Vegan Pumpkin Chocolate Bundt Cake

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Jump Into Fall With This Wonderful Pumpkin Spiced Chocolate Cake

This Vegan Pumpkin Chocolate Bundt Cake is a moist and dense tasty combo of delicious Holiday flavors. Pour out the cider and mulled wine with this cake and watch it disappear is minutes. Not only does it look festive but it smells and taste like nostalgia of Grandma’s kitchen on Thanksgiving day. Pull out all the punches with this cake with its added chocolate and watch the chocoholics dive in. It really is a delicious cake. Check it out and make it for yourself. Make two because the neighbors will smell it cooking. Ha!

Vegan Pumpkin Chocolate Bundt Cake. Photo by Spicy Saucy Vegan

How To Make Vegan Pumpkin Chocolate Bundt Cake

This is a cake that is very easy to put together. This Vegan Pumpkin Chocolate Bundt Cake is nicely spiced with cinnamon, ginger, cloves, nutmeg, and allspice. Along with the obvious pumpkin, vegan flax eggs, coconut oil, flour, baking soda and salt. The kick to this recipe is that all you need is one entire 15oz can of pumpkin purée. You don’t have that extra 2oz left over like you do for most pumpkin recipes.

So! Ok, first put all your dry ingredients (except the brown sugar) together in a large mixing bowl and mix together well.

How To Make Vegan Pumpkin Chocolate Bundt Cake
Photo by Spicy Saucy Vegan

Then in another bowl mix together all the wet ingredients. I like to use a large whisk.

How To Make Vegan Pumpkin Chocolate Bundt Cake
Photo by Spicy Saucy Vegan

Then pour the wet mixed ingredients into the dry ingredients. Mix well and then add the vegan chocolate chips. Mix together making sure they are well distributed in the mixture. Pour into a greased bundt pan and level out the cake dough in the pan (like in the photo below). This will help your cake to not bake lopsided. Put it in the oven for 50 minutes at 350 degrees.

How To Make Vegan Pumpkin Chocolate Bundt Cake
Photo by Spicy Saucy Vegan

Why I Use Coconut Oil When I Bake

I really love this cake made with coconut oil because it really makes a difference in dense moisture in the cake. I have found that my cakes do not dry out as fast when I use coconut oil. You can use other baking oils but I find this oil is best.

The Best Vegan Chocolate And How To Drizzle It On A Cake

Each person has their favorite go to chocolate for baking but my favorite is from Trader Joe’s. I know not every city has a Trader Joe’s but you can find many of their products on Amazon. I use a lot of their semi sweet chocolate chips and their dark chocolate chips. Both types of chips are vegan, definitely a plus. For this recipe I use a double broiler to melt my chocolate. This helps apply indirect heat evenly to the chips without burning them.

Photo by Spicy Saucy Vegan

When melting the chocolate to drizzle over the Vegan Pumpkin Chocolate Bundt Cake add some coconut oil. I add about half of a tablespoon because it helps loosen the chocolate up. Chocolate is very thick and tight to drizzle without doing this. You will get thick blotches of chocolate all over your cake. You can also use butter but I like the coconut oil because it hardens at room temperature. Butter and other baking oils will make the chocolate a little more runny if it gets warm at room temperature. The heat will make the oil or butter thin and run off the cake. As you can see in these two photos how liquid and shinny the chocolate is and it will stay just like that with coconut oil.

Vegan Pumpkin Chocolate Bundt Cake
Vegan Pumpkin Chocolate Bundt Cake. Photo by Spicy Saucy Vegan
Vegan Pumpkin Chocolate Bundt Cake
Vegan Pumpkin Chocolate Bundt Cake. Photo by Spicy Saucy Vegan

How To Get The Cake Out Of The Bundt Pan

I can guess that many people have had this experience of not being able to get the cake out of the pan. I have! Oh! The horror of the cake coming out in pieces is not fun. It can be hard putting it back together and trying the make a crumbled cake nice. The trick of the Bundt Cake magic is greasing the pan before you put the batter in. The second trick is waiting 1 hour for the cake to cool before turning it over to release the cake. Hopefully you’re a magician! Ha!

