Decadent Vegan Pumpkin Spice Chocolate Bundt Cake
Indulge in this Decadent Vegan Pumpkin Spice Chocolate Bundt Cake that perfectly marries rich chocolate flavors with warm autumn spices. This cake is not only deliciously moist but also surprisingly healthy, thanks to the pure pumpkin that enhances its texture while keeping it light. The blend of cinnamon, nutmeg, and clove provides a nostalgic touch of fall, making it perfect for any occasion, from holiday gatherings to casual brunches. The luxurious vegan chocolate ganache poured on top adds a touch of elegance and richness that will impress your guests. And the best part? This cake is so easy to prepare that even novice bakers can achieve a stunning, professional-looking dessert. Whether you choose to savor it plain, adorned with your favorite frosting, or simply enjoy it as a breakfast cake, this delightful treat will satisfy your sweet tooth and spark joy in every bite.
N/A
Servings
150
Calories
16
Ingredients
Ingredients
Chocolate Chips
1/4 cup (for melting)
Pumpkin Puree
2/3 cup (canned or homemade)
Vanilla Extract
1 teaspoon (pure vanilla extract)
Canola Oil
2 tablespoons (or vegetable oil)
Ground Flax Seeds
2 tablespoons (or Ener-G Egg Substitute)
All-Purpose Flour
1 1/4 cups (sifted)
Cocoa Powder
1/4 cup (unsweetened)
Baking Soda
1 1/2 teaspoons (level)
Baking Powder
1/2 teaspoon (level)
Salt
1/4 teaspoon (sea salt recommended)
Cinnamon
1 1/2 teaspoons (ground)
Nutmeg
1/4 teaspoon (freshly ground if possible)
Clove
1/8 teaspoon (ground)
Additional Chocolate Chips
3/4 cup (for ganache)
Margarine
3 tablespoons (vegan margarine)
Soymilk
1/4 cup (unsweetened)
Instructions
1
Preheat your oven to 350°F (175°C) and grease or line a Bundt pan with parchment paper.
2
In a medium bowl, melt the chocolate chips using a double boiler method or microwave in 30-second intervals, stirring after each until fully melted.
3
Once the chocolate is melted, stir in the pumpkin puree, vanilla extract, canola (or vegetable) oil, and ground flax seeds until smooth and well-combined.
4
In a separate large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until evenly mixed.
5
Gradually add the wet mixture to the dry ingredients, stirring until just combined. The batter will be thick.
6
Pour the batter into the prepared Bundt pan, spreading it evenly, and bake for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean.
7
While the cake is baking, prepare the ganache by melting the margarine and soymilk in a small bowl using the microwave or double boiler. Stir in the chocolate chips continuously until melted and smooth.
8
Allow the cake to cool completely in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. Once cooled, drizzle the ganache over the top, allowing it to drip down the sides.
9
For a firmer ganache, refrigerate the cake until set, or dive right in for a delicious melty treat!
Nutrition Information
8
Fat
22
Carbs
2.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Vegan Pumpkin Spice Chocolate Bundt Cake?
It is a rich, moist vegan cake that combines chocolate flavors with warm autumn spices and a pumpkin base.
Is this recipe suitable for vegans?
Yes, this recipe is entirely vegan, utilizing flax seeds and plant-based fats.
What spices provide the pumpkin spice flavor?
The cake uses a blend of cinnamon, nutmeg, and cloves.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
How long does the cake need to bake?
The cake typically bakes for approximately 25 to 30 minutes.
How many calories are in a serving?
Each serving contains approximately 150 calories.
What is the protein content per serving?
There are 2.5 grams of protein per serving.
How much fat is in each serving?
There are 8 grams of fat per serving.
What are the total carbohydrates per serving?
Each serving has 22 grams of carbohydrates.
Can I substitute the ground flax seeds?
Yes, you can use Ener-G Egg Substitute instead of ground flax seeds.
How do I melt the chocolate chips for the batter?
You can use a double boiler method or microwave in 30-second intervals, stirring in between.
What type of oil should I use?
You can use either canola or vegetable oil.
Should the pumpkin puree be canned or homemade?
Either canned or homemade pumpkin puree will work for this recipe.
How do I know when the cake is finished baking?
The cake is done when a toothpick inserted into the center comes out clean.
What ingredients are in the ganache?
The ganache is made from chocolate chips, vegan margarine, and unsweetened soymilk.
How long should the cake cool before adding ganache?
Allow it to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
Can I make the ganache firmer?
Yes, refrigerating the cake after applying the ganache will help it set and become firmer.
What kind of flour is required?
The recipe calls for 1 1/4 cups of sifted all-purpose flour.
Is the cocoa powder sweetened?
No, you should use unsweetened cocoa powder.
What type of salt is recommended?
Sea salt is recommended for the best flavor profile.
How much pumpkin puree is used?
The recipe requires 2/3 cup of pumpkin puree.
What is the texture of the batter?
The batter will be thick once the wet and dry ingredients are combined.
How many ingredients are in this recipe?
There are 16 ingredients in total, including the ganache components.
Is this cake healthy?
The addition of pure pumpkin enhances the texture while keeping it lighter and adds nutritional value.
Can this cake be served for breakfast?
Yes, the description suggests it can be enjoyed as a breakfast cake.
How much vanilla extract is needed?
The recipe uses 1 teaspoon of pure vanilla extract.
What type of pan is used?
A standard Bundt pan is required for this recipe.
Is the soymilk sweetened?
No, the recipe specifies using unsweetened soymilk.
Is this recipe suitable for beginners?
Yes, it is described as easy to prepare even for novice bakers.
How much cinnamon is included?
The recipe calls for 1 1/2 teaspoons of ground cinnamon.