Pumpkin Chocolate Cake

Pumpkin Chocolate Cake

Pumpkin Chocolate Cake

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Diet Vegan, Vegetarian
Servings 8
Calories 200 kcal



  • 1 cup rolled oats
  • ¼ cup cornstarch
  • 3 tablespoons cocoa powder
  • 1/3 cup cane sugar
  • 1 tablespoon baking powder
  • 1 pinch salt
  • 1 teaspoon ground cinnamon
  • ½ cup pumpkin grated
  • 1 cup soy milk
  • 3 tablespoons olive oil
  • ½ cup hazelnuts chopped, optional


  • Preheat the oven to 356ºF.
  • Mix the oats, cornstarch, cocoa powder, cane sugar, baking powder, salt, and cinnamon in a bowl.
  • In a separate bowl, mix the oil, soy milk, and the grated pumpkin. Slowly add the wet mixture to the dry mixture.
  • Grease a baking dish or cake pan and add the cake mixture. Sprinkle with the chopped hazelnuts if desired.
  • Place in the oven for 35 to 40 minutes. Test the doneness by poking with a toothpick until it comes out dry
  • Remove the dish from the oven and cover it with a cloth to let it cool for a few minutes.
  • Unmold and cool on a rack before serving.


Calories: 200kcalCarbohydrates: 23gProtein: 4gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 180mgPotassium: 184mgFiber: 3gSugar: 10gVitamin A: 735IUVitamin C: 3mgCalcium: 150mgIron: 1mg
Food Group Rice, Pasta & Grains
Keyword Easy, Fall
Cooking Method Baking
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