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Vegan Pumpkin Cake with Chocolate Pumpkin Ganache

November 13, 2018 By Richa 49 Comments

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Vegan Pumpkin Cake with Chocolate Pumpkin Ganache. Easy 1 Bowl Pumpkin Sheet Cake with a thick chocolate frosting. Vegan Soyfree Recipe. Can be nut-free. Glutenfree option  Jump to Recipe Vegan Pumpkin Cake with Chocolate Pumpkin Ganache. Easy 1 Bowl Pumpkin Sheet Cake with a thick chocolate frosting. Vegan Soyfree Recipe. Can be nut-free. Glutenfree optionVegan Pumpkin Cake with Chocolate Pumpkin Ganache. Easy 1 Bowl Pumpkin Sheet Cake with a thick chocolate frosting. Vegan Soyfree Recipe. Can be nut-free. Glutenfree optionVegan Pumpkin Cake with Chocolate Pumpkin Ganache. Easy 1 Bowl Pumpkin Sheet Cake with a thick chocolate frosting. Vegan Soyfree Recipe. Can be nut-free. Glutenfree option

Cakes make for a perfect end to a festive meal or beginning a day :). This simple spiced vegan pumpkin cake is paired with a smooth hearty thick chocolate pumpkin ganache. The cake is made in 1 Bowl, without added refined sugar, and only takes 15 mins to put together. The frosting is just chocolate and pumpkin, no Butter, no cups of sugar! Simple ingredients, quick and festive! 

Make it with less sweet for a breakfast cake. Double the recipe for a layered pumpkin spice cake! Add a sugar frosting layer in the middle and chocolate pumpkin all over.  Top with candied pecans or serve with whipped coconut cream. More the merrier. 

Vegan Pumpkin Cake with Chocolate Pumpkin Ganache. Easy 1 Bowl Pumpkin Sheet Cake with a thick chocolate frosting. Vegan Soyfree Recipe. Can be nut-free. Glutenfree optionVegan Pumpkin Cake with Chocolate Pumpkin Ganache. Easy 1 Bowl Pumpkin Sheet Cake with a thick chocolate frosting. Vegan Soyfree Recipe. Can be nut-free. Glutenfree optionVegan Pumpkin Cake with Chocolate Pumpkin Ganache. Easy 1 Bowl Pumpkin Sheet Cake with a thick chocolate frosting. Vegan Soyfree Recipe. Can be nut-free. Glutenfree option

Mix all the wet ingredients, then fold in the dry to make a thick cake batter. Spread in parchment lined pan and bake. Brush with maple + water mixture for additional moisture. Then spread the ganache. Don’t like chocolate, use my vegan cream cheese based frosting. 

More Festive Bakes

  • Cinnamon Swirl Cake
  • Eggnog Pound Cake
  • Easy Coffee Cake – Cinnamon Streusel Cake
  • Peanut Butter Chocolate Marble Cake
  • Lemon blueberry pound cake

Gluten-free 

  • GF Cashew Butter Chocolate Marble Cake. 
  • Gluten-free Cinnamon Roll Bread yeast-free. 
  • GF Carrot Banana Bread – Also grain-free.
  • Sweet Potato Crumb Cake. GF

