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5 from 3 votes

Vegan Chocolate Pumpkin Cake and Cake Mix

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.)
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 4
Author: Vegan Richa

Ingredients

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
US Customary - Metric

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