It's decadent, moist, and so easy to make that you'll find yourself reaching for seconds. Our vegan chocolate pumpkin cake is the perfect fusion of Fall flavors. Ready to dive into a slice of autumn heaven? Let's bake (I mean, refrigerate)!
Requiring just 5 simple ingredients, this no-bake, healthy vegan chocolate pumpkin cake is the perfect dessert for beginners; fun for kids to make too!
A few of my favorite things include Chocolate and the Fall season, hands down. Hello, chocolate lava cake with hot pumpkin spice latte anyone?
Okay, Natasha, it's only August, and you're already talking about Fall? Well, who isn’t? Halloween decorations are popping up everywhere and pumpkin-spiced everything is already on the shelves. So, of course, we're adding this to our list of best vegan fall recipes to try. You’re welcome!
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💚 Why you will love this recipe
- Extremely easy to make
- No baking
- Only five ingredients
- Easy to make individual portions
- Great to make with children
- Make ahead and freezer-friendly
- Low-calorie
- Tiramisu-like texture, without the fuss
🧾 Ingredients
The ingredients that make this vegan chocolate pumpkin cake SO good are:
Spotlight
- Fresh Pumpkin:
- Contains beta-carotene, a powerful antioxidant that converts to vitamin A in the body, promoting healthy skin, vision, and immune function
- Potassium, fiber, and antioxidants in pumpkin can help regulate blood pressure and improve heart health. helps maintain a healthy gut
See recipe card for quantities and complete instructions!
Substitutions
| Original Ingredient | Suggested Substitution |
|---|---|
| Fresh pumpkin | Canned pumpkin, butternut squash, or sweet potatoes |
| Light Coconut Milk | Full-fat coconut milk |
| Light Agave Syrup/Nectar | Maple syrup |
| Vanilla Extract | Almond Extract |
| Chocolate Cookies | Vegan Graham Crackers |
🍽 Equipment
Blender and baking dish or individual dessert cups/ramekins.
Great Equipment, Better Food: Elevate Every Bite with the Right Tools! So I would only recommend things that work and won't break your bank.
🔪 Instructions
To make this vegan chocolate pumpkin cake, slice the pumpkin into very small cubes
- Step 1: Steam the pumpkin cubes in a pot with a steamer insert. Cook over medium heat for about 15 minutes, or till cubes are very soft. **Skip if using canned pumpkin**
- Step 2: Blend the cooked pumpkin, coconut milk, vanilla extract, and agave syrup in a blender till smooth.
- Step 3: In a baking dish, alternate layers of pumpkin mixture and cookies, finishing with a pumpkin layer on top. (See Step 4)
- Step 4: Place the cake in the refrigerator and chill for about 12 hours. OR ** Put it in the freezer for about 4 hours and then transfer it to the fridge.
- Step 5: OPTIONAL: Put cocoa powder into a sieve.
- Step 6: Dust cocoa powder over the cake before serving and enjoy!
💡 Expert Tips
Use a ripe, sweet pumpkin: Enhances the overall flavor of the cake. If using canned pumpkin, opt for a high-quality, pure pumpkin puree without added sugars or spices.
For a uniform texture: When blending the pumpkin mixture, ensure it’s free of lumps.
For best results: Use a sturdy chocolate cookie that holds up well to layering and chilling, preventing the cake from becoming soggy. Some organic ones available online include Simple Mills Double Chocolate, and Made Good Chocolate Chip Cookies.
Optional cocoa powder: Dust it right before serving.
Timing of refrigeration: Allow the cake to chill for the full recommended time in the refrigerator. This will help the layers set properly, resulting in clean, distinct layers when you slice the cake.
📖 Variations
- Spiced: Add cinnamon, nutmeg, and ginger to the pumpkin mixture or simply use our pumpkin pie spice mix.
- Other vegan cookies: Ginger Snap Cookies: Adds a warm, spiced flavor that pairs well with pumpkin. Speculoos (Biscoff) Cookies: Brings a caramelized, cinnamon taste. Oatmeal Cookies: Offers a chewy texture with a hint of nuttiness. Vanilla Wafers: For a light, classic flavor that complements the pumpkin. Coconut Macaroons: Adds a tropical twist with a chewy texture.
