Chocolate Pumpkin Spiced Cake

Rich and decadent Vegan Chocolate Pumpkin Spiced Cake topped with poached pears and chocolate ganache.

The colors have finally begun to change in my part of the world – about time too! I can’t wait for this maple tree to burst into golden flames in the next few weeks. It has started turning color, although what it would turn into, I can’t say as this is our first year in this home, and every season brings with it, its share of surprises. In spring, the home burst into color, as lilies of every variety began to shoot out from the ground and bloom. In the summer, the blackberry, blueberry and strawberry bushes bowed to the ground, weighed down by the sweet clusters of fruit.

I can’t wait to see what Fall brings.

The only reason I hate life in the South is because of how long we have to wait for Fall to begin – in most other parts of the country, the trees are already shedding their dried up leaves. But on the plus side, we get to enjoy it for further into the year, which somehow, seems to reduce the distance to Spring.

But a watched teapot never boils. So I’m trying very hard not to keep watching the trees outside. Trying.

But what I can do is fill my life with other Fall things – starting with this delicious Chocolate Pumpkin Spiced Cake. Imagine the richest chocolate cake, made denser and more gooey with the pumpkin puree, and further elevated with the cinnamon and nutmeg. As it bakes, it fills your home with an aroma that’s a cross between hot chocolate and pumpkin spice latte – which might seem weird, but it smells absolutely divine, I promise you!

This cake is extremely moist, almost pudding-like, and good as is- might even make a good coffee cake, but I decided to proceed coating it in a thin layer of chocolate ganache. There is no such thing as too much chocolate, is there?

When you make this delicious VEGAN Chocolate Pumpkin Spiced Cake (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here!

Vegan Chocolate Pumpkin Spiced Cake

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 12

Ingredients Method

Ingredients

  

For the cake

• 2 cup all-purpose flour
• 2 tsp baking powder
• 2 tsp baking soda
• 1 tsp ground nutmeg
• 2 tsp ground cinnamon
• 0.5 tsp salt
• 0.5 cup cocoa powder
• One 15-oz can of Pumpkin puree
• 1 cup olive oil
• 2 cup sugar
• 1 cup coffee (2 tsp instant coffee + 1 c water)
• 1 cup vegan yogurt
• 1 tsp Orange zest
• 2 tsp vanilla bean paste

For the ganache

• 0.5 cup canned coconut milk
• 0.5 cup bittersweet chocolate chips
• 3 tbsp sugar
• 0.5 tsp vanilla bean paste

Method

 

Bake the cakes

1. Preheat oven to 350F/180C. Line two 8" round springform baking tins (bottom and sides) with parchment paper.
2. In a bowl, combine the dry ingredients: flour, baking powder, baking soda, nutmeg, cinnamon, salt and cocoa powder. Mix well and set aside.
3. In another bowl, combine the wet ingredients: pumpkin puree, olive oil, sugar, coffee, yogurt, orange zest and vanilla. Mix well to combine.
4. Pour the wet ingredients into the dry. Using a spatula, fold until the two are combined and there are no lumps in the batter.
5. Transfer to the prepared baking tins. Smooth out the tops.
6. Bake in the preheated oven at 350F/180C for 30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the cakes in the tin completely over a wire rack.

Make the ganache

1. Heat the coconut milk and sugar over gentle heat in a small saucepan until it starts to simmer. Do not let boil or the fat will separate and the ganache will taste coconuty. Remove from heat.
2. Add chocolate to the warm milk and let sit until it melts in the heat. Stir until smooth, thick and glossy. Stir in the vanilla. Set aside.

Serve

1. Serve a slice of the cake with a dribble of warm ganache on top. Sprinkle toasted pine nuts, if needed.