Vegan Chocolate Pumpkin Cake and Cake Mix In a Jar

This Chocolate Pumpkin Loaf Mix is a super and a very delicious Jar gift. To make the loaf add non dairy milk and pumpkin, add jar contents. Mix, bake, done! Use sweet potato puree or butternut squash puree for variation. 

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The jar contents have flour, cocoa powder, and a mix of flour, sugar, ground up bittersweet chocolate(yes you need this to make a moist loaf with a burst of chocolate), spices and baking powder. You can omit the oil and add more pumpkin. The resulting loaf is moist, full of chocolate and pumpkin flavors and perfect for snack, breakfast or dessert! The loaf is amazing as is. You can glaze it with a spiced whipped coconut cream frosting or a simple chocolate glaze or my Pumpkin caramel. Or serve with vegan vanilla Ice-cream.

You can make the loaf from the recipe and not make a DIY Jar Gift. 🙂 You can also make muffins with the batter. Or make this without pumpkin and use non dairy yogurt or applesauce to make a spiced chocolate loaf. I use cocoa butter based vegan dark chocolate (Theo), vegan chocolate chips (Enjoy Life) in the recipe. So no palm oil in this recipe. You can find them in my amazon store here. 

Make a big batch of the Chocolate Pumpkin Loaf mix in a jar or make the loaf itself. This loaf mix fits in a Quart jar or any jar that can hold 4 cups. Also convert this Gingerbread cake into a jar gift! 

My website server(bluehost grr) was having trouble last week. So a few extra posts this week! 

More Jar gifts from the blog. 

Brownie Mix in a Jar

Lentil Soup in a Jar. Indian Dal Tadka in a Jar

Chocolate Chunk cookies in a jar

Steps:

Mix non dairy milk, pumpkin and oil in a bowl.

Empty the jar contents. 

Mix to make a thick batter.

Drop batter into parchment lined or greased loaf pan. Even it out. 

Bake for 55 minutes. Cool completely, slice and serve. 

Vegan Chocolate Pumpkin Cake and Cake Mix

5 from 3 votes

By: Vegan Richa

Prep: 20 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 20 minutes mins

Servings: 4

Course: Dessert

Cuisine: American

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This Vegan Chocolate Pumpkin Cake Mix is a perfect gift in a jar. Just add pumpkin and non dairy milk and bake. Moist, delicious, spiced. One Bowl Pumpkin chocolate Bread / Cake . (1 Quart Mason Jar), makes 1 medium size loaf 8.5 by 4.5 inch. For larger loafs, double the recipe.)

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Ingredients 

US CustomaryMetric

 

1x2x3x

Jar Ingredients or Dry Ingredients:

• ▢ 1 cup spelt flour
• ▢ 1/3 cup cocoa powder
• ▢ 1/2 cup oat flour , or unbleached white flour
• ▢ 2 Tbsp flax seeds , or chia seeds
• ▢ 3/4 cup raw or coconut sugar
• ▢ 11/4 tsp baking powder
• ▢ 1/2 tsp baking soda
• ▢ 1 tsp cinnamon
• ▢ 1/2 tsp ginger
• ▢ 1/4 tsp cloves
• ▢ 1/4 cup vegan bittersweet chocolate or dark chocolate or semi sweet chocolate, about 1.25 oz
• ▢ 1 tsp vanilla extract, optional
• ▢ 1/3 cup mini vegan chocolate chips , or regular size vegan chocolate chips

To add later or Wet Ingredients

• ▢ 1 cup pumpkin puree, not pumpkin pie mix ( which you can gift as well. add a can of pumpkin puree to the basket), or sweet potato puree
• ▢ 1/2 cup non dairy milk
• ▢ 3 Tbsp oil, or use more pumpkin puree

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Instructions 

Make the Jar:

• Layer Spelt flour and cocoa powder.
• In a blender combine oat flour, flax seeds, sugar, dark chocolate, baking powder, baking soda and spices. Blend until the chocolate breaks down into a coarse powder and the mixture is evenly combined.
• Add this to jar.
• Layer chocolate chips, close. Add instructions.

Instructions on the jar/ Make the Chocolate Pumpkin Loaf

• In a large bowl empty the jar contents and mix.
• Add 1 cup pumpkin, 1/2 cup non dairy milk and oil until combined. (use more pumpkin puree to omit oil)
• The batter will be thick. Drop the batter onto parchment lined loaf pan. Even it out. Bake at pre-heated 350 degrees F / 180ºc for 55 minutes or until a toothpick from the center comes out clean.

One bowl Instructions:

• Blend the dry ingredients in a blender except mini chocolate chips. Pulse a few times so most of the dark chocolate breaks down and the mixture is homogeneous. Transfer to a bowl. Mix in the mini chocolate chips.
• Add 1 cup pumpkin, 1/2 cup non dairy milk and oil until combined. (use more pumpkin puree to omit oil)
• The batter will be thick. Drop the batter onto parchment lined loaf pan. Even it out. Bake at pre-heated 350 degress F / 180ºc for 55 minutes or until a toothpick from the center comes out clean.

Notes

Variation: Make this without pumpkin and use non dairy yogurt or applesauce to make a spiced chocolate loaf.

Nutritional values based on one serving

Nutrition

Calories: 491kcal, Carbohydrates: 88g, Protein: 11g, Fat: 14g, Saturated Fat: 6g, Sodium: 270mg, Potassium: 678mg, Fiber: 12g, Sugar: 35g, Vitamin A: 9530IU, Vitamin C: 2.6mg, Calcium: 273mg, Iron: 6.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!