Vegan Pumpkin Cake with Chocolate Pumpkin Ganache
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist vegan pumpkin sheet cake topped with a thick chocolate ganache. Made in one bowl with simple ingredients, it's a fall dessert that happens to be vegan and can easily be made gluten-free.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 3/4 cup pumpkin puree (, not pumpkin pie mix)
- 1/3 cup maple syrup
- 1/4 cup coconut milk (, or use almond milk)
- 2 tbsp oil (, optional or use more non dairy milk)
- 1/2 tsp vanilla extract
- 1 tsp apple cider vinegar
- 2 tsp pumpkin pie spice (, add 1/2 tsp cinnamon for additional spice)
- 2 to 3 tbsp sugar for sweeter ((coconut, cane or brown))
- 1.25 cups flour ((I use a mix of all purpose and whole wheat))
- 3 tbsp almond flour (, or use more flour for nutfree)
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup pumpkin puree
- 1/2 cup vegan chocolate chips
- 2 tbsp almond or coconut milk
- 1-2 tbsp sugar (, optional)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 73mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 135mg
- Calcium
- 44mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 73MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.