Indulge in Our Delectable Vegan Chocolate Pumpkin Spice Cake

As the temperature drops and the leaves fall, nothing warms the soul quite like a slice of moist chocolate pumpkin cake. This Vegan Chocolate Ganache Pumpkin Spice Cake Recipe is sure to tantalize your taste buds and satisfy your cravings for something sweet and comforting.

Made with pumpkin puree, warm spices including cinnamon, clove, and nutmeg, and topped with a decadent chocolate ganache, this dessert is perfect for any occasion. Whether you are hosting a fall dinner party or just need a quick treat for your afternoon snack, this recipe will not disappoint.

But what makes this recipe truly stand out is that it is vegan. Yes, you read that right. You can indulge in a delicious pumpkin spice cake without having to sacrifice your commitment to an animal-free lifestyle.

So, preheat your oven, dust off your mixing bowls and get ready to wow your friends and family with this vegan twist on a classic fall treat.

Why You’ll Love This Recipe

Vegan Chocolate Ganache Pumpkin Spice Cake
Vegan Chocolate Ganache Pumpkin Spice Cake

Are you looking for a tasty yet healthy dessert recipe that can satisfy your cravings? Look no further than this Vegan Chocolate Ganache Pumpkin Spice Cake recipe!

This dessert is packed with all the goodness you could ask for, blending the warmth of pumpkin pie spice with the rich flavors of chocolate. Not to mention, it can be easily customized to fit your dietary needs or preferences.

First and foremost, this recipe is entirely vegan, utilizing soymilk instead of traditional dairy-based milk products and margarine instead of butter. Plus, ground flax seeds and Ener-G Egg Substitute serve as excellent egg replacements, making this dessert perfect for anyone with egg allergies or following a plant-based diet.

But don’t be fooled. Just because this recipe is vegan does not mean it lacks flavor or texture. The pumpkin puree gives the cake an unmatched moisture and thickness that melts in your mouth. Add in some chocolate chips for an even decadent texture.

Not only is this dessert healthy and delicious, but it’s also easy to make. With minimal preparation and cook time, you can have an indulgent treat to enjoy or to offer your family, friends or colleagues at your next gathering.

So step into the world of chocolate and pumpkin goodness with this Vegan Chocolate Ganache Pumpkin Spice Cake recipe that can satiate any sweet tooth without compromising on health!

Ingredient List

 A slice of heaven in every bite!
A slice of heaven in every bite!

Let’s dive into the ingredient list for this delicious vegan chocolate ganache pumpkin spice cake recipe. Here is everything you’ll need to create a moist and flavorful cake with a rich chocolate ganache frosting. Gather up these ingredients to get started:

Dry Ingredients:

  • 3 cups unbleached all-purpose flour
  • 1/2 cup cocoa powder
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp pumpkin pie spice
  • 1/2 tsp ground clove
  • 1/2 tsp ground nutmeg
  • 1 tsp cinnamon

Wet Ingredients:

  • 4 cups pumpkin puree
  • 1 cup soymilk
  • 1 Tbsp Ener-G Egg Substitute mixed and whisked with 3 Tbsp water (or any egg replacement of your choice)
  • 1/2 cup canola oil
  • 1/2 cup maple syrup or coconut sugar
  • 1/4 cup margarine, melted
  • 1 Tbsp vanilla extract

Chocolate Ganache Ingredients:

  • 3/4 cup coconut milk (use full-fat coconut milk for a creamier result)
  • ¾ cup chocolate chips or chunks

Tip: To make it gluten-free, use GF flour instead of all-purpose flour.

With these ingredients on hand, you’re ready to bake up a delicious vegan chocolate ganache pumpkin spice cake.

The Recipe How-To

 When fall meets chocolate, magic happens.
When fall meets chocolate, magic happens.

Now, let’s get down to business and start making this incredible Vegan Chocolate Ganache Pumpkin Spice Cake!

Preparing the Cake

First things first, preheat your oven to 350°F (180°C). In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 cup of coconut sugar, 1/2 cup of cocoa powder, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground cloves and 1/2 teaspoon of salt until everything is combined.

Next, in a smaller bowl, mix together 1 and 1/4 cups of pumpkin puree, 3/4 cup of soymilk, 1/3 cup of canola oil, and 2 tablespoons of Ener-G Egg Substitute until the mixture appears smooth. Add the wet ingredients to the dry ingredients and beat well with an electric mixer until everything is evenly combined. Then, add in 1 cup chocolate chips and mix again by hand till it seems incorporated.

Prepare either a standard loaf pan or a Bundt pan. You can even make cupcakes from this recipe to make it more presentable. Grease the pan well using margarine, then pour the batter inside the pan. Now bake it for at least 45-50 minutes depending on how you want your cake cooked; fork should come out clean when placed inside.

Making the Chocolate Ganache

As the cake is baking, let’s start preparing the star ingredient – Choco-Pumpkin Ganache! Simply whisk together either dairy-free chocolate chips or vegan chocolate with some dairy-free cream like coconut milk over medium heat until the chocolate has fully melted into the cream.

