Description
This incredibly rich and moist chocolate pumpkin cake is full of decadent chocolate and wonderfully spiced with warming fall flavors for the ultimate vegan Halloween cake! Naturally eggless, dairy free, and perfect for all eaters, vegan or not!
Ingredients
Scale
Chocolate Pumpkin Cake Layers:
- 200 mL unsweetened dairy free milk, room temperature
- 1 tsp apple cider vinegar (to be mixed with dairy free milk milk)
- 265 grams all-purpose flour or gluten free 1:1 baking flour + 1 tbsp arrowroot or cornstarch
- 40 grams cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 150 grams granulated sugar
- 130 grams salted vegan butter (I recommend Miyoko’s), room temperature
- 125 grams pumpkin puree, room temperature
- 1 tsp vanilla extract
Pumpkin Cake Layer:
- 100 mL unsweetened dairy free milk, room temperature
- 2/3 tsp apple cider vinegar (to be mixed with dairy free milk milk)
- 160 grams all-purpose flour or gluten free 1:1 baking flour + 1 tbsp arrowroot or cornstarch
- 2 tsp pumpkin spice blend
- 1 tsp baking powder
- 1/2 tsp baking soda
- 75 grams granulated sugar
- 65 grams salted vegan butter (I recommend Miyoko’s), room temperature
- 80 grams pumpkin puree, room temperature
- 1 tsp vanilla extract
Vegan Frosting:
- 1 batch vegan chocolate buttercream
- 1 batch vegan chocolate ganache
- Vegan buttercream pumpkins made from vegan vanilla buttercream
Instructions
- Please read all instructions before beginning.
- Prep: Preheat the oven to 350F. Line three 8″ cake pans with parchment paper. Measure out all ingredients. Mix the dairy free milk and apple cider vinegar together for the chocolate cake layer, then set aside. Repeat for the pumpkin cake layer, then set aside.
- Make the chocolate cake layers: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and baking soda. Set aside. In a stand mixer with paddle attachment or a large bowl and a hand mixer, cream the vegan butter until fluffy, about 2-3 minutes. Add in the sugar, and cream together again until the sugar begins to slightly dissolve into the vegan butter, about 2-3 minutes. Scrape down the sides of the bowl and bottom of the bowl as needed. Then add in the pumpkin puree, and mix again on medium speed until combined. To the mixture, add in about half of the flour mixture, along with half of the buttermilk. Mix on medium speed until the flour starts to combine with the wet. Add in the remaining flour mixture and buttermilk, and mix again just until there are no more dry streaks.
- Bake the chocolate cake: Divide the batter into two of the baking pans, and place into the oven. Bake for 30-32 minutes, or until a toothpick comes out clean.
- Make the pumpkin cake layer: While the chocolate cake is baking, make the pumpkin cake layer. In a medium bowl, whisk together the flour, spices, baking powder, and baking soda. Set aside. In a stand mixer with paddle attachment or a large bowl and a hand mixer, cream the vegan butter until fluffy, about 2-3 minutes. Add in the sugar, and cream together again until the sugar begins to slightly dissolve into the vegan butter, about 2-3 minutes. Scrape down the sides of the bowl and bottom of the bowl as needed. Then add in the pumpkin puree, and mix again on medium speed until combined. To the mixture, add in about half of the flour mixture, along with half of the buttermilk. Mix on medium speed until the flour starts to combine with the wet. Add in the remaining flour mixture and buttermilk, and mix again just until there are no more dry streaks.
- Bake the pumpkin cake layer: Pour the batter into the remaining cake pan, and place into the oven to bake for 30-32 minutes, or until a toothpick comes out clean.
- Cool the cake layers: Once all the layers are baked, transfer them to a cooling rack to cool completely before frosting. There should be no warmth to the touch.
- Frost the cakes: When the cakes are ready to be assembled, make the chocolate buttercream frosting according to the directions. Stack the chocolate cake on the bottom, followed by chocolate frosting, then the pumpkin cake layer, followed by frosting, then finally the last chocolate cake layer. Frost the entirety of the cake.
- Decorate: Place the cake into the fridge for the frosting to set. You can top with vegan ganache and homemade vegan buttercream pumpkins as well!
- Slice and enjoy: Serve and enjoy! Store any leftovers in an airtight container and in the fridge for up to 7 days or in the freezer for up to 3 months.
Notes
Option for all chocolate pumpkin cake:
- 300 mL unsweetened dairy free milk, room temperature
- 2 tsp apple cider vinegar (to be mixed with dairy free milk milk)
- 400 grams all-purpose flour or gluten free 1:1 baking flour + 1 tbsp arrowroot or cornstarch
- 60 grams cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 230 grams granulated sugar
- 170 grams salted vegan butter (I recommend Miyoko’s), room temperature
- 190 grams pumpkin puree, room temperature
- 1 tsp vanilla extract