Decadent Vegan Chocolate Pumpkin Fudge Cake
Indulge in the rich flavors of this Decadent Vegan Chocolate Pumpkin Fudge Cake, a delightful blend of creamy pumpkin and luscious dark chocolate. Perfect for any occasion, this cake is not only vegan but also a crowd-pleaser that will leave your guests requesting the recipe. With its moist texture and a hint of spices, this cake embodies the essence of fall while satisfying your chocolate cravings. Serve it warm with a scoop of vegan ice cream or enjoy it as is; it's a perfect dessert that captures the warmth of home baking.
8
Servings
275
Calories
18
Ingredients
Ingredients
vegan dark chocolate
3 ounces (chopped)
pumpkin puree
3/4 cup
water
1/2 cup
apple cider vinegar
2 teaspoons
brown sugar
1/2 cup (packed)
vanilla extract
2 teaspoons
canola oil
1/4 cup
salt
1/2 teaspoon
cocoa powder
1/4 cup
all-purpose flour
1 cup
baking soda
1/2 teaspoon
baking powder
1 teaspoon
ground cinnamon
1 teaspoon
ground nutmeg
1/2 teaspoon
ground allspice
1/2 teaspoon
ground cloves
1/2 teaspoon
ground aniseed
1/4 teaspoon
ground cayenne pepper
1/8 teaspoon
Instructions
1
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or line it with parchment paper for easier removal.
2
In a microwave-safe bowl or a double boiler, melt the chopped vegan dark chocolate. If using a microwave, do it in 30-second increments, stirring in between until smooth.
3
In a medium mixing bowl, whisk together the pumpkin puree, water, apple cider vinegar, brown sugar, vanilla extract, canola oil, and salt until well combined and creamy.
4
In a separate large bowl, sift together the cocoa powder, all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, allspice, cloves, aniseed, and cayenne pepper. Mix well to blend all the dry ingredients.
5
Pour the wet ingredients into the dry ingredients and mix until just combined, ensuring there are no lumps. Then, gently fold in the melted chocolate until fully incorporated.
6
Transfer the batter to the prepared cake pan, smoothing the top. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7
Allow the cake to cool in the pan for 10 minutes before gently removing it and placing it on a wire rack to cool completely.
Nutrition Information
10g
Fat
43g
Carbs
1.9g
Protein
2.5g
Fiber
15g
Sugar
Frequently Asked Questions
Frequently Asked Questions
Is this cake vegan?
Yes, this recipe is entirely plant-based and vegan-friendly.
What temperature should I set my oven to?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
What size cake pan is required?
You should use an 8-inch round cake pan for this recipe.
How many servings does this recipe yield?
This cake provides 8 servings.
What is the calorie count for one serving?
Each serving has approximately 275 calories.
How long is the baking time?
Bake the cake for 35 to 40 minutes.
How much pumpkin puree do I need?
The recipe requires 3/4 cup of pumpkin puree.
What type of chocolate is used in this cake?
It uses 3 ounces of chopped vegan dark chocolate.
How should I melt the vegan dark chocolate?
You can melt it in a double boiler or a microwave using 30-second increments.
What is the fat content per slice?
There are 10 grams of fat per serving.
How many carbohydrates are in each serving?
Each serving contains 43 grams of carbohydrates.
How much protein is in this vegan cake?
There is 1.9 grams of protein per serving.
What is the sugar content of this recipe?
This cake contains 15 grams of sugar per serving.
Does this cake provide any dietary fiber?
Yes, it contains 2.5 grams of fiber per serving.
Why does the recipe include apple cider vinegar?
Apple cider vinegar is used to react with baking soda to help the cake rise without eggs.
What spices are used in the batter?
The recipe includes cinnamon, nutmeg, allspice, cloves, aniseed, and a hint of cayenne pepper.
What kind of flour is best for this recipe?
All-purpose flour is recommended.
How should the brown sugar be prepared?
Use 1/2 cup of packed brown sugar.
Should I use parchment paper?
Yes, lining the pan with parchment paper allows for easier removal.
How much vanilla extract is required?
Use 2 teaspoons of vanilla extract.
What kind of oil should I use?
The recipe calls for 1/4 cup of canola oil.
When do I add the melted chocolate?
Fold the melted chocolate into the batter after combining the wet and dry ingredients.
How long should the cake cool before removal?
Let it cool in the pan for 10 minutes before moving to a wire rack.
What are some serving suggestions?
It is delicious served warm with a scoop of vegan ice cream.
Why is there cayenne pepper in the ingredients?
A small amount of cayenne pepper enhances the depth of the chocolate flavor.
Is this cake suitable for autumn?
Yes, the combination of pumpkin and spices makes it a perfect fall dessert.
How much cocoa powder is needed?
You will need 1/4 cup of cocoa powder.
How much salt is included in the recipe?
Use 1/2 teaspoon of salt.
How do I test if the cake is done?
Insert a toothpick into the center; it should come out clean when the cake is ready.
How do I prepare the dry ingredients?
Sift together the flour, cocoa powder, leavening agents, and spices in a large bowl and mix well.