Required fields are marked *. Vegan, pretty healthy, and super pretty – made with spelt flour, coconut sugar, and olive oil. We will be making it again. Thank you! Thank you Justine! * You can use canned pumpkin puree, but it's really easy to roast a pumpkin - just cut it in half, scoop out the seeds, and bake at 200C cut side down until you can pierce the skin with a fork. Delicious cake, good flavor and every dense and rich. no probs. I personally love them though, I think they taste like nature's candy! The batter will be thick. It should come out clean. So far I’ve been making a lot of ceramic mushroom tree ornaments and I’m in love. 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. If you make this cake, do let me know by commenting and using the rating option with the comment. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, vanilla, and salt. You will need a mini bundt pan if you are planning to stack them the same way I did. Privacy Policy Recipe Index, oil, almond butter, or additional pumpkin, each: salt, baking powder, and baking soda, (This frosting is optional but highly recommended, because it tastes so good! Use this recipe with pumpkin purée and the ganache https://www.veganricha.com/2017/10/vegan-gluten-free-coffee-cake-sweet-potato-pecan-crumb-cake.html. An adorable and delicious halloween treat! I’ve chosen to use all sifted or light spelt for the layers, but you could do half whole and half light if that floats your boat. I made this yesterday, and it was a HIT! I started a praktikum, kind of like an internship, at a pottery studio earlier this week as a trial period to see if the master potter hires me on for a six month term or not. either will work. Really the best recipe out there. A fun thing about doing these posts around the same time every year is seeing how my photography has changed over time (thankfully for the better) especially since I’ve starting dedicating more time to taking pictures. This cake turned out perfect! whole wheat pastry flour (OR all-purpose flour or half of each), almond milk (or cashew or LITE canned coconut milk for a nut-free version), vegan chocolate pumpkin cake, vegan pumpkin brownies, vegan brownies, vegan chocolate cake. In a smaller bowl, whisk the milk, pumpkin puree, and olive oil until thoroughly mixed and there is no separation between the liquids. The cake tastes even sweeter the next day! Wow Richa . I used arrowhead mills gluten free flour for about 3/4 cup as that was all I had left. This cake is based off of my favorite vegan paleo donut recipe but I swapped medjool dates for pumpkin, added maple syrup for sweetness and extra fall feels, and included plenty of pumpkin pie spice of course. Place physalis onto the top of the cake, opening the paper layer to make little wings. * Percent Daily Values are based on a 2000 calorie diet. Top with candied pecans or serve with whipped coconut cream. Heat for 30 seconds, stir, then another 15 seconds and stir until completely smooth and melted. Scrape the batter into the greased pan and smooth out the top with the back of a spoon so that it is … This looks like a lovely way to celebrate. More the merrier. It’s super simple to whisk together, just powdered sugar and a little bit of almond milk. The pumpkin cake looks delicious and I have everything listed. This looks lovely. My son loves it too. Pour over the cake and smooth out over the top and sides (but leaving the pretty ends exposed). More is not always best . Whisk to break up any clumps. All I can do is take care of myself and wear sunscreen, and the rest is genetics, right? Recipes are meant to be shared, that is why I started blogging! Whisk in the cider vinegar until bubbles form. I am a vegan girl who is passionate about good food! Your email address will not be published. Can be nut-free. Nothing is worse than a roll cake breaking so I try to make mine more roll-able. Oops, sorry, I just saw it in the recipe. Wow, I would never have guessed you were in your 30s, I thought you were younger than me! Hello. Vegan paleo pumpkin cake, easy dairy-free glaze, and a chocolate candy stem. Hello Richa! I was wondering how you make the pumpkin puree? ★☆ Add the dry ingredients and mix until just about combined. . I made this tonight and it’s delicious. Leftovers can be refrigerated for about a week in an airtight container or frozen for 3-4 months. My nephew has dairy, egg, and nut allergies but I think he would love this for Thanksgiving. I also believe that food is art and is meant to be shared! The cake was soft and sweet and paired perfectly with the lightly spiced pumpkin cream and dark chocolate ganache! Preheat oven to 375°F. Green and white sprinkles for the “leaves” and a mini dark chocolate peanut butter cup for the “stem”. 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. Filed Under: dessert, fall, holiday, soy free Tagged With: vegan, Your email address will not be published. Once your online store is up and running, do share the link. Don't subscribeAllReplies to my comments Notify me of followup comments via e-mail. Thank you for a great recipe! Keeps for up to 1 week covered in the refrigerator. All of these extras are optional of course, but fun and festive additions. *** Don't bother with raw cacao since you're baking it anyway - natural cocoa powder is much less expensive and tastes great in cake. https://www.thespruceeats.com/vegan-chocolate-pumpkin-bundt-cake-1000659 The vegan pumpkin cake. I like pumpkin spice mocha lattes so I figured a chocolate pumpkin cake would be just as fabulous!