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easy vegan chocolate chip pumpkin cake

Pumpkin Chocolate Chip Cake (Egg Free).

Kelly Roenicke
This vegan pumpkin chocolate chip cake is a wonderfully easy fall dessert. This recipe is dairy free and egg free, and so delicious. 
5 from 2 votes
Prep Time 5 minutes
Cook Time 32 minutes
Total Time 37 minutes
Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Servings 12
Calories 246 kcal

Ingredients
 
 

Instructions
 

  • 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.

Notes

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.

Nutrition

Calories: 246kcalCarbohydrates: 35gProtein: 2gFat: 10gSaturated Fat: 2gCholesterol: 2mgSodium: 200mgPotassium: 42mgFiber: 3gSugar: 22gVitamin A: 3210IUVitamin C: 0.9mgCalcium: 23mgIron: 1.2mg
Keyword fall dessert recipes
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