Easy Vegan Pumpkin Chocolate Cake Recipe!
I made this Easy Vegan Pumpkin Chocolate Cake last Christmas, and so many people asked me how I made this cake. It looks divine, much healthier than regular cake recipes out there, and super duper simple to make. It’s a fudge-like texture, thick but super light at the same time. Can you believe it? It’s almost like too good to be true.
I thought this Easy Vegan Pumpkin Chocolate Cake Recipe was perfect for the holidays because it has pumpkin and chocolate. So, either Thanksgiving or Christmas- this recipe will work perfectly. I’ve made this cake numerous times now, and I can make it with my eyes closed. It’s that easy and simple to make!
I learned this recipe from a vegan baking cookbook from Korea by Jiyoung Park. I wanted to give proper credit to the creator, and the other recipes in this cookbook are so amazing!
My birthday was Nov 13th, and my request was this cake for my birthday. Jacob successfully made this cake without any of my help (other than I gave him the measurements and steps since he couldn’t read the recipe in Korean). It proves how easy to make this Easy Vegan Pumpkin Chocolate Cake Recipe. The original recipe used Danhobak or as known as Kabocha squash. I think danhobak (kabocha) is the best type of pumpkin to use for the fudge-like texture, but you can absolutely use canned pumpkin puree. I can’t wait for you to make this recipe at home, so let’s get started!
I’m using fresh danhobak (kabocha), so I decided to steam them. You can find the details of how to steam a danhobak (kabocha) in my Pumpkin Salad Recipe, so please check it out! This is the perfect example of the Korean way of sweet & savory flavor in a bowl.
You can find the details of how to steam a danhobak (kabocha) in my Pumpkin Salad Recipe, so please check it out! This is the perfect example of the Korean way of sweet & savory flavor in a bowl.
Now is the perfect time to preheat the oven to 350f.
Place 2/3 cup of chocolate chips in a microwave-safe bowl. Microwave for 1 minute, take out and stir until smooth so the few tiny pieces will melt with the remaining heat.
Combine melted chocolate, 1 1/3 cup steamed pumpkin, and 1/4 cup sugar in a blender and blend until smooth, then pour into a mixing bowl. (I combine them in a mixing bowl first just for the filming production reason.) If you are using canned pumpkin pure, you can skip this step and just mix them well.
Sift1/3 cup all-purpose flour, 2 tbsp cacao powder, 1/2 tsp baking powder, and a small pinch of salt into the pumpkin mixture. Mix well with a spatula until there are no lumps. If you choose not to sift (sometimes I’m too lazy and just dump all the dry ingredients, lol), use a whisk to mix. Just make sure not to over-whisk.
Line your 6”x3” cake pan (I used a 1 liter round casserole dish) with parchment paper and pour the cake batter. Bake in the preheated oven for 30 minutes and remove from the oven and cool it completely before serving.
You can enjoy it as it is, with coconut whipped cream or vanilla ice cream. I made quick coconut whipped cream, and it was out of this world! Enjoy!
Easy Vegan Pumpkin Chocolate Cake
- Total Time: 45 mins
- Yield: 6
Ingredients
- 2/3 cup dark chocolate chips
- 1 1/3 cups steamed pumpkin (kabocha/danhobak) or canned 100% pumpkin puree
- 1/4 cup sugar
- 1/3 cup all-propose flour
- 2 tbsp cacao powder
- 1/2 tsp baking powder
- A small pinch of salt
Instructions
- Preheat oven to 350f.
Place chocolate chips in a microwave-safe bowl. Microwave for 1 minute, take out and stir until smooth so the few tiny pieces will melt with the remaining heat. - Combine melted chocolate, steamed pumpkin, and sugar in a blender and blend until smooth, then pour into a mixing bowl. If you are using canned pumpkin pure, you can skip this step and just mix them well.
- Sift flour, cacao powder, baking powder, and a pinch of salt into the pumpkin mixture. Mix well with a spatula until there are no lumps. If you choose not to sift (sometimes I’m too lazy and just dump all the dry ingredients, lol), use a whisk to mix. Just make sure not to over-whisk.
- Line your 6”x3” cake pan (I used a 1 liter round casserole dish) with parchment paper and pour the cake batter. Bake in the preheated oven for 30 minutes and remove from the oven and cool it completely. You can enjoy it as it is, with coconut whipped cream or vanilla ice cream. Enjoy!
- Prep Time: 15 mins
- Cook Time: 30 mins
