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This chocolate pumpkin cake is unlike any cake you've had! It has a deep, rich chocolate flavour with hints of pumpkin spice. Topped with a thick layer of whipped cream, this decadent cake is a cross between chocolate cake and pumpkin pie. Perfect for the holidays!
This chocolate pumpkin cake has an extremely moist texture, almost like a pumpkin pie, with the flavors of chocolate cake mixed in. Top it with a cloud of whipped cream for a unique holiday dessert for your next gathering!
It's full of pumpkin pie spice flavor, but has a rich chocolate taste as well. If you've ever wondered if pumpkin and chocolate go together - I'm here to tell you that they definitely do!
Why This Chocolate Pumpkin Cake Works
- It's easy to make and uses just a few simple ingredients!
- It's like a cross between a chocolate cake and a pumpkin pie. It doesn't have that light fluffy texture that a regular chocolate cake has, and it makes this cake so unique!
- This cake can be made using regular dairy ingredients or it can be made completely dairy free!
- This cake is extremely flavourful and rich on it's own. Because of this, it pairs perfectIy with something light and not too sweet, like whipped cream.
- The pumpkin flavor in this cake isn't too strong, and even people who don't like pumpkin desserts might just love this one 😉
Ingredient Notes
- Butter: regular butter or dairy free butter will work great for this recipe
- Pumpkin Puree: please note that this is not the same as pumpkin pie filling. Pumpkin pie filling contains sweetener and spices so it will make the cake too sweet and over-spiced.
- Cocoa powder: I recommend unsweetened dutch processed cocoa powder, but you can use any cocoa powder you have.
- Milk: you can use regular milk or your dairy free milk of choice. I like to use unsweetened almond milk.
Step By Step Instructions
STEP ONE: Prepare your 8 inch round cake pan. The easiest way to do this is to grease the sides of the pan with cooking spray, then cut out a piece of parchment paper that will fit in the bottom of the pan. Place the parchment paper in the pan then lightly dust the sides of the pan with a little bit of flour.
STEP TWO: Whisk together all the dry ingredients and set them aside for later. Then, in the bowl of a standing mixer with the paddle attachment, beat the butter and sugars, then add in the pumpkin puree. Add in the eggs and mix again. Pour in the milk and mix until incorporated.
STEP THREE: Add in all the dry ingredients and mix, scraping the sides and bottom of the bowl every so often until the batter is smooth.
STEP FOUR: Pour the batter into the pan and bake the cake until a toothpick inserted in the middle comes out almost clean. There shouldn't be wet batter on the toothpick, but if there is a tiny bit of colour on the toothpick it's ready. This cake has a lot of moisture from the pumpkin puree and not much flour (that's what makes it so rich, dense, and delicious), so it takes a little longer to bake than your average cake!
STEP FIVE: Let the cake cool completely then top with coconut whipped cream (homemade or store-bought). You can also top with regular whipped cream if you don't follow a dairy free diet.
FAQs and Expert Tips
Sure! If you don't follow a dairy free diet, you can use regular homemade whipped cream or store-bought whipped cream.
A common misconception with coconut whipped cream is that it tastes strongly of coconut, but it actually doesn't! The flavour is very subtle, so when you pair it with the rich cake you will barely taste the coconut. And yes, the two pair wonderfully together
You can buy coconut whipped cream at a grocery store or you can make your own.
This cake has a bold chocolate flavour and isn't too sweet, so it pairs beautifully with a thick layer of slightly sweetened whipped cream. Whipped cream is light and so it balances out the richness of the cake really well.
However, if you are looking for something sweeter, the options are endless! I've included a few suggestions below:
-Vanilla Buttercream
-Vanilla Ice Cream (dairy free or regular)
-Chocolate Buttercream
Expert Tips
- Don't over-mix the cake batter!
- Allow the cake to cool completely before attempting to remove it from the pan! Before removing it from the pan, carefully run a butterknife around the edge of the cake a couple times.
- Remember that this cake is supposed to be wetter, like the texture of pumpkin pie!
- Top the cake with whipped cream as close as possible to serving.
Storage and Freezing Instructions
This cake should be kept in the fridge, covered for up to 4 days. If you want to make the cake ahead of time, you can also freeze it (unfrosted). To do this, wait for the cake to cool completely, then wrap it tightly in plastic wrap. Then wrap it in tin foil and place in the freezer.