Vegan Pumpkin Cake with Chocolate Pumpkin Ganache. Easy 1 Bowl Pumpkin Sheet Cake with a thick chocolate frosting. Vegan Soyfree Recipe. Can be nut-free. Glutenfree optionVegan Pumpkin Cake with Chocolate Pumpkin Ganache. Easy 1 Bowl Pumpkin Sheet Cake with a thick chocolate frosting. Vegan Soyfree Recipe. Can be nut-free. Glutenfree optionVegan Pumpkin Cake with Chocolate Pumpkin Ganache. Easy 1 Bowl Pumpkin Sheet Cake with a thick chocolate frosting. Vegan Soyfree Recipe. Can be nut-free. Glutenfree option Vegan Pumpkin Cake with Chocolate Pumpkin Ganache. Easy 1 Bowl Pumpkin Sheet Cake with a thick chocolate frosting. Vegan Soyfree Recipe. Can be nut-free. Glutenfree optionVegan Pumpkin Cake with Chocolate Pumpkin Ganache. Easy 1 Bowl Pumpkin Sheet Cake with a thick chocolate frosting. Vegan Soyfree Recipe. Can be nut-free. Glutenfree optionVegan Pumpkin Cake with Chocolate Pumpkin Ganache. Easy 1 Bowl Pumpkin Sheet Cake with a thick chocolate frosting. Vegan Soyfree Recipe. Can be nut-free. Glutenfree option Vegan Pumpkin Cake with Chocolate Pumpkin Ganache. Easy 1 Bowl Pumpkin Sheet Cake with a thick chocolate frosting. Vegan Soyfree Recipe. Can be nut-free. Glutenfree optionVegan Pumpkin Cake with Chocolate Pumpkin Ganache. Easy 1 Bowl Pumpkin Sheet Cake with a thick chocolate frosting. Vegan Soyfree Recipe. Can be nut-free. Glutenfree optionVegan Pumpkin Cake with Chocolate Pumpkin Ganache. Easy 1 Bowl Pumpkin Sheet Cake with a thick chocolate frosting. Vegan Soyfree Recipe. Can be nut-free. Glutenfree option Vegan Pumpkin Cake with Chocolate Pumpkin Ganache. Easy 1 Bowl Pumpkin Sheet Cake with a thick chocolate frosting. Vegan Soyfree Recipe. Can be nut-free. Glutenfree optionVegan Pumpkin Cake with Chocolate Pumpkin Ganache. Easy 1 Bowl Pumpkin Sheet Cake with a thick chocolate frosting. Vegan Soyfree Recipe. Can be nut-free. Glutenfree optionVegan Pumpkin Cake with Chocolate Pumpkin Ganache. Easy 1 Bowl Pumpkin Sheet Cake with a thick chocolate frosting. Vegan Soyfree Recipe. Can be nut-free. Glutenfree option Vegan Pumpkin Cake with Chocolate Pumpkin Ganache. Easy 1 Bowl Pumpkin Sheet Cake with a thick chocolate frosting. Vegan Soyfree Recipe. Can be nut-free. Glutenfree optionVegan Pumpkin Cake with Chocolate Pumpkin Ganache. Easy 1 Bowl Pumpkin Sheet Cake with a thick chocolate frosting. Vegan Soyfree Recipe. Can be nut-free. Glutenfree optionVegan Pumpkin Cake with Chocolate Pumpkin Ganache. Easy 1 Bowl Pumpkin Sheet Cake with a thick chocolate frosting. Vegan Soyfree Recipe. Can be nut-free. Glutenfree option Vegan Pumpkin Cake with Chocolate Pumpkin Ganache. Easy 1 Bowl Pumpkin Sheet Cake with a thick chocolate frosting. Vegan Soyfree Recipe. Can be nut-free. Glutenfree optionVegan Pumpkin Cake with Chocolate Pumpkin Ganache. Easy 1 Bowl Pumpkin Sheet Cake with a thick chocolate frosting. Vegan Soyfree Recipe. Can be nut-free. Glutenfree optionVegan Pumpkin Cake with Chocolate Pumpkin Ganache. Easy 1 Bowl Pumpkin Sheet Cake with a thick chocolate frosting. Vegan Soyfree Recipe. Can be nut-free. Glutenfree option Vegan Pumpkin Cake with Chocolate Pumpkin Ganache. Easy 1 Bowl Pumpkin Sheet Cake with a thick chocolate frosting. Vegan Soyfree Recipe. Can be nut-free. Glutenfree optionVegan Pumpkin Cake with Chocolate Pumpkin Ganache. Easy 1 Bowl Pumpkin Sheet Cake with a thick chocolate frosting. Vegan Soyfree Recipe. Can be nut-free. Glutenfree optionVegan Pumpkin Cake with Chocolate Pumpkin Ganache. Easy 1 Bowl Pumpkin Sheet Cake with a thick chocolate frosting. Vegan Soyfree Recipe. Can be nut-free. Glutenfree option

If you make this cake, do let me know by commenting and using the rating option with the comment.
Vegan Pumpkin Cake with Chocolate Pumpkin Ganache. Easy 1 Bowl Pumpkin Sheet Cake with a thick chocolate frosting. Vegan Soyfree Recipe. Can be nut-free. Glutenfree optionVegan Pumpkin Cake with Chocolate Pumpkin Ganache. Easy 1 Bowl Pumpkin Sheet Cake with a thick chocolate frosting. Vegan Soyfree Recipe. Can be nut-free. Glutenfree optionVegan Pumpkin Cake with Chocolate Pumpkin Ganache. Easy 1 Bowl Pumpkin Sheet Cake with a thick chocolate frosting. Vegan Soyfree Recipe. Can be nut-free. Glutenfree option

