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 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.
These are just as yummy and moist as the Starbucks version…but without all the preservatives and other unwanted ingredients. Moist, chocolatey and super tender.
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
- coconut butter
- vegan chocolate chips
As you can see from the original comment section below on this post, it is from 2012, therefore from my old blog before I created The Vegan 8. That is why it has more than 8 ingredients. But the recipe is still incredible, easy to make and I’ve revamped it with these brand new photos, also made it oil-free and removed the crunchy topping, so it needed a new shining moment. Enjoy!
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! Drop me feedback below after you make them.
Vegan Chocolate Pumpkin Cake Brownies
- 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
- 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!