Vegan Chocolate Ganache Pumpkin Spice Cake
Indulge in the cozy, autumnal flavors of this Vegan Chocolate Ganache Pumpkin Spice Cake—a show-stopping dessert that’s as decadent as it is dairy-free. This moist, perfectly spiced cake combines pumpkin puree with warm notes of cinnamon, nutmeg, and ginger, creating a soft, flavorful crumb. Topped with a luxuriously rich vegan chocolate ganache made with coconut cream and chocolate chips, this dessert strikes a flawless balance between comforting and indulgent. Whether you're planning a festive fall gathering or simply treating yourself, this easy-to-make, egg-free pumpkin spice cake is the ultimate seasonal dessert. Perfect for vegans and non-vegans alike, it’s sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Pumpkin puree
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 0.75 cup Unsweetened almond milk
- 0.33 cup Coconut oil, melted
- 2 teaspoons Vanilla extract
- 1 teaspoon Baking soda
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 1 cup Vegan chocolate chips
- 0.5 cup Coconut cream
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk until well blended.
In a separate bowl, whisk together the pumpkin puree, almond milk, melted coconut oil, and vanilla extract until smooth and combined.
Gradually add the wet ingredients to the dry ingredients, mixing gently with a spatula or whisk until just combined. Be careful not to overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 32-35 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
To make the ganache, heat the coconut cream in a small saucepan over medium heat until it starts to simmer. Remove from heat and pour over the vegan chocolate chips in a heatproof bowl.
Let the chocolate and coconut cream sit for 2-3 minutes, then stir until smooth and glossy.
Once the cake is completely cooled, pour the chocolate ganache over the top, allowing it to drip down the sides. Use a spatula to spread it evenly, if needed.
Let the ganache set for about 30 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.4 g | 224% | |
| Saturated Fat | 126.1 g | 630% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 3548 mg | 154% | |
| Total Carbohydrate | 674.8 g | 245% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 437.7 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 508 mg | 39% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 1865 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
