Pumpkin Spice Chocolate Cake is the perfect dessert for fall. I love how the warm spices mix with rich chocolate. The aroma fills the kitchen as it bakes, making the whole house smell like autumn. Pumpkin Spice Chocolate Cake is a cozy treat that everyone will enjoy. Whether you’re serving it for a special occasion or just because, it’s sure to be a hit.
Baking Memories
When I first made Pumpkin Spice Chocolate Cake, I didn’t know how the flavors would come together. As I mixed the pumpkin, chocolate, and spices, I could already tell it would be delicious. The cake came out moist and fluffy, with a hint of cinnamon and nutmeg. Pumpkin Spice Chocolate Cake became an instant favorite in my home, and I’ve made it many times since.
A Delicious Twist
What makes Pumpkin Spice Chocolate Cake so unique is the blend of two classic flavors: pumpkin spice and chocolate. The cake is soft and smooth, with the chocolate balancing the sweet, spiced pumpkin perfectly. I top it with a creamy chocolate ganache, making it even more indulgent. Pumpkin Spice Chocolate Cake is a simple but elegant dessert that feels special every time I make it.
Perfect for Every Occasion
Pumpkin Spice Chocolate Cake is more than just a fall dessert. It’s perfect for birthdays, holidays, or even a casual dinner with friends. The rich, spiced flavor goes wonderfully with coffee or tea. Pumpkin Spice Chocolate Cake has become a staple in my recipe collection, and I’m always excited to share it with others.
Table of Contents
Chef’s Notes- Pumpkin Spice Chocolate Cake
- Flax Egg Preparation: Be sure to give your flax egg at least 5 minutes to thicken before adding it to the wet ingredients. This ensures it activates properly for binding the cake.
- Even Mixing: When combining dry and wet ingredients, stir gently but thoroughly. Overmixing can cause a dense texture, so aim for just enough to combine them smoothly.
- Baking Time Variance: Oven temperatures can vary, so start checking the cake at the 25-minute mark. The cake should look slightly firm on top, but the edges should be soft and gooey. If in doubt, bake it a bit longer.
- Hot Coffee: Ensure the coffee is hot when pouring over the topping. This helps the sugar and cocoa to melt into a rich, fudgy base, contributing to the signature gooeyness.
- Textural Contrast: The addition of toasted pecans is not just for flavor but also for a pleasant crunch that contrasts beautifully with the smooth cake texture. Toast them just until fragrant for the best result.
- Optional Flavor Boost: Add a pinch of espresso powder to the cocoa topping to intensify the chocolate flavor and give it a more decadent edge.
Pumpkin Spice Chocolate Cake
Indulge in this decadent Pumpkin Spice Chocolate Cake, masterfully crafted for vegan and gluten-free diets! Combining the warmth of pumpkin pie spices with rich chocolate and a luscious pudding-like texture, this dessert is a showstopper at any gathering. Topped with a scoop of creamy vegan ice cream and toasted pecans, each bite bursts with festive flavors. Perfect for cozy fall evenings or special occasions, this recipe promises simplicity without compromising on taste. Elevate your baking repertoire with this irresistible treat that’s as wholesome as it is delicious!
6
slices35
minutes35
minutes350
kcal10
minutes1
hour20
minutesKeep the screen of your device on
Ingredients
- Dry Ingredients
3/4 cup oat flour certified gluten-free if necessary
6 tablespoons coconut sugar
2.5 tablespoons unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
a pinch of ground nutmeg
2.5 tablespoons finely chopped non-dairy dark chocolate
3/8 teaspoon fine grain sea salt adjust to taste
3/4 teaspoon baking powder
- Wet Ingredients:
1/2 flax egg 1/2 tablespoon ground flax mixed with 1.5 tablespoons water
3/8 cup almond milk
1 tablespoon unsweetened pumpkin puree
3/4 teaspoon pure vanilla extract
- Toppings:
2 tablespoons cocoa powder
2 tablespoons coconut sugar
5/8 cup hot coffee decaf if preferred
- For Serving:
Vegan vanilla ice cream
Toasted chopped pecans
- Alternative Ingredients:
Flax Egg Replacement: Use chia seed egg 1 tablespoon chia seeds mixed with 3 tablespoons water instead of flax egg.
