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Vegan Chocolate Pumpkin Cake Brownies

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These amazing Vegan Chocolate Pumpkin Cake Brownies are dairy-free, oil-free, yet so delicious and decadent. 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

If you make this recipe,  be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!

overhead shot of 12 brownies

Vegan Chocolate Pumpkin Cake Brownies

Brandi Doming
These amazing Vegan Chocolate Pumpkin Cake Brownies are dairy-free, oil-free, yet so delicious and decadent. 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!
5 from 11 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American, Vegan
Yields 16 brownies

Ingredients

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!
Tried this recipe?Tag @thevegan8brandi on Instagram and use tag #thevegan8!
Keyword vegan chocolate pumpkin cake, vegan pumpkin brownies, vegan brownies, vegan chocolate cake

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Comments

  4. tonettejoyce

    Thanks for the info.I try to take all into consideration.I want to teach people how to understand and entertain people of differing sensitivities,(physical, religious, moral) on my blog. I try to include vegan alternatives to many recipes, as well.

    Reply

    • The Healthy Flavor

      Absolutely, no problem! Yes, I understand. Whenever I entertain or have a party I have vegan and “regular” food too of course. I don’t expect people to only eat vegan just because I am. Luckily though, everybody who has eaten my vegan food and especially desserts have all loved them and requested them so I’ve gotten lucky lol! 🙂 My blog however is dedicated to my husband and I’s vegan lifestyle, it was a necessity for health reasons and a choice we are very happy with. People certainly don’t have to be vegan to enjoy the food though, thats for sure!

      Reply

  5. tonettejoyce

    I love the recipe but something occurred to me.I had heard that vegans do not use cane sugar because of the bone charcoal that is used in the processing.Do you know if that is true? I love meatless foods, but I have to admit to still being a bit of a hypocrite, meat-wise.There may be hope for me yet.

    Reply

  7. erika

    This looks soooo delicious! I love your use of whole grains and orange juice in this chocolately pumpkin recipe! I might have to try that combo soon!

    Reply

  9. Tiffany Cockrell

    I luv luv luv these pumpkin squares! I have made them three or four time for friends&they luv these too!!! They are so most thick and soft. It can pass for a birthday cake that’s how good these are!!

    Reply

    • The Healthy Flavor

      Oh wonderful Amanda! I hope you love it as much as me and my friends who’ve tried it do!! I just love them with some warm Chai tea and the squares slightly warm…mmmmmmm…. 🙂
      Thank you so much for your comment! 🙂

      Reply

    • The Healthy Flavor

      Awww thanks Lauren!! Hope you like them. They are my most popular recipe thus far…I guess because of Fall and them containing pumpkin. Thank you, I just had it lightened as a strawberry blondish color…was getting too many grays, LOL!! 🙂

      Reply

  13. Healthy Glow Nutrition

    I love that loaf from Starbucks except for all the added ingredients that do not need to be in there. I need to try your recipe. I will try to substitute almond flour/coconut flour to make this gluten free. I will experiment and It I will let you know how it turns out. Great recipe, thank you!

    Reply

      • Healthy Glow Nutrition

        Thank you! I will use very minimal coconut flour. I have many baking disasters before I learned how much liquid it can absorb. I’ll probably use 80% almond and 20% coconut. It is all about experimenting after all isn’t it? 🙂 I’ll share how it turns out when I bake it 🙂

        Reply

      • The Healthy Flavor

        Absolutely, I’ve had my fair share of disasters lol! I have coconut flour too and if I remember, on the bag it says to use like a 1/5 to 1 cup ratio of flour, so it’s very minimal. I LOVE baking with almond flour, you just definitely have to combine it with another ingredient or it falls apart because of the lack of gluten…if the coconut and almond flour combo alone doesn’t work, you can try adding a little corn starch or arrowroot powder….or even potato starch. Have fun experimenting! 🙂

        Reply

    • The Healthy Flavor

      Thank you so much Judy, I appreciate the compliment!! My friend made these for her husband and son and it won them over, when a kid approves it, I know I’ve won lol! They are the pickiest eaters on the planet! 🙂 I hope you enjoy it!

      Reply

    • The Healthy Flavor

      Hi Karol-you can certainly try. Coconut oil is much heavier and concentrated than grapeseed so it might make the cakes more dense but it’s worth a shot. Try it out and let me know how it turns out! Thanks for your comment 🙂

      Reply

  19. Somer

    Um, that looks so much tastier and healthier than the starbucks version! I must admit I love pumpkin and that I’m totally down with pumpkin pie, but pairing it with chocolate puts it through the roof!

    Reply

    • The Healthy Flavor

      Thank you! Well, I’m certainly biased to mine and while it doesn’t have the exact same flavor (more chocolatey) it is moist and cake like from the pumpkin (like Starbucks) and it is what inspired this recipe and met my craving! So, no need for the Starbucks version anymore! 🙂

      Reply