These vegan pumpkin cookies are the perfect Fall treat! Place the cake in the freezer for 15 minutes or the fridge for 30 minutes. **, Your email address will not be published. No weird ingredients! Whisk flour, cocoa powder, baking powder, baking soda, spices and sea salt in a large bowl to blend well. Spread with fluffy pumpkin spice frosting. Heat for 30 seconds, stir, then another 15 seconds and stir until completely smooth and melted. Rich, delicious, dairy free, and allergy friendly chocolate buttercream frosting. Melt the chocolate in a double boiler or in the microwave in 30 second increments. Vegan bundt cake recipe made with pumpkin purée and maple frosting is the best fall dessert. Let the cake cool fully if you plan to add frosting! It's filled with real pumpkin puree, pumpkin spice, warm cinnamon and topped with my homemade cream cheese frosting. Super Healthy Pumpkin Chocolate Cake. Gently mix until the batter starts to come together. In a bowl, sift together the flour, baking powder, baking soda, sea salt, cinnamon and pumpkin pie spice. So even though this is a “sheet cake” the pan I used is technically a quarter sheet pan. Yes! Vegan pumpkin cake is made with common pantry staples. This dairy-free cheesecake is a great alternative to traditional cheesecake. This Vegan Chocolate Pumpkin Cake Mix is a perfect gift in a jar. Because it’s a pan most of us already have (9 x 13), and it has the same ease of making a whole cake in one pan, and it’s fluffy, makes a great size and produces a height that would be much higher than if all of this were spread over an entire sheet cake. Baking times and quantities are done based on specific pans and changing that will affect how long a recipe will take to cook. Dense, gooey, and almost fudgy in texture, toeing the line between a brownie and a cake, this is one of my … Place the second cake on top and scoop the remaining buttercream onto the cake. To get in the holiday spirit, I thought I would share with you all this delicious vegan chocolate peppermint swirl cake pops recipe. This chocolate pumpkin cake is bursting with chocolate-y flavor, and the nutrition and moisture from pumpkin puree. This method also produces an ideal taste, texture, and helps prevent an unwanted domed top. Store frosted cakes in the fridge. The beautiful orange coloured filling is made of pumpkin puree, oat cream and agar powder. Crustless Pumpkin … It’s the perfect mix of moist, fluffy and spiced! And if you don't like Bake for 25 to 30 minutes until the centre is fully cooked through. Add gluten-free oats, almond flour, and gluten-free flour blend and stir with a wooden spoon … Vegan Chocolate Roll Cake I had just made a rolled pumpkin cake and it turned out so well, I asked Eric if I could make him a chocolate rolled cake for his birthday. This vegan pumpkin cake sort of reminded us of carrot cake! I was able to find a great balance by using half oil half vegan milk for moisture and fluffiness, and baking powder for a nice amount of height that didn’t affect flavour. This vegan pumpkin bread with chocolate chips is moist, soft, spicy, gluten-free, dairy-free, egg-free, and very delicious! Unfrosted cakes can be left at room temperature or placed in the fridge. The cream cheese frosting from my carrot cake uses storebought vegan cream cheese instead of cashews. Step 4. The batter will be thick. Coat parchment paper and pan sides lightly with oil so that the cake doesn't stick. Make it with canned pumpkin, the inside of a jack-o-lantern or even try butternut squash. The frosting stayed firm for a bit, but then got soft and runny, but it still tasted good! It's perfect for holiday parties too! To pin this recipe and save it … See ya there! A pumpkin chocolate cake for my 25th birthday, with two layers and a beautiful chocolate glaze. Hello my lovely friends, and happy Monday! Also, if you snap a photo be sure to share it with us! is fluffy, delicious, and packed with spiced sugary flavors. Incoming BOLD but TRUE statement: This Vegan Pumpkin Sheet Cake is one of the BEST cakes I’ve ever made! I love spending time in the kitchen cookin’ up delicious vegan comfort foods! Line a 15 x 10 inch jellyroll pan with parchment paper. I am so excited to be sharing this delicious recipe today that is absolutely perfect for fall. Certain ingredients like pumpkin, bananas, and avocado are great in vegan baking because they’re thick, creamy, fluffy, or fatty, and are great for replacing eggs and butter. Stick around and enjoy some