Vegan Pumpkin Cake with Chocolate Pumpkin Ganache. Easy 1 Bowl Pumpkin Sheet Cake with a thick chocolate frosting. Vegan Soyfree Recipe. Can be nut-free. Glutenfree optionVegan Pumpkin Cake with Chocolate Pumpkin Ganache. Easy 1 Bowl Pumpkin Sheet Cake with a thick chocolate frosting. Vegan Soyfree Recipe. Can be nut-free. Glutenfree optionVegan Pumpkin Cake with Chocolate Pumpkin Ganache. Easy 1 Bowl Pumpkin Sheet Cake with a thick chocolate frosting. Vegan Soyfree Recipe. Can be nut-free. Glutenfree option
Print Recipe
4.94 from 15 votes

Vegan Pumpkin Cake with Chocolate Pumpkin Ganache

Vegan Pumpkin Cake with creamy Chocolate Pumpkin Ganache. Easy 1 Bowl Pumpkin Sheet Cake with a thick chocolate frosting. Vegan Soyfree Recipe. Can be nut-free. Glutenfree option
Prep Time10 mins
Cook Time35 mins
chill time20 mins
Total Time45 mins
Course: Dessert
Cuisine: Vegan
Keyword: easy pumpkin cake recipe, pumpkin cake, pumpkin sheet cake, pumpkin spice cake
Servings: 9
Calories: 217kcal
Author: Vegan Richa

Ingredients

  • 3/4 cup (6.48 oz) pumpkin puree , not pumpkin pie mix
  • 1/3 cup (107.33 g) maple syrup
  • 1/4 cup (56.5 ml) coconut milk , or use almond milk
  • 2 tbsp oil , optional or use more non dairy milk
  • 1/2 tsp (0.5 tsp) vanilla extract
  • 1 tsp apple cider vinegar
  • 2 tsp pumpkin pie spice , add 1/2 tsp cinnamon for additional spice
  • 2 to 3 tbsp sugar for sweeter (coconut, cane or brown)

Dry:

  • 1.25 cups (156.25 g) flour (I use a mix of all purpose and whole wheat)
  • 3 tbsp almond flour , or use more flour for nutfree
  • 2 tsp baking powder
  • 1/4 tsp (0.25 tsp) salt

Ganache:

  • 1/2 cup (4.32 oz) pumpkin puree
  • 1/2 cup (90 g) vegan chocolate chips
  • 2 tbsp almond or coconut milk
  • 1-2 tbsp (1 tbsp) sugar , optional

Instructions

  • Line a brownie pan or 8 or 9 inch cake pan with parchment. Preheat the oven to 350 deg F (180 C).
  • Mix all the wet ingredients in a bowl until well combined.
  • Add the dry ingredients and mix until just about combined. The batter will be thick. Spread evenly in the prepared pan.
  • Bake for 30 mins. 5 mins less or more depending on the pan used. Taller cake will need longer time. Check with a toothpick inserted in the middle. It should come out clean. For muffins or cupcakes, bake for 20 to 22 mins.
  • Cool for 5 mins, then remove from the pan and cool completely before frosting. At this point you can optionally brush the cake with a mix of 1 tbsp maple syrup+ 2 tsp water(mix well in a small bowl). This keeps the cake more soft and moist. 
  • Make the ganache: Heat pumpkin puree and milk over medium heat until bubbling hot. Add chocolate, whisk for a few seconds, then take off heat. Continue to whisk until all the chocolate is melted and the mixture is smooth.
  • Cool for 5 mins then chill for 15 mins to thicken. Then then spread over the cake. Add other garnishes such as chopped hazelnuts, coconut or candied pecans. Serve. The frosted cake can be refrigerated for upto 4 days. Frozen for upto a month

Notes

Gluten-free: Make this GF Sweet Potato Cake with pumpkin puree and add this chocolate ganache instead of the crumb.
Nutrition is for 1 slice

Nutrition

Nutrition Facts
Vegan Pumpkin Cake with Chocolate Pumpkin Ganache
Amount Per Serving
Calories 217 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Sodium 74mg3%
Potassium 235mg7%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 14g16%
Protein 3g6%
Vitamin A 5295IU106%
Vitamin C 1.4mg2%
Calcium 93mg9%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.

 

Filed Under: dessert, fall, holiday, soy free Tagged With: vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Cassie Autumn Tran says

    November 13, 2018 at 8:40 am

    CAKE, YES! My favorite dessert. On top of that, there’s a chocolate frosting recipe too? My heart has been won! I would try this recipe with oat flour, but I am open to trying out gluten free all purpose flour and whole wheat flour as well. That’s the fun of making cake–you can mix all kinds of ingredients and see what happens!

