Vegan Pumpkin Chocolate Chip Cookie Cake
This pumpkin spice cookie cake has all of the fall flavors we love. Pumpkin, applesauce, molasses, pecans, spices and maple syrup for a delicious holiday flavor and a wonderful, dense chewy and fudgy texture. You only need 8 ingredients (+ salt) to make this decadent cake.
Servings: 8 slices
Ingredients
- ½ cup (148g) pure maple syrup
- ¼ cup (62g) Sprouts Pumpkin Spice Applesauce (if you cannot get this, just sub with plain pumpkin puree)
- 3/4 cup + 2 Tablespoons (203g) roasted pecan butter (or you can sub with almond butter, just make sure it's a very smooth roasted drippy kind and not stiff and chunky.
- 2 Tablespoons (44g) unsulphured molasses , not blackstrap
- 1 ¼ cups (160g) fine oat flour
- 3 Tablespoons (22g) tapioca starch
- 1 Tablespoon + 1 teaspoon pumpkin Pie Spice (See Note for sub)
- ¼ teaspoon fine sea salt
- ½ cup (80g) dairy-free semi-sweet chocolate chips, plus extra for top
NOTE
- If you cannot find the pumpkin pie spice, then you can make your own by combining the following: 1 tablespoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon allspice, 1/8 teaspoon nutmeg, 1/8 teaspoon ground cloves. This is the blend I came up with that I love.
NOTE
- These are very dense and fudgy like a traditional cookie cake. If you want yours a bit more on the caky side, add 1/2 teaspoon baking powder.
Instructions
- Use a scale for accurate results. Preheat an oven to 350 F degrees and grease an 8x8 round metal cake pan. A 9 inch is not recommended or the cake will be too short. Place a parchment paper round on the bottom for easy removal later
- To a large bowl, add the syrup, pumpkin applesauce blend, pecan butter and molasses. Whisk until completely smooth.
- To a medium bowl, add the oat flour, tapioca starch, pumpkin pie spice and salt. Whisk very well until mixed. Stir in the chocolate chips. Once it is completely mixed, add the dry ingredients into the wet ingredients and stir until mixed. Stir around for a couple of minutes so it gets well mixed and very thick.
- Scrape the batter into the greased pan and smooth out the top with the back of a spoon so that it is even. Sprinkle extra chocolate chips all over the top and lightly press them into the batter. Bake for 20-25 minutes, or when a toothpick comes out clean from the center. Mine took 23 minutes. It should have a nice golden top that is fairly firm and shiny and golden edges.
- Leave to cool for at least 45 minutes in the pan before flipping out. Place a plate over the cake pan and quickly flip it over, pull off the pan and then flip it back over onto a cooling rack or serving platter to cool completely. You don’t want to leave it flipped upside down because of the chocolate chips. Leave to cool completely before serving, as it will still be too delicate while warm. Slice carefully with a knife and serve. Enjoy the dense and gooey fudge cookie texture! Store at room temperature covered completely, to retain their moisture.
Notes
I make my own nut butters. To make roasted pecan butter, follow these steps. To make almond butter, add 2 cups whole raw almonds to a sheet pan and roast for 15 minutes at 300 degrees. Blend in a food processor for many minutes, scraping down the sides a few times during. This may take several minutes, but you want to keep going until it gets very, very, very smooth and drippy like oil almost. It should not be too thick or stiff. When you think you've gone long enough, keep going.
*Nutrition per slice (based on 8): 381.8 calories, 19.8 g fat, 44.1 g carbs, 17.8 g sugar, 3.3 g fiber, 8.2 g protein, 63 mg sodium
*Nutrition per slice (based on 8): 381.8 calories, 19.8 g fat, 44.1 g carbs, 17.8 g sugar, 3.3 g fiber, 8.2 g protein, 63 mg sodium