Vegan Chocolate Pumpkin Layer Cake


  • 1 cup Unsweetened Nut Milk
  • 1 tbsp Apple Cider Vinegar
  • 1 1/2 Cassava Flour
  • 1 1/2 cup Coconut Sugar or Maple Sugar
  • 3/4 cup Pascha Chocolate Cocoa Powder
  • 2 tsp Baking Powder
  • 1 1/2 tsp Baking Soda
  • 1 tsp Salt
  • Hearts Content Amount of Pascha Chocolate Chips (we used 85% Cacao here)
  • 1/2 cup Melted Coconut Oil
  • 2/3 cup Pumpkin Puree
  • 1 tbsp Vanilla Extract
  • 1 cup Boiling Water


  1. Preheat oven to 350°F.
  2. Grease 2 - 8 inch pans and line with parchment paper.
  3. Add nut milk and vinegar to a bowl, mix with fork and set aside.
  4. To measure Cassava flour, whisk in bag and then spoon into measuring cup.
  5. Add flour, sugar, cocoa powder, baking powder, baking soda, salt and chocolate chips to a bowl, stir with a whisk to blend.
  6. Add in coconut oil, pumpkin puree, vanilla extract and milk/vinegar mixture. Use a hand mixer or danish whisk and blend well.
  7. Add 1 cup boiling water and mix well.
  8. Add batter to pans and bake for 20-25 minutes until the center is done.
  9. Cool cakes in pans for 10 minutes and then remove to wire rack.
  10. Frost cake using the Pascha Chocolate Vegan Buttercream Icing recipe here.

For nut allergies, replace with an alternative milk.
This recipe works with regular flour however use 2 cups instead.
You can use Monk Fruit for a sugar replacement.
To make a 4 layer cake as shown in the photos, double the recipe and grease a total of 4 - 8 inch pans instead of two.

Music by Vitaliy Levkin

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