These amazing Vegan Chocolate Pumpkin Cake Brownies are dairy-free, oil-free and so delicious, yet low-fat. These are soft like a cake, but dense and moist like a brownie. You get the best of both worlds with these wonderful vegan brownies!
VEGAN CHOCOLATE PUMPKIN CAKE BROWNIES
I use to be addicted to Starbucks Pumpkin Loaf! I like the moist, sweet and mild pumpkin flavor. I like pumpkin…but not overpowering…like a pumpkin pie for instance I’m not typically a fan of. That’s just too much pumpkin for me. Unless, of course, we are talking about this Cinnamon Roll Pumpkin Pie.
Anyhow, I use to go to Starbucks several times a week for a slice. Well at almost $2 a slice and the unhealthy ingredients, I decided to make my own little pumpkin dessert and added my own twist.
WHAT MAKES A BROWNIE CAKEY?
Instead of a traditional pumpkin loaf, I decided to make it chocolate flavored (naturally) and created little cakey brownies. They are super soft like a cake, but dense and chocolatey like brownies, hence the name “cake brownies”. I couldn’t decide on just calling it either cake or brownies, so it got both, haha. The best of both worlds. The addition of baking powder and lower fat ingredients help to make this brownie cakey, instead of real fudgy.
I topped them with dark chocolate squares, melted on top. Just because, hey, chocolate.
HOW DO YOU MAKE VEGAN PUMPKIN BROWNIES?
- whole wheat pastry flour (OR all-purpose flour or half of each)
- organic white cane sugar
- light brown sugar (or coconut sugar)
- cocoa powder
- baking powder
- pumpkin puree
- almond milk
- orange juice
- vanilla
- coconut butter
- vegan chocolate chips
As you can see, this recipe has more than 8 ingredients. I originally wrote this in 2012 on my previous blog before creating The Vegan 8 . But the recipe is still incredible, easy to make and I’ve revamped it with these brand new photos and also made it oil-free!
So, is it cake, is it brownies?? A little of both my friends and it’s DELICIOUS whatever the heck you call it.
I cannot wait to hear what you think of these Vegan Chocolate Pumpkin Cake Brownies!
MORE VEGAN PUMPKIN DESSERTS
- Vegan Pumpkin Chocolate Chip Cookies
- Vegan Pumpkin Cherry Muffins
- Vegan Cinnamon Roll Pumpkin Pie
- Vegan Pumpkin Spice Latte Ice Cream
- Vegan Pumpkin Spice Sauce
- Vegan Gluten-free Caramel Pumpkin Bread
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Vegan Chocolate Pumpkin Cake Brownies
Ingredients
- 1 cup (128g) whole wheat pastry flour (OR all-purpose flour or half of each)
- 3/4 cup (120g) organic white cane sugar
- 3 tablespoons (36g) coconut sugar
- 3 tablespoons (18g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1/2 cup (120g) almond milk (or cashew or LITE canned coconut milk for a nut-free version)
- 1/2 level cup (90g) dairy-free semi-sweet chocolate chips
- 1/4 cup (60g) liquid melted coconut butter (pureed coconut) OR you can use softened coconut oil if you don't care about the oil
- 1/2 cup (120g) cooked pumpkin puree
- 1 tablespoon (15g) orange juice
- 2 teaspoons (10g) vanilla
- I use this scale.
Instructions
- Make sure to follow the steps in order of how the ingredients are listed to add in each step. This is important for the end result texture.
- Preheat the oven to 350°F and line an 8x8 square pan with parchment paper cut to lie flat going in both directions.
- In a large bowl, sift together the first 6 (dry) ingredients (flour through to salt).
- In a separate medium bowl, add the milk and chocolate chips and add to the microwave. Heat for 30 seconds, stir, then another 15 seconds and stir until completely smooth and melted.
- Add the coconut butter and whisk until smooth and then add the pumpkin, orange juice and vanilla and whisk again until smooth. It should be runny.
- Pour the melted chocolate mixture into the dry ingredients and gently whisk just until combined. Being careful not to overmix. It should be a smooth, but fairly thick batter. If you'd like an extra dose of chocolate, throw in some chocolate chips in the batter, or just sprinkle some on top. YUM.
- Add the batter to the pan and spread out the top evenly. Pick up the pan and jiggle it side to side so that the top evens out flat.
- Bake 25-30 minutes or until a toothpick comes out completely clean from the center. They will rise in the center like a cake and then flatten back out like brownies as they cool. Let them cool 1 hour at room temperature. I know this is hard! But trust me, they still finish cooking and firm up a ton as they cool, these are really soft and if you cut them too early, they will fall apart! Cut gently into desired sizes gently with a sharp knife. I did 16 squares. These need to be stored at room temperature, NOT the fridge, as the fridge will turn them into a mushy fudge texture. I love these served with hot coffee or tea! Yum!
Hi Brandi!
How long will these keep at room temperature? Making them now! Thanks for your awesome recipes! Anxiously waiting arrival of Cookbook!🤗
Hi Sahara! Oh, they will keep a good 3-4 days at room temperature and stay moist! I just keep them in the pan and cover the top tightly with foil and it’s perfect 🙂
They turned out amazing!!! Thank you so much!🤗
Yay! Thrilled to hear that!
Would rice flour work in this recipe? I would like to make these gluten free and I don’t have almond or coconut flour.
Hi Heather! No, I wouldn’t use rice flour alone, that will make them too gooey dense. Almond or coconut flour wouldn’t work here anyways. As far as gluten-free, I have never tried these as a gluten-free version so I really can’t give advice without having tested it personally. However, my best suggestion would be to try the King Arthur Gluten-free All-purpose flour (gum-free), it is the rice and starch blend. I’ve found the best results with that brand when swapping out regular flour.
Thanks for the cookbook. I ordered two, one for my friend.
It’s done well and love the pictures!
Everything I’ve made from it so far is marvelous. 🙂
~Lea
AND they’re now in the oven for the table at our vegan Txgiving potluck tomorrow.
The leftover in the bowl was scrumptious.
Brandi where do you buy your coconut butter when you don’t make your own?
Hi Heather, I get it from either Kroger, HEB or Sprouts, the MaraNatha brand or also can order it off Amazon. I love it! https://amzn.to/2W1fvKj
These were incredible!! Super yummy, cakey texture. I added 1 tbsp espresso powder in place of cocoa powder and it made for an amazingly rich flavor! Also topped with Dandies vegan mini marshmallows for some extra fluff 😉
Is there a substitute for orange juice?
You can just use more milk!