amazing vegan food! (300g) I use cane sugar, you can use brown sugar or coconut sugar or other kind of granulated sugar. Add the coconut … It is impossible to detect it is both gluten-free and oil-free. For the Pumpkin Cake: Vegan Butter 12 tablespoons (168g) Granulated Sugar 1¼ cup (250g) Plant Milk * I am using soy milk 1 cup (237ml) Vanilla Extract 2 teaspoons (10ml) All Purpose Flour 2 cups (250g) Baking Moist, delicious, spiced. Aww yay thank you so much for letting me know!! Just add pumpkin and non dairy milk and bake. Vegan pumpkin cake is made with simple ingredients and can be whipped up in 1-bowl. It … This simple chocolate cake is so good it will make you forget all about pumpkin pie! Pumpkin Mug Cake Vegan Cream Cheese Frosting Vegan Chocolate Cake Recipe Enjoy friends! Easy Chocolate Pumpkin Cake – quick and easy pumpkin-spiced chocolate cake with two-ingredient chocolate ganache topping. 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 Amazon.com and affiliated sites. Or, bring it to your next Thanksgiving dinner. The batter will be thick and airy after mixing. This was sooo good and easy to make. Now I know for the future to get an extra bag of powdered sugar lol! (1 Quart Mason Jar), makes 1 Step 2. Furthermore it’s dairy and egg free! Low and slow baking is when you lower the oven temperature and slow down the baking time. It’s deliciously spiced in the same way that a carrot cake usually is, with the cinnamon and the nutmeg and it’s also sweetened with brown sugar. Or if you prefer a round cake, then you can make 6″ two-layer cake with this recipe. My vegan pumpkin mug cake has two types of pumpkin flavoring. Then use a spatula to finish gently folding the ingredients together until the batter is just combined. Not only is it a great fall cake … To a large bowl, add the oat flour, cornstarch, baking powder, pumpkin spice and salt. Loaded with fall spices, pumpkin puree, and chocolate chips, these bakery-style cookies are packed with flavor and will be … And if you don't like chocolate (weirdo), you can either omit the chocolate … Spread the batter into the prepared baking dish. The batter will be very thick, but don’t you worry. The perfect fall recipe. I know that pumpkin based desserts are usually only reserved for September/October, but given that pumpkin puree comes in tins I see no reason to not indulge in pumpkin … It’s SO easy to make, comes together beautifully, and is topped with the perfect companion: a vegan cream cheese frosting! An adorable and delicious halloween treat! This method also produces an ideal taste, texture, and helps prevent an unwanted domed top. For the pumpkin puree, I have steamed some Hokkaido squash. Pumpkin Mug Cake. Preheat the oven to 350F degrees and position rack in center of oven. This vegan chocolate pumpkin cake can last up to a week when stored in the fridge in an a irtight container. In a large bowl, whisk together the flour, sugar, pumpkin spice, baking powder, cinnamon, and baking soda. This could result in a cake that doesn’t cook through, or that cooks too quickly and dries out. Just add pumpkin and non dairy milk and bake. Grease an 8x8 baking pan. Pumpkin lattes, pumpkin pies, pumpkin donuts, pumpkin cookies…and so much more. If you don’t have this size pan, you can adjust but at your own risk. Jump to: How to Make Vegan Pumpkin Preheat your oven to 325ºF and oil an 11x7-inch or 9x9-inch baking dish. It’s a gluten free and vegan pumpkin cake covered with chocolate frosting. Dairy-free and eggless pumpkin cake. Vegan Jackfruit Tamales (Instant Pot or Stovetop), Instant Pot Rice Pilaf (includes stovetop instructions). This easy-to-make recipe is filled with real pumpkin puree and warming pumpkin spice for an abundance of fall flavor! Liberally grease a 12–cup bundt pan pan with coconut oil or palm shortening and set aside. Why? Mix in oil, sugar, milk, vinegar, and puree, stirring together just until well combined. Or, get the link to new recipes delivered straight to your inbox by signing up for our newsletter. Bake this cake low and slow for the softest, most moist vegan spiced pumpkin cake.. Low and slow baking is when you lower the oven temperature and slow down the baking time. I know that pumpkin based desserts are usually only reserved for September/October, but given that pumpkin puree comes in tins I see no reason to not indulge in pumpkin treats year round. The next time you bake a chocolate cake, add a little pumpkin and you won’t be sorry. I put together a list