Fudgy Chocolate Pumpkin Cake (Vegan) Recipe

Name: Fudgy Chocolate Pumpkin Cake (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Whole Wheat Pastry Flour; 1/3 cups Cocoa Powder; 2 teaspoons Pumpkin Pie Spice; 1 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1/4 teaspoons Salt; 1/4 cups Canola Oil; 3/4 cups Natural Cane Sugar; 1 container Soy Yogurt, 6 Oz Container; 1 can Pumpkin Puree (15 Oz. Can); 1 teaspoon Vanilla Extract; 1-1/2 cup Vegan Chocolate Chips; 2 Tablespoons Powdered Sugar For Dusting (optional)

Servings: persons

1 cup Whole Wheat Pastry Flour
1/3 cups Cocoa Powder
2 teaspoons Pumpkin Pie Spice
1 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1/4 teaspoons Salt
1/4 cups Canola Oil
3/4 cups Natural Cane Sugar
1 container Soy Yogurt, 6 Oz Container
1 can Pumpkin Puree (15 Oz. Can)
1 teaspoon Vanilla Extract
1-1/2 cup Vegan Chocolate Chips
2 Tablespoons Powdered Sugar For Dusting (optional)

1
Preheat oven to 350 F. Spray an 8-inch square baking dish with non-stick baking spray and set the dish aside.
2
In a medium-sized bowl, whisk together the dry ingredients (flour through salt).
3
In a separate large bowl, whisk together the oil, sugar, yogurt, pumpkin, and vanilla.
4
Mix the flour mixture into the wet ingredients until well combined. Stir in the chocolate chips.
5
Pour into prepared dish. Bake until a toothpick inserted in the center comes out with fudgy crumbs, about 35 minutes. Set the dish on a cooling rack to cool.
6
Once thoroughly cool, dust with optional powdered sugar. Slice and serve directly from the dish.
7
Adapted from the Whole Foods website.

588

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup Whole Wheat Pastry Flour, 1/3 cups Cocoa Powder, 2 teaspoons Pumpkin Pie Spice, 1 teaspoon Baking Powder, and more.

Yes, Fudgy Chocolate Pumpkin Cake (Vegan) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fudgy Chocolate Pumpkin Cake (Vegan)

How did you like this recipe?

Frequently Asked Questions