Pumpkin Almond Chocolate Chip Cake

I’ve got 99 problems but a house full of more desserts that I can’t devour myself before they go bad ain’t one.

Vegan Pumpkin Almond Chocolate Chip Cake

Especially when it’s these pumpkin cake we’re talking about. Leave it on the counter after you take tons of pictures of it, wait 5 seconds and BAM! it’s all gone. Not even the crumbs will be left once those around you (enter: housemates, family or your loved one which will probably no longer be your loved one once they’re attempted to eat your glorious creation) realise how deliciously moist this cake is.

Vegan Pumpkin Almond Chocolate Chip Cake

Seriously, I’m not even a pumpkin lover (I know, I know, you’d better take like a million of points off my perfect blogger card) but I have to admit that these were absolutely brilliant!

Vegan Pumpkin Almond Chocolate Chip Cake

The sweetness of the pumpkin is balanced by some bits of pure, dark chocolate – what a combo! Then there’s a bit of almond flour added for extra softness and delicious points. Have you ever baked with almond flour? It’s a must in pretty much every vegan dessert, since it prevents the batter from being extra dry and helps add some moisture, natural sweetness and a slightly dense touch that you’ll adore! Bonus points is also super healthy and packed with mineral which means… yep, you’ve guessed it: CAKE FOR BREAKFAST!

Vegan Pumpkin Almond Chocolate Chip Cake

Or cake for lunch. Oooooor cake for lunch and dinner if you’re feeling reckless. 

Not that I’m speaking from experience here or something…

Vegan Pumpkin Almond Chocolate Chip Cake

Anyway! How good are autumn flavours though? Apples, pumpkin, ginger, cinnamon, cloves, butternut squash, nutmeg… So cosy and comforting it almost makes me not miss summer produce all that much. But please bring back all the berries, peaches and tomatos soon!!!!

Vegan Pumpkin Almond Chocolate Chip Cake

But let’s focus on the good and forget all the bad stuff, like this awful itchy throat I’ve been suffering from for the past 3 days which I actually can’t forget about because hello? it’s so annoying!! My poor throat is feeling super sore and it makes my voice sound like a man’s. It kinda makes me want to start a hardcore metal band and do the screaming parts hey.

I’ve got 99 things I want to do with my free time but my physics homework ain’t one.

Vegan Pumpkin Almond Chocolate Chip Cake



Wanna know what’s not bad? Blankets, coats, scarves (!!!!!!!!!!!!), warm ginger lemon tea in bed while you enjoy a good book and a slice (or seventy-nine) of this pumpkin almond chocolate chip cake. Gotta make the best of autumn and its cold-inducing awful weather right?

Pumpkin Almond Chocolate Chip Cake
Serves 12
Moist and delicious pumpkin cake spiced with lots of autumn flavours!
Write a review
  1. 1 + 3/4 cup flour
  2. 3 tbsp. almond flour
  3. 3/4 cup coconut sugar
  4. 1 cup mashed pumpkin
  5. 1 cup almond milk
  6. 3 tbsp. coconut oil
  7. 2 tsp. baking powder
  8. 1 + 1/2 tbsp. pumpkin spice
  9. 1 tbsp. vanilla extract
  10. a chocolate bar, chopped
  1. Preheat oven to 175ºC (350F)
  2. You can use pumpkin pure from a can, but I prefer to roast mine and then mash it as I find that it adds a lot more flavour!
  3. Whisk together in a bowl both flours, sugar, spice, and baking powder and mix until combined.
  4. Add in the mashed pumpkin, melted coconut oil, vanilla extract and almond milk and stir until combined.
  5. Chop the chocolate bar and add the chunks to the batter.
  6. Bake for about 40-45 minutes (this depends on the oven and which pan you use) until golden.
  7. Enjoy warm or cold and drizzled with maple syrup if desired.
  1. Size of the chocolate bar doesn't really matter. I used about 100 grams but you could use 150 grams too. Mine was 80% dark chocolate.
earthly taste https://earthlytaste.com/



  • Reply Karen @ Seasonal Cravings October 15, 2015 at 2:37 pm

    Love this twist! Pumpkin cake for breakfast. A great Thanksgiving treat for house guests.

  • Reply whiskandshout October 15, 2015 at 3:50 pm

    This is my favorite way to celebrate fall- all the pumpkin goodies! Loveeee that maple drizzle 🙂 Pinning!

  • Reply superfitbabe October 15, 2015 at 5:28 pm

    I’m in love with this cake! I have to try this–it looks like a delicious fall birthday cake!

  • Reply Zainab October 18, 2015 at 12:52 pm

    What a great idea!! I love pumpkin and chocolate so this cake speaks to me v

  • Reply Esme October 25, 2015 at 6:08 pm

    I would love to make this! I have all the ingredients except for almond flour and coconut sugar… Could I substitute these with regular flour and brown sugar instead? I understand that it won’t be as healthy with these ingredients.. 🙁

    • Reply Consuelo October 27, 2015 at 6:29 pm

      Hi Esme! Brown sugar can be used instead of coconut sugar (best not to use white for texture reasons mostly!). I think that regular flour will not work in place of almond as almond flour is mostly fat and regular is carbs but I haven’t tried that sorry! 🙁

  • Reply Esme October 30, 2015 at 9:17 am

    Thank you Consuelo! I will get some almond flour this weekend and try it it looks delicious!

  • Reply laura June 29, 2016 at 5:58 am

    Hi! I was wondering if I can use applesauce instead of mashed pumpkin?

    • Reply Consuelo June 29, 2016 at 1:18 pm

      Sure you could! 🙂

    Leave a Reply

    I have read and accept the privacy policy *

    Basic information on personal data protection.
    Person responsible: Consuelo Morcillo More info.
    Purpose: Moderate the comment section. More info.
    Legitimacy: Your given consent. More info.
    Final recipients: Data is kept on Dinahosting servers, where this website is hosted. More info.
    Rights: You're entitled to access, rectify, limit or remove your data, as explained on the aditional data section.
    Data storage period: Data will be saved until those concerned request its deletion.
    Additional information: additional information on your personal data protection can be found on my privacy policy.