Once done, add in 1/4 cup maple syrup along with ½ tsp cinnamon and ginger each for spicing up the ganache. Stir all these ingredients till fully incorporated into each other. Put that saucepan aside until it thickens or solidifies – this usually takes around an hour.

Putting It All Together!

Just out of the oven or cupcakes liners? The smell must be delicious by now! Let it cool down for a bit then remove your cake from its baking pan carefully.

Carefully pour chocolate ganache spread over your pumpkin spice cake totally turning it into decadent heaven . I personally like my ganache thicker that makes slicing prettier but if you like yours runnier you can always adjust texture by simply adding more dairy free milk to thin out ganache.

And there you have – a Vegan Chocolate Ganache Pumpkin Spice Cake ready to be devoured!

Recipe Notes:
– No need to worry if your preferred choice is gluten-free or grain-free; just swap out regular flour with gluten-free or grain-free flour instead

Substitutions and Variations

 The perfect cake for your pumpkin spice cravings!
The perfect cake for your pumpkin spice cravings!

When it comes to baking, there are times when certain ingredients may not be available. Fear not, for this recipe is easy to customize and make substitutions with. Here are some possible variations and substitutions that you can try:

– Milk: If you don’t have soymilk, you can use any non-dairy milk of your choice, such as almond or oat milk.

– Margarine: You can substitute margarine with vegan butter or coconut oil.

– Chocolate chips: If you don’t have vegan chocolate chips, you can use chopped dark chocolate instead.

– Pumpkin spice: In place of a store-bought pumpkin pie spice, you can make your own by mixing together ground cinnamon, clove, nutmeg, and ginger.

– Flour: You can use all-purpose flour or a gluten-free flour blend instead of unbleached flour.

– Egg substitute: Instead of Ener-G Egg Substitute, you can use ground flax seeds mixed with water (1 tablespoon of flax seeds mixed with 3 tablespoons of water equals one “egg”).

– Oil: Canola oil can be substituted with any neutral-flavored oil like vegetable or grapeseed.

– Pumpkin puree: Use canned pumpkin puree or prepare homemade puree by steaming fresh pumpkin and pureeing it in a food processor until smooth.

– Ganache ingredients: To make the ganache vegan, use coconut milk instead of heavy cream and maple syrup in place of powdered sugar.

– Frosting: Feel free to switch up the frosting with cream cheese frosting, meringue or whipped chocolate ganache frosting.

With these substitutions and variations at your disposal, it’s easy to make this recipe work for you and your preferences. Just remember to experiment a little and find what works best for you!

Serving and Pairing

 Chocoholics, get ready to be amazed.
Chocoholics, get ready to be amazed.

Now that you have prepared this magnificent Vegan Chocolate Ganache Pumpkin Spice Cake Recipe, it is time to serve and pair it up in a way that will elevate its flavors and make for the ultimate dessert experience.

First and foremost, let’s talk about serving. This cake is best served at room temperature or slightly chilled if the ganache frosting has been added and set. The moist chocolate cake combined with the rich chocolate ganache and pumpkin spice flavors will surely delight your taste buds.

For pairing, I highly recommend serving this dessert with a warm cup of coffee or tea that will complement the pumpkin spice and chocolate flavors. You can also opt for a glass of red wine or champagne to add a bit of sophistication to your dining experience.

This Vegan Chocolate Ganache Pumpkin Spice Cake Recipe can be enjoyed on its own as a decadent dessert or paired with other desserts such as pumpkin pie, apple cake, cupcakes, pound cake or even meringue as the perfect finishing touch to complete your meal.

Lastly, if you want to get creative, try adding some fresh fruit like raspberries or pomegranates on top of your cake slices for some extra freshness and texture.

Remember, the possibilities are endless when it comes to pairing and serving up this delicious Vegan Chocolate Ganache Pumpkin Spice Cake Recipe – so eat, drink, and be merry!

Make-Ahead, Storing and Reheating

 A vegan cake that will change your life forever!
A vegan cake that will change your life forever!

As much as we all love digging into freshly baked cakes, sometimes we have to plan ahead to make sure we can still savor every delicious bite. Luckily, this Vegan Chocolate Ganache Pumpkin Spice Cake can easily be made ahead of time and stored for later enjoyment!

To make this cake ahead of time, simply bake it according to the instructions in the recipe. Once it has cooled completely, you can either keep it at room temperature for one day or store it in the refrigerator for up to 5 days in an airtight container.

If you need to store the cake for longer than 5 days, it’s best to slice it and freeze individual pieces in a freezer-safe container or bag. Make sure to wrap each slice tightly with plastic wrap or foil before placing them in the container or bag. The cake will keep in the freezer for up to 3 months.

When you’re ready to enjoy your pre-made cake, there are two ways you can reheat it. If you have individual slices that were frozen, simply let them sit out at room temperature until they are thawed. Alternatively, you can also reheat the whole cake in the oven by wrapping it tightly with foil and reheating it at 350°F (175°C) for about 10-15 minutes or until heated through.

Whether you’re making this cake ahead of time or storing leftovers, always make sure that it is thoroughly cooled before wrapping or storing. This will prevent any excess moisture from building up and ruining your fluffy and moist chocolate pumpkin cake!