After waiting 1 hour turn the cake over gently holding your hand over the upside down cake as you flip it over. Release your hand from the surface as if you are wiping the cake as the cake hits the plate. Pull your hand out from under the cake softly as you let it drop on the serving plate. Center your cake and make sure it is completely cooled before adding the drizzled chocolate. If there are any chocolate chips left in the bundt pan just try to take them off of the pan and stick them back in the holes on the cake where they came out of.

Serve with your favorite fall seasonal drink or vegan whip cream or vegan ice cream.

I hope you like this recipe as much as we do. Enjoy!

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Vegan Pumpkin Chocolate Bundt Cake

Vegan Pumpkin Chocolate Bundt Cake

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  • Author: Spicy Saucy Vegan
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 2 hours
  • Yield: 16 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Vegan

Description

This Vegan Pumpkin Chocolate Bundt Cake is so moist and dense and full of Holiday spices. Who doesn’t love pumpkin and chocolate? This combination is a sure winner for any guest this fall season or any time of the year. This is so decadent that it would light up any Holiday table as a nice dessert center piece as well. Top it with some halved pecans and some extra chocolate drizzle and you have a winner. Enjoy this vegan cake with your favorite fall drinks, vegan whip cream and ice cream.


Ingredients

Units Scale

Pumpkin Cake

  • 2 3/4 cups Organic All-Purpose Flour
  • 1 cup Packed Dark Brown Sugar
  • 2 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • 2 tsp Cinnamon
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Ground Cloves
  • 1/2 tsp Ground nutmeg
  • 1/4 tsp Ground Allspice
  • 1 15oz can Pumpkin Puree, (not pumpkin pie filling)
  • 1 cup Organic Coconut Oil, (melted)
  • 4 Tbsp Ground Flaxseed, (to make flaxseed egg)
  • 8 Tbsp Water, (to mix with flaxseed to make flaxseed egg mixture)
  • 1 tsp Pure Vanilla Extract
  • 3/4 cup Vegan Semi Sweet Chocolate Chips

Chocolate Drizzle Ingredients

  • 1 1/4 cup Vegan Semi Sweet Chocolate Chips or Dark Chocolate Chips
  • 1/2 Tbsp Coconut Oil


Instructions

  1. Preheat oven to 350°
  2. In a small bowl add the 4 Tbsp of flaxseed and 8 Tbsp of water. Whisk together with a fork. Set aside and allow to congeal.
  3. Grease the Bundt Pan.
  4. In a Large bowl whisk together the white flour, sea salt, cinnamon, ginger, cloves, nutmeg and allspice. Set aside.
  5. In a second large bowl mix together the pumpkin purée, coconut oil, flaxseed egg (mixture), brown sugar and vanilla extract. Whisk together until well combined and becomes thick.
  6. Add the wet mixture into the large bowl of pre-mixed dry ingredients. Mix together with a large spoon.
  7. When all the ingredients are well mixed add the mixture into the greased Bundt Cake pan. Level out the batter in the pan so that there are no high areas of batter. Then put in the oven.
  8. Bake for 50 minutes or until a toothpick inserted into the cake comes out clean.
  9. When done, remove from the oven and allow to cool for 1 hour. After one hour invert the Bundt cake onto a wire rack or serving dish.
  10. Allow cake to complete cool before adding the melted drizzled chocolate.

Melted Drizzled Chocolate

  1. In a double broiler add water to the bottom pan. Then put the other broiler pan on top of the second pan and add the chocolate chips or your favorite chocolate to the top pan. Add ½ Tbsp of coconut oil to the chocolate. Keep stirring until smooth.
  2. When the melted chocolate is smooth and the cake is completely cooled (cake must be cooled) drizzle half of the chocolate on top of the Vegan Pumpkin Chocolate Bundt Cake. Add pecans or walnuts to the top of the cake if desired (optional) Then drizzle more chocolate over the nuts and cake. This will help adhere the nuts to the cake. Wait for chocolate to set (about 10 minutes) Then Enjoy!
  3. Serve with your favorite fall drink, vegan whip cream or vegan ice cream

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