    Reply
  2. Carolina says

    November 14, 2018 at 1:59 pm

    Hello Richa! This looks lovely 🙂
    By a mixture of whole wheat, do you mean pastry flour or the regular kind?

    Reply
    • Richa says

      November 14, 2018 at 2:50 pm

      either will work. i use a ix of all purpose and wheat flours (whole or pastry) usually half and and half.

      Reply
  3. Divya says

    November 15, 2018 at 2:33 am

    Hello. I was wondering how you make the pumpkin puree?

    Reply
    • Richa says

      November 15, 2018 at 11:19 am

      https://www.allrecipes.com/recipe/22935/pumpkin-puree/ bake and puree

      Reply
  4. Catherine says

    November 15, 2018 at 12:22 pm

    5 stars
    This looks lovely. BTW do you have a ginger bread recipe, too?

    Reply
    • Catherine says

      November 15, 2018 at 12:38 pm

      5 stars
      I found this and will give it a try, too. This time of the year I like ginger bread cake topped with chocolate frosting. So will give this ganash a try on the jar cake recipe…thank you for sharing your creativity here!

      https://www.veganricha.com/2013/12/gingerbread-cake-mix-in-jar-for-1.html

      Reply
    • Richa says

      November 16, 2018 at 4:28 am

      https://www.veganricha.com/2014/11/vegan-gingerbread-cake.html

      Reply
  5. Brian Watson says

    November 16, 2018 at 1:25 pm

    would a greased pan work for this instead of parchment you think?

    Reply
    • Richa says

      November 16, 2018 at 2:57 pm

      yes.

      Reply
  6. D. says

    November 17, 2018 at 1:59 pm

    weird. Mine did not rise at all!

    Reply
    • Richa says

      November 17, 2018 at 9:45 pm

      that shouldnt happen. Maybe the baking powder is old? what was the consistency of the cake in the middle?

      Reply
  7. Janet Casmaer says

    November 17, 2018 at 9:07 pm

    5 stars
    Richa, I made this tonight and this cake was easy and wonderful! So moist and flavorful. Next time I will try the vegan “cream cheese” frosting variation. I can tell this will become a fall and winter regular in my house. Thank you! — Janet

    Reply
    • Richa says

      November 17, 2018 at 9:45 pm

      yay!!

      Reply
  8. Maneesha says

    November 19, 2018 at 5:32 am

    5 stars
    Hi Richa! I made this yesterday, and it was a HIT! so flavorful and soft! The ganache adds such a lovely flavor! Thank you for a great recipe!

    Reply
    • Richa says

      November 19, 2018 at 12:32 pm

      awesome!

      Reply
  9. Chris says

    November 24, 2018 at 1:50 pm

    4 stars
    Delicious cake, good flavor and every dense and rich. Thx for the recipe, I will make again!

    Reply
  10. Bethany says

    November 26, 2018 at 4:49 pm

    5 stars
    Wow Richa . . . this is so good! I used home cooked pumpkin puree which probably has a bit more moisture than canned. Definitely watch the cook time, I cooked my cake in an 8″ glass square pan for 25 minutes and it was done. Made the cake as listed but ran out of milk by the time I got to the frosting so I used 2T of maple syrup to get the moisture and the sweetness in one and it worked out well. Yum, I loved it and will make it again.

    Reply
    • Richa says

      November 26, 2018 at 5:22 pm

      awesome!

      Reply
  11. Alison says

    December 30, 2018 at 4:50 am

    Can this recipe be doubled for a 9×13 pan?

    Reply
    • Richa says

      December 30, 2018 at 11:33 pm

      yes

      Reply
  12. Leslie Lamanna says

    January 21, 2019 at 1:39 pm

    5 stars
    How many slices per cake? I see 217 calories per slice but isthat 1/6 or 1/8 of the cake?

    Reply
    • Richa says

      January 21, 2019 at 5:44 pm

      9 . its right above the ingredients.

      Reply
      • Cheffeelove says

        January 21, 2019 at 6:03 pm

        5 stars
        K, thanks. We were looking and couldn’t find it….

