Chocolate Pumpkin Cake

This chocolate pumpkin cake has a deep, rich chocolate flavour with hints of pumpkin spice. A cross between a pumpkin pie and chocolate cake, and topped with a thick layer of fluffy whipped cream. A decadent cake perfect for the holidays!

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 10

Bake 50

Total Time 1

Servings slices

Calories 282kcal

Author Gabby

Equipment

Handheld or Standing Mixer
8 inch round cake pan
Whisk

Ingredients

Chocolate Pumpkin Cake

¾ cup granulated sugar
1 cup pumpkin puree
¼ cup canola oil (or vegetable oil, grapeseed oil, or sunflower oil)
½ cup milk (regular or vegan)
1 egg
¼ teaspoon baking powder
¾ teaspoon baking soda
1 Tablespoon pumpkin pie spice SEE NOTES
¾ cup all-purpose flour
¼ tsp salt
½ cup cocoa powder

Homemade 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)

US Customary - Metric

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.
Whisk pumpkin puree, oil, and sugar together in a mixing bowl. Mix in the milk and egg.
Slowly add the dry ingredients (flour, cocoa powder, salt, spices, baking soda, and baking powder) into the bowl and mix until combined.
Pour the cake batter into the prepared pan and bake for between 29-39 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
Leave the cake in the pan until cooled completely. Once cooled, top with whipped topping of choice and serve. If making coconut whipped cream from scratch, see instructions below.

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!

Video

Notes

PUMPKIN PIE SPICE: If you don't have pumpkin pie spice, you can use the following combination of spices: ½ tablespoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon ground allspice

WHIPPED CREAM: For a thinner layer of whipped cream, use 1 can coconut milk then add 2 tablespoon powdered sugar and ½ teaspoon vanilla extract.

You can also use any regular whipped cream instead of coconut whipped cream.

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 (without the coconut whipped cream). 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.

Nutrition