Vegan Pumpkin Chocolate Chip Cake

Votes: 1

Time: 2 hours 50 minutes
Complexity: easily
Quantity: 2 cupcakes

Nutritional value per serving:

Serving size: 1 of 18 servings
Calories 339, total fat 17 G., saturated fats 3 G., proteins 4 G., carbohydrates 43 G., fiber 3 G., cholesterol 0 mg, sodium 206 mg, sugar 19 G.

This pumpkin pie combines your favorite pumpkin pie ingredients—smooth pumpkin puree, warm autumn spices, and a generous dose of vanilla—but eliminates any dairy or eggs to create a seasonal vegan treat. Vegan chocolate chips, folded into the batter and sprinkled on top, add extra flavor and texture. For easier slicing, let the cake cool to room temperature. It's delicious even warm!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 and 3/4 cups all-purpose flour (see Note)
2 tsp baking powder
2 tsp pumpkin pie spices
1.5 tsp of baking soda
0.5 tsp coarse salt
1 can (425 g) pumpkin puree
1.5 cups vegan cane sugar
1 cup vegetable oil
6 tablespoons maple syrup
1 tbsp. freshly squeezed lemon juice
2 tsp vanilla extract
1 cup vegan dark chocolate chips
Special equipment: two 22x12 cm cake pans (metal or glass)

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Preheat oven to 175°C and line two 22x12cm cake pans (metal or glass) with parchment paper, leaving a 5cm overhang on the long sides.
In a medium bowl, whisk together flour, baking powder, pumpkin pie spice, baking soda, and salt.

In a large bowl, combine the pumpkin puree, sugar, butter, maple syrup, lemon juice, vanilla extract, and 1/4 cup and 2 tablespoons of water until smooth. Add the flour mixture and mix until smooth, then add 3/4 cup of chocolate and mix until evenly distributed. The batter should be thick.
Divide the batter evenly between the two prepared cake pans, smoothing the surface with a spatula. Sprinkle each portion with the remaining 1/4 cup chocolate chips (2 tablespoons per pan). Bake until the tops of the cakes are golden brown and a toothpick inserted into the center comes out clean, about 1 hour 15 minutes.
Let the muffins cool in the pans on a wire rack for about 15 minutes. Pull the parchment tabs to remove the pumpkin muffins from the pans, then let them cool completely on a wire rack, about 1 hour.

Note

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping directly from the bag will compact the flour, resulting in dry baked goods.