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Moist Chocolate Pumpkin Cake (Vegan + Gluten Free)

Moist Chocolate Pumpkin Cake: Irresistibly Vegan & Gluten-Free

This Moist Chocolate Pumpkin Cake (Vegan + Gluten Free) is a delightful combination of rich chocolate and comforting pumpkin, making it a must-try dessert for autumn gatherings.
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Prep Time 15 minutes
Cook Time 32 minutes
Cooling Time 10 minutes
Total Time 57 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Vegan
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Pumpkin Puree Provides moisture and acts as an egg substitute
  • 1 cup All-Purpose Gluten-Free Flour Used for structure
  • 1/2 cup Cocoa Powder Opt for unsweetened cocoa
  • 1 tbsp Baking Powder Ensure it is fresh for optimal texture
  • 1/2 cup Maple Syrup Acts as a natural sweetener
  • 1 cup Non-Dairy Milk Any plant-based milk will work
  • 1/3 cup Coconut Oil Provides fat and moisture
  • 1 tbsp Pumpkin Pie Spice Gives the cake its warm spice profile
  • 1 tsp Vanilla Extract Using pure extract works best for flavor

Equipment

  • mixing bowl
  • Spatula
  • Whisk
  • Cake Pans
  • Oven

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together the all-purpose gluten-free flour, unsweetened cocoa powder, baking powder, and pumpkin pie spice until fully combined.
  2. In a separate bowl, mix together the pumpkin puree, maple syrup, non-dairy milk, melted coconut oil, and vanilla extract until smooth and creamy.
  3. Gradually pour the dry ingredient mixture into the wet ingredients, gently folding them together with a spatula until just combined.
  4. Preheat your oven to 350°F (180°C). Grease your cake pans with coconut oil or line them with parchment paper.
  5. Divide the cake batter evenly between the prepared pans, smoothing the tops with a spatula.
  6. Place the cake pans in the preheated oven and bake for approximately 32 minutes, or until a toothpick comes out clean.
  7. Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes.
  8. Frost between the layers and on top with vegan chocolate buttercream or your favorite vegan frosting.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 150mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 650IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Allow the cakes to cool completely before frosting to prevent melting and maintain each layer's shape.

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