Vegan Chocolate Ganache Pumpkin Spice Cake Recipe

Indulge in this decadent Vegan Chocolate Ganache Pumpkin Spice Cake! Rich, moist, and surprisingly healthy (except for the heavenly ganache!), this easy-to-make cake looks incredibly professional. The pumpkin adds amazing richness and texture, creating a melt-in-your-mouth experience without overpowering the warm pumpkin spice flavors. Customize the spices to your liking – cinnamon lovers, rejoice! Enjoy it as a delightful dessert or a guilt-free breakfast treat (skip the ganache for breakfast!).

Prep Time 20 mins
Cook Time 45 mins
Calories 177.3 kcal
Protein 5g
Rating 0.0 (1 Reviews)
Vegan Chocolate Ganache Pumpkin Spice Cake 19

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Vegan Chocolate Ganache Pumpkin Spice Cake

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How to Make Vegan Chocolate Ganache Pumpkin Spice Cake

  1. Preheat oven to 350°F (175°C). Grease or spray a 9x9 inch baking pan.
  2. In a medium heatproof bowl set over a simmering pot of water (double boiler), melt 1 cup vegan chocolate chips.
  3. Stir in 1 (15 ounce) can pumpkin puree, 1 teaspoon vanilla extract, 1/2 cup vegetable oil, and 1 tablespoon flaxseed meal (mixed with 3 tablespoons of water).
  4. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, and 1 cup granulated sugar.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Pour batter evenly into the prepared pan.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool completely in the pan before frosting.
  9. For the Ganache: In a small microwave-safe bowl, combine 1/4 cup vegan margarine and 1/4 cup soy milk. Microwave in 30-second intervals, stirring until melted and smooth.
  10. Stir in 1/2 cup vegan chocolate chips until melted and glossy.
  11. Spread the ganache evenly over the cooled cake. Refrigerate for at least 30 minutes to allow the ganache to set before serving.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

31g

Fat

16g

Carbs

7g

Recipe Tags (Choose a tag and find related recipes!)

Lactose 60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Desserts Easy Fall Vegan Vegetarian Cakes Chocolate Dietary Seasonal Inexpensive Egg Free Free Of Something Equipment