This delicious vegan pumpkin chocolate chip cake is the perfect dessert for fall! This flavorful cake has the perfect texture – so tender! This is sure to become your go-to autumn dessert!
I know when the weather turns cool, people either start craving apple desserts or pumpkin desserts. In this house, we tend toward the pumpkin treats, especially if they include chocolate. We love vegan pumpkin donuts, fluffy pumpkin muffins, and this cake.
This chocolate chip pumpkin cake recipe is one that I turn to again and again. My sons love it, and when I make it, it gets gobbled up in no time flat.
This particular cake recipe is egg free, but it’s still incredibly moist because of the canned pumpkin. Even if you’re not vegan or egg free, this is a great recipe to have on hand in case you are out of eggs but still need to bake a cake.
This recipe is a good one to try if you aren’t super comfortable with allergy baking yet. The ingredients are easy to find, and it’s simple to put together. If you’re new to vegan baking, you may want to check out my baking guide.
- Flour – I’ve tried this recipe with both spelt flour and a gluten free flour blend, and it works with both. It will not rise quite as high with the gluten free flour. It is a very moist cake regardless of what flour you choose, and would be a delicious addition to a Thanksgiving dessert buffet. If you’re not sure what gluten free flour blend to use, try my gluten free all-purpose mix.
- Pumpkin Puree – This cake is very moist, due to the canned pumpkin puree. The pumpkin acts as a binder as well, holding the cake together.
- Oil – Organic canola oil works well for this cake, or you could use melted vegan buttery spread. I’ve made it both ways, either one is a good choice!
- Dairy Free Chocolate Chips – We love Enjoy Life dark chocolate chips in this cake, but you could use the mini chocolate chips as well. White chocolate chips could also be a fun choice!
Step by Step Instructions
- Whisk together the dry ingredients in a large bowl.
- Add the wet ingredients and stir together.
- Stir in the chocolate chips.
- Spread the batter in a 9×9 inch pan that has been lined with parchment paper.
- Bake at 350 degrees F for about 32 minutes.
- Allow the cake to cool for about one hour before slicing. Enjoy!
Leftovers will keep for a few days in an airtight container, but the quality is best right after baking. You could also freeze pieces of this cake. Simply wrap individual slices of cake in waxed paper or plastic wrap, then place in a ziploc freezer bag. It should stay fresh in the freezer for up to three months.
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Pumpkin Chocolate Chip Cake (Egg Free).
- 1 ½ cups spelt flour Gluten free flour works in this recipe, if you need it to be gluten free
- ¾ cups organic cane sugar
- 1 cup pumpkin puree
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ⅓ cup organic canola oil or melted vegan buttery spread
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- ½ cup water
- 1 cup dairy free chocolate chips
- Preheat oven to 350 degrees F. Line a 9×9 glass pan with parchment paper if desired. This isn’t required, but if you wanted to pull the whole cake out of the pan to place on a serving tray, it would make things a lot easier.
- Sift together the dry ingredients with a fork.
- Add the oil, vanilla, vinegar, pumpkin puree, and water. Mix together by hand, and don’t overmix. Stir in vegan chocolate chips.
- Pour into a 9×9 square Pyrex dish and bake at 350 degrees for 32 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
- Allow the cake to cool for about an hour before slicing.