of MUST TRY vegan pumpkin desserts for Thanksgiving or to make any time this fall! If you cannot find pumpkin pie spice, you can simply use the ingredients that are in pumpkin pie spice blend such as cinnamon, nutmug, ginger, and cloves to still be able to make this recipe. And the cream cheese frosting adds just the right amount of sweet and tangy flavor to the top of the cake. A fluffy and moist chocolate and pumpkin cake with a touch of orange zest, filled and frosted with a cashew “buttercream”, flavoured with freshly squeezed orange juice and goji berries, and an ultra decadent chocolate ganache. Or a spice cake! This easy to make, super moist cake is the perfect dessert for Thanksgiving. Vegan Chocolate Cake Recipe. Mix for about no more than 2 more minutes on medium speed until everything is fully incorporated. This Vegan Chocolate Pumpkin Cake Mix is a perfect gift in a jar. ?” – one of my girlfriends. These vegan pumpkin chocolate chip cake bars are somewhere between a cake and a blondie – moist, chewy, lightly spiced and totally addictive! It’s deliciously spiced in the same way that a carrot cake usually is, with the cinnamon and the nutmeg and it’s also sweetened with brown sugar. That means the cake will need to bake slightly longer (25-30 minutes) at a lower temperature (325ºF). Just whip up the simple batter, pour in a pan, and bake. Mix together all the ingredients in a glass mixing bowl. For the frosting: simply combine 2 tbsp vegan butter or nut butter of choice (or 1/2 cup coconut cream) with 1 cup powdered sugar (unrefined if desired) and 2 tbsp of Laird Pumpkin Spice Superfood Creamer . **Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only. I know when the weather turns cool, people either start craving apple desserts or pumpkin … Top this spiced pumpkin cake with my cashew cream cheese frosting for a decadent vegan holiday dessert. Low Fat. In a large bowl, stir together the oat flour, 3/4 cup sugar, 1/3 cup cocoa powder, cinnamon, ginger, … It's rich and creamy with a subtle sweetness and slight tang. Moist, delicious, spiced. These are absolutely scrumptious. In a mug, add in the oil, milk, sugar and pumpkin puree. After all, who needs pie when you have This pumpkin cake … Since this is a vegan recipe, it's made without eggs or dairy, of course. Modified: Oct 14, 2020 by Marlena Luna. One thing I tested for a lot while making this vegan sheet cake was getting a balance between height, fluffiness and moisture. It doesn't get much easier than that! Pumpkin chocolate chip cake bars Vegan pumpkin mac and cheese Stuffed mini pumpkins with cranberry and pecan rice If you tried this recipe let me know how it went! 8 Ingredients. The BEST vegan pumpkin cake What’s cool about this chocolate pumpkin cake is that not only is it incredibly sweet, yet rich, decadent, and chocolatey, but it’s also undetectably and naturally vegan, gluten free, and Paleo. How to make this Gluten-Free Vegan Pumpkin Loaf Cake. Then you make this brown sugar filling for the middle. No mixer needed! These vegan pumpkin chocolate chip cake bars are somewhere between a cake and a blondie – moist, chewy, lightly spiced and totally addictive! It was moist and every one in my family tore it up! 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. The pumpkin puree is actually a great egg replacement. Your email address will not be published. Add mashed banana, maple syrup, pumpkin puree, oil, sea salt, baking soda, baking powder, cinnamon, and pumpkin pie spice and beat or whisk to combine (see photo). This healthy pumpkin spice chocolate chip oat flour cake is a feast for the senses! Note --The linked cashew frosting recipe is made for a two-layered cake. Whisk until sugar is dissolved. On second thought, why not have both? Using a wooden spoon or rubber spatula, gently mix/fold the ingredients together just until the batter is well combined. Rich, delicious, dairy free, and allergy friendly chocolate buttercream frosting. I made the cream cheese frosting the night before, but unfortunately I only had 2 cups of powdered sugar, so my frosting was not as fluffy and thick. What on earth could be better? Usually, sheet cakes are made with a lot of eggs, which of course this being vegan, isn’t the case. Water, vinegar, sugar, milk, sugar and pumpkin pie spices and..., requiring just 1 bowl to blend well, sugar, oil, milk vinegar. – quick and easy pumpkin-spiced chocolate cake for my 25th birthday, two. 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