pumpkin cardamom chocolate cake with pumpkin spiced frosting

When you start baking with pumpkins, you know it's Autumn. I'm super busy getting ready for overseas visitors and doing the laundry that seems to be breeding in every corner I look and trying to get rid of all my junk (yeah, it's that time of year). But I can always find time for baking.

You can buy canned pumpkin puree in most places now, but it's so easy to make your own and it makes the house smell delicious. Instructions here if you feel like it.

The cardamom spicing in the cake is very mild, and if you use the pumpkin spice mix in the frosting it pretty much overpowers it so feel free to use a more bland frosting/no frosting. I just couldn't resist it.

Based on a recipe by Celine

You'll need:
1/4 cup soy milk
1 tsp cider vinegar
1 cup plain flour
1 tsp baking powder
half tsp bicarb of soda
2/3 cup sugar
3/4 cup pumpkin puree
3 tbsp sunflower oil
2 tsp vanilla extract
1/2 cup chocolate chips
1 tsp ground cardamom

and for the frosting:
1/3 cup vegan cream cheese
3/4 cup icing sugar
1/2 tsp of cinnamon
1/4 tsp of mixed spice, ground nutmeg and ground ginger
splash of soy milk

Put the soy milk into a jug and add the vinegar, leave to curdle. Sift all of the dry ingredients into a bowl.

 To the milk and vinegar mix add the oil, pumpkin puree and the vanilla and mix, it'll look like this:
Add the wet ingredients to the dry, folding in as much as possible, try not to over-mix. Then add the chocolate chips and make sure they're evenly distributed. Grease (and line if you can be bothered) your cake pan. I used two because I wanted a layer of the frosting in the middle but it'll be fine to just use one.

Bake at Gas mark 4/180C/350F for 20-25 minutes, until it's browned on top and springy when you poke it. Leave it to cool for a little longer than you want to, because any chocolate on the bottom will be all melty and you'll have holes in the bottom from missing chocolate bits that'll drop out otherwise.

To make the frosting just beat the cream cheese, add the icing sugar and spices and beat again and add soy milk if the mix gets too stiff. Do not ice until fully cooled or there'll be trouble.


eileen said...

This looks delicious! I have about 7 pumpkins on my kitchen table that we grew in the garden, just waiting for me to make this, not to mention your pumpking risotto and pumpkin pie. I just need to get over being ill first :(

Naomi Rose said...

aw get well soon! 1 normal sized pumpkin yields enough puree to make this cake and the risotto, or the pie and the risotto! Or cake and pie? haha <3

aDeLiNe said...


Kris said...

looks gorgeous!

Fiona said...

mm spices

ana b. said...

This looks so good. But the last time I had pumpkin, I mixed it with too many cranberry vodkas and now I have a lifetime negative reaction to pumpkin and cranberries. But not to vodka. :( :( True story. I miss you. Maybe next time I will be the overseas visitor!

Stef said...

Made this today (with gluten free flour) and didn't even get to the frosting - housie and I ate half the cake before it had time to cool! <3

eileen said...

Stef, it's great to hear that it works well with gf flour - my mum is coeliac so I'm always on the lookout for gf and vegan cakes. What kind of flour did you use?

Stef said...

Eileen - it was White Wings plain flour (they're an Australian brand) which is maize and rice-based. Had to cook it for just over 30 minutes to get rid of the glueyness in the middle. It ended up a pretty moist cake but surprisingly light even then. Soooo good.

Heather - Fifty-Two Cakes said...

What a phenomenally interesting combination of flavors. Killer ingredient list. I am definitely going to have to try this recipe.

I am just vegetarian, but I need to start switching my recipe attempts over to vegan soon so more people can enjoy. I am also trying to accommodate a lot of gluten-free folks.

PS - I freakin' love your blog. I drool every time you post!

jane said...

Looks delicious! I love pumpkin recipes but I do sometimes find it difficult to track it down in London - have you seen it anywhere besides Waitrose? That's my only source really!

Naomi Rose said...

Thanks Heather! Jane I actually got this one in Sainsburys I think, they are hard to track down but Waitrose does carry cans of pumpkin puree so you could keep some back for a rainy day!

Jennifer and Jaclyn @ sketch-free vegan said...

Cute lil' cake! Interesting flavour combo...chocolate and pumpkin...

ibakewithout said...

everything you make always looks so delicous. Glad you are back after your break.

Also our bbq in the summer went well, everyone loved the red slaw and people even asked for the recipe so I directed them here. thanks for your help x

PixieRoseDresses said...

looks wonderful!!

Monique a.k.a. Mo said...

YES! Pumpkin and chocolate are the best! With the cardamom, this sounds stellar.

eileen said...

Have just made this to take into work tomorrow. Smells delicious! Still have loads of pumpkin puree in the fridge, so will very likely be having risotto this weekend and maybe pie too! And maybe more cake! It was a big pumpkin!

eileen said...

This went down really well at work. It was a gluten free version too! Going to make it for my coeliac mum and her vegan fiance next week!

Sue said...

Ahh, I need to catch up on your blog posts (couldn't find time to lurk around on it hehe) ^^; I love ANYTHING with pumpkins, this looks so delicious and pretty, I must try it soon!!

eileen said...

Sue, you should make the pumpkin risotto too http://www.thegluttonousvegan.com/2009/10/pumpkin-love-part-1.html
It's amazing!

Gauri Radha गौरी राधा said...

This looks very good dessert.