Vegan Chocolate Pumpkin Fudge Cake Recipes

VEGAN PUMPKIN FUDGE

Steps:

• Line a 9x5 loaf pan with parchment paper so that it hangs over the side. Set aside.
• In a high-powered blender or food processor combine all the ingredients for the pumpkin layer. Blend until very smooth. Once the pumpkin fudge is creamy and smooth, spread it evenly onto the bottom of your prepared loaf pan. Place in the freezer while making the chocolate layer.
• Clean out the food processor and prepare the chocolate layer in the same way as the pumpkin layer. Spread onto the chilled pumpkin layer and return to the freezer for at least 2 hours.
• When frozen all the way through, cut the fudge into 12 pieces using a sharp, hot knife. Serve immediately. Uneaten fudge should be stored in the freezer.

VEGAN CHOCOLATE PUMPKIN FUDGE CAKE

Steps:

• Preheat oven to 350. Grease and flour an 8" cake pan.
• Melt the chocolate in a double boiler or in the microwave in 30 second increments.
• In a medium bowl, whisk together the pumpkin, water, vinegar, sugar, vanilla, oil, and salt.
• In a large bowl, sift together the cocoa powder, flour, baking soda, and baking powder. Add in spices and whisk to combine.
• Combine the wet mixture with the dry mixture until smooth. Pour in melted chocolate and whisk well to combine.
• Scrape batter into prepared pan and bake 35-40 minutes or until a toothpick comes out clean. Cool on a rack for 10 minutes, then remove from pan and continue cooling.

VEGAN CHOCOLATE FUDGE CAKE

Steps:

• Place the coconut milk can in the fridge overnight so the cream separates out and hardens. Remove from the fridge the next day, flip the can over and open from the bottom of the can. Pour out the liquid leaving the hardened coconut cream behind. Scoop the cream into a bowl and stir in the melted chocolate, powdered sugar and vanilla extract with a whisk until smooth. Set in the fridge until needed.
• Preheat the oven to 350°F Grease and line two 6-inch cake tins.
• In a large bowl, combine the cocoa powder, sugar, flour, salt and baking soda. Pour in the hot coffee and vegetable oil. Stir together until just combined - it's useful to use a whisk here to help remove lumps. Divide the batter between the two cake tins and bake for 25-30 minutes until a skewer inserted into the centre of the cake comes out clean.
• Let sit on a cooling rack for 10 minutes before turning out and letting cool completely.
• Once cool, use a serrated knife to level any domed tops on the cake layers. Place one cake layer on a serving plate. Whisk up the chilled frosting so it's light and spreadable and spread a few tablespoons over the cake layer. Top with the other cake layer and ½ cup more frosting, spreading it out over the cake layer.