2-Ingredient Pumpkin and Chocolate Cake (Vegan and Gluten Free!)

This Pumpkin and Chocolate Cake Recipe requires only two ingredients to make the fudgiest, most chocolatey cake ever! This gluten-free pumpkin and chocolate cake makes a wonderful dessert with only a dusting of icing sugar or a dollop of whipped cream.

To make this cake, pumpkin puree is mixed with melted dark chocolate until combined. Then, it is poured into a cake pan and baked until it is set. The result is a healthy chocolate cake that has all of the decadence of more traditional chocolate cake.

What is Pumpkin and Chocolate Cake?

This pumpkin and chocolate cake is a two-ingredient dessert that is dairy-free, gluten-free, vegetarian, and vegan. It doesn’t include any dairy, wheat flour, or eggs. The two ingredients in this recipe are simply pumpkin puree and melted dark chocolate, which result in a fudgy textured cake that is simply to die for.

Pro Tips

• Feel free to use either canned or homemade pumpkin puree in this cake recipe. If using homemade pumpkin puree, simply roast half a pumpkin in a 200°C (400°F) oven until soft. Then, the flesh can be scooped out of the skin and pureed to use in this recipe.
• Any type of firm-fleshed orange squash or pumpkin will work well in this recipe.
• You will know your pumpkin chocolate cake is baked through when it is set and no longer shiny on top, and when an inserted skewer comes out clean.
• Feel free to grease the cake pan and line it with parchment paper so you can easily remove the cake.
• For extra chocolate flavor, you can fold some dark chocolate chips into the batter before baking it.
• Serve wedges of the cake dusted with icing sugar, dolloped with whipped cream, or served with a side of ice cream.

What to Serve with Pumpkin and Chocolate Cake?

This pumpkin and chocolate cake is perfect served with a dusting of powdered sugar and a cup of tea or coffee. However, if you would like to make it a little more special, you could also serve it with whipped cream and chocolate sauce. A drizzle of raspberry coulis or caramel sauce are good options as well.

Can I Use Canned Pumpkin?

Yes, you could definitely use canned pumpkin if you prefer. Just make sure it is pure pumpkin puree rather than pumpkin pie filling, which can include spices such as cinnamon, nutmeg, and ginger.

How Can I Tell the Cake is Baked?

This is a softer, fudgier cake which makes it a little more difficult to tell when it’s done. To determine when the cake is baked, the top of the cake should be set and shouldn’t be shiny, and the sides should pull from the side of the cake pan slightly. You can also insert a skewer into the centre of the cake to see if it comes out clean. If it comes out clean, you will know it is done.

Can I Use Milk Chocolate in this Cake Recipe?

Yes, you could! Although milk chocolate doesn’t have the same depth of flavor as dark chocolate, you could use milk chocolate if you prefer that type of chocolate. However, the cake will no longer be dairy-free or vegan.

Can I Make Muffins Instead of a Cake With This Recipe?

Yes, you can make muffins instead of a single large cake using this recipe. Simply divide the batter evenly into a greased or lined muffin tin. Reduce the baking time to about 20–25 minutes at 170°C/340°F, checking for doneness with a toothpick. Muffins may bake faster due to their smaller size.

More Pumpkin and Chocolate Deliciousness!

Chocolate Pumpkin Pie

Pumpkin Brownies

Chocolate Pumpkin Muffins

How to Store Pumpkin and Chocolate Cake

This cake should keep for up to 3 days if stored in an airtight container, such as a cake caddy, at room temperature. However, it may stay fresh a little longer if you store it in the fridge, and refrigeration may even enhance the cake’s fudgy texture.

How to Make Pumpkin and Chocolate Cake

Step 1: Preheat the oven to 200°C (400°F). Place half a pumpkin in a baking dish; roast it until it is soft, about 40 minutes.

Step 2: Allow the pumpkin to cool completely. Scoop out the flesh and blend it until it is smooth. Measure out 270 g of the pumpkin puree.

Step 3: In a bowl, stir the pumpkin puree with the melted dark chocolate until combined.

Step 4: Spread the batter into a greased 16 cm baking pan. Bake it in a 170°C (340°F) oven for 30 to 40 minutes.

Step 5: Allow the cake to cool completely before serving it dusted with icing sugar.