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closeup of the inside of a chocolate pumpkin cake

Chocolate Pumpkin Cake (Dairy Free)

This chocolate pumpkin cake has a deep, rich chocolate flavour with hints of pumpkin spice. Topped with a thick layer of fluffy coconut whipped cream, this decadent cake is perfect for the holidays.
5 from 1 vote
Prep Time 10 mins
Bake 50 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 12 slices
Calories 215 kcal


  • Handheld or Standing Mixer
  • 8 inch round cake pan


Chocolate Pumpkin Cake

  • ¼ cup vegan butter (or butter of choice)
  • 1 ¾ cup granulated sugar
  • 2 eggs
  • 1 cup pumpkin puree
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tbsp pumpkin pie spice*
  • ½ cup all-purpose flour
  • ¼ tsp salt
  • ½ cup cocoa powder
  • ¼ cup + 2 tbsp unsweetened plant based milk (or other milk of choice)

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 tsp vanilla extract
  • ¼ cup powdered sugar

Dark Chocolate Shavings

  • 1 tbsp dairy free dark chocolate (or regular)


  • 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 colour on it.
  • 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!


*PUMPKIN PIE SPICE: If you don’t have pumpkin pie spice, you can use the following combination of spices: ½ tbsp ground cinnamon, 1 tsp ground ginger, 1 tsp ground nutmeg, ½ tsp ground cloves, and ½ tsp ground allspice. 
**WHIPPED CREAM: For a thinner layer of whipped cream, use 1 can coconut milk then add 2 tbsp powdered sugar and ½ tsp vanilla extract.


Calories: 215kcal
Keyword Holiday, Thanksgiving
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