Chocolate Chip Pumpkin Cake

Pumpkin Chocolate Chip Cake is irresistable!

Recipe adapted from Chloe Flavor by Chloe Coscarelli



2 cups all purpose flour

1 cup cane sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

1 1/2 teaspoons ground cinnamon

1 cup canned pumpkin

1 cup non dairy milk

1/2 cup melted vegan butter

2 teaspoons apple cider vinegar

2 teaspoons vanilla extract

1 cup chocolate chips

For the frosting:

2 cups organic confectioner’s sugar

4 oz vegan butter

1 teaspoon vanilla extract

1 tablespoon non dairy milk


Pre heat the oven to 350F

Lightly grease an 8 inch square cake pan or line it with parchment paper

  1. In a large bowl combine the flour, sugar, baking powder, baking soda, salt and cinnamon.
  2. In a medium bowl combine the canned pumpkin, non diary milk, melted butter, apple cider vinegar and vanilla.
  3. Pour the wet ingredients into the dry. Stir gently. Don’t over mix.
  4. Add the chocolate chips and combine.
  5. Pour into the prepared cake pan.
  6. Place in the oven, bake for 40 – 45 minutes or until a toothpick inserted into the cake comes out clean.
  7. Allow to cool in the pan for 5 minutes then turn out onto a baking rack to cool completely.
  8. To make the frosting combine all the ingredients in the bowl of an electric mixture. Beat until smooth.
  9. If the frosting is too dry add a little more non dairy milk, if it’s too thick add a little more confectioner’s sugar.
  10. When the cake is completely cool, frost and enjoy.

Keywords: vegan, vegan baking

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