With these make-ahead, storing and reheating tips, you can now easily enjoy a slice of this delicious Vegan Chocolate Ganache Pumpkin Spice Cake anytime!

Tips for Perfect Results

 This cake is the perfect combination of decadence and spice.
This cake is the perfect combination of decadence and spice.

Before heading to the kitchen to prepare this vegan chocolate ganache pumpkin spice cake recipe, there are a few tips that I want to give you to ensure that your cake turns out perfectly moist and flavorful.

First off, make sure to measure all of your ingredients carefully, especially when it comes to measuring the flour. Too much or too little flour can greatly affect the texture of your final product. I recommend using a kitchen scale to weigh your ingredients accurately.

Next, be sure to mix the dry ingredients thoroughly before adding the wet ingredients. This ensures that all of the spices and leavening agents are evenly distributed throughout the batter.

When making the pumpkin puree from scratch, be sure to use pie pumpkins as they have firmer flesh and less water content than carving pumpkins. Roasting them in the oven for about an hour allows them to cook evenly and release their natural sweetness.

If you want to make this recipe gluten-free, you can substitute almond flour or a gluten-free all-purpose flour blend for the unbleached all-purpose flour. However, do note that different gluten-free flours have different absorption rates, so you may need to adjust the amount of liquid in your recipe accordingly.

To ensure that your vegan chocolate ganache sets properly, use high-quality chocolate chips and heat up the soymilk until it’s hot but not boiling before pouring it over the chocolate chips. Stir gently until everything has melted and become smooth.

Finally, let your cake cool completely before icing it with the vegan chocolate ganache frosting. For an extra special touch, top it with some chopped nuts or grated coconut.

By following these tips, you’ll be able to create a cake that is decadently delicious and perfect for any occasion.

Bottom Line

With this Vegan Chocolate Ganache Pumpkin Spice Cake recipe, you don’t have to sacrifice flavor for dietary needs. You’ll still be able to get that rich chocolate taste while enjoying the warm, comforting flavors of pumpkin spice. Plus, with so many options for substitutions and variations, this recipe can easily be tailored to fit any dietary need or flavor preference.

So why not give it a try? Whether you’re vegan, gluten-free, or just looking for a deliciously decadent dessert, this cake is sure to satisfy your sweet tooth. Serve it up at your next gathering or indulge in a slice all to yourself – no one will even know it’s vegan.

And remember, baking is all about taking risks and trying new things. Who knows what kind of delicious creations you’ll come up with once you master this recipe? The possibilities are endless.

So go ahead and get baking! And let us know in the comments how it turned out. Happy baking!

Vegan Chocolate Ganache Pumpkin Spice Cake

Vegan Chocolate Ganache Pumpkin Spice Cake Recipe

A rich and wonderfully moist cake, and yet delightfully healthy (minus the ganache 🙂 ). The best part? It's so easy!!, yet looks so professional.The pumpkin doesn't factor in much flavor but gives richness and makes the cake soft and oh so melt-in-your-mouth. Feel free to adjust spices as needed, I'm a cinnamon fiend, or top with your favorite frosting (or even omit it for a breakfast cake).
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Course: Dessert
Cuisine: Vegan
Keyword: < 60 Mins, Dessert, Easy, Egg-free, Free Of..., Inexpensive, Lactose-free, Vegan
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 1 9x9 cake
Calories: 177.3kcal


Wet Ingredients

  • 1/4 cup chocolate chips
  • 2/3 cup pumpkin
  • 1 teaspoon vanilla
  • 2 tablespoons canola oil or 2 tablespoons vegetable oil
  • 2 tablespoons ground flax seeds or 2 tablespoons Ener-G Egg Substitute

Dry Ingredients

  • 1 1/4 cups flour
  • 1/4 cup cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon clove

Chocolate Ganache

  • 3/4 cup chocolate chips
  • 3 tablespoons margarine
  • 1/4 cup soymilk


  • Preheat oven to 350, grease or spray a 9x9 pan.
  • Melt chocolate chips in a double boiler (or in the microwave for 30 sec. intervals, stirring after each 30 seconds until melted) in a medium bowl.
  • Stir in pumpkin, vanilla, oil and flaxseed to the melted chocolate.
  • Mix all dry ingredients (flour, cocoa powder, baking soda, baking powder, salt, cinnamon, nutmeg and cloves) until well combined, and stir in wet ingredients.
  • Spread evenly into the pan (batter will be thick) and bake for 25 minutes or until toothpick inserted comes out clean. Let cool.
  • Ganache: melt margarine and soymilk in a small bowl (either in the microwave or on a double boiler). Stir in chocolate chips and continue heating until melted and smooth.
  • Spread over cake when cake is cooled, refrigerate cake if you want ganache to set (or dig in for melty chocolate-y heaven :D).

Your Own Notes


Serving: 36g | Calories: 177.3kcal | Carbohydrates: 21.1g | Protein: 2.8g | Fat: 10.4g | Saturated Fat: 3.4g | Sodium: 259.7mg | Fiber: 2.4g | Sugar: 7.9g

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