsp sugar , optional

Instructions

    Cup of Yum
  1. Line a brownie pan or 8 or 9 inch cake pan with parchment. Preheat the oven to 350 deg F (180 C).
  2. Mix all the wet ingredients in a bowl until well combined.
  3. Add the dry ingredients and mix until just about combined. The batter will be thick. Spread evenly in the prepared pan.
  4. 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.
  5. 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. 
  6. 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.
  7. 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

  • Gluten-free: Make this GF Sweet Potato Cake with pumpkin puree and add this chocolate ganache instead of the crumb.
  • Nutrition is for 1 slice

Nutrition Information

Calories 217kcal (11%) Carbohydrates 32g (11%) Protein 3g (6%) Fat 9g (14%) Saturated Fat 3g (15%) Sodium 74mg (3%) Potassium 235mg (7%) Fiber 2g (8%) Sugar 14g (28%) Vitamin A 5295IU (106%) Vitamin C 1.4mg (2%) Calcium 93mg (9%) Iron 2.4mg (13%)

Nutrition Facts

Serving: 9Serving

Amount Per Serving

Calories 217

% 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.