From reel to table

Chocolate Pumpkin Cake

A rich, moist chocolate pumpkin sheet cake with a glossy chocolate frosting, decorated like an autumn garden.

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Watch how it is made

The reel shared on @veganjoyciful.

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Before you start

Decorate with marzipan pumpkins and edible flowers if you like; only use flowers sold as edible. The cake stays moist for 3 days covered.

Our own version inspired by the reel of @whimsy: the creator's exact quantities are not published on the web, so these amounts are ours.

Chocolate Pumpkin Cake

12 pieces · 23 × 33 cm (9 × 13 in) tin

Ingredients

Cake: 250 g plain flour; 50 g cocoa; 250 g sugar; 1½ tsp baking soda; 1 tsp pumpkin spice; ½ tsp salt300 g pumpkin purée; 240 ml plant milk; 100 ml neutral oil; 1 tbsp apple cider vinegar; 2 tsp vanillaFrosting: 150 g vegan dark chocolate; 120 ml coconut or oat cream; 2 tbsp maple syrup

Step by step

Heat oven to 180°C (350°F) and line the tin.
Whisk the dry ingredients; whisk the wet ones separately; combine just until smooth.
Bake 30–35 minutes until a skewer comes out clean. Cool completely.
Heat the cream, pour over the chopped chocolate, stir in the maple syrup and spread over the cake. Decorate and slice.

Inspired by the reel of @whimsy. Quantities and method by veganjoyciful.

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