- Pumpkin Spice Latte Cake: Add a layer of coffee-soaked vegan biscuits for a coffee-flavored twist, reminiscent of a pumpkin spice latte.
- Pumpkin Mocha Cake: Mix some cocoa powder or melted vegan dark chocolate into the pumpkin mixture for a deeper mocha flavor.
- Nutty Pumpkin Chocolate Cake: Incorporate a layer of crushed pecans, walnuts, or almonds between the pumpkin and chocolate layers for added crunch and richness.
- Berry Chocolate Pumpkin Cake: Add a layer of fresh or thawed frozen berries (like raspberries or cranberries) between the pumpkin and chocolate layers for a burst of tartness.
🥢 How to serve
In a baking dish
Individual portions
Here are other delightful and creative ways to serve your vegan chocolate pumpkin cake.
1. Mini Jars
- Why it’s great: Portable, cute, and perfect for parties or picnics, offering a fun, individual serving option.
2. Topped with Berries
Why it’s great: The tartness of fresh berries adds a refreshing contrast to the cake's sweetness.
🥡 Storage
Store in the fridge for up to a week or freeze for up to 3 months; then thaw overnight.
❓ FAQ
Yes, you can substitute pumpkin with butternut squash or sweet potato for a similar texture and flavor.
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and store it in a freezer-safe container. It will last up to 2 months. Thaw in the refrigerator before serving.
You can top the cake with chopped nuts, shaved vegan chocolate, or a drizzle of melted vegan chocolate for added texture and flavor.
📚 More Healthy Vegan Dessert Recipes
Energize your day with these delicious, healthy pumpkin protein balls—perfect for a quick, healthy snack. Or indulge in this moist and flavorful pumpkin loaf cake—an irresistible treat that's both wholesome and satisfying.
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📋 Recipe
Velvet Pumpkin-Choco Delight (No-Bake, Only 5 ingredients!!)
Equipment
Ingredients
- 18 oz pumpkin Fresh. Peeled and cubed
- 10 oz vegan chocolate cookies
- 14 oz light coconut milk 1 can
- 4 tablespoons agave nectar or maple syrup
- 1 teaspoon vanilla extract
Optional
- Dutch cocoa powder to top
Directions
- Prepare the pumpkin: Cut the pumpkin into very small cubes. Place the pumpkin cubes in a pot with a steamer insert and add a little water. Cover the pot and cook over medium heat until the pumpkin cubes are very soft, about 15 minutes. Remove the pumpkin from the heat. Alternatively, you can use canned pumpkin to skip this step.
- Blend the ingredients: Place the cooked pumpkin or pumpkin puree in a blender. Add the coconut milk, vanilla extract, and maple syrup. Blend for one minute until you get a smooth mixture.
- Assemble the cake: Add a layer of the pumpkin mixture to the bottom of a cake pan. Place the chocolate cookies on top of the pumpkin mixture, side by side. If there are empty spaces, fill them with cookie pieces. Repeat the process, alternating layers of pumpkin mixture and cookies until all the mixture is used, ending with a pumpkin mixture layer.
- Refrigerate: Place the cake in the refrigerator and let it chill for about 12 hours. If you're in a hurry, you can put it in the freezer for about 4 hours and then transfer it to the fridge to cut the time to about 6 hours.
- Serve: Dust cocoa powder over the cake using a sieve, if desired. Serve and enjoy.
Notes
Nutrition Facts
Nutritional Disclaimer
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
Affiliate Disclaimer
Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.
As the creative force behind OPBW, Natasha is a dedicated stay-at-home mom and passionate home chef. She infuses every recipe and personal care tip with love and practicality. Balancing family life with culinary adventures, she crafts wholesome, family-friendly dishes and effective, natural beauty solutions that are both approachable and inspiring. Her hands-on experience and personal touch make OPBW a go-to resource for delicious meals and self-care ideas that fit seamlessly into everyday life.