Oat Flour Substitute: Replace oat flour with all-purpose gluten-free flour.
Coconut Sugar Alternative: Substitute coconut sugar with maple syrup in the wet ingredients.
Cocoa Powder Swap: Use carob powder instead of unsweetened cocoa powder.
Dark Chocolate Replacement: Use semi-sweet chocolate chips instead of non-dairy dark chocolate.
Almond Milk Alternative: Substitute almond milk with soy milk or any other plant-based milk.
Pumpkin Puree Substitute: Replace pumpkin puree with sweet potato puree.
Vegan Ice Cream Option: If not vegan serve with regular dairy ice cream instead of vegan ice cream.
Directions
- Prepare Oven and Dish: Begin by preheating your oven to 375°F. Lightly grease an 8-inch square glass baking dish with oil to ensure the cake doesn’t stick.
- Create Flax Mixture: In a small bowl, combine 1/2 tablespoon ground flax with 1.5 tablespoons water. Whisk thoroughly and let it sit for about 5 minutes until it gels and thickens.
- Mix Dry Ingredients: In a large mixing bowl, combine 3/4 cup oat flour, 6 tablespoons coconut sugar, 2.5 tablespoons unsweetened cocoa powder, 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, a pinch of nutmeg, 2.5 tablespoons chopped non-dairy dark chocolate, 3/8 teaspoon sea salt, and 3/4 teaspoon baking powder. Stir until well mixed.
- Combine Wet Ingredients: In another small bowl, whisk together the gelled flax mixture, 3/8 cup almond milk, 1 tablespoon pumpkin puree, and 3/4 teaspoon vanilla extract until smooth.
- Integrate Wet and Dry Mixtures: Pour the wet mixture into the bowl of dry ingredients. Stir thoroughly until the batter is evenly combined and smooth.
- Prepare Baking Dish: Scoop the batter into the prepared baking dish, spreading it out evenly with a spoon to ensure uniform cooking.
- Add Cocoa Topping: In a separate small bowl or mug, mix 2 tablespoons cocoa powder with 2 tablespoons coconut sugar. Sprinkle this mixture evenly over the top of the batter in the baking dish.
- Pour Coffee Topping: Slowly pour 5/8 cup hot coffee over the cocoa and sugar layer, making sure it fully covers the topping. The mixture will appear messy, but this is intentional for a gooey texture.
- Bake the Cake: Carefully place the baking dish in the preheated oven, leaving it uncovered. Bake for 25-40 minutes, checking periodically. The cake should appear semi-firm on top with bubbly, gooey edges.
- Cool and Serve: Once baked, remove the cake from the oven and let it cool in the dish for about 10 minutes. Serve immediately with a scoop of vegan vanilla ice cream and a sprinkle of toasted pecans for added texture and flavor.
Equipment
- mixing bowls
- measuring cups and spoons
- casserole dish
- baking sheet
Nutrition Facts
- Calories: 350kcal
- Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 0mg
- Sodium: 200mg
- Potassium: 300mg
- Carbohydrates: 45g
- Fiber: 8g
- Sugar: 20g
- Protein: 6g
- Vitamin A: 500IU
- Vitamin C: 1mg
- Calcium: 100mg
- Iron: 3mg
FAQ- Pumpkin Spice Chocolate Cake
Can I make this cake without flax egg?
Yes! You can replace the flax egg with a chia egg (1 tbsp chia seeds mixed with 3 tbsp water) or use a store-bought egg replacer if you prefer.
Can I substitute oat flour with regular flour?
If you’re not gluten-free, you can use regular all-purpose flour or a 1:1 gluten-free flour blend. However, the texture may differ slightly, so you might need to adjust the liquid slightly.
Can I make this cake oil-free?
Absolutely! This recipe is already oil-free thanks to the moistness from the pumpkin puree. Just be sure to use a non-stick dish to prevent sticking during baking.
What can I use instead of almond milk?
You can substitute almond milk with any other plant-based milk, such as soy, oat, or coconut milk. Choose the unsweetened variety to avoid making the cake too sweet.
How should I store leftovers?
Store leftover cake in an airtight container in the fridge for up to 3 days. It can also be enjoyed chilled for a different twist on the texture!
