Vegan Pumpkin Chocolate Chip Layer Cake
Try this vegan pumpkin chocolate chip layer cake recipe.
Try this vegan pumpkin chocolate chip layer cake recipe.
- 2 cups all-purpose flour
- pinch of salt
- 1 tsp vanilla extract
- 1/2 cup shortening
- 1/3 cup vegetable oil
- 1 cup pumpkin puree
- 2 cups powdered sugar
- 1/2 tsp vanilla extract
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 cup dark chocolate chips
- 1/4 cup vegan butter
- 3/4 cup nondairy milk
- *for the frosting*
- *for the cake*
- 3/4 cup packed dixie crystals dark brown sugar
- 1/2 tsp pumpkin spice mix
- 1/4 tsp pumpkin spice mix
- 2-3 tbsp nondairy milk as needed
- *for the ganache*
- 1 cup dark chocolate chips or pieces
- 3-4 tbsp nondairy milk as needed
- sweets & treats sprinkles for decorating (the mix i used is called apple cider)
- Carbohydrate 36.5729309385458 g
- Cholesterol 45.0575159474031 mg
- Fat 28.9092177881868 g
- Fiber 3.28011278844592 g
- Protein 3.54015322372848 g
- Saturated Fat 14.2443014319221 g
- Serving Size 1 1 Serving (106g)
- Sodium 450.327774701238 mg
- Sugar 33.2928181500999 g
- Trans Fat 1.63780340662098 g
- Calories 416 calories
Step-by-step
- First, prepare the cakes. Preheat oven to 350F. Spray two 6" cake pans with baking spray, and set aside.
- In a large bowl, whisk together the pumpkin, oil, brown sugar, and milk until combined.
- Add in the flour, baking soda, baking powder, salt, pumpkin spice, and vanilla. Mix until the cake batter comes together.
- Finally, fold in the chocolate chips.
- Divide batter evenly between the two cake pans, and bake for 40-45 minutes, until a toothpick inserted in the center comes out clean. Let cool slightly in the pans, then remove and transfer to a rack to finish cooling off. Cakes must be completely cooled before they can be frosted. I recommend wrapping them in plastic wrap and letting them rest in the fridge overnight for easier frosting and stacking!
- When ready to assemble, make the frosting. In the bowl of a stand mixer fitted with the paddle, beat together the shortening and vegan butter until smooth and creamy. Add in the vanilla and pumpkin spice.
- Mix in the powdered sugar ½ cup at a time until a thick frosting forms. It is normal to have to add 2-3 tbsp of milk to get the frosting to the right consistency. You want it to be soft but still hold its shape.
- To assemble, first cut the cakes in half diagonally to create 4 cake layers. Place 1 layer down on a cake board or plate, and top with some frosting. Repeat with all.
- Be sure to set some frosting aside if you want to use it for decorating the top (or you can make another ½ batch if needed). Use the rest of the frosting to coat the outside of the cake.
- Finally, make the ganache. Combine the chocolate chips with 1-2 tbsp of the nondairy milk in a microwave safe bowl. Heat in 20 second increments, stirring in-between, until chocolate is melted and smooth. Add more non-dairy milk as needed until ganache is smooth, shiny, and thin enough to easily run off a spoon.
- Decorate the top as desired with the ganache. I like using a squeeze bottle for easier decorating.
- Let the cake chill for 10-15 minutes so the ganache can set, then you can decorate the top with the reserved frosting. I used a 4B tip to make the fluffy dollops. Finish off the cake with desired sprinkles. Enjoy immediately, or refrigerate until ready to serve.
My Delicious Vegan Pumpkin Chocolate Chip Layer Cake Adventure
Baking has always been my happy place, a creative outlet where I can experiment with flavors and textures, and ultimately, share the joy of delicious treats with loved ones. This vegan pumpkin chocolate chip layer cake is a testament to that joy, a recipe born from a desire to create something both decadent and guilt-free. The journey to this perfect slice wasn’t without its bumps, of course. My first attempt resulted in a slightly dense cake, too much frosting, and ganache that was almost too runny. But through experimentation, I perfected this recipe, creating a layered masterpiece that’s both visually stunning and delightfully delicious. The warm spices of pumpkin perfectly complement the rich, dark chocolate chips creating a harmonious symphony of flavors in each bite.
The most rewarding part of baking, however, is not just the process itself but the people I share it with. I remember the first time I served this cake. It was during our annual family gathering, and everyone, even the most skeptical of vegan desserts, raved about its moist texture and amazing flavor. Watching their faces light up with each bite was more satisfying than any award. I love seeing the smiles my cakes bring, a tangible reminder that baking is not just about the recipe; it's about connection and sharing moments of happiness.
The beauty of this recipe lies in its adaptability. You can easily adjust the sweetness, add different nuts or spices, or even experiment with different types of chocolate. The possibilities are endless, and that’s what makes baking so exciting. I encourage you to try this recipe and let your creativity flow. Don't be afraid to experiment! Each attempt, whether it results in a perfectly baked cake or a slightly imperfect one, is a learning opportunity, a chance to refine your technique and discover new flavors and combinations.
This cake is more than just a dessert; it's a symbol of creativity, resilience, and the power of shared joy. It's a reminder that even the most complex recipes can be tackled with patience and a dash of love. It’s a testament to my belief that simple moments, filled with delicious food and loved ones, are the most precious things in life.
I hope this recipe brings you as much joy as it has brought to me. Happy baking!
