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chocolate pumpkin cake portion on a serving plate.
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Velvet Pumpkin-Choco Delight (No-Bake, Only 5 ingredients!!)

This mouthwatering chocolate pumpkin cake is a delightful fusion. Coming together easily with luscious chocolate biscuits layered in between creamy pumpkin filling, all without needing an oven, it's a quick, hassle-free dessert that anyone can make!
Prep Time25 minutes
Resting time12 hours
Total Time12 hours 25 minutes
Course: Sweet
Cuisine: American, Argentinean-Inspired
Diet: , Gluten Free, , , , Low Calorie, Low Fat, Low Lactose, Low Salt, , Vegan, , Vegetarian
Keyword: chocolate cake, chocolate pumpkin cake, pumpkin cake
Season: Fall Recipes, Year Round
Diet: Gluten-Free, Nut-Free, Oil-Free, Refined Sugar-Free, Soy-Free, Vegan, Vegetarian
Method: Blended, Meal-Prep, No bake, Steamed or Boiled
Ingredient Group: Vegetable Recipes
Servings: 12 servings
Calories: 179kcal
Author: Natasha Gomez Akel

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

Cups - Metric

Instructions

  • 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

Optional - Make individual portions: Prepare the dessert in transparent cups following the same layering procedure. This presentation is ideal for individual servings.

Nutrition

Calories: 179kcal | Carbohydrates: 24g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.01g | Sodium: 110mg | Potassium: 145mg | Fiber: 1g | Sugar: 14g | Vitamin A: 3620IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 2mg