Vegan Chocolate Ganache Pumpkin Spice Cake

Indulge in the cozy, autumnal flavors of this Vegan Chocolate Ganache Pumpkin Spice Cake—a show-stopping dessert that’s as decadent as it is dairy-free. This moist, perfectly spiced cake combines pumpkin puree with warm notes of cinnamon, nutmeg, and ginger, creating a soft, flavorful crumb. Topped with a luxuriously rich vegan chocolate ganache made with coconut cream and chocolate chips, this dessert strikes a flawless balance between comforting and indulgent. Whether you're planning a festive fall gathering or simply treating yourself, this easy-to-make, egg-free pumpkin spice cake is the ultimate seasonal dessert. Perfect for vegans and non-vegans alike, it’s sure to be a crowd-pleaser!

Nutriscore Rating: 41/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 8

Ingredients

• 2 cups All-purpose flour
• 1 cup Pumpkin puree
• 1 cup Granulated sugar
• 0.5 cup Brown sugar
• 0.75 cup Unsweetened almond milk
• 0.33 cup Coconut oil, melted
• 2 teaspoons Vanilla extract
• 1 teaspoon Baking soda
• 2 teaspoons Baking powder
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 0.5 teaspoon Ground ginger
• 0.5 teaspoon Salt
• 1 cup Vegan chocolate chips
• 0.5 cup Coconut cream

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.

Step 2

In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk until well blended.

Step 3

In a separate bowl, whisk together the pumpkin puree, almond milk, melted coconut oil, and vanilla extract until smooth and combined.

Step 4

Gradually add the wet ingredients to the dry ingredients, mixing gently with a spatula or whisk until just combined. Be careful not to overmix.

Step 5

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 6

Bake for 32-35 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 7

To make the ganache, heat the coconut cream in a small saucepan over medium heat until it starts to simmer. Remove from heat and pour over the vegan chocolate chips in a heatproof bowl.

Step 8

Let the chocolate and coconut cream sit for 2-3 minutes, then stir until smooth and glossy.

Step 9

Once the cake is completely cooled, pour the chocolate ganache over the top, allowing it to drip down the sides. Use a spatula to spread it evenly, if needed.

Step 10

Let the ganache set for about 30 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	(1409.1g)

Amount per serving	% Daily Value*
Calories	4351.8

Total Fat 174.4g	0%
Saturated Fat 126.1g	0%
Polyunsaturated Fat 2.6g
Cholesterol 4.9mg	0%
Sodium 3547.9mg	0%
Total Carbohydrate 674.8g	0%
Dietary Fiber 31.5g	0%
Total Sugars 437.7g
Protein 46.2g	0%

Vitamin D 65.9IU	0%
Calcium 508.1mg	0%
Iron 24.0mg	0%
Potassium 1865.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.2%

Protein: 4.1%

Carbs: 60.6%