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+ servings
vegan chocolate chip pumpkin cake

Pumpkin Chocolate Chip Cake.

Pumpkin chocolate chip cake is a wonderfully easy fall dessert. This recipe is dairy free and egg free. 

Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Keyword fall dessert recipes, moist
Prep Time 5 minutes
Cook Time 32 minutes
Total Time 37 minutes
Servings 12
Calories 246 kcal
Author Kelly Roenicke



  1. 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.
  2. Sift together the dry ingredients with a fork.
  3. Add the oil, vanilla, vinegar, pumpkin puree, and water. Mix together by hand, and don’t overmix. Stir in vegan chocolate chips.
  4. 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.

Recipe 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 Facts
Pumpkin Chocolate Chip Cake.
Amount Per Serving
Calories 246 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Cholesterol 2mg1%
Sodium 200mg9%
Potassium 42mg1%
Carbohydrates 35g12%
Fiber 3g13%
Sugar 22g24%
Protein 2g4%
Vitamin A 3210IU64%
Vitamin C 0.9mg1%
Calcium 23mg2%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.