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 treats that include pumpkin and 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.
What type of flour will work in this cake recipe?
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.
Can you make a moist cake without eggs?
Yes, this cake is very moist, due to the canned pumpkin puree. The pumpkin acts as a binder as well, holding the cake together.
Can this cake be made ahead of time?
Yes, you could make this cake one day before you wish to serve it. Leftovers will keep for a few days in an airtight container, but 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.
This chocolate chip pumpkin cake is:
- vegan and gluten free
- perfect for Thanksgiving
- a delicious allergy friendly dessert
Pumpkin Chocolate Chip Cake.
Pumpkin chocolate chip cake is a wonderfully easy fall dessert. This recipe is dairy free and 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.
If you use a gluten free flour blend, reduce the amount of pumpkin by 2 Tablespoons.
You can make this cake one day ahead of time.
Store leftovers in the refrigerator.
Leftovers could also be frozen - just wrap individual pieces in waxed paper and store in a freezer bag.