24 hours before serving, remove the cake from the freezer and let it thaw in the fridge before adding the whipped cream.
More Holiday Cakes You'll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Chocolate Pumpkin Cake
Equipment
- Handheld or Standing Mixer
Ingredients
Chocolate Pumpkin Cake
- ¼ cup butter, softened (regular or vegan)
- 1 ¾ cup granulated sugar
- 2 eggs
- 1 cup pumpkin puree
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon pumpkin pie spice*
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ½ cup cocoa powder
- ¼ cup + 2 tablespoon milk (regular or vegan)
Coconut Whipped Cream
- 2 cans full-fat coconut milk (chilled in the fridge overnight)** OR 2 cups whipped topping of choice (14 oz cans)
- 1 teaspoon vanilla extract
- ¼ cup powdered sugar
Dark Chocolate Shavings
- 1 tablespoon semisweet or dark chocolate, chopped (regular or vegan)
Instructions
- If you will be using coconut whipped cream made from scratch, the canned coconut milk must be refrigerated for at least 8 hours, or overnight.
Chocolate Pumpkin Cake
- Preheat oven to 350°F. Grease an 8 inch round cake pan with cooking spray and place a sheet of parchment paper in the bottom of the pan.
- Whisk together the flour, cocoa powder, salt, baking soda, baking powder, and pumpkin pie spice in a medium bowl and set aside.
- In a large bowl of a standing or handheld mixer, beat together vegan butter and sugars. Add in the pumpkin puree and mix again.
- Add in eggs and beat for another 30 seconds or so, scraping the sides of the bowl with a spatula. Pour in the milk and continue mixing.
- Slowly add the dry ingredients into the bowl of the standing mixer and mix until combined.
- Pour the cake batter into the prepared pan and bake for between 45-55 minutes, or until a toothpick inserted in the middle of the cake comes out clean, or almost clean. There shouldn't be any wet batter on the toothpick but its okay if the cake leaves a bit of color on it. Remeber that the texture of the cake is similar to pumpkin pie, not like a traditional chocolate cake.
- Leave the cake in the pan until cooled completely.
Coconut Whipped Cream
- Place a large mixing bowl into the freezer for 10-15 minutes to chill.
- After the bowl has chilled, remove the cans of coconut milk from the fridge (do not shake them). Scoop out the thick coconut cream from the top and place it in the bowl, leaving behind the liquid.
- Whip the coconut cream for one minute, then add in the vanilla and powdered sugar. Scrape the sides of the bowl until the powdered sugar and vanilla are fully incorporated.
- Whip the cream on medium high until stiff peaks form and the consistency is similar to that of whipped cream. This could take around 5 minutes.
- Spread the whipped cream on top of the cake in an even layer.
Dark Chocolate Shavings
- Use a grater of any size (it can be a cheese grater) to carefully grate the dark chocolate into a bowl. Sprinkle on top of the whipped cream. Enjoy!
Notes
Nutrition
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Keren S
Hi Gabby,
This sounds amazing! I am new to dairy free baking, as my brother and sister are lactose intolerant. I’m curious to see if I can use coconut oil (what I have on hand) instead of vegan butter? Thanks!
Gabby
Hi Keren! It's so nice to hear that you are baking with your siblings in mind, and I'm so excited for you to try this recipe!
So because I haven't personally tried this recipe using coconut oil, I can't say how it will turn out or how coconut oil will affect the texture of it. However, if you're going to try it, I would suggest only using 3 tbsp coconut oil (instead of 1/4 cup) and use solid coconut oil instead of liquid if possible!
Good luck and please let me know how it turns out! 🙂
Chanelle
Fyi — you dont mention when to add the cocoa powder. I assumed its to be added into the dry mix.
Gabby
Hi Chanelle! Oops, thanks for catching that! You assumed correctly, it's with the dry ingredients. It's been updated now 🙂
Keren
Hi Gabby,
The cake was a success! I went ahead and used 3 tbsp of coconut oil and it turned out great! And omg, the coconut whipped cream!? I want it for breakfast, lunch and dinner haha it was so light, airy and tasty! Thank you so much for this recipe 🙂
Gabby
Hi Keren! I am so thrilled to hear that it worked out with the coconut oil and that you loved the recipe!
Yay for coconut whipped cream! The options are endless with what you can pair it with too 😉 Thanks so much for giving the recipe a try!