        Reply
        • Richa says

          January 21, 2019 at 6:04 pm

          no probs. i should prob move it closer to nutrition

          Reply
          • Cheffeelove says

            January 22, 2019 at 3:38 am

            5 stars
            👍😉

  13. Jen says

    March 16, 2019 at 5:55 pm

    5 stars
    So I made this amazing Pumpkin cake with a few changes as I did not have the flour recommended. I used arrowhead mills gluten free flour for about 3/4 cup as that was all I had left. I then used about a 1/4 cut almond flour and the rest oat flour. I also added the additional 3 tbl. almond flour called for. For the spices I used 1 tsp all spice and 1 tsp cinnamon. I only used coconut milk for the cake instead of any oil. I did use a hand mixer to beat the liquid part and then again when adding the flours. The mixture was thick and kind of spongy quickly. Baked it in a square 8″ pan for about 35 minutes I think. It came out so perfect. The texture was spongy and kinda sticky but loved that. So I did finish making the ganache chopping up some of the huge 72% trader joes pound and a half chocolate bars. I needed to add some maple syrup as not sweet enough BUT to be honest, I liked the cake WITHOUT the ganache. It was too perfect alone so thats how I’ll keep it. Really the best recipe out there. Thanks so much.

    This is the first recipe I have made from veganricha but will definitely be trying more.

    Reply
    • Richa says

      March 17, 2019 at 12:09 am

      Awesome! i have different types of pumpkin cakes on the blog. a crumb cake, a loaf cake without any topping. So i chose a chocolate for this.You can mix and match to preference!

      Reply
  14. Molly Flannery says

    October 3, 2019 at 8:37 pm

    5 stars
    Thank you for this recipe! This cake turned out perfect! I doubled it for a 13×9 pan and topped it with vegan cream cheese frosting, mini chocolate chips and orange zest. My husband and I loved it!

    Reply
    • Richa says

      October 3, 2019 at 10:36 pm

      awesome!

      Reply
  15. Megan says

    November 7, 2019 at 8:22 pm

    5 stars
    Another awesome recipe! Thanks so much. I made this tonight and it’s delicious.

    Reply
    • Richa says

      November 7, 2019 at 9:30 pm

      yay

      Reply
  16. Donna says

    November 16, 2019 at 6:57 am

    If I want to double it for a layer cake, what size cake pans should I use? Thanks!

    Reply
    • Donna says

      November 16, 2019 at 6:58 am

      Oops, sorry, I just saw it in the recipe. Thanks!

      Reply
  17. Elissa says

    November 22, 2019 at 8:39 am

    Can soy milk be used in place of almond milk? My nephew has dairy, egg, and nut allergies but I think he would love this for Thanksgiving.

    Reply
    • Richa says

      November 22, 2019 at 11:08 am

      yes

      Reply
  18. Merv says

    February 14, 2020 at 9:51 pm

    I made this cake about a week ago. It took longer to make and bake than it did to finishing eating it. Delicious, too delicious. I didn’t frost with ganache, I went with a vegan buttercream. This cake is awesome and so much pumpkin smell and flavor. I doubled the recipe and used two 9 inch pans. Next time I plan to use 8 inch pans.

    Reply
    • Richa says

      February 15, 2020 at 3:42 pm

      awesome

      Reply
  19. Shannon says

    April 1, 2020 at 9:24 am

    5 stars
    Delicious. My son loves it too. I will make this again. Thank you!

    Reply
  20. Christy says

    September 19, 2020 at 10:31 am

    5 stars
    I absolutely LOVE this cake. Do you think it could be done with all almond or an almond/coconut flour combo?

    Reply
    • Richa says

      September 19, 2020 at 11:47 am

      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

      Reply
  21. Mom Michelle says

    October 5, 2020 at 2:34 pm

    5 stars
    My 11 year old daughter said she was bored, so I suggested she bake this cake. It was easy for her and really is delicious. It’s not too sweet at all, which the two of us appreciate. We will be making it again.

    Reply
    • Richa says

      October 5, 2020 at 7:48 pm

      Awesome

      Reply
  22. Shiree Barry says

    November 12, 2020 at 9:03 am

    Can you make this in a circle cake pan?

    Reply
    • Vegan Richa Support says

      November 12, 2020 at 9:21 am

      Absolutely – an 8 or 9 inch pan is perfect.

      Reply
  23. Marivel Linares says

    November 26, 2020 at 12:52 am

    5 stars
    I made this recipe and the consistency of the cake was really good. Second day was perfect. My guests thought it was on the bland side but I really didnt have maple syrup and used sugar instead (2/3 cup). This will be my TO-GO recipe I only will have to tweak the sugar to 1 cup next time. Thank you!

    Reply
    • Vegan Richa Support says

      November 26, 2020 at 9:52 pm

      sounds good – thank you for your nice feedback

      Reply
  24. Tahira says

    December 15, 2020 at 9:36 pm

    Hi there! Would I be able to make this with the same amount of oat flour instead? And maple syrup instead of sugar?

    Reply
    • Richa says

      December 15, 2020 at 11:29 pm

      No. Oat flour is gluten-free and it will need a little bit of starch to help Bind

      Reply

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